| Code: | LGH2110 | Acronym: | NHSA |
| Teaching Area: | Hospitallity |
| Acronym | Study plan | Curriculum Years | ECTS | Contact hours | Total Hours |
|---|---|---|---|---|---|
| LGH | Aviso nº 9705/2017 & Ret. nº 682/2018 | 1º | 4 ECTS | 36 | 107 |
| Theoretical-Practical: | 24,00 |
| Seminário: | 0,00 |
| Other: | 0,00 |
Teaching - Hours
|
Portuguese
1. Nutrition
1.1 Composition and nutritional value of foods
1.2 Nutritional Labeling
2 Hygiene and food safety
2.1 Contaminants chemical, physical and biological
2.2 Notions of microbiology
2.3 Practice good hygiene and manufacturing
3 HACCP
3.1 Principles of HACCP
3.2 Analysis of hazards and critical control points
3.3 Application of HACCP in catering
4 Systems of food safety management: NP EN ISO 22000:2005
4.1 Scope and advantages
4.2 General Requirements
4.3 Requirements Documentation
4.4 Liability of management
4.5 Additional resources
4.6 Planning and realization of safe products
4.7 Validation, Verification and improvement of the management system and food safety
The approach of the Program will enable students to develop the knowledge and skills envisaged in the learning objectives by ensuring consistency as follows:
- Knowing the nutrients and what their relationship with food safety will be achieved with points 1.1 and 1.2 of the Nutrition chapter.
- To know the main food contaminants, will be discussed with chapter 2, in section 2.1.
- To know the good practices of hygiene and of the manufacture of the foods in the restoration, will be approached with chapter 2, in the points 2.2 and 2.3
- Knowing the principles of HACCP application, will be discussed in chapter 3, in sections 3.3 3.2 and 3.3
- To know the points of the implementation of the management system and food safety based on ISO 22000, will be approached in chapter 4 in all its points.
| Regulamento (CE) 852/2004;Relativo à higiene dos géneros alimentícios, Parlamento Europeu e do Conselho, 2004 |
| Regulamento (CE) 178/2002;Determina os princípios e normas gerais da legislação alimentar, cria a Autoridade Europeia para a Segurança dos Alimentos e estabelece procedimentos em matéria de segurança dos géneros alimentícios , Parlamento Europeu e do Conselho, 2002 |
| LACASSE, D. ;Introdução à microbiologia alimentar, Editora Instituto Piaget, 1995 |
| MOSS, M. R.; ADAMS, M. O. ;Food Microbiology, The royal Society of Chemistry, 1995 |
| MARTINS, Ilda; PINTO, Andreia; OLIVEIRA, Luisa;Tabela da Composição dos Alimentos., Instituto Nacional de Saúde Doutor Ricardo Jorge. , 2010 |
| HAYES, P. R. ;Microbiologia e higiene de los alimentos. , Editorial Acribia, SA, 1993 |
| TRICKETT, Jill. ;Food Hygiene for Food Handlers, Macmillan Press Ltd, 2002 |
| SILVA, Susana; ANDRADE, Jorge;Restauração pública : código de boas práticas : higiene e segurança alimentar , Associação da Restauração e Similares de Portugal, 2006 |
| CARRELHAS, H. ;Código de boas práticas de higiene e segurança alimentar. Aolicação dos princípios do HACCP para a hotelaria e restauração, APHORT, 2008 |
| MORTIMORE, Sara; WALLACE, Carol.;HACCP. A practical approach,, 3ª Edição, 2013 |
| CARRELHAS, H. ;Código de boas práticas de higiene e segurança alimentar. Aolicação dos princípios do HACCP para a hotelaria e restauração, APHORT, 2008 |
| FERNANDES, Ercílio; SILVA; M.Fátima L.; RAMALHOSA, Elsa;Sistemas de Gestão da Segurança Aliementar. Guia para a sua implementação em unidades de restauração, Edições Sílabo, 2012. ISBN: 978-972-618-667-0 |
| Decreto-Lei 54/2010;Transposição da Diretiva 2003/120/CE, relativa à rotulagem nutricional dos géneros alimentícios, 2010 |
Classes will be expository nature of the general contents of each point of program. There will be the incentive for promoting student participation in class discussion about the contents lected.
There will be practical sessions (with working groups) to exemplify some of the theoretical content, with reports.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 30 | |
| Others | Participação Presencial | 4 | |
| Seminar | Participação Presencial | 2 | |
| Written tests | Teste/Exame | 3 | |
| Self study | Study | 68 | |
| Total: | 107 |
Written Tests (individual): 2*40%
Written Works: 20%
Under the terms of the Bachelor's Regulation:
1. The students' attendance in classes will be recorded and, if the number of absences per student exceeds 30% of the total number of lessons scheduled for each course unit, the student will be automatically transferred to the final evaluation (regular season).
2. In the written tests and other assessment elements mentioned in paragraph 2 of Art. 39 it is necessary to obtain a minimum grade of 7.5 (seven point five) points.
3. If the student misses a test or receives a grade lower than 7.5 points in the tests or in another assessment element mentioned in the previous number, the student will be automatically transferred to the final evaluation (regular season).
4. If the student misses or obtains less than 7.5 in the second written test, held in the same date of the final exam in the regular season, they may apply for further evaluation in the Appeal season.
Individual test: 100%
The practical projects can also be considered, with half of the percentage defined for the continuous assessment, as long as the teacher is informed about this decision by the student.
In all the objectives will be made the combination of the expository method, with the presentation of contents in slides and small videos; and reflection exercises in the classroom.
Particularly in the objectives of Knowing good hygiene and food manufacturing practices in catering and Knowing the principles of HACCP application, practical sessions (with working groups) will be held to exemplify some of the contents.