1. komponenta

Lecture type	Total
Lectures	30
Seminar	15

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

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.

1. Demonstrate knowledge and understanding of course content by defining and describing basic food and safety concepts.
2. Analyze and compare the importance of hygiene in the food and catering industry.
3. Anticipate the consequences of poor and ineffective hygiene measures.
4. Analyze the measures for implementing personal hygiene, hygiene in space, equipment and accessories, and the environment.
5. Analyze and compare ways to prevent food contamination by physical, chemical, and biological hazards.
6. Plan processes and actively contribute to the protection of food from potential contamination hazards.
7. Use materials and tools for searching scientific and professional literature in the mother tongue and English.
8. Present acquired knowledge, ideas, problems, and solutions independently and in a team.

1. Sigurnost hrane od polja do stola (Odabrana poglavlja), Havranek, J., Tudor Kalit, M. (Ur.), M.E.P. , Zagreb, 2014.
2. Trendovi u prehrani (Odabrana poglavlja), Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija, 2012.

1. Biološke opasnosti u hrani, https://www.hah.hr/pdf/Prirucnik%20bioloske%20opasnosti.pdf, Marinculić, A., Haburn B., Barbić, Lj., Bech, R., HAH, Osijek, 2009.

Izborni predmeti - Regular studij - Tourism management