Food hygiene and safety

food microbiology, chemistry and biochemistry

Participatory lectures, individual assignments, team assignments, development of an HACCP plan for the product/process developed in the Project Curricular Unit.

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.

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.

• - módulo II - Teste escrito (50%), Trabalhos propostos aos alunos (30%) - 50.0%
• - módulo I - Teste escrito (60%), trabalhos propostos aos alunos (40%) - 50.0%

NAO

ASQ Food, Drug & Cosmetics Division – HACCP – Manual del auditor de calidad. Zaragoça, Espanha: Editorial ACRIBIA, S.A., 2003.

BAPTISTA, P. e SARAIVA, J. 2003. Higiene Pessoal na Indústria Alimentar. Guimarães: Forvisão

BAPTISTA, P., 2003. Higienização de Equipamentos e Instalações na Indústria Alimentar. Guimarães: Forvisão.

BAPTISTA, P., NORONHA, J., OLIVEIRA, J e SARAIVA, J., 2003. Sistemas Genéricos de HACCP. Guimarães: Forvisão.

MOLL, M e MOLL, N. – Compendio de riesgos alimentarios. Zaragoça, Espanha: Editorial ACRIBIA, S.A., 2006.

MORTIMORE S. e WALLACE C. – HACCP: a practical approach. 2nd ed. London, R.U.: A Chapman & Hall Food Science Book, 1998.

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.

PIERSON, M.D. (Ed.) – HACCP: principles and applications. New York, EUA: Chapman and Hall, 1992

REGULAMENTO (CE) 178/2002 de 28 de Janeiro de 2002 que determina os princípios e normas gerais da legislação alimentar

REGULAMENTO (CE) 852/2004 de 29 de Abril de 2004 relativo à higiene dos géneros alimentícios

REGULAMENTO (CE) 853/2004 de 29 de Abril de 2004 que estabelece regras específicas de higiene aplicáveis aos géneros alimentícios de origem animal

SHAPTON., D.A. Safe processing of foods: principles and practices. Oxford: Butterworth-Heinemann, 1991