Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)
Implementation of management systems that will guarantee food safety. Together with skills obtained in previous academic/and or professional experience it is intended that the student will learn how to place different food industries in the food chain, which will allow him/her to adopt the adequate options in order to maintain food safety and control the systems that control it and guarantee food safety; it is also intended that evaluation the economic impact of food safety systems in food businesses will be learned; the student must also be able to communicate his/her experience with all partners in the food chain and show costumers and/or consumers the efficacy of the systems.
Syllabus
The concept of food hygiene and safety. Introduction to the HACCP system. Evolution of food safety prevention and control systems. The food chain, its players, food consumption and utilization trends, and the strategies to be adopted accordingly. Examples of identifiable and predictable hazards and risks. Primary production and food safety. The implementation of food safety systems in different food businesses. Primary production, a particular case. Legal aspects, industry objectives and partnerships to guarantee food safety. Components of food safety systems in different types of food industries. Implementation of food safety systems. Factors affecting the efficacy and control of food safety. Certification of food safety management systems.
Demonstration of the syllabus coherence with the curricular unit's learning objectives
Legislation, CAC/RCP 1-1969, rev. 5-2020 and the HACCP system, other standards and guidelines. Organizations producing documents for the implementation of HACCP. Familiarization in the use of information in the documents and gathering knowledge about the food chain and particular cases. Understanding of the dynamic application of the system. Primary production, requisites and particular and different attention. Types of foods, and potential hazards and risks. Costs and efficacy. Adaptations of the system. Production/processing environments and food commerce, tendencies and effects. Multidisciplinary approach and communication between actors/partners.
With the achieved proficiency on the previous points: integrate knowledge and skills by producing prototypes of systems; establish ways to control the systems and evaluate their efficacy; move on in acquiring skills necessary in the application of standards used in the certification of food safety management systems.
Teaching methodologies (including evaluation)
Synchronous theoretical-practical sessions for the presentation of themes. Introductory sessions. Tutorials - application of the systems and resources available to develop them, research assistance for the elaboration of the works. If necessary, visits to analyze production lines on site and invitations to technicians from local companies. Online support through moodle-lms system. All registered students admitted to the examination. Assessment components: written group work with oral presentation + an individual written assignment. Exemption: 40% group work (20% written work + 20% presentation - with teacher indicating, on the day, part presented by each student) + 50% individual work (30% written work 70% presentation) + 10% partial deliveries OF individual work on time. ATTENTION NOT DELIVERING BOTH WORKS - 40% EXAM VALUES.None of the evaluation elements can have a grade lower than 10 points. Exam: 60% written test + 40% group work and individual work.
Demonstration of the coherence between the teaching methodologies and the learning outcomes
Teaching time is limited, the students¿ personal goals vary and the application of the system is complex. The system is well described and in the theoretical-practical sessions will be introduced. But its future, correct and efficient application relies upon the knowledge of various sciences and technologies and the integration of these with specific aspects and solutions with which students are not acquainted e and which constantly being updated. Legislation encompasses many pieces and there is a variety of production technologies. After the introduction to the system work will be distributed to students, according to their interests and the guiding of the coordinator of the curricular unit towards its objectives. By working on the production of group and individual work students will have difficulties which they will have to overcome through own pertinent attempts, after which they will be supported in tutorials by the coordinator or by documentation sources, other entities or people which may help them achieve their goals. Students will also evolve cooperatively by a weekly presentation of the state of art of their system prototypes e by changing information and knowledge acquired in the curricular unit or by professional experience. Besides the main documents, students will have access to other documents provided by the coordinator and a repository will be built by the learning community formed by the students and the coordinator. By following these methodologies the participants will acquire knowledge and experience which will provide them with tools and confidence that will allow them to participate in HACCP teams in businesses and control and certifications activities. They will also be able to continuously keep themselves updated in what concerns documentation and legal and technical, scientific and legal interpretations, throughout their professional track. The amount of freedom that students will have will allow them to self-supply personal lack of knowledge or personal interests, which will motivate them to pursues autonomous work, while the coordinator will function as an experienced worker in the utilization and application of the system and filling in the necessary knowledge areas and skills that students may not have been aware of or may not have shown interest despite their legal and technical importance.
Bibliography (Mandatory resources)
Regulamento (ce) n.o 178/2002 do Parlamento Europeu e do Conselho, de 28 de Janeiro de 2002
CAC/RCP 1-1969, rev. 5-2020
Regulamento (CE) n.º 852/2004, do Parlamento Europeu e do Conselho, de 29 de Abril de 2004 (e rectificações)
Regulamento (CE) n.º 853/2004, do Parlamento Europeu, e do Conselho, de 29 de Abril de 2004 (e rectificações)
Zwietering, M. (2005) Practical considerations on food safety objectives. Fd Control 16, 817 823
Mortimore, S. (2003) Problems encountered applying the HACCP approach to food safety. If HACCP can work so well, then why do so many businesses have problems with it? FoodInfo Online Features. http://www.foodsciencecentral.com/library.html#ifis/11678
Legislation, standards and other documents suitable to support specific needs of the different practical research groups
