Teaching Methodologies
Participatory lectures, individual assignments, team assignments, development of an HACCP plan for the product/process developed in the Project Curricular Unit.
Learning Results
The safe production and distribution of food is one of the major concerns of consumers, food industry and National and European authorities. It is of paramount importance for a Food Technologist to understand and use correctly the available tools available for safe food production.
In this curricular unit the requisites for the production of safe foods are discussed. A special focus is given to law requirements and the correct implementation of HACCP (Hazard analysis and Critical Control Points) methodology.
On successful completion of this curricular unit the student knows the legal framework regarding safe food production and will implement an HACCP system as part of a team.
Program
Module 1
Food quality, food hygiene and food safety
Food hazards – Biological, physical and chemical
Food legislation – Portuguese and European Union
Good Hygiene and Manufacturing Practices: Facilities, personal hygiene, Cleaning and disinfection, Pest
control
Module 2
HACCP – History, principles and implementation
Development of an HACCP plan.
Grading Methods
- - módulo II - Teste escrito (50%), Trabalhos propostos aos alunos (30%) - 50.0%
- - módulo I - Teste escrito (60%), trabalhos propostos aos alunos (40%) - 50.0%
Internship(s)
NAO
Bibliography
SHAPTON., D.A. Safe processing of foods: principles and practices. Oxford: Butterworth-Heinemann, 1991
ASQ Food, Drug & Cosmetics Division – HACCP – Manual del auditor de calidad. Zaragoça, Espanha: Editorial ACRIBIA, S.A., 2003.
MOLL, M e MOLL, N. – Compendio de riesgos alimentarios. Zaragoça, Espanha: Editorial ACRIBIA, S.A., 2006.
BAPTISTA, P. e SARAIVA, J. 2003. Higiene Pessoal na Indústria Alimentar. Guimarães: Forvisão
MORTIMORE S. e WALLACE C. – HACCP: a practical approach. 2nd ed. London, R.U.: A Chapman & Hall Food Science Book, 1998.
REGULAMENTO (CE) 852/2004 de 29 de Abril de 2004 relativo à higiene dos géneros alimentícios
REGULAMENTO (CE) 178/2002 de 28 de Janeiro de 2002 que determina os princípios e normas gerais da legislação alimentar
PIERSON, M.D. (Ed.) – HACCP: principles and applications. New York, EUA: Chapman and Hall, 1992
BAPTISTA, P., NORONHA, J., OLIVEIRA, J e SARAIVA, J., 2003. Sistemas Genéricos de HACCP. Guimarães: Forvisão.
NORONHA, J. e BAPTISTA, P., 2003. Segurança Alimentar em Estabelecimentos Agro- Alimentares: Projecto e Construção. Guimarães: Forvisão
NORONHA, J.F. [et al.] Boas práticas de fabrico em queijarias tradicionais. Coimbra Escola Superior Agrária de Coimbra. 2006 ISBN 972-99205-1-6
PEARSON, A. M. (Ed.) – HACCP in meat, poultry and fish processing. London: Blackie Academic & Professional. 1995.
REGULAMENTO (CE) 853/2004 de 29 de Abril de 2004 que estabelece regras específicas de higiene aplicáveis aos géneros alimentícios de origem animal
BAPTISTA, P., 2003. Higienização de Equipamentos e Instalações na Indústria Alimentar. Guimarães: Forvisão.