||Skills to achieve:
I- Understand how to identify the different chemical hazards present in the food chain;
II- Understand the normative references (statutory and regulatory);
III- Understand good practices and strategies to avoid training and exposure to them;
IV- Be able to develop preventive measures and corrective measures (corrections and corrective actions) in the stages of food production and processing, whether in an industrial environment, as well as in catering;
V- Technical-scientific knowledge to guide decision-making when choosing safer and healthier food products.
The teaching system will be b-learning, combining distance theoretical classes and face-to-face theoretical-practical classes, and will take place in 14 contact hours, through 6 theoretical classes and 8 theoretical-practical classes. Theoretical classes will be synchronous, on Friday afternoons (e-learning) and the theoretical-practical ones on Saturday mornings (at FCNAUP facilities).