Legislation, Safety and Food Contaminants

The course unit is taught in a theoretical-practical format, combining face-to-face sessions and synchronous online sessions. The teaching methodologies emphasise active student participation and the application of knowledge to professional contexts related to food legislation and food safety.
The following pedagogical strategies will be used:
• Structured presentation of content, providing a conceptual and legislative framework for the topics addressed.
• Critical analysis of legal diplomas and technical documents, including European regulations, national legislation, and international standards applicable to the food sector.
• Guided discussion of case studies, related to food safety incidents, food crisis management, and the application of control systems.
• Problem-Based Learning (PBL) applied to the analysis of food risk situations, assessment of food contaminants, and implementation of food safety systems.
• Group work, focused on the analysis of legal frameworks, hazard assessment, and the development of risk management strategies.
• Simulations of audits and evaluation of food safety systems, using control tools such as checklists, hazard analysis, and traceability procedures.
These methodologies aim to promote the integration of theoretical knowledge, critical analysis of legislation, and the development of applied competencies in food safety management, in accordance with the institution’s pedagogical model.

The assessment of the course unit is carried out through continuous assessment, incorporating different assessment instruments that allow the evaluation of theoretical knowledge, critical analysis skills, and the practical application of the course contents.
The final grade results from the weighting of the following components:
1. Individual written examination – 60%
This component assesses the understanding of the fundamental concepts of food legislation, food safety, and food contaminants, as well as the ability to analyse situations related to the application of legislation and risk management.
Minimum required grade: 9.5 out of 20.
2. Practical group assignment/case study – 40%
This component consists of the analysis of an applied case related to food safety, food contaminants, or food crisis management, and may include legislative analysis, risk assessment, or the development of mitigation strategies.
It includes an oral presentation and a critical discussion.
To complete the course unit, students must obtain a final grade of at least 9.5 out of 20.

1. Understand current food legislation and its mandatory requirements.
2. Evaluate food safety principles and standards for production and distribution chains.
3. Identify and characterise food contaminants and their effects on public health.
4. Develop skills to implement measures to control and mitigate risks associated with food safety.

1. Food Legislation and regulations
1.1. Legislation versus standardisation: terms and concepts
1.2. General principles of food law.
1.3. Acts of the European Union with relevance in the sector
1.4. National acts with relevance in the sector
1.5 International certifications and standards (e.g., ISO 22000, HACCP).
2. Food Safety
2.1 Basic concepts of food safety and hygiene.
2.2 Quality control systems (HACCP, Good Manufacturing Practices – GMP).
2.3 Identification of biological, chemical, physical and nutritional hazards
2.4 Food safety monitoring and auditing methods
3. Food contaminants
3.1 Classification and Origins
3.2 Impacts on public health and safety thresholds.
3.3 Laboratory identification and quantification methods
3.4 Emerging contaminants
4. Food Crisis and Risk Management
4.1 Food traceability and product recall.
4.2 Communication of risks to public health.
4.3 Case studies: historic food crises

NAO