1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

* Load is given in academic hour (1 academic hour = 45 minutes)

Stories of people falling ill from contaminated food often dominate the headlines. Sometimes this is the result of poor food preparation. Other times, diseases may appear as a result of inadequate sanitary practices. Contamination is a constant risk for food manufacturers and retailers. It only takes one mistake to allow bacteria to spread and infect a batch of products sent out for public consumption. The costs associated with trying to remedy the situation do not compare to the damage done to the company's reputation.

1. Demonstrate knowledge and understanding of the content of course that define and describe the underlying concepts with good hygienic and production practice (in food production)
2. analyze and compare the importance of hygiene and sanitation in food, hospitality and hotel industry,
3. to predict the consequences of poor and inefficient cleaning, disinfection, disinsection and deratization and provide an example of measures for the implementation of personal hygiene, hygiene in the production process and environmental hygiene
4. Discuss and critically evaluate how to prevent food contamination by physical, chemical and biological hazard
5. Establish the process and actively contribute to the protection of food from potential hazards
6. select and recommend appropriate commercial cleaning, disinfection, disinfection and deratization agents
7. Use materials and tools for searching scientific and professional literature in Croatian and English
8. Present accepted knowledge, ideas, problems and solutions independently and in a team.

1. Dezinfekcija, dezinsekcija, deratizacija, Krajcar, S., Zavod za javno zdravstvo Grada Zagreba, 2001.
2. HACCP i higijena namirnica, Turčić, V., Biblioteka Higijena i praksa, 2000.
3. Trendovi u prehrani, Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, 2012.

1. Vodič dobre higijenske prakse za ugostitelje, Bulić, I. i sur., Hrvatska obrtnička komora i Nastavni zavod za javno zdravstvo PGŽ, 2009.
2. HACCP vodič - Praktična provedba načela HACCP sustava za ugostitelje, Bulić, I. i sur., Hrvatska obrtnička komora i Nastavni zavod za javno zdravstvo PGŽ, 2009.
3. Kodeks Jamstvo neškodljivosti namirnica u ugostiteljstvu HACCP sustavom, Mihoković, V., Ekotours : Hrvatska gospodarska komora, 1999.

Izborni predmeti - Regular studij - Tourism management