SUBJECT DESCRIPTION
MODELO
PED.014.01
Course
Catering and Food Service
Subject
Food Quality Control
Type of course
Year
Professor(s)
Area
disciplinary
Academic year
2012/2013
ECTS 4
Compulsory
2º
Semester
2nd sem
Maria Inês Magro
Student Workload:
Total
116,5
Contact
94
Dr. Paula Isabel Teixeira Gonçalves Borges
Coordinator
Completed SD
1.
LEARNING OBJECTIVES
It is intended that the students acquire essential notions of quality in the food industry, integrated in the course of
Catering and food service. Acquisition and development of theoretical and practical knowledge pertinent in the
theme of food quality and it’s control and methods of analyze the food products, allowing the student to acquire
capacities to identify, interpret, and analyze the main hazards that affect the safety and food hygiene; apply the
HACCP (Hazard analysis and critical control points) system, as well as execute different tasks related with
management systems of food quality/safety in accordance to normative ISOS and with food quality control,
concerning the identity of the analyzed food.
2.
PROGRAMME
2.1. HACCP system
Notions and general concepts
Brief history about HACCP system origins and its technical definitions
Prerequisites in the implementation of the HACCP system
(Micro)biological, physical and chemistry hazards and potential risks
HACCP principles, methodology, implementation and evaluation
Food politics and legislation, Codex Alimentarius
2.2. Quality
Concepts of quality
Food quality
Proprieties of the quality: characteristics, parameters and indicators
2.3. Quality systems
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SUBJECT DESCRIPTION
MODELO
PED.014.01
Portuguese quality system (SPQ)
Subsystems of quality: metrology, normalization and qualification
Quality management systems - standard references (ISO 9001 e ISO 22000)
Interaction between food security systems, management systems of quality and systems of food security
management; integrated systems
2.4. Food quality control
Labelling and publicity
Microbiological control
Fry Oils
Water to human consume
Meat and derivates
3.
COHERENCE BETWEEN PROGRAMME AND OBJECTIVES
To achieve the objectives on the class it is proposed an expository approach based in theory concepts and with
practical applications and exercises related to the course, giving competencies to the students for the practice of
operational functions and coordination the management of food production. Therefore, it’s intended that the
student knows how to plane, coordinate and execute the requirements of food quality, identify the hazards along
the food chain and potential risks to public health, implemented the HACCP system, know the management
systems of food quality/safety and analyze actual legislation and standards references. Show the importance of
charge organizations at official control (and national plans) Vs Non official controls related, with articles and
videos resources. Interpret and evaluate results of physic chemical and microbiologic assays on food samples.
4. MAIN BIBLIOGRAPHY

Notes provided by the teacher.

Acebron, L. B. e Dopico, D. C. (2000). The Importance of Intrinsic and Extrinsic Cues to Expected and Experienced
Quality: An Empirical Application for Beef. Food Quality and Preference, 11:229-238.

Breda, J. (1998). Fundamentos de Higiene Alimentar e nutrição. INFTur. Coimbra.

CAC (2003). Recommended international code of practice: General principles of food hygiene. CAC/RCP 1-1969,
Rev. 4-2003. Rome: Codex Alimentarius Comission.

CCE (2000). Livro Branco sobre a Segurança dos Alimentos. COM (1999) 719 final. Bruxelas: Comissão das
Comunidades Europeias.
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SUBJECT DESCRIPTION
MODELO
PED.014.01

CE (2005). Do campo à mesa: uma alimentação segura para os consumidores europeus. Série: A Europa em
movimento. Comissão Europeia. Luxemburgo: Serviço das Publicações Oficiais das Comunidades Europeias,
ISBN. 92-894-7776-8.

Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme (2009). Codex Alimentarius – Food
Hygiene Basic Texts. Rome: FAO/WHO.

Corlet, J. D. (1998). HACCP – User´s Manual. Aspen Publications.

Crato, C. (2010). Qualidade: condição de competitividade. SPI.

Legislação comunitária e nacional em vigor, referente aos géneros alimentícios e aos alimentos em particular.

Novais, M. R. (2002). Microbiologia dos Alimentos. In: Ferreira, W.F.C., Sousa, J.C.F. Microbiologia, Lidel-Edições
técnicas, Lda. Lisboa, Portugal, p. 297-310.

Queimada, M.A.M.Q. (2008). Codex Alimentarius: base científica de preparação das normas. Revista Segurança e
Qualidade Alimentar, 5, 20-21.

Ramos Pires, A. (2000). Qualidade – Sistemas de Gestão da Qualidade. Editorial Sílabo, Lisboa.

Referenciais normativos internacionais e Normas portuguesas da Qualidade (IPQ).

Veiga, A., Lopes, A., Carrilho, E., Silva, L., Dias, M. B., Seabra, M. J., Nunes, S. (2009). Perfil de Risco dos
Principais Alimentos Consumidos em Portugal. ASAE, Lisboa

5.
Other lectures during classes
TEACHING METHODOLOGIES (INCLUDING EVALUATION)
Theoretical and practice exposition with relevance for practical cases. Exercise of application of HACCP to
products and technological process of food production. Contact with community and national legislation, of
horizontal character, apply to food sector and with direct impact on food quality/safety, and standard references.
Realize and observe the quality systems and control methodologies on food quality. Promote credible research
information at sites of reference (national and international). Knowledge consolidation through exercises and
articles analyzes.
The evaluation will be on the following ways:
I.
Continual:
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SUBJECT DESCRIPTION
MODELO
PED.014.01

Theoretical-practice work made by the student, in groups, and presented and discuss
during classes (30% of the final note);

Two written test (60%)

Assiduity, participation and punctually (10%)
Or
Final
II.

Appeal
III.

6.
Final exam (60%) or for those that abdicated of continual evaluation (100%)
Appeal exam (100%). At this time the works are not evaluated.
COHERENCE BETWEEN TEACHING METHODOLOGIES AND OBJECTIVES
The contends of this class will be transmitted by oral exposition, videos presentation, articles interpretation,
pretending that the students analyzing and criticizing them, and acquired notion and basic concepts of food
quality and it’s control applied to the course. To achieve these objectives there will be stimulated practical cases
where it’s demonstrated some notions and concepts, elaborating afterwards works by the students where it’s
promoted the research of bibliography information and web information. In the food quality control scope, is
tested the food conformity at different levels. Exercises. It is also pretended, based on analyze of some practical
cases, alert and sensitize the students for the need and importance of this class and the course, as well observe
the functions of several operators in food chain, and theirs relations with official inspection.
Date: 20th June 2013
______________________________
Signature area disciplinary Coordinator
______________________________
Signature of Professor
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