Course description

 

1. Characteristics of the curriculum

Feature: obligatory subject

Department: Department of Food Hygiene

Timing in the curriculum: Semester 9

Lectures/practical:

• Semester 9: 60/30

Credit:

• Semester 9: 4

 

2. Topics

Lectures

In the framework of lectures the theoretical basis of the complex knowledge of hygiene conditions and legal requirements of production, processing and trade of wholesome foodstuffs are presented to develop the thinking and skill of Veterinary Public Health.

In Semester 9, the following topics will be discussed: general fundamentals of food hygiene include the basic terms, foodborne hazards and the potential adverse health, main aspects of food microbiology and chemical-toxicological food safety, risk assessment and risk management of microbiological and chemical risks, risk communication, basic knowledge on food spoilage and preservation, background of food-chain safety legal regulation, the general rules of food production, processing and marketing, food adulteration.

 

Practicals

The purpose of food hygiene practicals is to demonstrate the practical aspects of the theoretical knowledge discussed in the lectures as well as to carry out the manual exercise of certain technological processes, and to develop the practical skills necessary to develop a complex way of thinking about the safety of the food chain.

 

3. How to be prepared for and how execute the practicals

The base of group division is the list given by the secretariat of International Study Program. The total number of one group cannot exceed 18-20 students but cannot be less than 10 students.

The student should be arrived in time, in clean white-coat and well-prepared to the site of practicals.

Due to the actual pandemic situation of infectious diseases, all students must keep the actual regulations/rules (e. g. disinfection of hands direct prior to start of practicals, wearing masks covering both nose and mouth during the whole practical time etc.).

In case of symptoms suggestive of fever or suspected Covid or other infectious disease, the student should not participate in the exercises.

 

4. The way of check of knowledge during the practicals

It may be performed in oral or written forms. It is primarily directed to the check of knowledge related to the given week-topic, but the topics of the previous weeks are also interrogated continuously.

 

5. How to supplement the practicals

If somebody is not able to participate on the practical in the right time, the supplementation is possible during the semester at a time point agreed upon with the instructor of the given practical in advance in written form (via e-mail). Supplementation of missing because of the obligatory clinical practice (2 weeks) is not needed. It is certified directly towards the Department by the given clinical department. The number of the missed practicals can be max. four (4) practicals (including the 2 weeks obligatory clinical practice), above this the signature by the end of the semester will be denied.

The participation in practicals and the rules of retake are subjected to change based on the actual infectious pandemic situation.

 

6. Midterm tests, their evaluation, and their supplementation if necessary

During Semester 9, students will have two written midterm tests. The materials of these tests are based on the previous topics of practicals and lectures up to the time of tests. The tests are evaluated with percentage values based of the total scores with a minimum passing score of 60%.

If any of the midterm tests is failed or the student was not able to participate, he/she must write a supplementary midterm test at least up to the end of the semester. Altogether, there are two additional chances for retake.

The student who prepares a written case study about the theoretical topics given on the lecture, and it is submitted to the Department till the last week of education period, and it is accepted by the lecturer performed the topic, is exempted from the writing of the first midterm test in the Semester 10, fulfils it with 100% result.

 

7. Signature by the end of the Semester, conditions of having a practical mark

Semester 9: Participation on the lectures is obligatory (according to the University’s SOP). Occasionally, the participation is checked by the lecturers. In the case of more than 3 missing lectures that are not certified, the signature of the semester will be refused.

Requirements for signature by the end of both semesters (Semester 9 and 10) are the participation in all the practicals and appropriate results of the two written midterm tests.

Semester 9: Practical mark: The practical course grade is calculated as an average of the midterm tests as follows: 60-69% = 2, passing; 70-79% = 3, fair; 80-89% = 4, good; 90-100% = 5, excellent.

If someone fails to meet the minimum requirement of 60% in case of any of the midterm tests, the practical course grade at the end of Semester 9 will be 1, i.e., failed.

If the mark is wished to be improved, it may be done in the exam period.

The conditions of having the credit points according to the curriculum are the signature by the end of the Semester and at least a practical course grade 2.

The participation in practicals and the rules of retake are subjected to change based on the actual infectious pandemic situation.

 

8. Exam requirements

Semester 9: no exam (practical course grade)

 

9. Suggested learning materials

Materials of lectures and practicals (e-learning system).

Laczay, P: Food hygiene, food chain safety. Textbook, Budapest, 2014.

Erdősi, O.-Lányi, K.-Lehel, J.-Szili, Zs.: Food hygiene practicals I. A/3 Nyomdaipari és Kiadói Szolgáltató Kft., Budapest, 2016.

Erdősi, O.-Lányi, K.-Lehel, J.-Szili, Zs.: Food hygiene practicals II. A/3 Nyomdaipari és Kiadói Szolgáltató Kft., Budapest, 2017.

 

10. Timetable

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Lectures theme

LECTURES ON FOOD HYGIENE

Academic year 2025/2026, Semester 9

 

 Wednesday 12:15-14:00 / Kómár lecture room

Friday 8:15-10:00 / Hetzel lecture room

Week	Date	Topics	Name of Lecturer
1	10/09	Introduction and history of food hygiene. One-health. Food safety-food security.	Miklós Süth
	12/09	The food arena. The “good” food.	László Búza
2	17/09	Introduction to food chain risks. Basics of risk assessment. Risk-benefit analysis.	Ákos Jóźwiak
	19/09	Basic principles of food law. Legal regulation of the food economy.	Gyula Kasza
3	24/09	Food chain control system, traceability, responsibility in the food chain.	Tibor Kocsner
	26/09	Basics of the food microbiology. Growth and destruction of microbes.	Attila Nagy
4	01/10	Microbiological diagnostic options in food industry. Predictive microbiology.	Tekla Engelhardt
	03/10	Bacteria that cause foodborne infections.	Zsuzsanna Lancz
5	08/10	Bacteria that cause food poisoning, other microorganisms that cause food -borne diseases (viruses, yeast, molds and parasites)	Slaven Grbic
	10/10	Microbial spoilage. Application of microorganisms in food industry.	Tekla Engelhardt
6	15/10	Reduction of microbiological risks in food industry.	Tekla Engelhardt
	17/10	Disinfection in food industry.	Zsuzsanna Lancz
7	22/10	Chemical-toxicological food safety: veterinary medicinal products (VMP) and prohibited substances.	József Lehel
8	29/10	Chemical-toxicological food safety: technological pollutants. Contaminants of biological origin I. (mycotoxins, fungal toxins)	Dániel Pleva
	31/10	Chemical-toxicological food safety: environmental and agricultural originated contaminants of food.	Katalin Lányi
9	05/11	Chemical-toxicological food safety: toxic substances of natural origin. Contaminants of biological origin II. (marine and freshwater biotoxins).	József Lehel
	07/11	Sampling strategies in the food chain. Monitoring systems.	Attila Nagy
10	12/11	Control of chemical contaminations. Reduction of chemical risks.	Ákos Jóźwiak
	14/11	Prerequisite programs. GAP, GMP, GHP.	Miklós Süth
11	21/11 7:15	Basic knowledge of HACCP system. Implementation of the HACCP system.	Slaven Grbic
12	26/11	Food allergy and food intolerance. Consious nutrition, nutritional awareness.	Béla Gyetvai
	28/11	Food adulteration.	László Búza
13	03/12	Investigation of food chain safety incidents. Diagnosis and management of food-borne/mediated diseases.	László Búza
	05/12	Risk management.	Ákos Jóźwiak
14	10/12	Risk communication.	Gyula Kasza
	12/12	Sustainability in the food chain. Food waste – problems and solutions.	Gyula Kasza

Practical lessons theme

Food hygiene practicals

Academic year 2025/2026, Semester 9

Place of practical: building “C”, floor 2

 

Week	Date	Topics	Supervisor	Instructor
1	08-12. 09.	Aims and requirements of practicals, occupational health rules.	József Lehel Katalin Lányi	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
2	15-19. 09.	Food hygiene significance and examination of water. .	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
3	22-26. 09.	Food packaging and labelling.	Lívia Darnay	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
4	29.09- 03.10	Microbiological sampling for official and other purposes. Food microbiological criteria – application of 2073/2005 EC regulation.	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
5	06-10. 10.	Classic methods in the food microbiology. From sampling to cultivation.	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
6	13-17. 10.	Rapid methods in the food microbiology	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
7	20-24. 10.	Detection of pathogens from food (Salmonella detection)	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
8	27-31.10.	Molecular methods in food microbiology. Evaluation of the PCR results (Salmonella)	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
9	03-07. 11	Trichinella testing. Comparison of microbiological test results.	Tekla Engelhardt	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
10	10-14. 11.	Chemical-toxicological food safety: sample preparation, screening investigations, confirmatory, large instrument analysis.	Katalin Lányi József Lehel	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
11	17-21. 11.	HACCP system: case studies.	Ákos Jóźwiak	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
12	24.-28. 11.	HACCP system building in practice.	Ákos Jóźwiak	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
13	01- 05. 12.	Risk management: case studies.	Ákos Jóźwiak	Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang
14	08-12. 12.	Supplementary practical.		Lívia Darnay Tekla Engelhardt Máté Farkas Tünde Kanyorszky Orsolya Strang

Date of midterm tests: 1st midterm test: on the week 6, 2nd midterm test: on the week 11.

Evaluation description