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Education Courses Food hygiene II

Food hygiene II

Language
English
Nature
mandatory
Method of evaluation
final exam
Year in the curriculum
5
Semester in the curriculum
2
Credits
6
Lectures
60
Practical lessons
30
Documents
Documents
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

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.

Furthermore, due to the pandemic situation, all students should disinfect hands direct prior to start of practicals, and wear masks covering both nose and mouth during the whole practical time. Furthermore, the participation on practicals, is depending upon the results of temperature measurement done before entering (on forehead) which cannot be higher, than 37,5 °C. The student can be send off during any time of the practicals at once,  if the practical leader discovers any signs of malaise, fatique, coughing in order to prevent the spread of infection as the 1.5 m safety distance cannot be provided due to the room size and number of students.

 

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: exam based on the materials of Semesters 9 and 10

 

1.9. Semester 10 exam

The final exam will be a written one performed electronically by answering multiple choice questions in the Neptun Unipoll system. The final exam includes the subject matter of the lectures and practices of both semesters 9 and 10.  It will be evaluated as follows <65%  = 1, unsatisfactory, 65-73% passing, 74-82% = 3, satisfactory, 83-91% = 4, good, 92-100% = 5, excellent. There should be minimum 3 days between a failed exam and the date of the retake exam.

 

1.10. Learning materials

Textbook: P. Laczay: 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.

Lectures theme

Food Hygiene lectures

Academic year 2020/20201, Semester 10

 

Week Date

d/m

Topics Lecturer
1 10/02 Definition, ageing, composition and properties of meat. Peter Laczay
12/02

(3 hours)

 

Basic terms of meat inspection.

Ante mortem inspection at the farm and slaughterhouse, post mortem meat inspection.

Peter Laczay
2 17/02 Meat inspection diagnosis, decisions concerning meat, animal health marking, specific risk materials, slaughterhouse waste. Peter Laczay
19/02

(3 hours)

Technological hygiene of slaughter of swine and ruminants Peter Laczay
3 24/02 Meat inspection of pigs and ruminants. Peter Laczay
26/02

(3 hours)

Technological hygiene of poultry and lagomorphs slaughter, meat inspection of poultry and rabbit. Peter Laczay
4 03/03 Hygiene of game processing, meat inspection of farmed and hunted wild game. József Lehel
05/03

(3 hours)

Hygiene conditions and official control of the processing of fishery products and the production of live bivalve molluscs. József Lehel
5 10/03

 

Hygiene of egg production and the manufacture of egg-products, inspection of eggs and egg-products Dóra Tőzsér
12/03

(3 hours)

Processing hygiene of meat products Lívia Darnay
6 17/03 Production and processing hygiene of foodstuffs of plant origin Lívia Darnay
19/03

(3 hours)

Judgement of meat: septicaemic conditions, organoleptic changes Peter Laczay
7 24/03 Judgement of meat: OIE listed diseases I Peter Laczay
26/03 Judgement of meat: OIE listed diseases II Peter Laczay
8 29/03-01/04 SPRING BREAK  
9 07/04 Judgement of meat: animal diseases/infections not included in the OIE list. Peter Laczay
09/04

(3 hours)

Official food control: legal regulation, organisation, types and tasks. Peter Laczay
10 14/04 Official food control: registration and approval of food business establishments, audit of good hygiene practices and the HACCP system. Dóra Tőzsér
16/04 Official control of the distribution of foodstuffs: wholesale and retail establishments. Dóra Tőzsér
11 21/04 Official food control: basis of the risk-based official controls. Ákos Józwiák
23/04 Official food control: control of the traceability system and the compliance with microbiological criteria, the rules of official sampling. Ákos Józwiák
12 28/04 Official control of international trade of foods Peter Laczay
30/04

(3 hours)

Official control of catering services and mass caterers. Daniel Pleva
13 05/05 Small scale food production, processing and distribution Peter Laczay
07/05 Measures in the event of non-compliance. Peter Laczay

Practical lessons theme

Practicals of Food Hygiene

2020/2021 Spring-term (Semester 10)

 

 

Week Date Topics Instructor
08-12.02 Food hygiene significance and examination of water Dóra Tőzsér
15-19.02 Labelling and packaging of food Lívia Darnay

Dóra Tőzsér

22-26.02. Examination of properties of meat and its organoleptic alterations. Dóra Tőzsér

Daniel Pleva

01-05.03. Practical aspects of meat inspection Dóra Tőzsér

Daniel Pleva

08–12.03. Meat inspection of fish and other aquatic animals József Lehel
16-19.03.

.

Inspection of egg and egg-products Dóra Tőzsér

Daniel Pleva

22-26.03. Technological and food hygiene aspects of production of canned products Lívia Darnay

Dóra Tőzsér

29.03.-01.04 SPRING BREAK  
06-09.04.

 

Technological and food hygiene aspects of processing of cured meat products Lívia Darnay
12-16.04. Technological and food hygiene aspects of processing of stuffed meat products 1. (raw-smoked and fermented meat products) Lívia Darnay
19-23.04. Technological and food hygiene aspects of processing of stuffed meat products 2. (cooked, smoked meat products) Daniel Pleva

 

26-30.04. Practical aspects of official control of food processing establishments Dóra Tőzsér

Daniel Pleva

03-07.05. Significance and utilization of food waste, actual cases from the practice Katalin Lányi

 

 

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

 

Exam information

 

EXAM QUESTIONS OF FOOD HYGIENE

 

1. Technological hygiene of pig slaughter, meat inspection of pigs
2. Technological hygiene of cattle slaughter, meat inspection of cattle
3. Technological hygiene of poultry slaughter, meat inspection of poultry
4. Handling, processing and inspection of hunted wild game
5.  Hygiene of egg production and processing of egg products, inspection of eggs and egg products
6. Hygiene requirements for the production, harvesting and processing of live bivalve molluscs and other fishery products
7. The official control of milk production: registration of dairy farms, control of milk producing farms and milk collection establishments, the system of raw milk qualification
8. The official control of milk processing: approval of milk processing establishments, control of the processing hygiene of dairy products
9. Ante-mortem health inspection at the farm and at the slaughterhouse, decisions concerning live animals
10. Post-mortem meat inspection, decisions concerning meat
11. Judgement of meat in septicaemic conditions
12. Judgement of foot and mouth disease, classical swine fever and African swine fever
13. Judgement of anthrax, paratuberculosis and Q fever, public health aspects
14. Judgement of brucellosis, tuberculosis and BSE, public health aspects
15. Judgement of trichinellosis, cysticercosis and echinococcosis, public health aspects
16. Types and tasks of official control, the organisation of official food control
17. Registration and approval of food business establishments
18. Systems of risk-based official controls, audit of good hygiene practices and the HACCP system
19. Control of the traceability system of establishments and the application of animal health marks and identification marking
20. Control of the distribution of foods
21. Control of the international trade of foods
22. Official control of catering services and mass caterers: hygiene requirements applying to the establishments, catering operations
23. Official control of catering services and mass caterers: general rules,  mass catering, official control
24. Official control of small-scale food production, processing and marketing
25. Rules of official sampling, measures in the event of food safety and food quality defects
26. Official measures in the event of non-compliance, sanctions
27. Food hygiene aspects of Salmonella reduction programs, monitoring of zoonotic agents
28. Food hygiene significance of Salmonella, Campylobacter and E. coli
29. Food hygiene significance of Listeria monocytogenes, Staphylococcus aureus and Clostridium botulinum
30.Regulation and control of microbiological food safety
31. Regulation and control of chemical food safety
32. Food safety significance of drug and Pesticide residues, contaminants of environmental origin
33. Food safety significance of contaminants of technological origin, contaminants of biological origin
34. The spoilage of foodstuffs
35. The preservation and other treatment of foodstuffs: physical methods
36. The preservation and other treatment of foodstuffs: chemical and combined methods
37. The microbiology of raw milk, milk hygiene aspects of zoonoses
38. Technological hygiene of milk products’ manufacture: heat treated milk, acidic milk products.
39. Technological hygiene of milk products’ manufacture: butter and cream products, cheese and cheese products, condensed and powdered milk products.
40. Processing hygiene of foodstuffs of plant origin