Management Systems for Food Security
The students should learn the fundamental principles of Food Safety Risk Analysis. They should acquire knowledge, skills and expertise to 1) design and implement HACCP systems in food industries, 2) Certified food industries according to the main standards for certification.
Maria Paula Amaro de Castilho Duarte
Weekly - 5
Total - 70
Basic background on microbiology and toxicology.
FAO/WHO (2006) Food Safety Risk Analysis – A guide for national food safety authorities. FAO – Food and Nutrition, paper 87.
Jay JM, Loessner MJ & Golden DA (2005) Modern food microbiology. 7ª Edição, Springer Science, NovaYork, EUA, 790 pp, (ISBN 0-387-23180-3).
FAO/WHO Food Standards Programme Codex Alimentarius Commision (1999) Codex Alimentarius Food Hygiene Basic Texts. 2ª Edição (ISSN 0259-2916).
Ioannis S. Arvanitoyannis (2009) HACCP and ISO 22000: Application to Foods of Animal Origin. Wiley-Blackwell, West Sussex, United Kingdom, 549 pp (ISBN 978-1-4051-5366-9).
Theoretical and practical sessions to solve problems. Working sessions, presentations and discussions. Tuition sessions.
Practical component: hand in and discussion of one team work (grade of 20 values).
Evaluation of theoretical component: 2 Tests (each one 30% to the final grade). Weighted average of the 2 elements of evaluation must be equal or higher than 9.5 values (scale of 20). Final exame if fail, succed with a minimum mark 9.5 values (grade of 20 values).
Final classification: 60% of the classification obtained in theoretical component (tests or final exame) and 40% of the classification obtain in pratical component. Succed with a minimum mark 9.5 values (grade of 20 values).
1) Quality Management Systems for food industries: pre requirements program and the HACCP plan.
2) Standards for food industries certification: ISO 9001:2008; ISO 22000:2005; BRC (British Retail Consortium); e IFS (International Food Standard).
3) Food safety and evaluation of dangers and risk in the European Union. The official controls, the RASFF system and the process of food risk analysis. Establishment of acceptable intake.