Course detail

Hygiene and Safety of Food

FCH-MC_HYPAcad. year: 2021/2022

On the basis of knowledge acquired in previous special courses, students will learn principles of hygienic food manipulation.
This course focuses on the overview of all "hazards" (physical, chemical and biological), which can occur with unhygienic production and distribution of food - alimentary diseases, natural toxic matter in food, chemicals (aditives, contaminants) in food.

Language of instruction


Number of ECTS credits


Mode of study

Not applicable.

Learning outcomes of the course unit

Theoretical knowledge acquired:
- undesirable changes of food, their hygienic and health consequences
- overview of alimentary diseases, their symptoms, transfer, treatment
- natural toxic matter in food
- additives, their hygienic and healthy importance
- chemical contaminants and radionuclides in food
The ability to apply this knowledge in practice.


Food microbiology - growth and multiplication of microorganisms in food. Microbial food decay - physical, chemical and biological principles of food preservation.
Chemical composition of food - natural food components (proteins, lipids, saccharides), chemical substances in food (additives, contaminants).
Food technology - characteristics of food industry, brief base of particular food technologies.


Not applicable.

Planned learning activities and teaching methods

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

Assesment methods and criteria linked to learning outcomes

Requirements to pass an exam:
a) written part - 10 questions focused on all areas of food hygiene, comprehension of interdependences and ability of practical applications (at least 50% success)
b) oral part - possible supplementary questions

Course curriculum

Hygiene of food during development of society.
Undesirable changes of food (moulds, putrefaction, fermentation, caramelization, Maillard reaction, fat decay, hydrogenation, changes of fat during frying, mechanical soils, pests).
The overview of alimentary diseases and intoxications (bacteria, viruses, prions, moulds and mycotoxins, rickettsiae, parasitic diseases).
Food allergies and intolerances.
Natural toxins in foods, antinutrients.
Xenobiotics in foods (additives, contaminants).

Work placements

Not applicable.


The objective of this course is to make students familiar with principles of hygienic food manipulation starting with production, storage, transport and sale to food preparation and consumption.

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

The lectures are not compulsory, but recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Killer, J.: Hygiena a zdravotní nezávadnost potravin. ČZU v Praze (2019). ISBN 978-80-213-2941-6. (CS)

Recommended reading

H. L. M. Lelieveld, John Holah, David Napper. (2013). Hygiene in Food Processing: Principles and Practice, 2nd Edition. Woodhead Publishing. 640 pp. ISBN: 9780857094292 (EN)
Yasmine Motarjemi, Huub Lelieveld. (2014). Food Safety Management: A Practical Guide for the Food Industry. Elsevier Inc. 1166 pp. ISBN 978-0-12-381504-0. (EN)


Classification of course in study plans

  • Programme NKCP_CHTPO Master's

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

  • Programme NPCP_CHTPO Master's

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

  • Programme NPCP_CHTP Master's

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

  • Programme NKCP_CHTP Master's

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

Type of course unit



26 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer