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Education Courses Food hygiene I

Food hygiene I

Language
English
Nature
mandatory
Method of evaluation
practical grade
Year in the curriculum
5
Semester in the curriculum
1
Credits
4
Lectures
60
Practical lessons
30
Documents
Documents
Allow for
  • Vet EN

Course description

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 performed.

In Semester 9, the fundamentals of food hygiene are discussed. The fundamentals include the basic terms, the foodborne hazards and the potential adverse health consequences followed by the main aspects of food microbiology and chemical-toxicological food safety continued by the basic knowledge on food spoilage and preservation, the background of food hygiene legal regulation, the general rules of food production, processing and marketing, finally the food hygiene importance of zoonoses are discussed. Semester 9 is closed by the education of milk hygiene (production and processing) built on the previous fundamentals.

Practicals

The purpose of food hygiene practicals is the demonstration of the practical aspects of the theoretical knowledge performed in the lectures as well as the manual exercise of certain technological processes and the development of the corresponding hygiene-related way of thinking and skill.

 

Lectures theme

LECTURES ON FOOD HYGIENE

Academic year 2019/2020, Semester I

Place: Hetzel Henrik lecture hall; Time: Wednesday 8.15-9.45; Friday 8.15 – 9.45

 

Week Date Topics Name of lecturer
1 11/09 Introduction, basic terms, historical aspects. Peter Laczay
13/09 Foodborne hazards, adverse health effects. Peter Laczay
2 18/09 Food microbiology: growth and death of microorganisms 1. Dóra Tőzsér
20/09 Food microbiology: growth and death of microorganisms 2. Dóra Tőzsér
3 25/09 Pathogen microorganisms in foodstuffs 1: Salmonella, Campylobacter, E. coli, Yersinia enterocolitica. Peter Laczay
27/09 Pathogen microorganisms in foodstuffs 2:

Listeria monocytogenes, Shigella, Enterobacter, Vibrio spp., Staphylococcus aureus.

Peter Laczay
4 02/10 Pathogen microorganisms in foodstuffs 3: Clostridium botulinum, Clostridium perfringens, Bacillus cereus, viruses, parasites, prions. Peter Laczay
04/10 Pathogen microorganisms in foodstuffs 4: regulation of microbiological food safety, controlling Salmonella, microbiological monitoring. Ákos Józwiák
5 09/10 Chemical-toxicological food safety 1: fundamentals of regulation, veterinary medicinal products, not allowed (banned) active substances. Peter Laczay
11/10 Chemical-toxicological food safety 2: contaminants of biological origin, contaminants of technological origin. Dániel Pleva
6 16/10 Chemical-toxicological food safety 3: pesticide residues, contaminants of environmental origin. Katalin Lányi
18/10 Spoilage, preservation and other treatment of foodstuffs. Spoilage of microbiological, chemical and biochemical origin. Lívia Darnay
7 23/10 Bank holiday  
25/10 Physical, chemical, biological and combined preservative procedures. Lívia Darnay
8 31/10 Fundamentals of food-hygiene legal regulation. Peter Laczay
01/11 Bank holiday  
9 06/11 General hygiene rules, food safety assurance systems (HACCP). József Lehel
08/11 General hygiene rules, food safety assurance systems (HACCP). József Lehel
10 13/11 Hygiene of milk production: composition and properties of milk. Katalin Lányi
15/11 Hygiene of milking and handling of raw milk at the farm. Dániel Pleva
11 20/11 Milk hygiene aspects of mastitis Peter Laczay
22/11 Microbiology of raw milk, milk hygiene aspects of zoonoses Dániel Pleva
12 27/11 Milk hygiene aspects of zoonoses and other (pathogen) causatives mediated by milk. Dániel Pleva
29/11 Chemical contamination of milk Katalin Lányi
13 04/12 Hygiene of milk processing: general operations. Lívia Darnay
06/12 Technological hygiene of milk products’ manufacture: heat treated milk, acidic milk products. Lívia Darnay
14 11/12 Technological hygiene of further milk products’ manufacture: butter and cream products, cheese and cheese products, condensed and powdered milk products. Lívia Darnay
13/12 Technological hygiene of further milk products’ manufacture: butter and cream products, cheese and cheese products, condensed and powdered milk products. Lívia Darnay

Practical lessons theme

Food hygiene practicals

Academic year 2019/2020, semester I

Place of practicals: “N” building 2nd floor

 

 

Number of weeks Dates Topics Instructor
1.

 

9-12/09 Aims and requirements of practicals, occupational health rules. József Lehel

Katalin Lányi

2. 16-19/09 Microbiological examination methods, determination of viable cell count: plate pouring method, spreading method, the end point dilution, membrane filtration, MPN (most probable number) method. Dóra Tőzsér
3.

 

23-26/09 Evaluation of the results of microbiological examination. Rapid microbiological methods: direct cell enumeration, examination of metabolites, instrumental culturing methods. Dóra Tőzsér

Pleva Dániel

 

4.

 

30/09-03/10 Practical aspects of food safety criteria: Listeria monocytogenes, Salmonella spp. Dóra Tőzsér

Pleva Dániel

5.

 

07-10/10 Practical aspects of process hygiene criteria: aerob colony count,Enterobacteriaceae, E. coli, other microbes Dóra Tőzsér

Pleva Dániel

 

6.

 

14-17/10 Practical aspects of spoilage, preservation: heat treatment, preservatives, water removal Lívia Darnay
7. 21-24/10

Plenary practical

Official sampling József Lehel
8.

 

28-31/10 Chemical-toxicological food safety: official monitoring systems József Lehel
9.

 

04-07/11 Chemical-toxicological food safety: screening investigations, confirmatory, large instrument analysis Katalin Lányi
Dániel Pleva
10.

 

11-14/11 Physical, chemical properties of milk, practical aspects of different heat treatment methods Katalin Lányi
András Csendes
11. 18-21/11 Technological hygiene of sour milk and cream processing Lívia Darnay

Dániel Pleva

12. 25-28/11 Technological hygiene of butter and sweet cream production Lívia Darnay

Dániel Pleva

13. 02-05/12 Technological hygiene of cheese making Lívia Darnay

Dániel Pleva

14. 09-12/12 Supplementary practicals József Lehel

Katalin Lányi

Dóra Tőzsér

Dániel Pleva

Lívia Darnay

András Csendes

Date of midterm tests: 1st midterm test: on the week 7, 2nd midterm test: on the week 12

Evaluation description

Requirements of Food Hygiene

 

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

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 16 students.

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

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.

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 practical in advance. 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.

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%.

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 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. 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.

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

Semesters 9. and 10: Participation on the lectures is obligatory (according to the University’s SOP). Occasionally, the participation is checked by the lecturers.

Semester 9: Participation on all the practicals and appropriate results of the two written midterm tests. Based on the result of the two tests, a mark will be obtained between 1-5. 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.

 

Exam requirements

Semester 9: no exam (practical course grade)

Learning materials

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

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

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

Materials of lectures and practicals.

 

Exam information

Exam requirements

Semester 9: no exam (practical course grade)

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

Semesters 9. and 10: Participation on the lectures is obligatory (according to the University’s SOP). Occasionally, the participation is checked by the lecturers.

Semester 9: Participation on all the practicals and appropriate results of the two written midterm tests. Based on the result of the two tests, a mark will be obtained between 1-5. 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.