Administracja Centralna Uczelni - Wymiana międzynarodowa (S1)
Sylabus przedmiotu HYGIENE IN FOOD INDUSTRY AND INTEGRATED PEST CONTROL:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | pierwszego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | HYGIENE IN FOOD INDUSTRY AND INTEGRATED PEST CONTROL | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Toksykologii, Technologii Mleczarskiej i Przechowalnictwa Żywności | ||
| Nauczyciel odpowiedzialny | Agata Witczak <Agata.Witczak@zut.edu.pl> | ||
| Inni nauczyciele | Agata Witczak <Agata.Witczak@zut.edu.pl> | ||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | zaliczenie | Język | polski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Knowledge of basic methods of chemical analysis, biology, food hygiene, toxicology and food technology |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Understanding the sanitary and hygienic requirements applicable in food industry plants, health and safety regulations |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | The substances intentionally added to food | 5 |
| T-L-2 | The control methods of environmental pollutants residues in food | 8 |
| T-L-3 | Hazardous substances in food of natural origin | 4 |
| T-L-4 | Detergents and disinfectants used in food processing plants. Research of the washing capability | 5 |
| T-L-5 | Mineral impurities. Presentation of the work prepared by students | 4 |
| T-L-6 | Detergents | 4 |
| 30 | ||
| wykłady | ||
| T-W-1 | Definition and evolution of food hygiene | 2 |
| T-W-2 | Seurces of food contamination. Hygiene control measures in food processing. Future trends. | 4 |
| T-W-3 | The sanitary-hygienic requirements associated with designing and construction of food processing plants (impruving the hygienic design) | 4 |
| T-W-4 | The range of mocrobial and chemical risk in food processing. | 6 |
| T-W-5 | Hazardous substances in food of natural origin | 4 |
| T-W-6 | Cleaning agents and desinfectants used in food processing plants (CIP and COP). | 4 |
| T-W-7 | The use of standard operating procedures (SOPs) | 3 |
| T-W-8 | GMP and GHP in the food industry. Work safety. | 3 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Attendance | 30 |
| A-L-2 | Preparing for the classes | 5 |
| A-L-3 | Consultation | 15 |
| A-L-4 | Preparation for the presentation | 15 |
| A-L-5 | Preparation for the test | 10 |
| 75 | ||
| wykłady | ||
| A-W-1 | Attendance | 30 |
| A-W-2 | Studying the literature | 15 |
| A-W-3 | Consultation | 15 |
| A-W-4 | Preparation for the exam | 15 |
| 75 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | informative lecture |
| M-2 | Laboratory |
| M-3 | Discussion |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: checking preparation for classes |
| S-2 | Ocena formująca: final exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_1-_??_W01 The student has knowledge of safety rules, regulations related to food safety and sanitary requirements in factories. Student has an advanced knowledge of technological design of production plants including aspects of hygiene. He has knowledge of the hygiene - sanitary conditions of production, transport, storage and distribution of food. He has a knowledge of hazardous substances presented in food and raw materials for its production, and dangerous substances occurring in materials in contact with food. He has knowledgeable about the laws concerning the organization of the national sanitary-hygienic supervision and rules dealing with waste | — | — | C-1 | T-W-2, T-W-5, T-W-3, T-W-1, T-W-4, T-W-6, T-W-7, T-W-8 | M-1, M-3 | S-2 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_1-_??_U01 The student can use a knowledge of safety rules, regulations related to food safety and sanitary requirements in factories. Student is able to use his knowledge of technological design of production plants including aspects of hygiene. He can detect and determine the contents of hazardous substances presented in food and raw materials for its production, and dangerous substances occurring in materials in contact with food | — | — | C-1 | T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-1 | M-2, M-3 | S-1 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_1-_??_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader | — | — | C-1 | T-W-2, T-W-1, T-W-8 | M-3 | S-1, S-2 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_1-_??_W01 The student has knowledge of safety rules, regulations related to food safety and sanitary requirements in factories. Student has an advanced knowledge of technological design of production plants including aspects of hygiene. He has knowledge of the hygiene - sanitary conditions of production, transport, storage and distribution of food. He has a knowledge of hazardous substances presented in food and raw materials for its production, and dangerous substances occurring in materials in contact with food. He has knowledgeable about the laws concerning the organization of the national sanitary-hygienic supervision and rules dealing with waste | 2,0 | |
| 3,0 | The student has knowledge of safety rules, regulations related to food safety and sanitary requirements in plants. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_1-_??_U01 The student can use a knowledge of safety rules, regulations related to food safety and sanitary requirements in factories. Student is able to use his knowledge of technological design of production plants including aspects of hygiene. He can detect and determine the contents of hazardous substances presented in food and raw materials for its production, and dangerous substances occurring in materials in contact with food | 2,0 | |
| 3,0 | The student is able to characterize a safety rules, regulations related to food safety and sanitary requirements in plants. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_1-_??_K01 The student is creative, has a concern for self-education, taking care of effects of their work. The student follows the rules of professional ethics, he can work in a team, he is able to assume the role of leader | 2,0 | |
| 3,0 | Student is interested in teaching process, cooperation during classes and aim to successfully accomplish all tasks | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Fundamentals of Food Hygiene for the Food Industry, Royal Society for the Promotion of Health, London, 2007, 2007
- Edited by H. L. M. Lelieveld, M. A. Mostert and J. Holah, Handbook of hygiene control in the food industry, Published by Woodhead Publishing Limited; CRC Press, England, USA, 2005, 2005
- John Charlton, Isabel Sampson, Moray Anderson, Mike Rimmer, Pest control procedures in the food industry, England, 2009, 2009
Literatura dodatkowa
- Journal - International Food Hygiene, 2018