Food Safety and Hygiene
Higiene e Segurança Alimentar
Curse code:9554303
Isabel Maria Neves Dias
Learning outcomes of the curricular unit:
The curricular unit of Hygiene and food safety is based on scientific knowledge and corresponding legislation and aims to study the foods intended for human consumption from its natural state, conserved or transformed foods, since its production to ingestion ensuring that they have the required safety, nutritive value and commercial value. This prevents all the possible causes of physical, chemical and toxicological toxicity. The curricular unit also intends to develop knowledge concerning the food environmental conditions as well as the applied investigation methodologies in this area.
Syllabus:
Lectures:
- The importance of Hygiene and Food Safety.
- Legislative and normative framework featured about food safety.
- The most important micro-organisms in the food area.
- The importance of health and hygiene of the food handler.
- The hygiene of Premises, equipment and utensils.
- Biological, chemical and physical dangers in food. Natural toxicity developed in food. Food diseases.
- System of hazard analysis and Critical control points (HACCP): pre-requirements, implementation and verification.
- Allergens. How to identify and inform the consumer of your presence in food. Care.
Theoretical / practical classes:
Different bacteria in foods, source, food involved, incubation period and duration of the disease and symptoms.
Observation and enumeration of detectable non-conformities and corrective measures.
The importance of food handler training.
The importance of implementing of good practices in the reception, storage, preparation, knitting and food service.
Basic operations of sanitisation and hygiene: preparation of plans for the cleaning and disinfecting in food establishments.
The importance of a correct use of detergents/disinfectants products.
The importance of a pest control plan.
Preparation of a HACCP plan in the food area.
Labelling analysis – Allergens.
Development of checklists for HACCP evaluation.
Suggested Bibliography:
- Codex Alimentarius Comission, Joint FAO/WHO Fool Standard Programme, Food Hygiene – Basic Texts. Rome: FAO/WHO, 1999, 2003
- Comissão das Comunidades Europeias (1999) Livro Branco Sobre a Segurança dos Alimentos, COM (1999) 719, Bruxelas, 12.1.2000
- Forsythe SJ (2002) Microbiologia da Segurança Alimentar, Artmed, Porto Alegre. ISBN: 978-85-7307-988-3