SYLLABUS
Programme: Food Engineering
Title of course unit: FOOD QUALITY AND SAFETY
Year: 3rd
Semester: 6th
ECTS credits: 5,0
CNAEF area: 541
Student workload in hours
Contact
Total
Theoretical
Lectures
135
Theoreticalpractical
Lectures
Laboratory
Classes
Supervised
Field Work
AutonoSeminars
Placements
60
Tutorials
mous
75
Summary
This course presents topics related to the obligations that all agents in the food chain are subject to with
regard to hygiene and food safety. It also addresses voluntary systems that contribute to continuous
improvement and demonstrate the quality of activities and products of the food industry.
Course Contents
Food safety: rules and regulations.
HACCP systems: fundamentals, principals and application.
Food safety management systems ISO 22000:2004.
Quality management systems ISO 9001:2000.
Food products certification: systems and EU designations (PDO; PGI; TSG).
Recommended or required reading
Required:
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NATIONAL LEGISLATION (in use when the course occurs)
MORTIMORE, S. AND WALLACE, C. (1994) HACCP – A practical approach, Chapman & Hall,
London.
Norma NP EN ISO 22000:2005 (Ed. 1) - Sistemas de gestão da segurança alimentar. Requisitos
para qualquer organização que opere na cadeia alimentar (ISO 22000:2005). IPQ – Instituto
Português da Qualidade, Caparica.
NORMAS: NP EN ISO 9000:2000; – Sistemas de Gestão da qualidade. Fundamentos e Vocabulário
e NP EN ISO 9001:2000 – Sistemas de Gestão da qualidade. Requisitos IPQ – Instituto Português
da Qualidade, Caparica.
SITE: http://europa.eu.int/comm/agriculture/foodqual
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Recommended:
Learning outcomes
On successful completion of this course unit, the student should be able to:
- develop, manage and control systems of quality and food safety in food chain organizations;
- participate in the development of Quality management systems in food chain organizations;
- implement and manage food products certification systems
Planned learning activities and teaching methods
Discussion of the course subjects. CD-Rom presentation. Reading and discussion of speciality
magazines articles. On-line research.
Contribution to the acquisition and development of specific skills
Fundamental:
Complementary:
Partial:
Assessment methods and criteria
Quiz (30%)
Group work:
- construction of checklist (Regulation(CE) 852/2004) (15%)
- application of HACCP system to a food chain organization (40%)
Research about food products certification (15%)
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