Learning Results
Provide more knowledge about the techniques used in food microbiology for monitoring the safety and quality of foodstuffs;
learn to relate consumer health with changes in food and with the concepts of hygiene and food safety;
know the consequences of poor food hygiene for the health of consumers and businesses
know good hygiene and manufacturing practices.
Program
1. Concept of hygiene and food safety;
2. Evolutionary perspectives of food safety from conception of a product: production, processing, storage,
distribution and final consumption;
3. Emerging food borne diseases and microorganisms;
4. Intrinsic and extrinsic factors that affect food safety;
5. Laboratory research epidemiology of eating disorders;
6. Principles of food hygiene according to the Codex Alimentarius;
7. Cleaning and disinfection programs;
8. Analysis, evaluation and risk communication in food safety;
9. Methodologies for risk management;
10. Food integrated security systems;
11. Identification of biological, chemical and physical hazards;
12. Reactive systems of food safety;
13. Analysis and identification of food safety conditions;
14. Development of food control plans;
15. Food safety pro-active methodologies.
Internship(s)
NAO
Bibliography
NEVES, R & PINTO,J. (2010).Análise de Risco no Processamento Alimentar. Publindustria. Porto. NP EN ISSO 9001/2000
Associação de Restauração e similares de Portugal (2006). Codigo de Boas Praticas para a Restauração Publica . Lisboa.
Associação de Restauração e similares de Portugal (2006). Codigo de Boas Praticas para a Pastelaria e Padaria . Lisboa.
Associação de Restauração e similares de Portugal (2006). Codigo de Boas Praticas para a Restauração de Serviços Rápidos . Lisboa.
MOSER, F. (2010) Manual de Gestão de Alimentação e Bebidas. Portugal
FELLOWS,P.J. (2006). Tecnologia do Processamento de Alimentos.Princípios e Práticas. Artmed. São Paulo.
GAVA, A. (1998). Principios de Tecnologia de Alimentos. Nobel. São Paulo.
OEDÓNEZ, J.(2005). Tecnologia de Alimentos – Vol.1. Componentes de Alimentos e Processos. Artmed. São paulo.
LACASSE, D. (1998). Introdução á Microbiologia Alimentar. Instituto Piaget. Portugal.
Legislação aplicavel em vigor.