Czech

4

Not applicable.

Basic knowledges enable to students to involve themselves to the process of approving of new products, orientation in check activity of supervisory bodies ensuring food safety.

Successful completion of the course is conditional on the regular knowledge of food technologies.

Not applicable.

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

The exam has a written and an oral part. Student has to demonstrate his/her ability to apply the theoretical knowledge in practice.

1. First lecture - content of subject and basic terms
2. Strategy for food safety in Czech Republic and in European Union
3. Institution responsible for securing of food quality and safety
4. Quality and food safety - standards ISO, HACCP, BRC
5. Food law
6. Application-of-law instructions of Ministry of Health Service
7. Application-of-law instructions of Ministry of Agriculture
8. Veterinary law and corresponding application-of-law instructions
9. Other important laws and application-of-law instructions (Law about SZPI, protection of public health, protection of consumers, viticulture and viniculture)

Not applicable.

The aim of this subject is to resume existing informations of special food subjects from legislative point of view, including aplications of quality systems according to requirements of EU.

Attendance at lectures is not compulsory, but is recommended.

Not applicable.

Not applicable.

Not applicable.

Not applicable.

26 hours, optionally