University of Veterinary Medicine Budapest

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

Practical lessons theme

Practicals of Food Hygiene

2020/2021 Spring-term (Semester 10)

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