Objectives and competences

Understand the concept of quality as applied to food products.  To appreciate the complexity of the challenge of keeping the food supply safe and understand the main measures used to reduce the risks associated with food-borne hazards. Know the main hazards associated with food, their paths along the food chain and the principles and practice of the legal system applied to food in Europe. Know the main measures used by food chain operators to keep their products safe and the integration of these measures into specific management systems..

Teaching Methodologies

A combination of classic theoretical classes, independent work (factory hygiene etc), exercises based on document analysis (Legislation) and classroom discussions.

Syllabus

Theoretical classes:
 
Introduction to quality applied to food products. Food safety – definitions, controlled hazards, methods of control.
Legislation and standardization in food control.
Food hygiene in commercial operators.
HACCP – prerequisites, the 7 principles, implementation, certification and recognition.
 
Program of Theoretical-Practical Classes:

Observation and critical analysis of food products.
Exercises on legislation.
Exercises on hygiene in terms of facilities (building a plant of a food factory based on a detailed scenario), obtaining raw materials and transporting food (developing specific requirements for scenarios presented) and in domestic and commercial food preparation (description of hazards associated with the components of each component and the scientific basis for how they are commonly controlled).
These exercises require prep work in time outside of class.