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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

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.

Lectures theme

Food Hygiene lectures

Academic year 2018/2019, Semester 10

Week Date

d/m

Topics Lecturer
1 06/02 Definition, ageing, composition and properties of meat Peter Laczay
07/02

 

Basic terms of meat inspection.

Ante mortem inspection at the farm and slaughterhouse

Peter Laczay
2 13/02 Post mortem meat inspection, meat inspection diagnosis Peter Laczay
14/02 Decisions concerning meat, animal health marking, specific risk materials, slaughterhouse waste Peter Laczay
3 20/02 Technological hygiene of slaughter of swine Peter Laczay
21/02 Technological hygiene of slaughter of ruminants Peter Laczay
4 27/02 Meat inspection of pigs and ruminants Peter Laczay
28/02 Technological hygiene of poultry and lagomorphs slaughter, meat inspection of poultry and rabbit Peter Laczay
5 06/03

 

Hygiene of game processing, meat inspection of farmed and hunted wild game József Lehel
07/03 Hygiene of egg production and the manufacture of egg-products, inspection of eggs and egg-products Dóra Tőzsér
6 13/03 Hygiene conditions and official control of the processing of fishery products and the production of live bivalve molluscs József Lehel
14/03 Production and processing hygiene of foodstuffs of plant origin József Lehel
7 20/03 Processing hygiene of meat products Lívia Darnay
21/03 Judgement of meat: septicaemic conditions, organoleptic changes Peter Laczay
8 27/03 Judgement of meat: OIE listed diseases I Peter Laczay
28/03 Judgement of meat: OIE listed diseases II Peter Laczay
9 03/04 Judgement of meat: animal diseases/infections not included in the OIE list Peter Laczay
04/04 Official food control: legal regulation, organisation, types and tasks Peter Laczay
10 10/04 Official food control: registration and approval of food business establishments, audit of good hygiene practices and the HACCP system Dóra Tőzsér
11/04 Official control of the distribution of foodstuffs: wholesale and retail establishments Dóra Tőzsér
11 15-22/04 SPRING BREAK
12 24/04 Official control of catering services and mass caterers I Daniel Pleva
25/04 Official control of catering services and mass caterers II Daniel Pleva
13 01/05 NATIONAL HOLIDAY
02/05 Official food control: basis of the risk-based official controls Ákos Józwiák
14 08/05 Official food control: control of the traceability system and the compliance with microbiological criteria, the rules of official sampling Ákos Józwiák
09/05 Official control of international trade of foods Peter Laczay
15 15/05 Control of small scale food production /processing/marketing Peter Laczay
16/05 Measures in the event of non-compliance, sanctions Peter Laczay

 

Practical lessons theme

Practicals of Food Hygiene

2018/2019 Spring-term (Semester 10)

 

Week Date Topics Instructor
02/04-08 Food hygiene significance and examination of water Dóra Tőzsér
02/11-15 Labelling and packaging of food Lívia Darnay

Dóra Tőzsér

02/18-22 Examination of properties of meat and its organoleptic alterations Dóra Tőzsér

Daniel Pleva

02/25-03/01 Significance and utilization of food waste Katalin Lányi
03/04-08 Practical aspects of meat inspection Daniel Pleva

Dóra Tőzsér

03/11-14 Inspection of egg and egg-products

 

Dóra Tőzsér

Daniel Pleva

03/18-

03/22

Meat inspection of fish and other aquatic animals  József Lehel
03/25-29 Technological and food hygiene aspects of processing of cured meat products Lívia Darnay

Dániel Pleva

04/01-05 Technological and food hygiene aspects of processing of stuffed meat products 1. (raw-smoked and fermented meat products) Lívia Darnay

Dániel Pleva

04/08-12 Technological and food hygiene aspects of processing of stuffed meat products 2. (cooked, smoked meat products) Lívia Darnay

Dániel Pleva

04/15-19 SPRING BREAK
04/23-26 Technological and food hygiene aspects of production of canned products Lívia Darnay
04/29/-05/03 Inspection of establishment producing food of plant origin  József Lehel
05/06-10 Case studies – Actual food hygiene questions Katalin Lányi
05/13-17 Supplementary practical

Evaluation description

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 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 supplement the practicals

If somebody is not able to participate on the practical in the right time, the supplementation is possible at the last week of practices. 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 practical can be max. 4 practicals (including the 2 weeks obligatory clinical practice), above this the signature by the end of the semester will be denied.

 

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 Faculty’s SOP). Occasionally, the participation is checked by the lecturers.

Semester 9: Participation on all the practicals and appropriate results of the 2 written midterm tests. Based on the result of the 2 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 condition of having the 4 credit points 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 on the lectures and the practicals.

 

Exam requirements

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

 

Semester 10 exam

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. 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. If someone fails at the written part, cannot attend at the oral one. 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 one question from the previously published list of altogether 40 questions.

 

Learning materials

Textbook: P. Laczay: Food hygiene, food chain safety. Textbook, Budapest, 2015.

Materials of lectures and practicals.

Exam information

Valid from Academic Year 2018/2019

Semester 10 exam

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. 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. If someone fails at the written part, cannot attend at the oral one. 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 one question from the previously published list of altogether 40 questions.

 

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