Foundations of Food Safety and Regulatory Frameworks

Module I-overview of Global Food Security
Concept of food security and global food sovereignty;
Evolution of the regulatory framework: from Codex Alimentarius to Regulation (EC) no 178/2002;
Main international normative references: ISO 22000, IFS, BRC/BRCGS, FSSC 22000, SQF;
Legal requirements applicable to the agri-food sector in the EU and Portugal;
The food supply chain and its systemic risks.
Module II-Food hazards and Risk Analysis
Hazard classification: biological, chemical, physical and allergenic;
HACCP methodology: the 7 Principles and the 12 stages of its application;
Operational prerequisites (PRO / SSOP): sanitation, pest control, maintenance, traceability;
Applied risk analysis: hazard identification and assessment in real context;
Risk communication along the food chain.
Module III-traceability, labelling and allergens
Traceability system: one step back / one step forward;
Regulation (EU) no 1169/2011: labelling and nutrition declaration;
Allergen management: identification, prevention of cross-contamination and communication;
Management of withdrawals and recalls of products from the market;
Practical exercise: preparation of a traceability plan for a food product.
Assessment
Individual written test of knowledge assessment.

NAO