Default view
Education Courses 11th semester extramural food hygiene practical

11th semester extramural food hygiene practical

Method of evaluation
semi-final examination
Year in the curriculum
Semester in the curriculum
Practical lessons
Allow for
  • Vet EN

Course description


Extramural Food Hygiene Training – Semester 11

Academic year 2021/2022


 1. Food hygiene practical

1.1. Character of the curriculum

Feature: obligatory subject

Timing in the curriculum: Semester 11

Lecture/practical: 0/80

Credit: 2


1.2. Tasks during the practical

The following tasks must be fulfilled during the practical:


1. Meat inspection at slaughterhouse
1.1. Swine and/or cattle
1.2. Any other slaughter animal
2. Food safety control of a site of primary production (farm)
3. Registration and approval of a food processing establishment and the official control of it
4. Official control of the transport and the wholesale storage of foodstuffs
5. Official control of the retail marketing of foodstuffs
6. Official control of catering establishments
7. Official control of small-scale food production, processing, and marketing


The fulfilment of point 1 is obligatory. The respective training period is at least one week, out of which minimum 3 days must be accomplished in a pig and/or cattle slaughterhouse.

Tasks indicated under points 2-7. are selectable, but it is compulsory to cover at least 70% of those tasks (means minimum of 4 tasks).


1.3. Practical diary

During the practical, a report (“work log”) should be prepared, indicating the daily main activity/activities (see below), and also containing a table of content.

The diary should be maximum 20-25 pages including pictures where possible, and it should contain a cover page (incl. name and Neptun code of the student, year of diary) followed by a Table of content with page numbering on the next page. Furthermore, the diary must contain the written certificate on fulfilment of the practice filled out, issued, dated, and signed by the conductor/supervisor of the practice as an attachment (at the end of the diary).

During preparing the diary, the following data/information should be presented at each task (Task 1-7, see above):

  • location and time (time interval) of the task
  • name and position of the conductor/supervisor
  • short description of institute/establishment/area, production information (e.g. which type of product is processed)
  • description of the inspected/controlled areas/work processes in the institute/establishment
  • description of experiences, the hygienic shortcomings and critical evaluation of them by the student.

It is important that presentation of the relevant legal regulation is not sufficient, and it does not replace/substitute for data/information requested above.

The practical diary should be uploaded before the exam day at latest to the following link: It is not needed to submit the diary to the Department in printed form. If the student does not upload the diary in the requested form until the above-described time point, cannot take exam.

Design of the diary

Page size: A4; Font size: 12; Font (typeface): Times New Roman; Line spacing: 1,5; Alignment: justified; Margins (top, bottom, left, right): 2,5 cm. Numbering of chapters (each task), sections etc. is necessary.


1.4. Exam

The exam will be assessed by evaluating the uploaded diary. The evaluation will be based on the level of fulfilment of the above-mentioned tasks with a special regard to the description of controlled work areas of the visited institution/establishment, as well as the presentation and evaluation of experienced hygienic problems. The exam will be assessed with marks between 1 and 5.