University of Veterinary Medicine Budapest

Course description

Requirements of the subject, exams, order of exams

1. Food hygiene

1.1. Characteristics of the curriculum

Feature: obligatory subject

Timing in the curriculum: Semesters 9-10

Lectures/practical: 120/60

• Semester 9: 60/30
• Semester 10:60/30

Credit:

• Semester 9: 4
• Semester 10: 6

1.2. Thematics

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.

In Semester 10 the topics of meat hygiene, meat inspection, furthermore the hygiene of foodstuffs of plant and animal origin are detailed. The meat inspection is supplemented by the judgement of abnormalities, and specific infectious diseases important from point of view of public and/or animal health. Within the topic of State veterinary medicine, the organization, functional pattern and activities of official control of food hygiene are educated.

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.

1.3. 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 16 students.

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

1.4. 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.

1.5. 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 pandemic situation of COVID-19.

1.6. 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%.

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.

Duding Semester 10, there will be two written midterm tests, as well based on the topics of the lectures and the practicals up to the time of tests. A minimum of 60% should be reached to pass the tests. 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 signature at the end of the semester will be denied.

1.7. 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. In the case of more than 3 missing lectures that are not certified, the signature of the semester will be refused.

Semester 9: Participation in 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.

Semester 10: the condition of having the signature is the participation in the lectures and the practicals, and the minimum 60% fulfilment of both midterm tests.

The participation in practicals and the rules of retake are subjected to change based on the actual pandemic situation of COVID-19.

1.8. Exam requirements

Semester 9: no exam (practical course grade)

Semester 10: final exam based on the materials of Semesters 9 and 10

1.9. Semester 10 final exam

The final exam will be a written one performed electronically by answering multiple choice questions. The final exam includes the subject matter of the lectures and practices of both semesters 9 and 10.  There should be minimum 3 days between a failed exam and the date of the retake exam.

1.10. Learning materials

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.

Materials of lectures and practicals.

2. Food hygiene practical

2.1. Character of the curriculum

Feature: obligatory subject

Timing in the curriculum: Semester 11

Lecture/practical: 0/80

Credit: 2

2.2. Tasks during the practical

The following tasks must be fulfilled during the practical:

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).

2.3. 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: http://www.vetphysiol.hu/zarovizsga/.

If the student does not upload the diary in the requested form until the above-described time point, cannot take the 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.

2.4. 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.

3. Risk analysis of food safety

3.1. Character of the curriculum

Feature: facultative subject, B

Timing in the curriculum: Semester 10

Credit: 3

Lecture: 26 hours

Prerequisite: Food Hygiene 1

Responsible lecturer: Péter Fodor PhD, DSc

3.2. Thematics

3.3. Exam

Written exam.

Lectures theme

LECTURES ON FOOD HYGIENE

Academic year 2021/2022, Semester I

Practical lessons theme

Food hygiene practicals

Academic year 2021/2022, semester I

Place of practicals: “N” building 2nd floor

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

Evaluation description