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Presentation
Presentation
The CU aims to deepen the exercise of activities in labor market field within the area of Food Hygiene, Health and Safety. It this provides fundamental concepts related to production, processing and distribution of food of animal origin, throughout the food chain, providing theological and practical knowledge in the scope of the application of the most relevant legislation in force in the EU. It covers, among others, microbiological criteria for the circulation of products of animal origin in the European market, control of food zoonoses and other hazards, as well as a comprehensiveness of the fundamental principles of Food Hygiene of the Codex Alimentarius, as a reference for the application of Hygiene worldwide, fundamental for the world commercial exchange of food products of animal origin. It provides an understanding of the fundamental concepts for the elaboration of food safety systems, especially those of animal origin and the elaboration of HACCP Food Safety systems.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor; Master Degree | Semestral | 3.5
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Year | Nature | Language
Year | Nature | Language
3 | Mandatory | Português
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Code
Code
ULHT478-24690
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
1. Fundamental Concepts: Food and Foodstuff, Hygiene, Health and Food Safety, Food Chain. Good Hygiene Practices, standards and Legislation. 2. Concept and types of contamination. Agents causing microbiological, chemical and physical contamination. Hazards and risk. Disease costs, main causes of illness and their impact, education and prevention measures. 3. Measures to prevent, reduce, destroy contamination. Principles of hygiene of personnel, facilities and equipment, pest control and others. 4. Food Safety Systems and their importance. National and International Legislation. 5. HACCP system and their prerequisites 6. The seven principles of HACCP - Application. Elaboration/finalization of plans. Audits: Importance. 7. Laboratory practice: main biological and chemical contaminants according to current legislation.
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Objectives
Objectives
1. Acquire basic knowledge regarding the concepts of health, hygiene and safety applied to food chain and understand the relevant legislation. 2. Learn to identify the main foodborne pathogens, associate them to foodborne diseases. Understand how to differentiate food hazards and their health risk, as well as types of food outbreaks, their severity, probability of disease in the consumer and impacts on the economy. 3. Know how to identify the main sources of contamination to prevent and control further contaminations. 4. Learn how to implement programs of good manufacturing and good hygiene practices. 5. Learn to design and implement prerequisite programs to the HACCP system 6. Know how to design food safety systems (HACCP and others) to guarantee public health. 7. Through hands-on learning approach, gain proficiency on laboratory techniques to identify the main foodborne pathogens in industrial settings according to legislation. Know how to interpret them and implement improvement measures.
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Teaching methodologies and assessment
Teaching methodologies and assessment
Theoretical classes: oral explanation of the contents using audiovisual aid, and seminars. Students will be involved through practical case discussions, analysis and discussion of concepts and group and individual work. Supervised self-learning: student group study, with the professors supervision Practical classes: Practical execution for laboratory evaluation of chemical contaminants and biological hazards In theory and practice, interactive classes, Flipped Classroom, Moodle platform, Kahoot, Socrative, Jigsaw will be privileged Continuous assessment in face-to-face regime: Theoretical: tests and exercises in class (70% and 30% respectively) Practical: Average of the evaluation grades of practical work (70% laboratory practice and 30% practical exercises) Final Assessment: theoretical written test and practical assessment test if you failed the continuous assessment The final classification: 50% of the practical evaluation and 50% of the theoretical one
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References
References
Mortimore, S., Wallace, C. (2013). HACCP A Practical Approach (3rd ed.). Springer Hayes, P.R., Forsythe, S.J. (2010). Food Hygiene Microbiology and HACCP (3rd ed). Springer Codex Alimentarius: Food Hygiene Basic texts . Disponivel: Codex Alimentarius: Food Hygiene (Bsasic texts) - Fourth CXC 1 (2022). General principles of food hygiene -1969 Adopted in 1969. Amended in 1999. Revised in 1997, 2003, 2020, 2022. Disponível em: https://openknowledge.fao.org/server/api/core/bitstreams/f6f228d7-3b5c-42d1-8f47-1164c2a43ec7/content IFS Food, 2022: Standard for auditing product and process compliance in relation to food safety and quality FAO and WHO. 2020. Code of Practice on Food Allergen Management for Food Business Operators. Codex Alimentarius Code of Practice, No. CXC 80-2020. Codex Alimentarius Commission. Rome. EFSA: http://www.efsa.europa.eu/ Normas voluntárias aplicadas ao sector alimentar e Legislação aplicável
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Office Hours
Office Hours
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Mobility
Mobility
No
