{"version":"1.0","provider_name":"University of Veterinary Medicine Budapest","provider_url":"https:\/\/univet.hu\/en\/","title":"Food hygiene II - University of Veterinary Medicine Budapest","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jixSph4yOW\"><a href=\"https:\/\/univet.hu\/en\/education\/courses\/food-hygiene-ii\/\">Food hygiene II<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/univet.hu\/en\/education\/courses\/food-hygiene-ii\/embed\/#?secret=jixSph4yOW\" width=\"600\" height=\"338\" title=\"&#8220;Food hygiene II&#8221; &#8212; University of Veterinary Medicine Budapest\" data-secret=\"jixSph4yOW\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/univet.hu\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"&nbsp; 1.1. Characteristics of the curriculum Feature: obligatory subject Timing in the curriculum: Semester 10 Lectures\/practical: 60\/30 Credit: 6 &nbsp; 1.2. Topics 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 presented to develop the thinking","thumbnail_url":"https:\/\/univet.hu\/wp-content\/uploads\/2026\/04\/2-felev-OSSZESITETT-ORAREND-TANSZEKI-ELOADASOK-es-GYAKORLATOK-II-2025-2026-1-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1811}