IRO Egas Moniz - Legislation, Regulation and Quality Control

Legislation, Regulation and Quality Control

Legislação, Normalização e Controlo de Qualidade

Course code:9554315

Madalena Bettencourt da Câmara

Learning outcomes of the curricular unit:

Empower students to manage legislation and standards applicable to food with regard to composition, nutritional value, quality and safety of food produced and / or marketed by Food Business.
Provide the acquisition of skills and attitudes fundamental to the implementation of technical standards and legislation to the work done by Nutritionist.
Provide general knowledge of aspects and techniques of quality control and sensory analysis, quality management systems standard EN ISO 9001, management systems food safety EN ISO 22000 and the concepts and principles for auditing management systems according to EN ISO 19011.

At the end of this unit, students should be able to:

Research, interpret and apply legal diplomas and technical standards in the aspects considered.
Kknow the importance of Quality and its associated concepts.
Have general knowledge about the assessment of sensory characteristics of food.
Master the principles and requirements of Quality Management Systems and Food Safety Management Systems.
Know the concepts and principles for conducting audits.

Syllabus:

Legislation and Regulation. General Principles of Food Law. Food marketing in the UE.
Legislation and Regulation on the provision of food information to consumers, nutrition and health claims, additives and contaminants.
Sensory Analysis. Terms and concepts.
Requirements to be considered when conducting a sensory analysis.
Selection and training of a sensory analysis panel.
Instrumental analysis of sensory food attributes.
Quality Control. Terms and concepts.
Principles of Quality Management. The Principles of HACCP.
The requirements for a Quality Management System (EN ISO 9001: 2008 and 2015).
Food safety Management Systems. Requirements for any organization in the food chain (EN ISO 22000).
Quality Management Systems (EN ISO 9001) and Management Systems Food Safety (EN ISO 22000). A common approach.
Concepts and Principles for auditing. Guidelines for auditing management systems (EN ISO 19011).

Suggested Bibliography:

Macmaolain C (2007) EU Food Law: Protecting Consumers and Health in a Common Market, Modern Studies in European Law. ISBN 9781841134987
EU Regulations, Portuguese Legislation and international standards (www.eur-lex.europa.eu ; www.dre.pt; https://www.ifs-certification.com/index.php/en)
NP EN ISO 9001:2015 – Quality Management Systems. Requirements
NP EN ISO 22000:2018 – Food safety management systems. Requirements for any organization in the food chain.
NP EN ISO 19011:2011 – Guidelines for auditing management systems

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