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.)