Teaching Methodologies
THEORETICAL MATRIX: LECTURES WITH AUDIO VISUAL AND INTERACTIVE RESOURCES BETWEEN TEACHER
AND STUDENTS. THEORETICAL-PRACTICAL MATRIX: GROUP WORK ON THE THEMES OF THE PROGRAMME,
INTENDED TO DEEPEN THE KNOWLEDGE ACQUIRED. THE THEMES OF THE WORK GROUP ARE PLANNED AND
TIMED AT THE BEGINNING OF THE SEMESTER, THE WORK IS DONE IN ACADEMIC AND EXTRA TIME DISCUSSED
AND PRESENTED IN ACADEMIC TIME.
THEORETICAL COMPONENT- A FREQUENCY (MINIMUM OF 10 VALUES)-(65%).
THEORETICAL-PRACTICAL COMPONENT-A GROUP WORK (30%).
ASSESSMENT CONTINUES-(5%).
Learning Results
PROMOTE THE ACQUISITION OF KNOWLEDGE OF THE STUDENT IN THE CONTEXT OF FOOD SAFETY SO THAT
THEY CAN DEVELOP THEIR ACTIVITY IN SECTORS RELATED TO THE DEVELOPMENT, PROCESSING AND OR
QUALITY CONTROL OF FOOD PRODUCTS
Program
FOOD QUALITY SYSTEMS (16 HOURS)
1-PRESENTATION OF THE QUALITY SYSTEMS WITH APPLICATIONS IN THE AGRO-FOOD INDUSTRY:
1.1 – INTRODUCTION TO QUALITY
1.2 – ISO 9000:2000 SERIES AND 14000
1.3 – HACCP SYSTEM AND QUALITY MANAGEMENT SYSTEM
1.4 – ISO 22000: 2005 – FOOD SAFETY MANAGEMENT SYSTEMS
1.5 – HACCP SYSTEMS:
1.5.1 – HACCP CONCEPTS AND PRINCIPLES; PHASES OF IMPLEMENTATION OF THE HACCP SYSTEM.
1.6 – NORMATIVE REFERENCES APPLIED TO FOOD SECURITY
AUDITING PRINCIPLES AND CONCEPTS (11 HOURS)
1 – AUDIT CONCEPTS AND PRINCIPLES
2 – ANALYSIS OF NORM NP
3 – CASE STUDIES ABOUT HACCP AUDITS
CERTIFICATION BENCHMARKS for FOOD SAFETY MANAGEMENT SYSTEMS (12 HOURS)
1-GLOBALGAP
2-INTEGRATED PEST MANAGEMENT
3-IFS
4-BRC
5-ERS 3002
6-SYSTEMS CERTIFICATION ADVANTAGES AND DIFFICULTIES
7-FOOD SECURITY EUROPEAN MODEL (AFSA)
THE REMAINING 6 HOURS ARE INTENDED FOR THE PRESENTATION OF WORK AND REALIZATION OF
FREQUENCY
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
EDELSTEIN, S. MANAGING FOOD AND NUTRITION SERVICES, JONES & BARTLETT PUBLISHERS (ED.), 2007.
FERREIRA, W. SOUSA, J., MICROBIOLOGIA-VOLUME 3, LIDEL- EDIÇÕES TÉCNICAS, LISBOA, PORTUGAL, 2002.
GABINETE DE QUALIDADE, HIGIENE E AMBIENTE, CÓDIGO DE BOAS PRÁTICAS DE HIGIENE PARA A
RESTAURAÇÃO-UNIHSNOR, PORTO, PORTUGAL, 2001.
MANAGEMENT SYSTEMS: SN EASY-TO USE CHECKLIST FOR SMALL BUSINESS: ARE YOU READY? UNITED
NATIONS PUBLICATIONS (ED.), 2007.
JAY, J.M., MODEM FOOD MICROBIOLOGY, GAITHERSBURG, ASPEN, 2000.
SO/TC 34. ISO 22000 STANDARD PROCEDURES FOR FOOD SAFETY MANAGEMENT SYSTEMS, BIZMANUALZ
(ED.), 2008.
TEWARI, G. JUNEJA, V. ADVANCES IN THERMAL AND NON-THERMAL FOOD PRESERVATION. BLACKWELL
PUBLISHING (ED.), 2007.
VAZ, A., MOREIRA, R.; HOGG, T. INTRODUÇÃO AO HACCP. ESCOLA SUPERIOR DE BIOTECNOLOGIA –
UNIVERSIDADE CATÓLICA PORTUGUESA. 2000.
NORMAS NP, EN E ISO.
MANUAL PRÁTICO COM TEXTOS DE APOIO