Food Safety

Code:

CN32006

Acronym:

SEGAL

Keywords
Classification	Keyword
OFICIAL	Health Sciences
OFICIAL	Natural Sciences

Instance: 2017/2018 - 2S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	93	Plano oficial	3	-	4	42	108

Teaching language

Portuguese

Objectives

Practices and procedures of hygiene in food services, catering units and food industry.
Preparation and training of professionals in sanitary and good practices.
Study of technical implementation, evaluation and monitoring the safety of food brought to public consumption, aiming to detect food fraud, forgery and alterations.
Knowledge of management systems of food safety.
Health and food legislation in force.

To publicize the principles governing measures for the promotion of hygiene and food safety.

Raising awareness of the importance of hygiene food safety.

To propose learning, knowledge-based in biochemical, nutritional qualities, microbiological, toxicological and technological previously acquired, applying and interrelating them.

To understand the conditions and circumstances that influence health and safety of food.

To identify and evaluate sanitary-hygienic practices and procedures used in catering units, food and nutrition units, and in establishments or factories that produces food.

Relevant legislation to study the production and marketing of food, employment monitoring systems control and management of food safety.

Prepare and train professionals for the quality control; evaluation and supervision of food, particularly in monitoring the hygienic-sanitary practices and procedures in catering and food industry.

Clarify the role of food handlers, health technicians and the consuming public as to the responsibilities in the preservation of food, individual health and the whole community.

Elect preventive measures and establish procedures for the provision of food and food safe, given the health requirements of public health, based on current legislation.

Acquaint with the food safety systems sustained in Risk Analysis.
Promote management and assurance of food hygiene and safety ..

Learning outcomes and competences

Domain the conditions and circumstances that influence health and safety of food.
Capability to identify and evaluate sanitary-hygienic practices and procedures used in catering units, food and nutrition units, and in establishments or factories that produces food.
Apply and enforce relevant legislation to the production and marketing of food and to the employment of monitoring systems control and management of food safety. 
Technical and professional skills to the quality control; evaluation and supervision of food, particularly in monitoring the hygienic-sanitary practices and procedures in catering and food industry.
Be able to elect preventive measures and establish procedures for the provision of food and food safe, given the health requirements of public health, based on current legislation.
Capacity to operate with the food safety systems sustained in Risk Analysis.
Promote management and assurance of food hygiene and safety ..

Working method

Presencial

Program

1. FOOD SAFETY

1.1. Concepts of Food Safety, Security and Policy.
1.2. Regulatory and legal framework.
1.3. The Precautionary Principle / Principle of Transparency.
1.4. The traceability.
1.5. Risk Analysis. Perception, assessment, management and communication of risk.

2. HYGIENE

2.1. Concepts of Hygiene.
2.2. Personal and professional hygiene.
2.3. Hygiene of workplaces, premises, equipment and utensils.
2.4. Diferent areas of catering and food production units. Kitchen itself.
2.5. Establishments of restoration, catering units and food industry.
2.6. Hygiene Plans.
2.7. Food hygiene.
Objectives, priorities, activities, resources and pace of activity recording and monitoring.
Hygiene in handling / production / processing / distribution and exposure for sale.
2.8. Surveys / questionnaires / evaluation grids of hygienic-sanitary and technical-functional units and / or branches of production and marketing of food.

3. FOOD CHAIN / CONTROL / SUPPLY SYSTEM

3.1. Production
Contamination / degradation / modification of food.
Preservation / conservation / processing.
3.2. Storage.
3.3. Packing / packaging.
3.4. Transportation.
3.5. Distribution and exhibition for sale.
3.6. Monitoring and Evaluation of Food Safety / Food Analysis.

4. FOOD SAFETY/SECURITY SYSTEMS

Prevention / enforcement / security, management and control in the production chain.

4.1. Normative references (Codex Alimentarius, European and National Legislation, Good Practices of Hygiene and Manufacture Codes).
4.2. The Self-monitoring (methodologies to implement pre-requisites, SAFE, 4'C ,...)
4.3. The Food Safety System HACCP: principles, methodology, implementation and maintenance.
4.4. Food Safety Assurance and Management.
4.5. Audits.

Main Bibliography:

- Shapton D. A., N. Shapton F., Principles and Practices for the Safe Processing of Foods, Heinz, Woodhead Publishing Limited (Series in Food Science and Technology), 1998. Cambridge, England.

- Larrañaga, IJ, Carballo, JM, Rodriguez, MM, Fernandez, JA,. Control and Hygiene de los Alimentos, 1999. Madrid. Mc Graw Hill.

- Mossel, DAA, Moreno García, B, Struijk, CB, Microbiología de los Alimentos, Second edición, Editorial Acribia SA 2003.Zaragoza.

- Hobbs, BC, Roberts, D, Food Poisoning and Food Hygiene, 1993. London. Edward Arnold.

- Johns, N, Managing Food Hygiene, Macmillan Press Ltd, 1997. London.

- Tricket J Food hygiene for food handlers. 1997. London. Macmillan Press Ltd.

- Codex Alimentarius Commission, Joint FAO / WHO Fool Standard Programme, Food Hygiene - Basic Texts. Rome: FAO / WHO, 1999, 2003.

- White Paper On Food Safety, COM (1999) 719; European Commission, Brussels 12. 1. 2000.

- Donald Corleto, Jr., HACCP - User's Manual, Aspen Publications, Inc. .1998.

- Portuguese Legislation relating to food.

- European legislation referring to food ; Official Journal of the European Communities.

- Paulo Baptista, Mário Linhares, Food Safety and Hygiene in the Restoration, Volume I - Initiation. Forvisão (Integrated Training Consultancy, SA), 2005.

- Paulo Baptista, Christine Antunes, Food Safety and Hygiene in the Restoration, Volume II - Advanced. Forvisão (Integrated Training Consultancy, SA), 2005.

- Spears, MC Food Service Organization - A Managerial and Systems Approach, Prentice Hill, NJ, 2002, 4th Edition.

- Doyle MP & Beuchat LR. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press. 2007.

- Entis P. Food Safety: Old Habits, New Perspectives. ASM Press. 2007.

- Forsythe SJ. Food Safety Microbiology. Artmed publisher. 2002.

Mandatory literature

Norma Heredia; Microbiologically safe foods, 2010
Baptista Paul,Linhares Mário; Higiene e Segurança Alimentar na Restauração, Volume I – Iniciação, Forvisão, 2005
Baptista Paulo, Antunes Christine; Higiene e Segurança Alimentar na Restauração, Volume I I – Avançado, Forvisão, 2005
FAO/WHO; Codex Alimentarius Comission, Joint FAO/WHO Fool Standard Programme, Food Hygiene – Basic Texts, 2003
Entis P. ; Food Safety: Old Habits, New Perspectives. , ASM Press. , 2007
International Information Service. ; Dictionary of food science and tecnhology. , Compiled and edited by the International Information Service. (2ª ed.), 2009
Peter Wareing; HACCP:a Toolkit for Implementation, 2nd edition, RSC Publishing/ Leatherhead Publishing Food Research, 2013. ISBN: ISBN: 978-1-905224-97-5
Mortimore, Sara; Wallace, Carol; HACCP - A Practical Approach. Third Edition, Springer, 2013. ISBN: ISBN 978-1-4614-5027-6

Comments from the literature

- Shapton D. A., Shapton N. F., Principles and Practices for the Safe Processing of Foods, Heinz, Woodhead Publishing Limited (Series in Food Science and Technology), 1998. Cambridge, England.

- Larrañaga, IJ; Carballo, JM; Rodriguez, MM; Fernandez, JA,. Control e Higiene de los Alimentos, 1999. Madrid. Mc Graw Hill.

- Mossel, DAA, Moreno García,B, Struijk, CB, Microbiología de los Alimentos, Segunda edición, Editorial Acribia, S.A., 2003.Zaragoza.

- Codex Alimentarius Comission, Joint FAO/WHO Fool Standard Programme, Food Hygiene – Basic Texts. Rome: FAO/WHO, 1999, 2003.

- Donald Corlet, Jr., HACCP – User’s Manual, Aspen Publications, Inc..1998.

- Legislação Nacional e Comunitária, referente aos Géneros Alimentícios e aos Alimentos em particular; Jornal Oficial das Comunidades Europeias.

- Paulo Baptista, Mário Linhares, Higiene e Segurança Alimentar na Restauração, Volume I – Iniciação. Forvisão (Consultoria em Formação Integrada, S.A.), 2005.

- Paulo Baptista, Christine Antunes, Higiene e Segurança Alimentar na Restauração, Volume I I – Avançado. Forvisão (Consultoria em Formação Integrada, S.A.), 2005.

- Doyle MP & Beuchat LR. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press. 2007.

- Entis P. Food Safety: Old Habits, New Perspectives. ASM Press. 2007.

- Microbiologically safe foods. ed. Norma Heredia. 2010

- Dictionary of food science and tecnhology. Compiled and edited by the International Information Service. 2009 (2.ª ed.)

- Peter Wareing, HACCP:a Toolkit for Implementation, 2nd edition, RSC Publishing/ Leatherhead Publishing Food Research, ISBN: 978-1-905224-97-5. 2013

-  Mortimore, Sara;  Wallace, Carol; HACCP - A Practical Approach. Third Edition. Springer. ISBN 978-1-4614-5027-6 / ISBN 978-1-4614-5028-3 (eBook). 2013

Teaching methods and learning activities

Education shall be provided in three hours per week per student during the semester in the form of lectures and theoretical-practical classes.
The lectures will be a week, lasting one hour and a theoretical-practical lesson per week, lasting two hours.
a. Lecture method (lectures) - to organize hierarchically the concepts relating to each theme and to foster a critical spirit. In theoretical classes will be made introductions to the various themes of the program, showing the theoretical and practical affairs, equated their problems, pointing out its most controversial, or difficult and suggested clues to their study.
b. Interrogative and demonstrative method (theoretical-practical) - designed to consolidate the skills acquired through an active participation of students in reflection, discussion and debate of the proposed topics within the discipline.
The theoretical -practical classes is mandatory (to the realization of the final evaluation is mandatory to care for two thirds of these classes).
It is proposed, to the students, to carry out various work groups.
The groups will consist of at least three (3)students, an optimal number of five (5) and a maximum of (7) seven students, preferably.
In these classes will be conducted both observational studies or implementation and / or presentation, including: critical analysis of articles, or following slide shows, videos, debates, oral presentations, posters, etc..
Teaching school is over and the responsibility of the ruler of the discipline, but in some specific areas may be invited specialists.

Evaluation Type

Evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	100,00
Total:	100,00

Calculation formula of final grade

Assessment only with final exam.

The exam is divided into two components of assessment:

* 1st Component - Theory and practice: evaluation writing. Correspond to 30% of the final grade.

* 2nd-Component Theory: completion a written assessment. Correspond to 70% of the final grade.

* To obtain approval in the discipline, the student must obtain a minimum score of 9.5 in the final examination in both theoretical - practical component either in the theoretical component.
* The final grade will be calculated by adding the scores obtained on each of the components theoretical-practical and theoretical, 30% of theoretical and practical + 70% of the theoretical note, respectively: NF = 0.3 x NTP + 0.7 x NT
where: NF-final grade; NTP-note theory-practice; NT-theoretical note.
* The rounding rules will be used only on the final grade.
* The time of examination, normal and appeal, will be regulated by the Pedagogical Council.

Classification improvement

It is considered the achievement of grade improvement.

Observations

Period for pedagogical hours: Tuesday - 12h30m/13h30m, 16h15m/17h15m; Wednesday - 16h15m/17h15m; Friday - 16h/17h.

Location: FCNAUP - FEUP - Building B, 3rd floor, room 341.

Contact: cristinasantos@fcna.up.pt