Food Legislation and Quality Control

Legislação, Normalização e Controlo de Qualidade

Curse 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 legislation and technical standards relating to the composition, nutritional value, quality and labeling of food.
• Know and understand: the importance of quality and the concepts associated with it.
• Apply the requirements of quality management and food safety management, demonstrating a clear field of requirements considered as critical.
• The principles of quality management and the principles of a system of food safety management.
• The conformity assessment activities including certification and accreditation and the concepts and principles for auditing management systems.
• Have general knowledge of sensory food evaluation, selection and training of a sensory panel, sensory methods and structure and organization of sensory evidence.

Syllabus:

1. Legislation and Regulation. General Principles of Food Law. Food marketing in the UE.
2. Legislation and Regulation on the provision of food information to consumers, nutrition and health claims, additives and contaminants.
3. Sensory Analysis. Terms and concepts.
4. Requirements to be considered when conducting a sensory analysis.
5. Selection and training of a sensory analysis panel.
6. Instrumental analysis of sensory food attributes.
7. Quality Control. Terms and concepts.
8. Principles of Quality Management. The Principles of HACCP.
9. The requirements for a Quality Management System (EN ISO 9001: 2008 and 2015).
10. Food safety Management Systems. Requirements for any organization in the food chain (EN ISO 22000).
11. Quality Management Systems (EN ISO 9001) and Management Systems Food Safety (EN ISO 22000). A common approach.
12. 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
• UE Regulations and Portuguese Legislation (www.euro-lex.europa.eu ; www.dre.pt )
• NP EN ISO 9001:2015 – Quality Management Systems. Requirements
• NP EN ISO 22000:2005 – Food safety management systems. Requirements for any organization in the food chain
• NP EN ISO 19011:2011 – Guidelines for auditing management systems