Study Programmes

Food Safety and Hygiene3

Higiene e Segurança Alimentar

Curse code:9554303

Maria Leonor Tavares da Silva

Learning outcomes of the curricular unit:

This CU aims to provide knowledge about hygiene and food safety principles based on current legislation and public health requirements, as well as identify and evaluate the hygiene practices and procedures used in food and nutrition units. It is also aims to implement health assessment and monitoring techniques using food safety management systems based on risk analysis. This CU proposes a learning based on the application and interrelation of the knowledge previously acquired in the CU of food biochemistry, toxicology, bromatology and microbiology. The competences of this CU consist in the field of scientific knowledge related to food hygiene and safety; Identify and evaluate hygienic practices and procedures; Apply current legislation; Operate food safety systems based on risk analysis; Promote the guarantee of hygiene and food safety.

Syllabus:

Lectures:

  1. General concepts.
  2. Legislative and normative framework featured about food safety.
  3. Food safety and public health
    • Health hazards through food
    • Food poisoning and infection originated by foodstuffs
    • Risk groups
    •  Allergens
  4. Prerequisites for applying a food safety system
    • Good hygiene practice code
    • Food safety specifications of raw materials and transport
    • Hygiene in different stages
    • Pest Control
    • Biofilms
    • Sanitation control
  5. Hazard analysis and Critical Control Point (HACCP) 
    • Implementation
    • Verification
Theoretical / practical classes:
 
Practical exercise, case studies and discussion of scientific articles regarding the contents taught in lectures.
Risk analysis
Identification of food poisoning and/or poisoning agents
Identification of potential allergens present in different foods/meals
Preparation of a sanitation plan
Observing situations for identifying nonconformities and determining corrective measures
Case study for HACCP application
Performing a check-list for HACCP system assessment 
Suggested Bibliography:
  • European Commission (1999) White Paper on food safety. COM (99) 719 final, 12 January 2000
  • FAO/WHO (2003) Fool Standard, CODEX Alimentarius. CAC/RCP 1-1969 Rev. 4
  • Forsythe, SJ (2002) Microbiologia da Segurança Alimentar. Artmed Editora. ISBN-10: 8573079886
  • Kotzekidon P (2016) Food hygiene and Toxicology in Reads-to-Eat foods. Elsevier. ISBN - 9780128019160
  • Lelieveld H, Holah J, Gabric D (2016) Handbook of Hygiene Control in Food Industry. 2nd Edition. Elsevier. ISBN - 9780081001554
  • Mortimore S and Wallace C (2013) HACCP – a practical approach. 3rd Edition. Springer. ISBN - 978-1-4614-5028-3
  • Shaw IG (2013) Food Safety – the science of keeping food safety. Wiley-Blackweel. ISBN - 978-1-4443-3722-8
  • Applicable Legislation concerning foodstuffs
 

Additional Info

  • Institution/School: Institution/School

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