Hygiene and Food Safety

Good oral / written comprehension and written expression (Portuguese and English).

In the theoretical-practical approach, the teacher gives continuity to the subjects presented in the theoretical classes, presenting several economic activities in the food area for the preparation of codes of good practices and the HACCP plan, also providing time for 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 are stimulated, on several levels, including face-to-face contact. -face “and” think showering “.

 All course support materials are made available to students.

 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.

Known the principles to promote hygiene and food safety;

Raise awareness of the importance of food safety hygiene;

Understand good hygiene and manufacturing practices from production to final consumption, inherent to Codex alimentarius and to Codes of Good Food Practices;

Understand the various methodologies inherent to the analysis of hazards related to food safety;

Identify and understand biological, chemical, physical and nutritional hazards;

Apply HACCP plans taking into account the different areas of food production;

Understand the concept and importance of traceability in the food chain;

Understand and identify food allergens according to applicable legislation.

Theoretical program

1. Concept of food safety

2. Evolutionary perspective of food safety from the design of a product to its consumption: production, processing, storage, distribution and final consumption.

3. Codex Alimentarius

3.1 Principles of Food Safety

4. Codes of Good Practices in Food Safety

5. Analysis, risk assessment and communication on food safety

9. HACCP

9.1 HACCP Principles

9.2 Preparation of HACCP Plans

10. CHAC Methodology

11. Traceability

11.1 Types traceability

11.2 Recall

12. Tools for analysis, identification, monitoring and validation of food safety conditions (checklist, microbiologycal analyses, etc.)

13. Food allergens

Theoretical-practical program

– Preparation of codes of good practices and HACCP plans in different economic activities (retail trade, food industry, restaurants, etc.).

NAO

Main bibliography

Corlett JR, D. A. (1998). HACCP user’s manual. Estados Unidos da América: Aspen Publishers, Inc..

Germano, P. M. L. & Germano, M. I. S. (2011). Higiene e Vigilância Sanitária de Alimentos. Brasil: Editora Manole.

Jucene, C. (2013). Manual de Segurança Alimentar. Rio de Janeiro: Editora Rubio

Monteiro, V. (2010). Higiene, Segurança, Conservação e Congelação de Alimentos. Lisboa: Editora Lidel.

Secondary bibliography

Codex Alimentarius aplicáveis

Legislação nacional e comunitária aplicável

Neves, R. & Pinto, J. (2010). Análise de Risco no Processamento Alimentar. Porto: Publindústria, Edições Técnicas.