2023

Food Hygiene and Safety

Name: Food Hygiene and Safety
Code: FIT13083L
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area: Agricultural and Food Engineering

Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial

Sustainable Development Goals

Learning Goals

To promote knowledge concerning control methodologies in order to obtain safe foods. Will be offering knowledge about the presence of pathogenic microorganisms in food and about preventive or destructive measures to avoid its presence. Equal knowledge concernig chemical contaminants will be given to. The Hazard Analysis and Critical Points (HACCP) system will be taught. With appropriate supervision, once completed the graduation, students have competences to make parti n teams focused on HACCP implementation system.
The two main goals of this curricular unit area:
1- to contribute to the safety of oenilogic drinks;
2 - competences to be part of a team that implements HACCP systems.

Contents

European and national regulation concerning food hygiene and food safety.
Foodborne pathogenic microorganisms: grow conditions, prevention and destructive measures.
Chemical contamination in oenologic drinks: preventive measures and control.
The traceability: importance and legal obligations.
The Hazard Analysis and Critical Control Points (HACCP) system.
The hygiene and sanification in wineries.

Teaching Methods

Theoretical and Practical classes.
Group report.
Visits to enterprises.
Evaluation will be made using group report evaluation and one written test or written exam classification.

Teaching Staff

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