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2020/2021

Food Hygiene

Code: 101009 ECTS Credits: 6
Degree Type Year Semester
2500502 Microbiology OT 4 0
The proposed teaching and assessment methodology that appear in the guide may be subject to changes as a result of the restrictions to face-to-face class attendance imposed by the health authorities.

Contact

Name:
María Manuela Hernández Herrero
Email:
Manuela.Hernandez@uab.cat

Use of Languages

Principal working language:
spanish (spa)
Some groups entirely in English:
No
Some groups entirely in Catalan:
Yes
Some groups entirely in Spanish:
No

Other comments on languages

Classes could be taught partially in catalan

Teachers

Artur Xavier Roig Sagués
Carolina Ripolles Avila

Prerequisites

Although there are no official prerequisites, it is convenient for the student to review the knowledge acquired in the subjects of first, second and third courses:

  • Microbiology 
  • Microbe ecology
  • Food Microbiology
  • Epidemiology of infectious diseases

Objectives and Contextualisation

Food hygiene is an asignature that integrates diferents subjects. The aim is students can develop a system that allows the food industry to implement and manage rationally the measures and conditions necessary to control hazards and ensure the suitability of a product for consumption human.

General objective:

To identify and analyze the significant hazards that may appear in every one of the stages of production and commercialization of foods, as well as identify the different factors that can affect the hygienic quality of a food in order to apply the appropriate control measures , managing all activities to ensure the suitability of a product for human consumption.

Specific objectives:

  • Identify, analyze and evaluate the most significant biological, chemical and physical hazards.
  • Identify the factors that affect the presence of hazards in food in order to establish critical limits and monitoring systems as well as shelf-life
  • Identify the preventive measures to control the presence or development of hazards in food processing
  • Development and management the system of Hazard Analysis and Critical Control Points
  • Development and management the operational conditions necessary to produce safe food.
  • Audit the HACCP and the prerequisites

Competences

  • Apply suitable methodologies to isolate, analyse, observe, cultivate, identify and conserve microorganisms.
  • Identify and solve problems.
  • Obtain, select and manage information.
  • Use bibliography or internet tools, specific to microbiology or other related disciplines, both in English and in the first language.

Learning Outcomes

  1. Identify and solve problems.
  2. Identify food hazards, assess their risk, manage it and communicate it.
  3. Know and interpret legislation on microorganisms in different types of industries.
  4. Know the hygiene requirements demanded of the food industries.
  5. Obtain, select and manage information.
  6. Understand the system of Analysis of Hazards and Critical Control Points.
  7. Use bibliography or internet tools, specific to microbiology or other related disciplines, both in English and in the first language.

Content

Unit 1.- Concepts: Food Hygiene. Current trends in hygiene and food safety. The Hazard Analysis and Critical Control Points system and the Prerequisites

Unit 2.- Legal aspects in food hygiene. Application of European, national, regional and local regulations. Codex recommendations in relation to food hygiene.

Unit 3.- Identification of the biological, chemical and physical hazards and the factors that affect their presence.

Unit 4.- The Hazard Analysis and Critical Point Control (HACCP) system. Technical barriers in its implementation. Key stages in the development of the HACCP system. Study and development of the HACCP system. Team training, product description. Elaboration of the flowchart and its verification. Analysis of hazards and selection of the most significant. Identification of preventive and / or control measures. Identification of the Critical Control Points, establishment of the critical limits, monitoring of PCC and corrective measures. Verification of HACCP. Documents, registries and validation of the Plan.

Unit 5.- Program of control of suppliers. Definition Development of the program. Factors to consider: suppliers and product specifications. Description and registration of activities. Importance of supplier control. Documents and registers

Unit 6.- Traceability program. Definition Legal Bases. Benefits and requirements for its implementation. Importance and aspects to be considered in the development of the traceability plan. Documents and registers

Unit 7.- Design and maintenance of facilities and equipment. Location of the industries. General characteristics in the design of the installations. Characteristics of materials. Description, monitoring and registration of maintenance activities.

Unit 8.- Clean and disinfecting program. Definition. Key aspects to be considered in the design of the plan: level of risk, evaluation of dirt, selection of detergents and disinfectants. Factors that affect the effectiveness of disinfectants. Monitoring, corrective measures and control of the plan. Documents and registers

Unit 9.- Control Plan of pests and other undesirable animals. Definition. The integrated control Pest Plan. Devices used to control pests. Monitoring, corrective measures and control of the plan. Documents and registers

Unit 10.- Water control plan. Definition of potability. Health criteria of water for human consumption. Characteristics of the facilities. Monitoring, corrective measures and control of the plan. Documents and registers

Unit 11.- Control plan for allergens and substances that cause intolerance. Information required in the control of suppliers and the labeling of the elaborated product. Measures to avoid cross contamination: Warehouses, processing and cleaning. Monitoring, corrective measures and control of the plan. Documents and registers

Unit 12.- Plan of control of by-products and waste. Definition Hygienic aspects in the elimination of waste. Classification, separation, storage and withdrawal. Characterization of by-products and waste. Monitoring, corrective measures and control of the plan. Documents and registers

Unit 13.- Temperature control plan: Description of the equipment used. Monitoring and calibration activity. Food, equipment and environment temperature records. Corrective measures and control of the plan.

Unit 14. Training plan for the Handling and Training Staff. Previous staffing skills. Purpose of the plan. Phases to consider in its development, implementation and evaluation. General and specific knowledge. Monitoring, corrective measures and control of the plan.

 

“*Unless the requirements enforced by the health authorities demand a prioritization or reduction of these contents.”

Methodology

 The course development is based on the following activities:

1)     Classroom theoretical sessions: consist of lectures supported by ICTs, in explaining the fundamental concepts of the basic themes of the subject.

2)     Classroom practises sessions for group self-learning activities: sessions will be held at the end of the semester. Each group will have to present, with visual support, the most important aspects of the work done, as well as auditing the other group that performs the same work.

3)     Tutorials: tutorials will be done throughout the course to monitor self-learning work, and other aspects related to the subject. The tutorials will be directed primarily to guide and resolve the doubts of students. Tutorials can be done individually or in groups, depending on the objectives.

Non-contact activities

1)     Self-learning activities of individual or group: This is a task applied to a prerequisite in which the student will have to do the search for information along with the one provided by the professor.  Task will be presented documentally.

2)     Group Self-learning activities: students will have to do two tasks on a topic posed by the professor, following formal guidelines and contents common to all groups.  Activities carried out by the students will be supervised individually. One of the tasks (HAPCCP) must be submitted in writing at the end of the semester, and one another (audit) when conducting classroom practices.

“*The proposed teaching methodology may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.”

 

Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Classroom practice session 6 0.24 6, 4, 3, 2, 1, 5, 7
Classroom theoretical sessions 39 1.56 6, 4, 3, 2
Type: Supervised      
Tutorials 4 0.16 6, 4, 3, 2
Type: Autonomous      
Individual or group Self-learning activities 40 1.6 6, 4, 3, 2, 1, 5, 7
Shelf-study 57 2.28 6, 4, 3, 2, 1, 5, 7

Assessment

The skills of this subject will be evaluated by:

  • First Control: from unit 1 to unit 4, and activities related to individual self-learning and / or the practices carried out in this period with a weight of 25% of the final mark
  • Second Control: from unit 5 to unit 14, and activities related to individual self-learning and / or practices carried out during this period, plus the material treated in the seminars, with a weight of 35% of the final mark
  • Individual or group-based self-learning activity (prerequisite): It will have a 10% weight of the final mark.
  • Group-based self-learning activities (HACCP case). Both written work and oral presentation will be valued. It will consider the final tier of the participation of each student. HACCP activity will have a weight in the final mark of 30% (document 20% and oral presentation 5%), and Audit activity weight 5% (document and oral discussion).

To be eligible for the retake process, the student should have been previously evaluated in a set of activities equaling at least two-thirds of the final score of the course or module. Thus, the student will be graded as "Not Evaluable" if the weighting of all conducted evaluation activities is less than 67% of the final score.

To pass the course is required:

  1. A minimum of 5 points (over 10) in each of the two controls; If this mark is not reached, the student must present to the recovery exam
  2. A minimum of 5 points (out of 10) in the group self-learning activity (HACCP/Audit task). If this mark is not reached, the group will have one week for doing the appropriate modifications in order to improve this activity.

“*Student’s assessment may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.”

Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
First control 25 2 0.08 6, 3, 2, 1
Group-based self-learning activities (HACCP case): document and audit 30 0 0 6, 4, 3, 2, 1, 5, 7
Individual or group-based self-learning activity (prerequisite) 10 0 0 4, 3, 1
Second control 35 2 0.08 4, 3, 2, 1, 5, 7

Bibliography

  • Anónimo. (2003). HACCP :Manual del auditor de calidad. Zaragoza: Acribia.
  • Arvanitoyannis, I. S. (2009). HACCP and ISO 22000 :Application to foods of animal origin. Chichester; Ames, Iowa: Wiley-Blackwell.
  • Brown, M. (2000). HACCP in the meat industry. Boca Raton: Crc.
  • Dillon, M., & Griffith, C. (2001). Auditing in the food industry :From safety and quality to environmental and other audits. Boca Raton: CRC Press.
  • Escriche Roberto, I., & Doménech Antich, E. (2005). Los sistemas de gestión, componentes estratégicos en la mejora continua de la industria agroalimentaria. Valencia: Editorial de la UPV. Fao. (2003). Manual sobre la aplicación del sistema de análisis de peligros y de puntos críticos de control (APPCC) en la prevención y control de las micotoxinas. Roma: Organismo Internacional de Energía Atómica. Organización de las Naciones Unidas para la Agricultura y la Alimentación.
  • Forsythe, S. J., & Hayes, P. R. (2002). Higiene de los alimentos, microbiologia y HACCP (2ª ed.). Zaragoza: Acribia.
  • Hazelwood, D., & McLean, A. C. (2002). Curso de higiene para manipuladores de alimentos. Zaragoza: Acribia.
  • Hui, Y. H. (2003). Food plant sanitation. New York etc.: Marcel Dekker.
  • Kill, R. C. (2008). The BRC global standard for food safety: A guide to sucessful audit. Ames, Iowa: Blackwell.
  • Leveau, J., & Bouix, M. (2002). Manual técnico de higiene, limpieza y desinfección. Madrid: Antonio Madrid Vicente.
  • Losada Manosalvas, S. (2001). La gestión de la seguridad alimentaria. Barcelona: Ariel. Luning, P. A., Devlieghere, F., & Verhé, R. (2006). Safety in the agri-food chain. Wageningen: Wageningen Academic.
  • Mortimore, S., & Wallace, C. (2001). HACCP :Enfoque práctico (2ª ed.). Zaragoza: Acribia.
  • Mostert, M. A., Holah, J., & Lelieveld, H. L.M. (2005). Handbook of hygiene control in the food industry. Boca Raton: CRC Press
  • Puig-Durán Fresco, J. (1999). Ingeniería, autocontrol y auditoría de la higiene en la industria alimentaria. Bilbao: A. Madrid Vicente Ediciones.
  • Tothill, I. E. (2003). Rapid and on-line instrumentation for food quality assurance. Cambridge, England: Woodhead.
  • Vasconcellos, J. A. (2004). Quality assurance for the food industry :A practical approach. Boca Raton, Fla.: CRC Press.
  • Wildbrett, G. (2000). Limpieza y desinfección en la industria alimentaria. Zaragoza: Acribia.

 WEB food hygiene and food safety: