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Questions for self-study

for full-time and part-time students of specialty 271200

"Technology of food products"





1. Hygiene and sanitation as a science and its significance. Legal and regulatory framework.

2. State sanitary and epidemiological surveillance. The structure and functions of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being.

3. State sanitary and epidemiological surveillance. Territorial bodies of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being.

4. Planned and unscheduled sanitary and epidemiological surveillance. Basic rules for conducting measures to control enterprises.

5. The environment, its impact on human health and food safety. Hygienic methods of study.

6. Hygiene of the air. Physical properties of air and their hygienic value.

7. Air hygiene. Chemical properties of air and their hygienic value.

8. The epidemiological significance of air. Indicators of air sanitation. Sanitary air protection.

9. Hygiene of water. The value of water. Hygienic characteristics of water sources. Water pollution. Basic methods for improving water quality.

10. Hygienic requirements for drinking water. Organoleptic, physical and chemical indicators of the quality of drinking water.

11. The epidemiological significance of water. Assessment of the quality of drinking water by microbiological indicators.

12. Soil hygiene. Mechanical and physical properties of the soil, their significance and hygienic assessment.

13. Geochemical composition and toxicological significance of the soil. Hygienic regulation of exogenous chemicals in the soil. Self-cleaning processes of the soil. Methods of cleaning the soil from pollution.

14. The epidemiological role of the soil. Sanitary and epidemiological assessment of soil quality.

15. Sanitary and epidemiological requirements for water supply of food facilities.

16. Sanitary and epidemiological requirements for sewerage and solid waste disposal in food enterprises.

17. Sanitary and epidemiological requirements for sewerage and liquid waste disposal in food enterprises.

18. Hygiene lighting. Natural lighting and hygiene criteria for its assessment.

19. Artificial lighting and its hygienic assessment.

20. Hygiene of heating. Heating systems and their hygienic assessment. Sanitary and epidemiological requirements for heating in catering.

21. Ventilation. Hygienic characteristics of natural and artificial ventilation in public catering organizations. Air conditioning.

22. Design and construction of public catering organizations. Hygienic requirements for the location, territory and master plan of the site.

23. Sanitary and epidemiological requirements for the layout and arrangement of premises for consumers in public catering facilities.

24. Sanitary and epidemiological requirements for the planning and arrangement of production facilities in public catering organizations.

25. Sanitary and epidemiological requirements for the layout and arrangement of the confectionery shop in public catering organizations.

26. Sanitary and epidemiological requirements for the layout and arrangement of storage, office and technical premises in public catering organizations.

27. Disinfection. Physical methods of disinfection in catering.

28. Chemical methods of disinfection. Factors affecting the effectiveness of disinfectants.

29. Characterization of certain types of disinfectants.

30. Detergents.
Physico-chemical properties of detergents.

31. Hygiene requirements for detergents. Types of detergents used in public catering. Sanitary control over the use of detergents.

32. Foodborne diseases. General concepts of infectious diseases. Classification.

33. The basic conditions necessary for the occurrence of an infectious disease. General requirements for the prevention of infectious diseases.

34. Intestinal anthroponotic infections: typhoid fever, paratyphoid A and B, dysentery and their prevention.

35. Intestinal anthroponotic infections: cholera and hepatitis A, their prevention.

36. Zoonotic infections: salmonellosis and its prevention.

37. Zoonotic infections: tuberculosis, foot and mouth disease, brucellosis and spongiform encephalitis. Prevention

38. Sapronoses: pseudotuberculosis and its prevention.

39. Sapronoses: anthrax and listeriosis. Preventive measures.

40. Food poisoning of a microbial nature. Classification. Differences between food poisoning of microbial nature from food infections.

41. Factors contributing to the occurrence of food poisoning of a microbial nature. General principles for the prevention of food poisoning.

42. Foodborne infections caused by E coli by bacteria of the genus Proteus and Enterococcus. Preventive measures.

43. Foodborne infections caused by Bacillus cereus, Clostridium perfnngens and Vibrio parahaemolyticus. Prevention

44. Foodborne bacterial intoxication: staphylococcal toxicosis and its prevention.

45. Nutritional bacterial intoxication: botulism and its prevention.

46. ​​Food mycotoxicosis and their prevention.

47. Food poisoning of a non-microbial nature: food poisoning with products that are poisonous under certain conditions and poisonous in nature.

48. Poisoning by chemical compounds formed during storage, processing and preparation of food products.

49. Geohelminthiasis and contact helminthiases. Prevention

50. Biohelminthoses associated with the consumption of meat (teniidosis and trichinosis).

51. Biohelminthiasis associated with the use of fish (diphyllobothriasis and opisthorchiasis) and their prevention.

52. Pollution of the environment and food by foreign chemicals. Pollution protection principles.

53. Hygienic regulation of harmful substances in the environment and food products.

54. Hygienic aspects of food hazard assessment. Risk methodology.

55. Sanitary and epidemiological requirements for the maintenance of premises, equipment, implements, utensils and containers in public catering establishments.

56. Sanitary and epidemiological requirements for the transportation, reception and storage of raw materials, food products in public catering organizations.

57. Sanitary and epidemiological requirements for the processing of raw materials and the production of products in public catering organizations.

58. Sanitary and epidemiological requirements for the distribution of dishes and the release of semi-finished products and culinary products in public catering establishments.

59. Sanitary and epidemiological requirements for the production of confectionery in catering.

60. Medical examinations and hygienic training of personnel.

61. Hygienic requirements for personal hygiene, sanitary clothing of personnel and compliance with sanitary rules in public catering organizations.
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Questions for self-study

  1. Materials for self-study of students
    on the topic of the lecture: (IE) a) Literature: 1. V.G. Perederiy, S.M. Tkach. Clinical lectures on internal medicine. - Kiev, 1998. 2. V.Kh. Vasilenko, S.N. Grebenev. Propaedeutics of internal diseases. –M .: Medicine, 1978. 3. V.N.Kovalenko. Cardiology Guide. - M .: Medicine, 2008. 4. Yu.M. Mostovoy. Special Classics and Standards Lykuvannya rozpovsuzhdenikh zakhvoryuvan
  2. Self Learning Goals
    Learning goal: ¦ To consolidate knowledge on the characteristics of a full-term and premature baby; ¦ To be able to identify risk groups for newborns, health groups, risk factors; ¦ Be able to identify signs of asphyxiation; ¦ Formation of students' conscious, correct approach to the implementation of emergency, effective medical care for newborns with asphyxiation; ¦ Learn the stages of resuscitation of newborns by
  3. QUESTIONS FOR CONTROL
    What are the wellness systems of K. Cooper and P.M. Amosova? 2. What are the healing opportunities of static gymnastics of yogis? How do specific asanas affect the physiological functions of the body? 3. What are the physiological foundations of hardening and its types? 4. What are the rules for performing traditional massage? 5. What possibilities does acupressure have?
  4. QUESTIONS FOR SELF-CONTROL
    The concept of asphyxia of newborn children. 2. The epidemiology of asphyxia of the newborn. 3. The terminology used in cardiorespiratory depression in newborns. 4. What are the causes of acute hypoxia of the newborn. 5. Highlight the main risk factors for intrapartum acute asphyxia of the newborn. 6. What are the main mechanisms leading to acute asphyxia of newborns.
  5. QUESTIONS FOR SELF-TESTING
    QUESTIONS FOR
  6. Self Test Questions
    The causes of depopulation processes in Russia. 2. The level of health of children and adults. 3. Indicators of fertility, average life expectancy, age-specific mortality, natural population growth. Life expectancy of men and women. 4. The structure of causes of mortality. 5. The incidence rate in the country of the most important non-epidemic, infectious and parasitic
  7. Self Test Questions
    The doctrine of health. Modern ideas about health. Health in the hierarchy of values ​​of an individual, family, team, society, state (in Russia, countries of Western Europe, America). 2. Definition of individual health from a holistic perspective. 3. Levels of individual health (bodily, mental, spiritual), their interdependence and interconnectedness with a decisive role
  8. Self Test Questions
    The definition of "lifestyle." The impact of lifestyle, its level, quality, style and lifestyle on human health. 2. The concept of "healthy lifestyle." Fundamental principles, priority areas, factors and components of healthy lifestyle. 3. The role of a healthy lifestyle in the reproduction, formation, preservation, consumption, restoration of health. 4. The value of healthy lifestyle in the warning
  9. Self Test Questions
    Human health is a complex non-equilibrium, biological, psychological, socio-cultural and natural-cosmic system of the open type. Synergetic ideas in determining the essence of individual health. The role of general human culture in the formation of a value attitude to one's own health. 2. Traditional ideas about the culture of health as part of the general culture of man, which
  10. Self Test Questions
    The biological, physiological and psychological effects of alcohol on humans. The role of endogenous alcohol in the physiological functioning of the body. 2. The effect of small doses of alcohol on the functioning of the leading systems of the human body. 3. The effect of exogenous alcohol on the germ cells of men, women, on the intrauterine development of the embryo and fetus. Alcohol and motherhood.
  11. Questions to repeat
    When and where in the history of mankind arise medicine and pharmacy? What do archeology and ethnography tell us about the diseases of ancient people? How did our ancestors struggle with dangers to their health and ailments? Show the medical and pharmacological side of the early forms of religion - animism, fetishism, totemism and magic. Determine the ratio of rational and fantastic in the healing medicine.
  12. Questions to repeat
    What place did the elements of medicine and pharmacy occupy in the composition of ancient cultures and civilizations? Why did the first civilizations of the Earth arise in the Middle East? How did the transition of some regions of the Earth from the primitive system to early civilization affect the art of healing? Which of the peaceful and military occupations of the ancient inhabitants of Mesopotamia contributed to the development of their medical and pharmacy knowledge and
  13. Questions to repeat
    What is the uniqueness of the natural conditions for the emergence of Egyptian civilization? How has Egypt earned the international fame of the guardian of the deep wisdom of millennia? What material production technologies ensured high quality in ancient times and during the Middle Ages and, therefore, long-distance import of Egyptian goods? Why did the Egyptians build the pyramids and how did this construction affect
  14. Questions to repeat
    What, in your opinion, is the uniqueness of Indian civilization and how is it similar to other ancient civilizations? Point to the medical and pharmacological aspects of the religion of the first Indo-Europeans (using such monuments of their literature as the Vedas, Avesta). Why did Buddhism arise in India, but over time, this religion was supplanted beyond its borders? Why did Buddhism become the first world religion?
  15. Questions to repeat
    What are the main stages in the history of ancient China. 2. The philosophical foundations of Chinese medicine. Taoism, Confucianism. 3. Two opposing substances "Yin" and "Yang", their interaction and struggle. 4. The theoretical foundations of Chinese medicine. Theory of Zhang Fu. 5. Chinese diagnostics, the general rules of Chinese medicine. 6. The therapeutic method of acupuncture and cauterization, its features and history
  16. Questions for self-discipline
    Legislative and regulatory documents on hygiene and sanitation of industry enterprises. 2. Food poisoning. Reasons, classification, features of the course of the preventive measure. 3. Food poisoning of microbial origin. Classification, pathogens, features of the course, prevention. 4. Food poisoning of non-microbial origin. Classification, pathogens, features
  17. Self-help questions
    • What are resuscitation and intensive care? • What patients constitute the contingent of the intensive care unit? • What are the features of the structure of the intensive care unit and intensive care unit? • How is the work in the intensive care and intensive care unit organized? • What zones are singled out in ICU in terms of
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