-
Presentation
Presentation
In this curricular unit, it is intended to acquire knowledge, on matters related to safety and hygiene at work in the cellar, addressing aspects related to their activities and tasks, such as: identification of hazards; prevention measures and good practices; assessment and control of risks, as well as the definition of control plans.
-
Class from course
Class from course
-
Degree | Semesters | ECTS
Degree | Semesters | ECTS
| Anual | 2
-
Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
-
Code
Code
ULHT2372-23734
-
Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
-
Professional Internship
Professional Internship
Não
-
Syllabus
Syllabus
1.Theoretical Framework for Safety and Hygiene at work 2.Winery work - Main activities and tasks 3.Hazard Identification 4.Prevention Measures and Good Practices. EPC's and PPE's. 5.Risk assessment and control 6.Evaluation grid 7.Control plans 8.Final conclusions
-
Objectives
Objectives
With this UC it is intended that students acquire knowledge related to matters related to Safety and hygiene at work in a cellar with a focus on identifying hazards; prevention measures and good practices; assessment and control of risks, as well as in the definition of control plans. It is intended that at the end of the UC students are familiar with the principles of Safety and hygiene at work in the cellar being able to critically identify the dangers and risks inherent to the activity, as well as qualified to outline prevention and control measures.
-
Teaching methodologies and assessment
Teaching methodologies and assessment
Students are accompanied by one or more teachers during the development of the project. Tutorial support. Students are encouraged to: apply knowledge acquired in various UCs to develop meaningful solutions, promoting collaborative learning; study content made available on various platforms for subsequent discussion with the supervisor(s). The project is in a group of no more than 3 students The project must be submitted in the form of a written report. The project will be presented and discussed
-
References
References
Miguel, A. (2008). Pato, O. (1998), Manual de Higiene e Segurança do Trabalho. O Vinho ? Sua Preparação e Conservação 11ª Edição. Porto, Porto Editora. , 10ª Edição, Lisboa, Clássica Editora
-
Office Hours
Office Hours
-
Mobility
Mobility
Yes
