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Food Safety

Code:

QAA13

Sigla:

SA

Áreas Científicas
Classificação	Área Científica
CNAEF	Food industries

Ocorrência: 2023/2024 - 1S

Ativa?	Yes
Unidade Responsável:	Departamento de Sistemas e Informática
Curso/CE Responsável:	Professional Technical Higher Education Courses in Environment and Safety Management

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
QAA	8	Plano_estudos_2018_19	2	-	6	60	162

Língua de trabalho

Portuguese

Objetivos

The final objectives of the course are that students are able to apply auditing techniques to food safety systems, identify and correct non-conformities; and develop and validate hygienisation plans.

Resultados de aprendizagem e competências

- Know the legislation and codes of good practice in food hygiene and safety;
- Know the Hazard Analysis and Critical Control Point (HACCP) system;
-Know the requirements of the food safety management standard NP EN ISO 22000;
Skills: -Apply the legislation and codes of good practice for food hygiene and safety, in different food sectors;
-Assess the occurrence of hazards in food production, based on the Hazard Analysis and Critical Control Point (HACCP) methodology;
-Interpret the requirements of the Quality and Food Safety standards governing the most common management systems in the food industry;
-Apply auditing techniques to food safety systems, identify and correct non-conformities;
-Prepare and validate sanitisation plans.

Translated with www.DeepL.com/Translator (free version)

Modo de trabalho

Presencial

Pré-requisitos (conhecimentos prévios) e co-requisitos (conhecimentos simultâneos)

Not applicable.

Programa

1. legislative framework for food quality and safety in the European Union and in Portugal. Regulation 852/2004 (and its interpretation). The Codex Alimentarius (and its interpretation).
2. Food Quality Certification of food products: certification systems and quality recognition systems. Quality schemes for agricultural products: protected designations of origin (PDO), protected geographical indications (PGI) and traditional specialities guaranteed (TSG).
3. Food safety 3.1. Good food hygiene practices. Hygiene of personnel. Hygiene of facilities and equipment. Cleaning and disinfection (detergents, disinfectants, hplv and lplv cleaning systems, ultraviolet disinfection, CIP
ultraviolet disinfection, cleaning in place - CIP systems). Hygienisation plans and audits. Pest control plan. 3.2. Food Safety Management Systems (FSMS) 3.2.1. HACCP The 7 principles of HACCP. Implementation of the HACCP system. HACCP pre-requisites. Hazard identification and risk assessment. Critical Control Points (CCP). Critical limits. Monitoring and control system of CCPs. Corrective actions. HACCP system verification procedures. Documentation and record keeping. 3.2.2 ISO 22000 standard 3.2.3 BRC (British Retail Consortium) Global Standard for Food Safety 3.2.4 IFS (International Featured Standards).
4. Hygiene and health audits and food safety systems. Preparation and audit plan. Audit techniques. Post-audit actions.

Bibliografia Obrigatória

Comissão do Codex Alimentarius (CAC); Codex Alimentarius, CÓDIGO DE PRÁTICAS INTERNACIONAIS RECOMENDADAS PRINCÍPIOS GERAIS DE HIGIENE ALIMENTAR 1969, rev 2020 , 2020

Métodos de ensino e atividades de aprendizagem

The concepts are taught with the aid of powerpoint, videos and small quizzes. The subject is consolidated through the practical application of the same (audit / inspection of a catering unit - for example the IPS canteen), realisation of an assignment and eventual study visits.

Tipo de avaliação

Distributed evaluation without final exam

Componentes de Avaliação

Designation	Peso (%)
Teste	60,00
Trabalho de campo	30,00
Trabalho escrito	10,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Estudo autónomo	60,00
Frequência das aulas	60,00
Trabalho de campo	30,00
Trabalho escrito	10,00
Total:	160,00

Obtenção de frequência

Assessment of the theoretical part by 2 continuous assessment tests or exam.
Delivery of a report and worksheet.

Fórmula de cálculo da classificação final

Minimum mark of 9.5 in the weighted average of:

60% Test average
30% Audit report
10% Worksheets (example: 2 worksheets, 5% each)

Avaliação especial (TE, DA, ...)

• In a special period examination.

Melhoria de classificação

Exame de recurso.