| NAME OF THE COURSE |
Hygiene and Sanitation |
|---|
Code |
|
Course teacher |
Prof Tea Bilušić |
Credits (ECTS) |
5.0 |
|
Associate teachers |
Assoc Prof Mirjana Skočibušić |
Type of instruction (number of hours) |
|
|
Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
|
| COURSE DESCRIPTION |
Course objectives |
Acquiring a basic knowledge on
- distiniquishig and understanding of major food risks
- understanding of principles of food hygiene in food industry
- controlling of food storage and food distribution in order to enhance of food shelf-life
- determination of food contaminants
- application of food hygene practice as well as HCCP |
Course enrolment requirements and entry competences required for the course |
|
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After completing the course, the student will become familiarized with the major concepts of hygene and sanitation in food industry, which includes:
- to distinquish and recognize major risks characteristic for selected food class
- the knowledge on conditions which can cause food deterioration
- to apply hygene and sanitation practice in order to keep food safety
- to apply HCCP as a method for control the food safery |
Course content broken down in detail by weekly class schedule (syllabus) |
1. Introduction. Bioterorism, factors affecting climate in relation to food safety. L (1h)
2. Water safety in food industry. L (2h), S (1h)
3. Chemical and physical contaminants in foods. L (2h), S (1h)
4. Microorganims in food and food-borne illnesses. L (1h)
5. Micotoxins and food alergenes. L (2h), S (1h)
6. Sources of food contamination. L (2h), S (1h)
7. Deterioration and hygene measures of plant-derived food: Cereals. L (2h), S (1h)
8. Deterioration and hygene measures of plant-derived food: Fruits and vegetables. L (2h), S (1h)
9. Deterioration and hygene measures of animal-derived food: Red meat. L (2h), S (1h)
10. Deterioration and hygene measures of animal-derived food: Fish. L (2h), S (1h)
11. Deterioration and hygene measures of animal-derived food: Milk and dairy products. Eggs. L (2h), S (1h)
12. Good manufacturing practice. L(1h)
13. HCCP. L (2h), S (1h)
14. Sanitation. Sanitizers. L (2h), S (1h)
15. Disinfection. L (2h), L (1h)
16. Dezinsection. L (2h), S (1h)
17. Deratization. L (2h)
18. CIP i COP systems. L (1h)
Laboratory exercises:
- microbiological tests (food, working place, hands) using API biochemcial strips, rapid tests (reasurin solution and methylene blue)
- monitoring of color-changing of meat influenced by different factors (temperature, pH, antioxidants, additives…)
- - determination of disinfection rate of cleaning compounds (ethanol, isopropanol, bases) |
Format of instruction: |
|
Student responsibilities |
Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic |
Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
1.0 |
Research |
0.0 |
Practical training |
0.0 |
Experimental work |
0.0 |
Report |
0.0 |
|
|
Essay |
0.0 |
Seminar essay |
0.5 |
|
|
Tests |
0.5 |
Oral exam |
2.0 |
|
|
Written exam |
0.0 |
Project |
0.0 |
|
|
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Grading and evaluating student work in class and at the final exam |
During semester, two written exams are provided (as partical examinations). Test will be carried out within 60 minutes. Students who obtain positive mark from both exams, will have oral examination in order to obtain the final mark. During semester, students should present their seminar work on selected topic within this course. The final mark of this course will count the mark from seminar work, marks from written exams, and mark from oral exams. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
V. Turčić. HACCP i higijena namirnica. Filedata, Zagreb, 2000. |
1 |
|
R. K. Guthrie. Food Sanitation. Avi, New York, 1988. |
1 |
|
N. G. Marriot, R.B. Gravani. Principles of Food Sanitation. Springer, 2006. |
1 |
|
|
Optional literature (at the time of submission of study programme proposal) |
A. Asaj. Zdravstvena dezinskecija u nastambama i okolišu. Medicinska naklada, Zagreb, 1999.
A. Asaj. Deratizacija u praksi. Medicinska naklada. Zagreb, 1999.
|
Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
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