Předmět Food Quality and Certification (IAI03E)

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Materiál	Typ	Datum	Počet stažení

Cíl

The subject objectives are focused to inform students about development of the Food Strategy and Food Policy in the European Community. The subject objectives are history and development of the Food Law in the European Union, the general principles of food law and current review of documents valid in the European Union. The students will be introduced into the problematic of the food and feed quality, certification systems and Quality Management Systems from basic documents, White Paper, Codex Alimentarius, to highest standards of food safety - consumer health protection. The subject provides basic principles of the Food Safety Strategy from field to table, Quality Management System and certification procedures. New topic, up till now new point of view on requirements of the EU food safety and quality.

Osnova

PřednáškaGeneral Principals of Food Safety, its elements, scientific approach towards FSBasic information about history and development of Veterinary and Food LegislationInternational rule-making environment: WTO, Codex, OIE, WHO and the other international (CBD, OECD, IDF, IAEA) and regional organizations (UNECE, ARSO, PAHO) - key features, decision-making, relevant rules, relationships to strategiesEuropean Food Safety Authority (EFSA), developing countries, agri-food industry, public interest groups and poor producers interestsCases of international rule-making (case studies focused on beef hormones, aflatoxins, mad cows, FMD and beef, camelcheese etcIntroduction and history HACCP (an effective food safety internal control system and principles, certification system,inspectionRegulation laying down specific requirements on food products and food of animal originFood safety strategy in the Czech Republic (risk analysis, risk assessment, risk management and risk communication)and role of State veterinary administration and State agriculture and food inspectionCodex Alimentarius Commission (CAC) and health risks and food-borne diseasesWorld Trade Organisation (WTO) and International Standards Organisation, quality management systems (QMS) and practical approachesCvičeníMicrobiological laboratory methods for food analysis with SVÚ Praha-LysolajeMicrobiological laboratory methods for food analysis with SVÚ Praha-LysolajeBasic microbiological food analysis focused on detection of pathogens with SVÚ Praha-LysolajeBasic microbiological food analysis focused on detection of pathogens with SVÚ Praha-LysolajeSpecial microbiological food analysis with Academy of Science in Prague, Milcom PrahaSpecial microbiological food analysis with Academy of Science in Prague, Milcom PrahaCollecting of samples and laboratory examination of water (microbiological and chemical analysis)Collecting of samples and laboratory examination of water (microbiological and chemical analysis)Basic chemical and analytical chemistry laboratory methods for food analysis and evaluation of residue monitoring(GC, HPLC, AAS) with SVÚ Praha-Lysolaje (skills from developing countries)Basic chemical and analytical chemistry laboratory methods for food analysis and evaluation of residue monitoring(GC, HPLC, AAS) with SVÚ Praha-Lysolaje (skills from developing countries)

Získané způsobilosti

Znalosti:A student who has mastered the challenges arising from teaching and prescribed tests and final examination ( hereinafter referred to as the student ) has a basic knowledge of the development of EU food law as a model for the legislative framework of food production in less developed countries of the tropics and subtropics. The students become familiar with the terms of the production of safe food, implementation of good manufacturing practice (GMP) and HACCP in raw materials purchasing, processing, packaging of food products and their final inspection including distribution. The student is able to work with the requirements of internationally recognized standards for production and distribution of food such as ISO 9001, ISO 22000, BRC and IFS, based on his/her attainments of the potential impact of unsafe or technologically inappropriate materials or their further processing in substandard conditions on the corresponding final food utility value and consumer health. Theoretical knowledge base supports the student's attainments of current analytical methods for testing food and water, including a practical view of the health inspection received during the excursions to the laboratory facilities and health/ veterinary institutes.Dovednosti:The student may participate in the preparation of certification process of a food processing plant in a quality control team (internal and external audits and /or to the department of quality control in the food business)and based on case studies from different world regions leads practically to evaluate the GMP under current legislative conditions. Students can virtually design and evaluate the steps of certification process for the production of food (plant and animal origin) and implement the HACCP system in different commodities, based on different conditions observed in tropical and subtropical regions.Kompetence - komunikace:The students can formulate and present their own expert opinions, they are able to communicate clearly the knowledge received by their study and practice and possible solutions to problems that arise.Kompetence - úsudek:The students are guided to independent and creative approach to solving challenges in the certification of food processing plants and food quality evaluation. Knowledge, proven by examination, based on attainments of relevant literary sources, on their own experience and /or excursions and practice is the basis for creating their own discretion.

Literatura

ZákladníOIE. 2004. Handbook on Import Risk Analysis for Animals and Animal Products (Vol.1) Introduction and qualitative risk analysis [online]. OIE Paris. Available at http//www.oie.int/doc/en_document.php?numrec=3970503 (accessed on 15 March 2013).OIE. 2004. Handbook on Import Risk Analysis for Animals and Animal Products (Vol.2) Quantitative risk assessment [online]. OIE Paris. Available at http//www.oie.int/doc/en_document.php?numrec=1063103 (accessed on 15 March 2013).FAO. 2001. Food and Nutrition Paper 73 Manual on the application of the HACCP system in mycotoxine prevention and control [online]. FAO Rome. Available at http//www.fao.org/ag/againfo/resources/en/pubs_food.html (accessed on 15 March 2013).FAO. 2000. Multilateral Trade Negotiations on Agriculture a Ressource Manual Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) and Agreement on Technical Barriers to Trade (TBT) [online]. FAO Rome. Available at http//www.fao.org/docrep/003/x7354e/X7354e00.htm#TopOfPage (accessed on 15 March 2013).DoporučenáPinstrup-Andersen P, Watson II DD, Frandsen SE, Kuyvenhoven A, von Braun J. 2011. Food Policy for Developing Countries The Role of Government in Global, National, and Local Food Systems. Cornell University Press, 392 pp.Magdoff F, Tokar B. 2010. Agriculture and Food in Crisis Conflict, Resistance, and Renewal. Monthly Review Press, 288 pp.Wallace C, Sperber W, Mortimore SE. 2010. Food Safety for the 21st Century Managing HACCP and Food Safety throughout the Global Supply Chain. Wiley-Blackwell, 352 pp.Adams MR. 2007. Food Microbiology. Royal Society of Chemistry, 478 pp.Tebbutt THY. 1998. Principles of Water Quality Control. Butterworth-Heinemann, 288 pp.

Požadavky

none

Garant

prof. MVDr. Daniela Lukešová, CSc.