Teaching Methodologies
Presentation and discussion of relevant theoretical concepts in the classroom; Guidance on the autonomous study of students by consulting the recommended bibliography; Discussion and reflection on relevant issues related to the subject exposed in the classroom and presentation and discussion of case studies that reinforce theoretical learning. Assessment consists of an oral presentation of a seminar on one of the themes.
Theoretical-practical assessment – 60%
Practical Assessment – 40%
(Minimum scores of 9.5 values in each of the matrices)
Exam assessment according to academic regulations
Learning Results
The student must acquire knowledge of:
Legislation applicable to the field of knowledge
Equipment and methodologies for risk analysis and control points
Tools for the elaboration of Food Self-Control plans – HACCP
The student must acquire skills to:
Identify hazards and risks and possible sources of food contamination
Identify food establishments and the best safety methodology to be applied in the context of Food Safety, prepare the HACCP planning
The student must acquire competences to:
Lead the Hygiene and Food Safety teams
Respond in food risk situations
Train and sensitize emergency teams and users.
Program
LEGAL FRAMEWORK AND LICENSING
• Food kinds
• Sales locations
FOOD
• Constitution of food.
FOOD MICROBIOLOGY
• Factors that influence microbial activity and its development
• Prevention of microbiological contamination of food and technological treatments
• Temperature control during storage and distribution
FOOD CONTAMINATION:
• Physical contamination
• Chemistry
• Biological
• Foodborne diseases and prevention;
• Hygiene and health of food handlers;
• Sanitation plan
• Pest control;
• Food storage;
• Food preparation and preparation;
HACCP BASED SELF-CONTROL SYSTEM
• Pre-requirements
• History of the HACCP system;
• 7 HACCP principles;
• Preparation of the HACCP plan;
• Implementation of the HACCP system
PRODUCT DATA SHEET
• Description
• Organoleptic Characteristics
• Acceptance and rejection criteria
TRACEABILITY SYSTEM
Internship(s)
NAO
Bibliography
AFONSO, G. (2006) Segurança e qualidade alimentar. Lisboa: Editideias, 2006; 27 cm. ISSN: 1646-6349
BAPTISTA, P., VENÂNCIO, A. (2003 C). Os Perigos para a Segurança Alimentar no Processamento de Alimentos. Forvisão. 1ª Edição
BAPTISTA, P.; ANTUNES, C. (2005 A), Higiene e Segurança Alimentar na Restauração. Volume II- Avançado.
GERMANO, Pedro Manuel Leal; GERMANO, Maria Izabel Simões (2013) Higiene e Vigilância Sanitária de Alimentos: Qualidade das Matérias-primas, Doenças Transmitidas por Alimentos, Treinamento de Recursos Humanos. 4ª ed. rev. e atualizada. Barueri, SP: Manole, 2011 (reimp. 2013). XXXV, 1034 p, [16] p. de estampas: il.; 24 cm. ISBN: 978-85-204-3133-7
PINTO, José; NEVES, Ricardo (2010) HACCP: Análise de Riscos no Processamento Alimentar. 2ª edição. Porto: Publindústria, cop. 2010. 177 p.: il.; 25 cm. ISBN: 978-972-8953-56-0
RODRIGUES, Catarina Isabel da Costa; GUINÉ, Raquel Pinho Ferreira; CORREIA, Paula Maria dos Reis (2015) Codex Alimentarius – FAO 2021