| 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: | 30,00 |
| Seminário: | 0,00 |
| Other: | 0,00 |
Teaching - Hours
|
Portuguese
Descriptive Summary of the curricular unit
With the curricular unit of Nutrition, Hygiene and Food Safety it is intended that students understand that food has the function of supplying the necessary nutrients to the body.
It is desired that any food reaches the consumer with the guarantee of a safe product of good nutritional and sensory quality. However, food in its path can be contaminated by various agents, thus making food unfit for consumption and endangering the health of consumers.
Food security has the function of preventing and taking corrective measures to ensure the production of food that is safe and suitable for human consumption. In order to ensure safe food products or services and hence customer satisfaction, catering units must implement a food safety management system.
Learning Objectives, Skills and Outcomes
At the end of the course unit students should be able to coordinate the implementation of a Hazard Analysis and Critical Control Point (HACCP) system based on the principles of Codex Alimentarius, appropriate to the specificity of the catering business.
Students should acquire the following skills:
- Have basic knowledge to perform the calorie calculation of various food preparations;
- Have basic knowledge of food microbiology;
- Know the most common dangers that occur in the human food chain;
- Identify the applicable legislation most relevant to the food sector;
- Know the structure and organization of Codex Alimentarius;
- Know the prerequisites necessary to implement a HACCP system;
- Know the steps required to implement a HACCP system according to Codex Alimentarius;
- Know the food safety management system, Safer Food Better Business, promoted by the UK Food Safety Agency.
1. Human Nutrition
1.1 Nutrients and their function in the human body.
1.2 Nutrition labelling.
1.3 Calculation of caloric load of food preparations.
2. Introduction to food microbiology;
3. Common hazards in the human food chain
4. Law applicable to catering and catering businesses
5. HACCP system prerequisites:
5.1 Sanitization Operations (Cleaning and Disinfection);
5.2 Products for cleaning purposes;
5.3 Lubricants suitable for food use;
5.4 Personal hygiene of the food handler;
5.5 Hand hygiene and disinfection;
5.6 The uniform of the food handler;
5.7 pest control;
5.8 Control and verification of drinking water and maintenance of potability in the internal network;
5.9 Control and maintenance of the cold chain;
5.10 Sectoral codes of good manufacturing practice;
5.11 Layout of facilities and the importance of assembly line layout
5.12 Color coding on equipment, surfaces and utensils as a means of reducing cross-contamination;
5.13 Contact materials for use in professional kitchens;
5.14 Transport of foodstuffs;
5.15 Analytical control of the finished product.
5. Methodology for implementation of HACCP, according to Codex Alimentarius;
6. Food Safety Standards
7. Safer Food Better Business - FSA, United Kingdom
The syllabus is organized to translate the steps taken by food safety professionals to implement food safety management systems in agri-food companies, based on the principles set out in Codex Alimentarius.
Important basic concepts for food safety and hygiene are addressed, such as handler, plant and food hygiene, microbiology basics, the prerequisite plan, risk concept, severity concept, concept and cross-contamination. and the principles and steps of the HACCP.
Current European and national legislation is framed to enable the student to manage the catering unit (in a tourism context) in accordance with the legal requirements in force.
| FAO/WHO Food Standards;Codex Alimentarius (http://codexalimentarius.net) |
| Correia P., Rodrigues C. & Guiné R.;Manual de Segurança Alimentar: Da origem ao consumo., Publindustria, 2015 |
| Mann J., Truswell S.;Essentials of Human Nutrition, OUP Oxford; 5 edition , 2017. ISBN: 0198752989 |
| Ray M., Moss M., McClure P.;Food Microbiology, Royal Society of Chemistry; 1st revision of 4th New edition, 2015. ISBN: 1849739609 |
| 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 |
| Regulamento (CE) 852/2004;Relativo à higiene dos géneros alimentícios, Parlamento Europeu e do Conselho, 2004 |
| Food Standards Agency;¿Safer Food Better Business¿ (https://www.food.gov.uk/business-guidance/safer-food-better-business) |
The teaching methodology of this course unit is divided into two ways:
- Theoretical exposition of the subject to teach;
- Practical work on case studies of implementation of food safety management systems based on HACCP principles in a catering unit.
Avaliação distribuída com exame final
| Description | Type | Time (hours) | Conclusion Date |
|---|---|---|---|
| Attendance (estimated) | Lessons | 30 | |
| Written tests | Teste/Exame | 3 | |
| Others | Participação Presencial | 4 | |
| Autonomous study | Study | 68 | |
| Seminar | Participação Presencial | 2 | |
| Total: | 107 |
Continuous evaluation will have the following components:
- 2 written tests (60% of the final grade)
- Individual or group work (40% of the final grade)
- 2 activities with the e-learning platform.
Under the undergraduate regulations:
a) The effective attendance of students in the class will be recorded and, if the number of absences per student exceeds 30% of the total number of contact sessions for each course unit, will be automatically transferred to the final evaluation of the normal season;
b) In the written tests and in the defined evaluation elements it is necessary to obtain a minimum grade of 7.5 points;
c) If the student misses or achieves a grade lower than 7.5 points in the tests or evaluation elements referred to in the previous number, he/she will be automatically transferred to the final evaluation of the normal season;
d) If the student misses or achieves a grade lower than 7.5 points in the second written test (held on the same date as the final written test of the normal season), he/she may require registration for evaluation at the time of appeal;
e) All written academic work provided for in the assessment (reports, case studies, etc.) must be submitted to the Turnitin database, available on the ISAG E-Learning platform, with a similarity rate up to 30% acceptable.
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.
The teaching methodologies will allow creating dynamics in the collective participation of students (group work), which translates to the letter one of the principles of HACCP. HACCP is teamwork, hence the importance and weight of group work in this course.
The theoretical exposition of the subjects taught is important to provide students with knowledge in order to successfully overcome the group work on HACCP.
The individual performance on the acquired knowledge will be verified in the evaluation tests.