Hygiene in the food industrie

Course contents
  • - Sources of contamination and growth of microorganisms in food
    - Growth of microorganisms in food (intrinsic and extrinsic factors)
    - Health damage of food: food infection and intoxication, zoonosis, parasitic
    infection, mycotoxins
    - Health hazard of residues and chemical contaminations
    - Methods of preservation
    - Hygiene design and cleaning
    - Hygiene management: theory and practical examples (e.g. of meat production,
    delicatessen etc.)