Food Quality and Safety

Learning Results

To know and understand the concept of food safety. To know and understand the concept of food quality. To know the basic rules of food higien. To understand the importance of HACCP (Hazard Analysis and Critical Control Points) pre-requisites. To know and be able to establish a food safety system based on HACCP principles. To know and understand the requisites of ISO 22.000:2005. To know and be able to apply basic tools and statistics of quality control. To know and understand the requisites of ISO 9001:2008.

Program

1. Food safety concept.
2. Food quality concept.
3. Food safety hazards.
4. Basic rules of food hygien and safety.
5. Good manufacturing practices in the food sector.
6. Pre-requisites for HACCP
7. HACCP: principles and implementation.
8. ISO 22.000:2005.
9. Basic tools for food quality control
10. Quality control charts by variables and attributes.
11. Machine capacity indexes
12. Sampling plans
13. ISO 9001:2008

Internship(s)

NAO

Bibliography

Motarjemi, Y., Lelieveld, H. (Eds) (2014) Food Safety Management: A Practical Guide for the Food Industry. Academic Press. Shapton, D.A., Shapton, N.F. (Eds) (1991) Principles and Practice for the Safe Processing of Foods. Oxford: Butterworth Heinemann. Motarjemi, Y. (Ed) (2014) Encyclopedia of Food Safety. Academic Press. Instituto Português da Qualidade (2005) NP EN ISO 22000:2005, Sistemas de gestão da Segurança Alimentar. Associação Portuguesa de Certificação (2011) Guia Interpretativo: ISO 2200:2005 Sistema de Gestão da Segurança Alimentar. Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds) (2005) Handbook of Hygiene Control in the Food Industry. Elsevier. Codex Alimentarius (2003) General principles of food hygiene (4 th ed.). CAC/RCP 1. Oakland, J. (2008) Statistical Process Control. 6th ed. Butterworth Heinemann. Montgomery, D.C. (2005) Introduction to Statistical Quality Control (5th ed.). John Wiley & Sons. Chandra, M.J. (2001) Statistical Quality Control. CRC Press. Hoyle D. (2009) ISO 9000 Quality Systems Handbook: Using the standards as a framework for business improvement. 6 th ed. Oxford: Butterworth Heinemann. Associação Portuguesa Certificação (2008) Guia Interpretativo NP EN ISO 9001:2008. Richard Lawley, Laurie Curtis & Judy Davis (2008). The Food Safety Hazard Guidebook. Royal Society of Chemistry (RSC) Publishing. Manual de Higienização na Indústria Alimentar (s.d.). AESBUC. Porto. Segurança Alimentar. Produtos cárneos tradicionais enchidos e produtos curados (s.d.). AESBUC. Porto. Segurança Alimentar. Queijos tradicionais (s.d.). AESBUC. Porto. United States Department of Agriculture (1999). Guidebook for the Preparation of HACCP Plans. Washington, D.C. http://www.fsis.usda.gov/index.htm