Course description

 

1.1. Characteristics of the curriculum

Feature: obligatory subject

Timing in the curriculum: Semester 10

Lectures/practical: 60/30

Credit: 6

 

1.2. 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 10 the food chain safety tasks with a one health approach will be presented, focusing on production chains. Initially, the ruminant production chain will be discussed including milk hygiene (production and processing) built on the previous fundamentals, then during the topics of meat hygiene the different production chains – cattle and other ruminants, swine, poultry, fish and other animals production chain – will be summarized, furthermore the processing hygiene and safety aspects of foodstuffs of plant origin, alcoholic and non-alcoholic beverages and meat substitutes will be summarized. Special attention will be paid to meat inspection, animal welfare of food-producing animals, to present the food processing technology of foods of animal and plant origin, and to make known the processing hygiene aspects of them.

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.

 

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 18 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 COVID-19 or other 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 disease, the student should not participate in the exercises.

 

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 or another infectious pandemic situation.

 

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

During 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

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. The condition of having the signature is the participation in the lectures and the practicals, and the minimum 60% fulfillment 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 or another infectious pandemic situation.

 

1.8. Exam requirements

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

 

1.9. Semester 10 final exam – Final exam information 2023

The final exam consists of two parts. The first one is a written exam that includes the materials of the lectures and practices of both semesters 9 and 10, whereas the second, oral exam is focused on the most important topics of the one-day competence. Both part-exams will be assessed with marks between 1 and 5 the average of which gives the final mark of the exam. The written part of the exam will be evaluated as follows: 60-69% = 2, passing, 70-79% = 3, fair, 80-89% = 4, good, 90-100% = 5, excellent. Both the written and the oral parts of the exam must be passed. If the written part is failed, the student cannot follow the exam with the oral part, i. e. the precondition of the oral exam is to pass the written part. However, if the oral part is unsatisfactory, only this part should be retaken. If the result of the written and/or oral exam is unsatisfactory, the next exam is considered as a retake exam.

The oral part of the exam is evaluated as unsatisfactory (1=failed) if there are significant gaps in the knowledge of the student on the topic in relation to the one-day competence. At the oral exam, students draw two questions from the list, containing 40 questions:

 

QUESTIONS OF THE FINAL ORAL EXAM

2023.

 

1. „One Health”, veterinary public health, food industry, food chain control.
2. Food chain safety, food hygiene, consumer safety, product safety.
3. Foodborne pathogens (pathogenic microorganisms in food).
4. Microbial spoilage in food.
5. Application of microorganisms in food industry.
6. Possibilities of reducing microbiological risks in food (preservation methods).
7. Chemical-toxicological food safety: contaminants of environmental, agricultural and technological origin.
8. Chemical-toxicological food safety: veterinary medicinal products and prohibited active substances, contaminants of biological origin, toxic substances of natural origin.
9. Risks in the food chain, food chain risk communication, RASFF.
10. Microbiological and chemical risk assessment.
11. Foodborne, food mediated diseases, mediating events, their diagnostics.
12. Sampling of foods for official and other purposes.
13. General hygiene rules for food production and processing, GHP, GMP.
14. Basics of the HACCP system and the prerequisite programs.
15. HACCP system, and it’s implementation.
16. Risk management, risk-benefit analysis.
17. Food adulteration.
18. Hygienic conditions and official control of the production, processing and distribution of freshwater fish products.
19. Hygienic conditions and official control of the production, processing and distribution of marine fish products and live bivalve molluscs.
20. Basics of nutrition-physiology, nutritional awareness.
21. Food safety and quality relationships of primary and secondary food production and transport.
22. Food waste, waste management and utilization.
23. Basic principles of food law, legal regulatory system of food hygiene.
24. Food chain safety aspects of milk production (dairy farming, milking, udder treatment, HACCP in farms).
25. Food chain safety aspects of milk processing (milk processing technology, HACCP, quality management, inspections).
26. Production and processing hygiene of foodstuffs of plant origin, food safety control, special food safety incidents.
27. Hygiene of egg production and the manufacture of egg-products, inspection of eggs and egg-products.
28. Production of non-alcoholic and alcoholic beverages, hygiene of their production, food safety control, special food safety incidents.
29. Processing of meat substitutes, alternative proteins, their processing hygiene and food safety control.
30. Stunning techniques of food producing animals, physiology, critical control points, animal welfare audit methods.
31. The food chain control of the pork product line (arena of pork production) at slaughterhouses, during meat processing (facility, technology, natural and legal environment, veterinary decisions)
32. The food chain control of the pork product line (arena of pork production): pork meat inspection and meat evaluation
33. Control of the food chain of the ruminant production chain (hygiene of rearing, cutting, processing, official control). Special rules for meat inspection and by-product management.
34. Meat inspection and evaluation of ruminants, veterinary public health aspects of the decision on consumption.
35. Food-safety aspects of the poultry production chain: hygiene of raising, slaughtering, processing.
36. Control of the food chain of the poultry production line, poultry meat inspection.
37. Hygiene of game processing, meat inspection of farmed and hunted wild game and their official control.
38. Official control of the distribution of foodstuffs: wholesale and retail establishments.
39. Official control of public catering and restaurants.
40. Labelling and packaging of food.

 

1.10. Learning materials

Materials of lectures and practicals.

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.

 

1.11. Lectures and practicals of the department

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Lectures theme

Food Hygiene 2 – LECTURES

Academic year 2022/2023, Semester 10

Monday 8.15-10.00, Friday 10.15-13.00, Marek József/Internal Lecture Hall

Week	Date	Topics	Supervisor	Lecturer
1.	06.02. (2 hours)	Food chain safety aspects of milk: Introduction	Ákos Jóźwiak	Ákos Jóźwiak  Katalin Lányi
	10.02. (3 hours)	Food chain safety aspects of milk: Milk production	Ákos Jóźwiak	Ákos Jóźwiak Balázs Matyovszky Tamás Varga  Tamás Orodán
2.	13.02. (2 hours)	Food chain safety aspects of milk: Milk processing	Ákos Jóźwiak	Ákos Jóźwiak István Herczeg
	17.02. (3 hours)	Food chain safety aspects of milk: Safety and Sustainability	Ákos Jóźwiak	Ákos Jóźwiak Zsuzsa Farkas
3.	20.02. (2 hours)	Hygiene of egg production and the manufacture of egg-products, inspection of eggs and egg-products	Dóra Tőzsér	Dóra Tőzsér
	24.02. (3 hours)	Production and processing hygiene of foodstuffs of plant origin	Lívia Darnay	Lívia Darnay
4.	27.02. (2 hours)	Processing of meat substitutes, alternative proteins, processing hygiene, food safety control	András Tóth	András Tóth
	03.03. (3 hours)	Production of non-alcoholic and alcoholic beverages, hygiene of their production, food safety control, special food safety incidents	Lívia Darnay	Lívia Darnay
5.	06.03. (2 hours)	Food safety obligations and official control of slaughterhouses and registered food production establishments	Miklós Süth	Bence Bándli Miklós Süth
	10.03. (3 hours)	Stunning techniques of food producing animals, physiology, critical control points, animal welfare audit methods Definition, ageing, composition and properties of meat	Miklós Süth	Ákos Végh Miklós Süth
6.	13.03. (2 hours)	Hygiene conditions and official control of production and processing of fresh water fish and of their products	József Lehel	József Lehel
	17.03.1 (3 hours)	Hygiene conditions and official control of production and processing of marine fish and live bivalve molluscs, and of their products	József Lehel	József Lehel
7.	20.03. (2 hours)	The arena of pork production Part 1 – events until the slaughterhouse (farm, technology, natural and legal environment, animals, people, veterinary decisions)	László Búza	László Gombos
	03.24. (3 hours)	The arena of pork production Part 2 – the slaughterhouse (the facility, technology, natural and legal environment, animals, people, veterinary decisions)	László Búza	Péter Orbán Gábor Kőrösi
8.	27.03. (2 hours)	The arena of pork production Part 3 – meat processing and pork in catering (facilities, technologies, natural and legal environment, basic materials, additives and packaging materials, people, veterinary decisions)	László Búza	Anna Zoltai László Búza
	31.03. (3 hours)	The arena of pork production Part 4 – prevention and management of pork/food incidents (public health and epidemiological biosecurity) (operating license, audit, meat inspection for infectious diseases, zoonoses)	László Búza	László Búza
9.	SPRING BREAK
10.	14.04. (3 hours)	Control of the food chain of the ruminant production chain (hygiene of rearing, cutting, processing, official control) Special rules for meat inspection and by-product management	Dániel Pleva	Dániel Pleva
	15.04. (2 hours)	Meat inspection of ruminants (veterinary public health aspects of the consumption decision)	Dániel Pleva	Dániel Pleva
11.	17.04. (2 hours)	Official control of the distribution of foodstuffs: wholesale and retail establishments.	Dóra Tőzsér	Dóra Tőzsér
	21.04. (3 hours)	Safety aspects of the poultry production chain	Miklós Süth	Gergely Sándor Miklós Süth
12.	24.04. (2 hours)	Official control of public catering and restaurants	András Tóth	András Tóth
	28.04. (3 hours)	Hygiene of game processing, meat inspection of farmed and hunted wild game and their official control	József Lehel	József Lehel

Practical lessons theme

Food Hygiene 2 – PRACTICALS

Academic year 2022/2023, Semester 10

Place of practicals: building N, 2^nd floor (practical room), and 1^st floor (technological laboratory)

Week	Date	Topics	Supervisor	Instructor
1	06-10. 02.	Food hygiene significance and examination of water	Katalin Lányi	Katalin Lányi Dóra Tőzsér Dániel Pleva Anna Buzás
2	13-17. 02.	Labelling and packaging of food	Lívia Darnay	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
3	20-24. 02.	Management and utilization of food waste, case studies	Katalin Lányi	Katalin Lányi Lívia Darnay Dániel Pleva Anna Buzás Bence Balázs Dávid Szakos Atilla Kunszabó
4	27. 02.-03. 03.	Physical and chemical properties of milk. Inspection aspects, tests and methods for the implementation of heat treatment procedure	Lívia Darnay	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
5	06-10. 03.	Technological and food hygiene aspects of production of dairy products	Lívia Darnay	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
6	13-17. 03.	Inspection of egg and egg-products, marking of egg (15. 03. Official break) Midterm test 1 – 14. 03.	Dániel Pleva	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
7	20-24. 03.	Meat inspection of fish and other aquatic animals, and fishery products	József Lehel	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
8	27-31. 03.	Examination of properties of meat and of its organoleptic alterations	Dániel Pleva	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
9	03-10. 04.	SPRING BREAK
10	11-15. 04.	Practical aspects of meat inspection	Dániel Pleva	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
11	17-21. 04.	Technological and food hygiene aspects of production of meat products   Midterm test 2 – 18. 04.	Lívia Darnay	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
12	24-28. 04.	Practical aspects of official control of food processing establishments	Dániel Pleva	Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs
13	02-04. 05.	SUPPLEMENTARY PRACTICAL		Katalin Lányi Lívia Darnay Dóra Tőzsér Dániel Pleva Anna Buzás Bence Balázs