Practical class of the faculty of hotel and restaurant and tourism business
General Information
For the agreement on cooperation between Kyiv national
trade-economic University and the State veterinary and
phytosanitary service of Ukraine were carried out practical class
for 5 – 8 groups of the Department of technology and organization
of restaurant business faculty of hospitality and tourism business
in the discipline ’Hygiene and sanitation» at the State
laboratories of veterinary-sanitary expertise in the markets TK
"beacon"
No. 45 and "Youth" No. 15. Responsible for training – cven Bobos
A.L.
Demonstrated the basics of veterinary-sanitary and quality assessment of food products:
- animal origin (m’pork, veal, lamb, milk, cheese);
- plant origin (vegetables and fruits);
- eggs and honey.
the Students have mastered:
- methods of differentiation m’meat of different animal species and the degree of freshness on organoleptic and laboratory research methods;
- the method of conducting trichinoscopy to avoid Trichinosis in m’animal meat;
- skills to distinguish counterfeit milk for the presence of impurities in water, to determine the content of fat, carbohydrate and dry residue for laboratory research methods;
- laboratory studies on the nitrate content in vegetables and fruits, and also learned the ultimate limits for nitrates in foods of plant origin;
- method research quality eggs – otoscopy;
- skills differentiation adulteration of honey and knowledge about its value.
in addition, the students were shown documentation certifying the quality and safety of food products which need to pay attention to when buying food, especially for restaurant management schools.
Photo Report
