Objectives and competences
"The fundamental objective of this course is to provide students with a deeper knowledge of the main international food safety standards currently adopted by food companies.
It is intended that students can relate the requirements of food law in matters of food hygiene, with the requirements of food hygiene in the various food safety references. It is also intended that students acquire skills that enable the design and implementation of Food Fraud and Food Defense systems.
The skills acquired should enable students to design and implement professional food safety management systems."
Teaching Methodologies
The course is structured in lectures, practical classes and workshops. The lectures are exposition and dialogue and are supported by multimedia tools, following the defined program and according to the objectives of the course. Theoretical-practical classes will deepen and discuss the subjects presented in the theoretical classes and are supported by case studies, worked by the students to increase their critical capacity. The workshops will be held in collaboration with certification bodies and entities allowing students to get closer to the professional context.
Syllabus
Food Safety and Food Hygiene
HACCP Methodology (Codex Alimentarius - Food Hygiene)
Global Food Safety Initiative (GFSI)
The ISO 22000 Family of Standards
- ISO 22000: 2018 - Food safety management systems - Requirements for any organization on the food chain
- ISO / TS 22002-1: 2009 - Prerequisite Programs on Food Safety - Part 1: Food Manufacturing
- ISO 22005 - Traceability in the feed and food chain - General principles and basic requirements for system design and implementation
- ISO 22004: 2014 - Food Safety Management Systems - Guidance on the application of ISO 22000
IFS - Food Safety - Version 7
BRC - Food - Version 8
Food Fraud and Food Defense
IFS Standards Product Fraud - Guidelines for Implementation
