Course detail

Legislation of Foodstuffs

FCH-MCO_POLAcad. year: 2020/2021

Basic terminology of l fodstuff legislation. Definition of legislative terms, qualitative traits of foodstuffs and valid legislature of foodstuffs, proceedings for protection of consumers, ISO norms, hazard analysis. System of critical points (HACCP), codex committees for foodstuffs, Codex Alimentarius, encouragement FAO and WHO. Marking of foodstuffs and additives, institutional proceedings for import of foodstuffs, harmonization legislation of foodstuffs with EU norms and approving of new and newly importated foodstuffs to the Czech Republic.

Learning outcomes of the course unit

Students will get a basic overview of the Czech legal system. They will become acquainted with the contents of the Commercial Code, the Civil Code, the Consumer Protection Act. They will be acquainted with the basic principles of EU legislation, EU institutions and forms of EU law. They will get the necessary information on food safety within the EU (EFSA's Food Safety Authority and the RASFF Food and Feed Rapid Alert System). They will be familiar with the general principles for food-handling workers, with the principles of organizing of food factories. They will be able to orient themselves in the Food Act and will familiar with international and Czech institutions responsible for ensuring food safety.

Prerequisites

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

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Not applicable.

Planned learning activities and teaching methods

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

Assesment methods and criteria linked to learning outcomes

Students will be evaluated acording to a written test consisting of at least 10 questions. Student has to demonstrate his/her ability to apply the theoretical knowledge in practice.

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. First lecture - Law versus norm.
2. National food legislation
3. Principles of EU legislation
4. EU Food Legislation
5. Food Law
6. Ensuring food safety
7. Food labeling
8. General principles
9. Products for contact with food
10. Official Food Control

Aims

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.

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory, but is recommended.

Classification of course in study plans

  • Programme AKREDITACE Master's

    specialization PCH , 2. year of study, winter semester, 4 credits, compulsory-optional

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2. year of study, winter semester, 4 credits, compulsory-optional

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2. year of study, winter semester, 4 credits, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory-optional

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer