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
- Semester 9: 60/30
- Semester 10:60/30
- Semester 9: 4
- Semester 10: 6
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.
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.
Food Hygiene lectures
Academic year 2020/20201, Semester 10
|1||10/02||Definition, ageing, composition and properties of meat.||Peter Laczay|
|Basic terms of meat inspection.
Ante mortem inspection at the farm and slaughterhouse, post mortem meat inspection.
|2||17/02||Meat inspection diagnosis, decisions concerning meat, animal health marking, specific risk materials, slaughterhouse waste.||Peter Laczay|
|Technological hygiene of slaughter of swine and ruminants||Peter Laczay|
|3||24/02||Meat inspection of pigs and ruminants.||Peter Laczay|
|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|
|Hygiene conditions and official control of the processing of fishery products and the production of live bivalve molluscs.||József Lehel|
|Hygiene of egg production and the manufacture of egg-products, inspection of eggs and egg-products||Dóra Tőzsér|
|Processing hygiene of meat products||Lívia Darnay|
|6||17/03||Production and processing hygiene of foodstuffs of plant origin||Lívia Darnay|
|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|
|9||07/04||Judgement of meat: animal diseases/infections not included in the OIE list.||Peter Laczay|
|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|
|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)
||08-12.02||Food hygiene significance and examination of water||Dóra Tőzsér|
||15-19.02||Labelling and packaging of food||Lívia Darnay
||22-26.02.||Examination of properties of meat and its organoleptic alterations.||Dóra Tőzsér
||01-05.03.||Practical aspects of meat inspection||Dóra Tőzsér
||08–12.03.||Meat inspection of fish and other aquatic animals||József Lehel|
|Inspection of egg and egg-products||Dóra Tőzsér
||22-26.03.||Technological and food hygiene aspects of production of canned products||Lívia Darnay
|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
||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 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|