Base Knowledge
Not applicable
Teaching Methodologies
The teaching methodology of this subject combines theoretical and practical approaches, providing students with a broad and applied understanding of the concepts of hygiene and food safety. Strategies include:
1. Theoretical Classes (Expository and Interactive)
Presentation of the main concepts, legislation and standards related to hygiene and food safety.
Use of audiovisual materials (presentations, videos, infographics) to illustrate technical content.
Discussion of real cases, encouraging critical reflection and active participation of students.
2. Practical Classes
Preparation of prerequisite programs and the HACCP system, including identification of critical control points in different real work contexts.
Analysis of documented food outbreaks and identification of flaws in food safety systems.
Solving hypothetical problems in groups, promoting collaborative work.
Technical visits to food production and handling establishments (catering establishments, beverages.) to observe and implement a food safety system.
The combination of these methodologies aims to transmit knowledge and develop practical skills essential for professional performance inNutrition.
Learning Results
Provide more knowledge about the techniques used in food microbiology for monitoring the safety and quality of foodstuffs;
learn to relate consumer health with changes in food and with the concepts of hygiene and food safety;
know the consequences of poor food hygiene for the health of consumers and businesses
know good hygiene and manufacturing practices.
Program
1. Concept of food safety
2. Evolutionary perspectives on food safety from the conception of a product to its consumption:
production, processing, conservation, distribution and final consumption.
3. Foodborne diseases and emerging microorganisms.
4. Food intrinsic and extrinsic factors that affect safety
5. Epidemiology of laboratory investigation of food diseases.
6. Principles of hygiene and food safety (Codex Alimentarius)
7. Cleaning and disinfection plans
8. Risk management methodology
9. Integrated food management system
10. Identification of biological, chemical, physical and nutritional risks
11. Analysis and identification of food safety conditions
12. Self-control plans for food products (Hazard Analysis and Critical Control Points)
13. Food safety risk analysis, assessment and communication
Curricular Unit Teachers
Ana Lúcia Baltazar dos SantosInternship(s)
NAO
Bibliography
Main Bibliography
NEVES, R & PINTO, J. (2010). Risk Analysis in Food Processing. Publindustria. Harbor. NP EN ISO 9001/2000
Portuguese Restaurant and similar Association (2006). Code of Good Practice for Public Restoration. Lisbon.
Portuguese Restaurant and similar Association (2006). Code of Good Practice for Pastry and Bakery. Lisbon.
Portuguese Restaurant and similar Association (2006). Code of Good Practice for Rapid Service Restoration. Lisbon.
MOSER, F. (2010) Food and Beverage Management Manual. Portugal
FELLOWS, P. J. (2006). Food Processing Technology. Principles and Practices. Artmed. São Paulo.
GAVA, A. (1998). Principles of Food Technology. Nobel. São Paulo.
OEDÓNEZ, J. (2005). Food Technology – Vol.1. Food Components and Processes. Artmed. São Paulo.
LACASSE, D. (1998). Introduction to Food Microbiology. Piaget Institute. Portugal.
Secondary Bibliography
Doyle Michael P. 340; Food microbiology. ISBN: ISBN: 978-1-55581-626-1
Ray Bibek; Fundamental food microbiology. ISBN: ISBN: 978-1-4665-6443 -5
Adams Martin R.; Food microbiology. ISBN: 978-1-84973-960-3
Editor(s): Christine E.R. Dodd, Tim Aldsworth, Richard A. Stein, Dean O. Cliver, Hans P. Riemann.; Foodborne Diseases. 3rd Edition. , Academic Press, 2017. ISBN: ISBN: 978-0-12-385007-2
Editor(s): Morris, Jr. & Potter.; Foodborne Infections and Poisonings. 4th Edition. , Academic Press, 2013. ISBN: 978-0-12-416041-5
Montville Thomas J.; Food microbiology. . ISBN: ISBN: 978-1-55581-636-0
Faruque Shah M. 340; Foodborne and waterborne bacterial pathogens. ISBN: ISBN: 978-1-908230-06-5
Heredia Norm 340; Microbiologically safe foods. ISBN: ISBN: 978-0-470-05333-1
Entis Phyllis; Food safety. ISBN: ISBN: 1-55581-417-4
Pascual Anderson Mª del Rosario; Food microbiology. ISBN: ISBN: 84-7978-424-5
FAO/WHO; Codex Alimentarius Commission, Joint FAO/WHO Fool Standard Programme, Food Hygiene – Basic Texts, 2003
Peter Wareing; HACCP: a Toolkit for Implementation, 2nd edition, RSC Publishing/ Leatherhead Publishing Food Research, 2013. ISBN: 978-1-4614-5027-6
Mortimore, Sara; Wallace, Carol; HACCP – A Practical Approach, Third Edition, Springer, 2013. ISBN: ISBN 978-1-4614-5027-6
Compiled and edited by the International Information Service. (2nd ed.); Dictionary of food science and technology. , 2009
Codex Alimentarius; Catering Codex – Code of hygienic practice for precooked and cooked foods in mass catering – CAC/RCP 39-1993.
Codex Alimentarius; Code of hygienic practice for refrigerated packaged foods with extended shelf life – cac/rcp 46-(1999).
Applicable legislation in force.