Food Safety Management Systems

Not applicable

The content approach is developed according to a theoretical model with moments of structured exposure of the contents and respective analysis, discussion or debate.
An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and demonstration/exemplification of them through its practical application in everyday situations and professional guidance.

Identify and implement the requirements of the Food Safety Management System in accordance with the ISO 22000 normative framework;

Know the certification process of food safety management systems;

Know and apply the internal audit methodology to food safety management systems;

Plan, prepare and carry out internal audits to the food safety management system.

1. Regulatory framework
1.1. Concepts
1.2. Scope and application of the normative framework

2. Implementation of the Food Safety Management System
2.1. Standard requirements and their implementation
2.2. System documentation
2.3. Certification process

3. Internal audits of Food Safety Management Systems
3.1. Concepts
3.2. Audit methodologies
3.3. Conducting internal audit

Periodic assessment - students are assessed through participation in classes, development of group work in the P matrix, and a written, summative assessment, consisting of questions that assess the extent and depth of theoretical knowledge acquired in the discipline and the ability to apply the practice of this knowledge to everyday situations.


The approval of the curricular unit is obtained with a classification greater than or equal to 9.5 values, resulting from the sum of the classifications obtained:
- Practical Matrix: Elaboration of work (40%);
- Theoretical matrix: Conducting a written summative test (60%).


The classification in each of the evaluations cannot be less than 9.5 values. The grade resulting from the practical matrix will be used in the same proportion in the case of exam frequency.

NAO