Course code PārZ2006

Credit points 2.50

Microbiology and Hygiene II

Additional course materials PārZ2006_Mikro_hig.pdf

Total Hours in Course40

Number of hours for lectures12

Number of hours for seminars and practical classes16

Number of hours for laboratory classes12

Date of course confirmation12.10.2011

Responsible UnitDepartment of Food Technology

Course developers

author Uztura katedra

Anita Blija

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Līga Skudra

Dr. sc. ing.

Prior knowledge

PārZ2005, Microbiology and Hygiene I

PārZ2051, Food Chemistry I

PārZ3017, Food Chemistry II

Course abstract

Students acquire knowledge about microbiology of food products, development of microorganisms and their impact on the quality of food products. Within the framework of the study course students acquire knowledge about basic hygiene issues, provision of a suitable environment for good hygiene practices in a catering company, the impact of sanitary conditions and personal hygiene on the quality of food products.

Learning outcomes and their assessment

Knowledge and critical understanding of the microflora of food products and the theoretical basic questions of hygiene - 1st and 2nd test.
Know the main determinants of the development of the microflora of food products and the factors influencing the company's hygienic environment – 3rd, 4th and 5th test.
Skills to perform microbiological analyses of food products, analyse analytically the obtained results, make decisions and find creative solutions - laboratory works.
Skills to carry out a hygienic assessment of the catering company, formulate problems and find solutions by explaining and substantiating them, discussing methods and means of hygienic environment - practical works.
The competence acquired knowledge and practical skills to solve problems related to microbiology and hygiene, understand professional ethics, evaluate the impact of professional activities on the environment and society – 1st and 2nd homework.

Course plan

1. Microflora and treatment methods of milk and milk products.
2. Microflora and treatment methods of meat and meat products.
3. Microflora and deterioration of egg and egg products.
4. Fish microflora and treatment methods, deterioration.
5. Grain microflora. Types of flour deterioration.
6. Microbiological processes in the preparation of dough.
7. Bread microbial deterioration.
8. Fruit and vegetable epiphyllous microflora, spoilage forms.
9. Basic principles of hygiene. Good hygiene practice steps.
10. Hygienic description of the design, construction and environment of the catering company.
11. Hygienic design of premises, equipment, facilities.
12. Equipment and surfaces materials.
13. Waste management.
14. Sanitary regime in the catering company. Personal hygiene. Hygienic requirements for technological equipment.
15. Hygiene requirements in food processing, food delivery and storage. Sources of pollution.
16. Non-microbial food poisoning.

Requirements for awarding credit points

Exam of the study course consists from:
written examination of the theoretical subjects acquired in the study course (25%);
developed and passed 5 laboratory works and 4 practical works (25%);
passed 5 tests (25%);
developed, presented and passed 2 home works (25%).

Description of the organization and tasks of students’ independent work

1st homework. Pathogenic microorganisms that cause food intoxication and food contamination and their development in prepared foods (submitted electronically), students present their work and participate in the discussion.
2nd homework. Hygienic assessment of the catering company according to requirements of the good hygiene practice (submitted electronically), students present their work and participate in the discussion.

Criteria for Evaluating Learning Outcomes

The assessment of the study course exam depends on the exam's assessment and accumulative assessment of the tests, laboratory, practical and home works.
Student can get a successful test mark if at least 50% of the test questions was be answered correctly.
The homework was be evaluated in accordance with the assessment procedure established therein.
Student who have at least 7 (good) test mark in this course cannot to take an exam.
The exam mark was be calculated as the mean of the exam and the mean of the semester mark, which is calculated as the mean of the test, laboratory, practical and homework mark.

Compulsory reading

Food hygiene : basic texts / Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme. 4th ed. Rome : WHO : FAO, 2009, 125 lpp.
Sprenger, Richard A.: Hygiene for management :a text for food safety courses /Richard A. Sprenger. Doncaster : Highfield.Co.UK Ltd, 2005.416 lpp.
Fehlhuber K., Kleer J., Fley F. Handbuch Lebensmittelhygien 2. Behr’ Verlag, Hamburg, Deutchland, 2008.
Nikolajeva V. (2014) Pārtikas mikrobioloģija.
Rīga, LU Akadēmiskais apgāds, 142 lpp.

Further reading

Adams M. R.‏ (2016) Food microbiology. University of Surrey, Guildford, UK. Kambridge, UK, Royal Society of Chemistry, 546 p.
Codex alimentarius : food hygiene : basic texts / Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme.3rd ed.Rome : FAO : WHO, 2004.68 lpp.

Periodicals and other sources

Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas. Pieejams https://www.zm.gov.lv/partika Eiropas Parlamenta un Padomes regula (EK) Nr.852/2004. Pieejams https://www.zm.gov.lv/partika.

Notes

Obligatory study course for the professional bachelor study programm Catering and Hotel Management, 2nd study course level.