English
mandatory
final exam
5
2
6
60
30
Department of Food Hygiene
Documents
- 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 |