Food Quality Certification

The teaching methods will be based on theoretical explanation through oral presentation with the support of audiovisual means, theoretical-practical explanation using examples and real works and practical application with exercises and simulated practice.
Theoretical Assessment (Frequency) – 60%
Theoretical-practical assessment (works and exercises in class) – 40%
Minimum grades of 9.5 in each of the matrices

The student must acquire knowledge of:
Management of Food Certification Systems
Food quality standards and concepts
How to implement food quality management systems
The student must acquire skills to:
Identify the methodology and food quality system to be applied
Interpret, prepare and implement a Food Quality Management system
Carry out critical analysis for the implementation of systems
The student must acquire competences to:
Integrate Food Quality Systems Management teams
Lead the implementation of food quality systems
Implement a food quality management system

Food quality systems
Presentation of quality systems with applications in the agrifood industry
Introduction to food quality
Linking the HACCP system to the quality management system
ISO 22000:2018 standard – food safety management systems
HACCP system and certification by managing entities
ISO 22000 vs FSSC 22000
HACCP system implementation phases
Normative references applied to food safety
Concepts and principles of food auditing
Haccp audits case studies
Certification benchmarks for food safety management systems
• Globalgap
• Integrated protection
• IFS
• BRC
• ERS 3002
• Kosher
System certification advantages and difficulties
European model food safety (AFSA)

NAO