Degree | Type | Year | Semester |
---|---|---|---|
2500502 Microbiology | OT | 4 | 0 |
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:
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:
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.”
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.”
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 |
The skills of this subject will be evaluated by:
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:
“*Student’s assessment may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.”
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 |
WEB food hygiene and food safety: