Faculdade de Ciências e Tecnologia

Management Systems for Food Security

Code

10762

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências e Tecnologia da Biomassa

Credits

6.0

Teacher in charge

Benilde Simões Mendes, Maria Paula Amaro de Castilho Duarte

Weekly hours

5

Total hours

70

Teaching language

Português

Objectives

 The students should learn the fundamental principles of Food Safety Risk Analysis. They should acquire knowledge, skills and expertise to 1) design and implement HACCP systems in food industries, 2) Certified food industries according to the main standards for certification.

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Prerequisites

Basic background on microbiology and toxicology.

Subject matter

1) Quality Management Systems for food industries: pre requirements program and the HACCP plan.

2) Standards for food industries certification: ISO 9001:2008; ISO 22000:2005; BRC (British Retail Consortium); e IFS (International Food Standard).

3) Food safety and evaluation of dangers and risk in the European Union. The official controls, the RASFF system and  the process of food risk analysis. Establishment of acceptable intake.

Bibliography

FAO/WHO (2006) Food Safety Risk Analysis – A guide for national food safety authorities. FAO – Food and Nutrition, paper 87.

Jay JM, Loessner MJ & Golden DA (2005) Modern food microbiology. 7ª Edição, Springer Science, NovaYork, EUA, 790 pp, (ISBN 0-387-23180-3).

FAO/WHO Food Standards Programme Codex Alimentarius Commision (1999) Codex Alimentarius Food Hygiene Basic Texts. 2ª Edição (ISSN 0259-2916).

Ioannis S. Arvanitoyannis (2009) HACCP and ISO 22000: Application to Foods of Animal Origin. Wiley-Blackwell, West Sussex, United Kingdom, 549 pp (ISBN 978-1-4051-5366-9).

Teaching method

Theoretical and practical sessions to solve problems. Working sessions, presentations and discussions. Tuition sessions.

Evaluation method

Practical component: hand in and discussion of one team work (grade of 20 values).

Theoretical component: three mini-tests during the semester (40%, 40%, 20% weight). Succed with a minimum mark 9.5 values (grade of 20 values). Final exame if fail, succed with a minimum mark 9.5 values (grade of 20 values).

Final classification: 60% of the classification obtained in theoretical component (mini-tests or final exame) and 40% of the classification obtain in pratical component.  Succed with a minimum mark 9.5 values (grade of 20 values).

Courses