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Load:
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1. komponenta
| Lecture type | Total |
| Lectures |
30 |
| Seminar |
15 |
* Load is given in academic hour (1 academic hour = 45 minutes)
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Description:
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The course includes basic knowledge in food safety, the importance of food safety in hospitality, and the use of preventive measures in handling food; maintenance of premises, equipment, and utensils; and personal hygiene of all participants in contact with food.
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Learning outcomes:
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- Demonstrate knowledge and understanding of course content by defining and describing basic food and safety concepts.
- Analyze and compare the importance of hygiene in the food and catering industry.
- Anticipate the consequences of poor and ineffective hygiene measures.
- Analyze the measures for implementing personal hygiene, hygiene in space, equipment and accessories, and the environment.
- Analyze and compare ways to prevent food contamination by physical, chemical, and biological hazards.
- Plan processes and actively contribute to the protection of food from potential contamination hazards.
- Use materials and tools for searching scientific and professional literature in the mother tongue and English.
- Present acquired knowledge, ideas, problems, and solutions independently and in a team.
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Literature:
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Sigurnost hrane od polja do stola (Odabrana poglavlja), Havranek, J., Tudor Kalit, M. (Ur.), M.E.P. , Zagreb, 2014.
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Trendovi u prehrani (Odabrana poglavlja), Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija, 2012.
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Optional literature:
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Biološke opasnosti u hrani, https://www.hah.hr/pdf/Prirucnik%20bioloske%20opasnosti.pdf, Marinculić, A., Haburn B., Barbić, Lj., Bech, R., HAH, Osijek, 2009.
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Pristupačnost