Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

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

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL1 30 3,00,50zaliczenie
wykładyW1 30 3,00,50egzamin

Wymagania wstępne

KODWymaganie wstępne
W-1Knowledge of basic methods of chemical analysis, biology, food hygiene, toxicology and food technology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Understanding the sanitary and hygienic requirements applicable in food industry plants, health and safety regulations

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
laboratoria
T-L-1The substances intentionally added to food5
T-L-2The control methods of environmental pollutants residues in food8
T-L-3Hazardous substances in food of natural origin4
T-L-4Detergents and disinfectants used in food processing plants. Research of the washing capability5
T-L-5Mineral impurities. Presentation of the work prepared by students4
T-L-6Detergents4
30
wykłady
T-W-1Definition and evolution of food hygiene2
T-W-2Seurces of food contamination. Hygiene control measures in food processing. Future trends.4
T-W-3The sanitary-hygienic requirements associated with designing and construction of food processing plants (impruving the hygienic design)4
T-W-4The range of mocrobial and chemical risk in food processing.6
T-W-5Hazardous substances in food of natural origin4
T-W-6Cleaning agents and desinfectants used in food processing plants (CIP and COP).4
T-W-7The use of standard operating procedures (SOPs)3
T-W-8GMP and GHP in the food industry. Work safety.3
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Attendance30
A-L-2Preparing for the classes5
A-L-3Consultation15
A-L-4Preparation for the presentation15
A-L-5Preparation for the test10
75
wykłady
A-W-1Attendance30
A-W-2Studying the literature15
A-W-3Consultation15
A-W-4Preparation for the exam15
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1informative lecture
M-2Laboratory
M-3Discussion

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób 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-1T-W-2, T-W-5, T-W-3, T-W-1, T-W-4, T-W-6, T-W-7, T-W-8M-1, M-3S-2

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób 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-1T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-L-1M-2, M-3S-1

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób 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-1T-W-2, T-W-1, T-W-8M-3S-1, S-2

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium 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
3,0The 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 sięOcenaKryterium 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
3,0The 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 sięOcenaKryterium 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
3,0Student 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

  1. Fundamentals of Food Hygiene for the Food Industry, Royal Society for the Promotion of Health, London, 2007, 2007
  2. 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
  3. John Charlton, Isabel Sampson, Moray Anderson, Mike Rimmer, Pest control procedures in the food industry, England, 2009, 2009

Literatura dodatkowa

  1. Journal - International Food Hygiene, 2018

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1The substances intentionally added to food5
T-L-2The control methods of environmental pollutants residues in food8
T-L-3Hazardous substances in food of natural origin4
T-L-4Detergents and disinfectants used in food processing plants. Research of the washing capability5
T-L-5Mineral impurities. Presentation of the work prepared by students4
T-L-6Detergents4
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Definition and evolution of food hygiene2
T-W-2Seurces of food contamination. Hygiene control measures in food processing. Future trends.4
T-W-3The sanitary-hygienic requirements associated with designing and construction of food processing plants (impruving the hygienic design)4
T-W-4The range of mocrobial and chemical risk in food processing.6
T-W-5Hazardous substances in food of natural origin4
T-W-6Cleaning agents and desinfectants used in food processing plants (CIP and COP).4
T-W-7The use of standard operating procedures (SOPs)3
T-W-8GMP and GHP in the food industry. Work safety.3
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Attendance30
A-L-2Preparing for the classes5
A-L-3Consultation15
A-L-4Preparation for the presentation15
A-L-5Preparation for the test10
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Attendance30
A-W-2Studying the literature15
A-W-3Consultation15
A-W-4Preparation for the exam15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_W01The 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
Cel przedmiotuC-1Understanding the sanitary and hygienic requirements applicable in food industry plants, health and safety regulations
Treści programoweT-W-2Seurces of food contamination. Hygiene control measures in food processing. Future trends.
T-W-5Hazardous substances in food of natural origin
T-W-3The sanitary-hygienic requirements associated with designing and construction of food processing plants (impruving the hygienic design)
T-W-1Definition and evolution of food hygiene
T-W-4The range of mocrobial and chemical risk in food processing.
T-W-6Cleaning agents and desinfectants used in food processing plants (CIP and COP).
T-W-7The use of standard operating procedures (SOPs)
T-W-8GMP and GHP in the food industry. Work safety.
Metody nauczaniaM-1informative lecture
M-3Discussion
Sposób ocenyS-2Ocena formująca: final exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student has knowledge of safety rules, regulations related to food safety and sanitary requirements in plants.
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_U01The 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
Cel przedmiotuC-1Understanding the sanitary and hygienic requirements applicable in food industry plants, health and safety regulations
Treści programoweT-L-2The control methods of environmental pollutants residues in food
T-L-3Hazardous substances in food of natural origin
T-L-4Detergents and disinfectants used in food processing plants. Research of the washing capability
T-L-5Mineral impurities. Presentation of the work prepared by students
T-L-6Detergents
T-L-1The substances intentionally added to food
Metody nauczaniaM-2Laboratory
M-3Discussion
Sposób ocenyS-1Ocena formująca: checking preparation for classes
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The 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
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_1-_??_K01The 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
Cel przedmiotuC-1Understanding the sanitary and hygienic requirements applicable in food industry plants, health and safety regulations
Treści programoweT-W-2Seurces of food contamination. Hygiene control measures in food processing. Future trends.
T-W-1Definition and evolution of food hygiene
T-W-8GMP and GHP in the food industry. Work safety.
Metody nauczaniaM-3Discussion
Sposób ocenyS-1Ocena formująca: checking preparation for classes
S-2Ocena formująca: final exam
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Student is interested in teaching process, cooperation during classes and aim to successfully accomplish all tasks
3,5
4,0
4,5
5,0