Base Knowledge
Good interaction and oral expression
Good oral / written comprehension and written expression
Teaching Methodologies
In the practical approach, the teacher gives continuity to the subjects presented in the theoretical classes, expanding them for the analysis of checklists, application of them in real work context and realization of a report providing also time for the students to be active before the information provided. The active participation of students in the teaching/learning process, the development of critical thinking, the discussion of topics and issues, the resolution of problems and decision-making, on different levels, are encouraged.
The students have defined hours for answering questions to clarify doubts about the contents covered and when carrying out the work, and the professor’s email is also provided for any clarification needed by the students.
Learning Results
At the end of the course unite the student should be able to:
1. To know the evolution of the concept of quality and the concept of food quality;
2. To understand the set of rules that establish the necessary requirements to ensure quality;
3. To know the mechanisms necessary to implement a quality system;
4. To understand the concepts of certification and accreditation and differentiate them;
5. To implement Quality Management and Food Safety Management Systems;
6. To know the interrelationship between the main normative references for quality and food certification, including specific certification of food products;
7. To understand the HACCP system implementation and the process of certification;
8. To understand and apply European/international legislation related to food control and safety;
9. To know the process that involves an audit, as well as the requirements inherent to an auditor;
9. To develop competence and ability to work as a team (audit team, advisory team).
Program
Theoretical-pratical program
1. Evolution of the concept of quality
2. Quality Control
2.1. Checklist
2.2. Food Safety: European / National Legislation
2.3. Audits: basis of the audit process and requirements of an auditor
3. Quality Certification
3.1. Certification and Accreditation: concepts
3.2. Quality Management System (ISO 9001)
3.3. Food Safety Management
– Main references of food safety certification and their comparison
Practical program
– Preparation / analysis of checklists
– Auditing in a real work context
– Report writing/presentation
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
Main bibliography
Sprenger, R. A. (2015). Supervising Food Safety (Level 3). Reino Unido: Highfield.co.uk Limited
Sprenger, R. A. (2015). Hygiene for management: a text for food safety courses. Reino Unido. Highfield.co.uk Limited
Rodrigues, C. I. C., Guiné, R. P. F., Correia, P. M. R. (2015). Manual de Segurança Alimentar – da origem ao consumo. Porto: Publindústria, Edições Técnicas.
ASQ Food, Drug & Cosmetic Division (2003). HACCP, manual del auditor de calidad. Espanha: Editorial Acribia.
Secondary bibliography
Motarjemi , Y.; Lelieveld, H. (2014) Food safety management: a pratical guide for the food industry. Academic Press
Pires, A. R. (2007). Qualidade: Sistemas de Gestão da Qualidade. Lisboa: Editora Sílabo.
Teixeira, A., António, N. S (2007). Gestão da qualidade: de Deming ao modelo de excelência da EFQM. Lisboa: Editora Sílabo.