Food Quality and Nutrition

Not applicable

The Curricular Unit is developed based on the analysis and discussion of content using the expository/interrogative method in classes (with exercises and their resolution).

Practical classes will be on the active and interactive method, through applying knowledge acquired in case studies and field visits to apply knowledge/tools taught and developed. It also includes, whenever justified, theoretical study application and practical knowledge through relevant and current information on aspects within the scope of certification and food quality.

Know the evolution of the concept of quality and the concept of food quality;

Understand the set of standards that establish the requirements necessary to guarantee quality;

Know what mechanisms are necessary to implement a quality system;

Understand the concepts of certification and accreditation and differentiate them;

Implement Quality and Food Safety Management Systems;

Know the interrelationship between the normative references for food quality and certification;

Understand the implementation of management systems and their certification;

Understand and apply European/national legislation related to food control and quality;

Know the process involved in an audit, as well as the requirements inherent to an auditor;

Develop skills to work in a team (auditing team, consulting team).

Evolution of the concept of quality
Quality Control
Checklist
– Food Safety: European / National Legislation
– Audits: basis of the audit process and requirements of an auditor
Quality Certification
– Certification and Accreditation: concepts
– Quality Management System (ISO 9001)
– Food Safety Management (Main references of food safety certification and their comparison ISO 22000, BRC and IFS)

NAO

Main bibliography

Sprenger, R. A. (2015). Supervising Food Safety (Level 3). United Kingdom: Highfield.co.uk Limited

Sprenger, R. A. (2015). Hygiene for management: a text for food safety courses. UK. Highfield.co.uk Limited

Rodrigues, C. I. C., Guiné, R. P. F., Correia, P. M. R. (2015). Food Safety Manual – from origin to consumption. Porto: Publindústria, Technical Editions.

ASQ Food, Drug & Cosmetic Division (2003). HACCP, quality auditor manual. Spain: Editorial Acribia.

 Secondary bibliography

Motarjemi, Y.; Lelieveld, H. (2014) Food safety management: a practical guide for the food industry. Academic Press

Pires, A. R. (2007). Quality: Quality Management Systems. Lisbon: Editora Sílabo.

Teixeira, A., António, N. S (2007). Quality management: from Deming to the EFQM model of excellence. Lisbon: Editora Sílabo