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Education Courses Food hygiene I

Food hygiene I

Method of evaluation
practical grade
Year in the curriculum
Semester in the curriculum
Practical lessons
Allow for
  • Vet EN

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


  • Semester 9: 4
  • Semester 10: 6


1.2. Thematics


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.


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.


  1. 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:


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).


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:

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.


  1. 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

·        The sources of contaminations at the primary food production, at the food technology, environmental effects, effects of food additives, packaging, allergens,
·        The concept of hazard and risk, effect-dose problems, regulation, methods of risk analysis
·        Sampling methods, sampling based on the risk theory, planning the sampling , problems at sampling
·        Sources of toxicological uncertainties, accumulation, chemical forms, examples of regulation problems
·        Uncertainty in analytical chemistry, selectivity problems, quantitaive and qualitative uncertainties, uncertainties in data evaluation
·        Examples of Risk assessment: Lobster with chloramphenicol, Mercury contamination of fish, Toxin contamination of food, Carry over effect
·        Examples of Risk assessment: Acrilamid in food, alcohol consumption, DDT, Chloride of the surface of food
·        Microbiological risk assessment, ComBase, predictive models,
·        The risk of radioactivity at the food, problems of radiation, Risk assessment of lead, Risk assessment of polonium contamination,
·        Environmental risk, effect of global warming, problems of nano particles
·        Demonstration of risk assessment of student groups
·        Demonstration of risk assessment of student groups
·        Demonstration of risk assessment of student groups


3.3. Exam

Written exam.

Lectures theme


Academic year 2021/2022, Semester I


Week Date Topics Name of Lecturer
1 15/09 Introduction, basic terms, historical aspects. Peter Laczay
17/09 Foodborne hazards, adverse health effects. Peter Laczay
2 22/09 Food microbiology: growth and death of microorganisms 1. Dóra Tőzsér
24/09 Food microbiology: growth and death of microorganisms 2. Dóra Tőzsér
3 29/09 Pathogen microorganisms in foodstuffs 1: Salmonella, Campylobacter, E. coli, Yersinia enterocolitica. Peter Laczay

Dóra Tőzsér

01/10 Pathogen microorganisms in foodstuffs 2: E. coli, Yersinia enterocolitica,

Listeria monocytogenes, Shigella, Enterobacter, Vibrio spp.

Peter Laczay

Dóra Tőzsér

4 06/10 Pathogen microorganisms in foodstuffs 3: Staphylococcus aureus,.Clostridium botulinum, Clostridium perfringens, Bacillus cereus. Peter Laczay

Dóra Tőzsér

08/10 Pathogen microorganisms in foodstuffs 4: viruses, parasites, prions, regulation of microbiological food safety, microbiological monitoring. Péter Laczay

Dóra Tőzsér

5 13/10 Chemical-toxicological food safety 1: fundamentals of regulation, veterinary medicinal products, not allowed (banned) active substances. József Lehel
15/10 Chemical-toxicological food safety 2: contaminants of biological origin, contaminants of technological origin. Katalin Lányi
6 20/10 Chemical-toxicological food safety 3: pesticide residues, contaminants of environmental origin. Katalin Lányi
22/10 Chemical-toxicological food safety 4: Toxic substances of natural origin, control of chemical contamination of foodstuffs József Lehel
7 27/10 Spoilage, preservation and other treatment of foodstuffs. Spoilage of microbiological, chemical and biochemical origin. Lívia Darnay
29/10 Physical, chemical, biological and combined preservative procedures Lívia Darnay
8 03/11 Fundamentals of food-hygiene legal regulation. Dóra Tőzsér
05/11 Food hygiene significance of zoonoses. Food hygiene aspects of Salmonella reduction program. Dóra Tőzsér
9 10/11 General hygiene rules, food safety assurance systems (HACCP). József Lehel
12/11 General hygiene rules, food safety assurance systems (HACCP). József Lehel
10 17/11 Hygiene of milk production: composition and properties of milk. Katalin Lányi
19/11 Hygiene of milking and handling of raw milk at the farm. Dániel Pleva
11 24/11 Milk hygiene aspects of mastitis Dániel Pleva
26/11 Microbiology of raw milk, milk hygiene aspects of zoonoses Dániel Pleva
12 01/12 Milk hygiene aspects of zoonoses and other (pathogen) causatives mediated by milk. Dániel Pleva
03/12 Chemical contamination of milk Katalin Lányi
13 08/12 Hygiene of milk processing: general operations. Lívia Darnay
10/12 Technological hygiene of milk products’ manufacture: heat treated milk, acidic milk products. Lívia Darnay
14 15/12 Technological hygiene of further milk products’ manufacture: butter and cream products, cheese and cheese products, condensed and powdered milk products. Lívia Darnay
17/12 Technological hygiene of further milk products’ manufacture: butter and cream products, cheese and cheese products, condensed and powdered milk products. Lívia Darnay


Place Time
Wednesday Friday Wednesday Friday
Group 1 – 6 Zlamál V. Lecture Hall 8:15 – 9:45 8:15 – 9:45
Group 7 – 10 Magyary-Kossa Lecture Hall Kotlán S.

Lecture Hall

10:15 – 11:45 10:15 – 11:45


Practical lessons theme

Food hygiene practicals

Academic year 2021/2022, semester I

Place of practicals: “N” building 2nd floor


Week Dates Topics Instructor


13-17/09 Aims and requirements of practicals, occupational health rules. József Lehel

Katalin Lányi

2. 20-24/09 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


27/09-01/10 Evaluation of the results of microbiological examination. Rapid microbiological methods: direct cell enumeration, examination of metabolites, instrumental culturing methods. Dóra Tőzsér

Pleva Dániel




04-08/10 Practical aspects of food safety criteria: Listeria monocytogenes, Salmonella spp. Dóra Tőzsér

Pleva Dániel



11-15/10 Practical aspects of process hygiene criteria: aerobic colony count, Enterobacteriaceae, E. coli, other microbes Dóra Tőzsér

Pleva Dániel



18-22/10 Practical aspects of spoilage, preservation: heat treatment, preservatives, water removal Lívia Darnay
7. 25-29/10 Official sampling József Lehel
8. 02-05/11 Chemical-toxicological food safety: official monitoring systems József Lehel


08-12/11 Chemical-toxicological food safety: screening investigations, confirmatory, large instrument analysis Katalin Lányi
Dániel Pleva


15-19/11 Physical, chemical properties of milk, practical aspects of different heat treatment methods Katalin Lányi

Lívia Darnay

11. 22-26/11 Technological hygiene of sour milk and cream processing Lívia Darnay

Dániel Pleva

12. 29/11-03/12 Technological hygiene of butter, sweet cream and dairy based frozen dessert production Lívia Darnay

Dániel Pleva

13. 06-10/12 Technological hygiene of cheese making Lívia Darnay

Dániel Pleva

14. 13-17/12 Supplementary practicals József Lehel

Katalin Lányi

Dóra Tőzsér

Dániel Pleva

Lívia Darnay

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

Evaluation description