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Health Control of Companies of Health Interest

Course Code:

ΔΥ-601

Semester:

6th-semester PH

Specialization Category:

ΜΕ

Course Hours:

3Θ/2Ε

ECTS:

5,5


 

LEARNING OUTCOMES

The aim of the course is for the student to understand the operation of Health Care Companies and to acquire knowledge and skills necessary to conduct a Health Check in order to protect Public Health.

It refers to the conditions that the structures and their equipment must meet, as well as to the way in which the Health Inspection is carried out in Companies of Health Interest, the parameters that are being investigated and their evaluation criteria. The aim of the course is for students to understand the concept of food hygiene and companies operating in this field and to acquire knowledge and skills that will enable them to meet the needs and requirements of modern Public Health.

Upon successful completion of the course the student will be able to:

  • can exercise Health Control in companies of Health Interest and assess their sanitary condition.
  • control the implementation of quality assurance systems in Health Care Companies and evaluates their results.

 

GENERAL SKILLS

  • Autonomous and team work
  • Search, data analysis and decision making for the degree of application of the rules of Good Health Practice in the organization and operation of the Companies of Health Interest and the hygienic condition of these companies
  • Ability to train the staff of Businesses of Health Interest in matters of Good Health Practice in order to protect Public Health

 

CORSE CONTENT

Theoretical Part of the Course

  • Purpose of the Health Inspection.
  • Sanitary Control, Sanitary Ordinances. Licensing of Companies of Health Interest.
  • Exercise of Sanitary Control. Competent bodies for conducting the Health Inspections.
  • Characterization and classification of Companies of Health Interest.
  • License for the establishment and operation of Businesses of Health Interest (food companies and service companies).
  • Individual Hygiene of staff of Companies of Health Interest.
  • Terms and conditions of installations of Companies of Health Interest. Hygiene of facilities and equipment. Detection of harmful factors.
  • Food warehouses.
  • Control of food storage, handling and disposal conditions in the Companies of Health Interest.
  • Good Health Practice of Businesses of Health Interest.
  • Sanitary Control Methodology.
  • Results and Evaluation of Businesses of Health Interest.

Laboratory Part of the Course

  • Licenses for the establishment and operation of Businesses of Health Interest.
  • Organoleptic control of food in the context of the Health Control of Companies of Health Interest.
  • Control of food preservation and handling. Traceability check.
  • Sanitary Control of Businesses of Sanitary interest and application of Sanitary Provisions.
  • Warehouse inspection. Control of mixed stores.
  • Control of food and beverage industries. Inspection of department stores of Health Interest.
  • Municipal and Popular Markets. Surveillance of food and beverage vendors. Control of mobile canteens. Control of automatic machines – sellers of food and beverages.
  • Health Check using check-list. Health Check Results. Evaluation of Health Interest Businesses.
  • Health Check Internet-coffee
  • Training of Health Care Companies.

 

STUDENT EVALUATION

The evaluation is done in Greek Language

Theoretical part of the lesson

  • Written final exam (80%) that includes Multiple Choice Test, Short Answer Questions, Judgment Questions. Students, when given the topics, are informed about how to assess each group of topics, depending on their degree of difficulty. The assessment takes into account the completeness of the answer, the clarity, the degree of critical thinking of the student and the language proficiency
  • Writing and presentation of works (20%). Participation in the final assessment is made known to the student from the beginning of the semester

Laboratory part of the lesson

Written final exam (60%) that includes:

  • Multiple choice questions
  • Development of issues
  • Solve exercises

Mid-term laboratory examination (40%)

Participation in the final assessment, the final written exam and the mid-term assessments, are made known to the student from the beginning of the semester.

 

RECOMENDED BIBLIOGRAPHY

Greek

  • Αρβανιτογιάννης, Σ.Ι., Σάνδρου, ., Κούρτης, Λ. 2001. Ασφάλεια τροφίμων (HACCP), Εφαρμογή της ανάλυσης επικινδυνότητας και κρισίμων σημείων ελέγχου στις βιομηχανίες τροφίμων και ποτών. Εκδόσεις UNIVERSITY STUDIO PRESS, Θεσσαλονίκη
  • ΕΦΕΤ. Οδηγοί υγιεινής
  • ΚΕΔΚΕ. Οδηγοί υγιεινής
  • Καραουλάνης, .Γ. 2005. Εργαστηριακές αναλύσεις και ποιοτικός έλεγχος στις βιομηχανίες τροφίμων. Εκδόσεις Σταμούλη, Αθήνα
  • Aκρίδα-Δεμερτζή, K. & Δεμερτζής, Π.Γ. 2003. Βιομηχανίες Τροφίμων. Ιωάννινα.
  • Ζαμπετάκης, Ι., et al. 2011. Νομοθεσία Τροφίμων και Διατροφικοί Κίνδυνοι. Εκδόσεις Σταμούλη, Αθήνα
  • Κυπαρισσίου, Π., Μαζαράκη, Σ., Παπακωνσταντίνου Μ. 2014. Γνωρίζοντας τα Τρόφιμα. Τροφογνωσία-Εμπορευματογνωσία. Εκδόσεις Le Monde, Αθήνα
  • Αρβανιτογιάννης, Ι.Σ., Βαρζάκας, Θ.Χ., Τζίφα, Κ. 2008. Έλεγχος Ποιότητας Τροφίμων. Εκδόσεις Σταμούλη, Αθήνα
  • Κουτής, Χ. 2003. Υγειονομική Νομοθεσία. Εκδόσεις ΕΛΛΗΝ
  • Τσάκνης, Ι. & Γρηγοράκης, Κ. 2014. Οργανοληπτικός Έλεγχος Τροφίμων. Εκδόσεις Παπασωτηρίου, Αθήνα
  • Τσάκνης, Ι. 2009. Διασφάλιση Ποιότητας Τροφίμων. Εκδόσεις Παπασωτηρίου, Αθήνα
  • Heribert, K. 2013. Μικροβιολογία και Υγιεινή τροφίμων, Θεωρία και Πράξη. Εκδοτικός Όμιλος ΙΩΝ, Αθήνα
  • Belitz, H.-D., Grosch, W., Schieberle P. 2012. Χημεία τροφίμων. Εκδόσεις Τζιόλα, Αθήνα
  • Γαλανοπούλου, Κ., Ζαμπετάκης, Ι., Μαυρή, Μ., Σιαφάκα, Α. 2011. Διατροφή και Χημεία τροφίμων. Εκδόσεις Σταμούλη, Αθήνα
  • Γαΐτης, Φ. 2010. Μικροβιολογικά κριτήρια για τα τρόφιμα. Εκδόσεις ΕΤΑΤ (Εταιρεία Έρευνας και Τεχνολογικής Ανάπτυξης Βιομηχανίας Τροφίμων, Υπουργείο Ανάπτυξης), Αθήνα
  • Καραουλάνης, .Γ. 2007. Τεχνολογία επεξεργασίας οπωροκηπευτικών. Εκδόσεις Σταμούλη, Αθήνα
  • Παπαδοπούλου, Χ. 2014. Μικροβιολογία και Υγιεινή Τροφίμων-Μέθοδοι Μικροβιολογικής εξέτασης τροφίμων. 3η έκδοση. Εκδόσεις Κωσταράκη
  • Μπαλατσούρας, Γ. 2006. Μικροβιολογία τροφίμων. Εκδόσεις Έμβρυο
  • Montville, T.J., Matthews, K.R. 2010. Μικροβιολογία τροφίμων. Εκδοτικός Όμιλος ΙΩΝ, Αθήνα
  • Μπλούκας, Γ.Ι. 2004. Επεξεργασία και συντήρηση τροφίμων. Εκδόσεις Σταμούλη, Αθήνα
  • Μπλούκας, Γ.Ι. 2004. Συσκευασία τροφίμων, Εκδόσεις Σταμούλη, Αθήνα
  • Αρβανιτογιάννης. Σ.Ι.,Τζούρος, Ν. 2006. Το νέο πρότυπο ποιότητας και ασφάλειας τροφίμων ISO 22000. Εκδόσεις Σταμούλη, Αθήνα
  • Αρβανιτογιάννης, Σ.Ι., Μποσνέα, Α.Λ. 2001. Στοιχεία τεχνολογίας, μεταποίησης και συσκευασίας τροφίμων. Εκδόσεις Σταμούλη, Αθήνα
  • Μπεζιρτζόγλου, Ε. 2010. Υγιεινή βιομηχανιών τροφίμων και φαρμάκων. Εκδόσεις Δίσιγμα.
  • Ατζέμογλου Ν. n.d. Υγιεινή Κονσερβοποιείων. Hellas Can A.E., Τμήμα Ερευνών (Εκδόσεις 1998, 1999, 2000)
  • Μονάδα Διατροφής στη Δημόσια Υγεία και Διατροφικής Επιδημιολογίας http://www.nut.uoa.gr/greek
  • Ελληνικός Οργανισμός Τυποποίησης http://www.elot.gr/home.htm

 

Συναφή επιστημονικά περιοδικά:

  • Journal of Food Safety
  • Food Control
  • Journal of Food Protection

 

EUDOXUS