Food Safety Management Systems
Objectives
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.
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General characterization
Code
10762
Credits
6.0
Responsible teacher
Ana Luísa Almaça da Cruz Fernando, Maria Paula Amaro de Castilho Duarte
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Basic background on microbiology and toxicology.
Bibliography
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 (2023) General Principles of Food Hygiene. Codex Alimentarius Code of Practice, No.CXC 1-1969. Codex Alimentarius Commission. Rome. https://doi.org/10.4060/cc6125enIoannis S.
Teaching method
Theoretical classes in the classroom with oral presentation and discussion of program content. Theoretical-practical problem-solving sessions and presentation and discussion of practical cases of HACCP plans (including plans prepared by students). In some of the theoretical-practical sessions, seminars will be given on topics relevant to the UC, namely radiological hazards in food or food fraud, by invited experts.
Evaluation method
Practical component: hand in and discussion of one teamwork (grade of 20 values).
Evaluation of theoretical component: 2 Tests (each one 35% 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 exam if fail, succeed with a minimum mark 9.5 values (grade of 20 values).
Final classification: 70% of the classification obtained in theoretical component (tests or final exam) and 30% of the classification obtain in practical component. Succeed with a minimum mark 9.5 values (grade of 20 values).
Frequency is obtained with the elaboration and discussion of the teamwork (practical component)
-Improvement of the classification requires a registration in the schedule examination period. The classification of the practical component cannot be improved and follows in the next year
Subject matter
1) Quality Management Systems for food industries: pre requirements program and the HACCP plan.
2) Standards for food industries certification: ISO 9001:2015; ISO 22000:2018; FSSC22000; BRC (British Retail Consortium) version 8; IFS Food version 7.
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.
Programs
Programs where the course is taught: