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2020/2021

Food Safety

Code: 101863 ECTS Credits: 6
Degree Type Year Semester
2502501 Prevention and Integral Safety and Security 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:
Joan Ramon Hidalgo Moya
Email:
JoanRamon.Hidalgo@uab.cat

Use of Languages

Principal working language:
catalan (cat)
Some groups entirely in English:
No
Some groups entirely in Catalan:
Yes
Some groups entirely in Spanish:
No

Prerequisites

There is not. General prior knowledge in prevention and safety is necessary. 

Objectives and Contextualisation

Know the legal resources and the administrative aspects to be able to cope easily in the relations with public administrations and private entities.

Correctly apply the current legal framework on prevention and comprehensive safety to different private and public activities.

Plan de management of prevention and safety according to the legislation and powers of the different administrations, and the obligations of the companies in the sector. 

The student must demonstrate ability to relate to any administrative body and know their rights and duties in this area. 

The student must demonstrate that the correctly applies the current legal framework in matters of prevention and safety.

The student must demonstrate that he knows how to plan the management of prevention and safety, initiating the administrative procedures corresponding to the specific activity. 

Competences

  • Assume the social, ethical and professional responsibility that derives from professional practice.
  • Carry out analyses of preventative measures in the area of security.
  • Have a general understanding of basic knowledge in the area of prevention and integral safety and security.
  • Identify the resources necessary to respond to management needs for prevention and integral security.
  • Know how to communicate and transmit ideas and result efficiently in a professional and non-expert environment, both orally and in writing.
  • Plan and coordinate the resources of the three large subsystems that interact in questions of security: people, technology and infrastructures.
  • Respond to problems applying knowledge to practice.
  • Use the capacity for analysis and synthesis to solve problems.
  • Work and learn autonomously.

Learning Outcomes

  1. Analyse specific risks and understand the prevention mechanisms.
  2. Analyse the preventative interventions in matters of security, environment, quality and social corporate responsibility and identify the inherent risk factors.
  3. Assume the social, ethical and professional responsibility that derives from professional practice.
  4. Coordinate the resources of the three main subsystems of the prevention and integral security sector: people, technology and infrastructures.
  5. Diagnose the situation of integral security in companies and organisations.
  6. Draw up management proposals for prevention and security in an organisation.
  7. Identify, develop or acquire and maintain the main resources necessary to respond to tactical and operational needs inherent in the prevention and security sector.
  8. Know how to communicate and transmit ideas and result efficiently in a professional and non-expert environment, both orally and in writing.
  9. Respond to problems applying knowledge to practice.
  10. Take a preventative view in the area of security.
  11. Use the capacity for analysis and synthesis to solve problems.
  12. Work and learn autonomously.

Content

0.- Key concepts
1. Introduction to food legislation
1.1 Antecedents of the Alimentary Right
1.2. The need for food legislation
1.3. Document for reflection on the control of food risk throughout history
2. Food law in Spain
2.1. The legal antecedents
2.2. The Spanish Food Code
2.3. Rules of protection of public health and food safety
3. Food Safety in the EU
3.1. Legal antecedents
3.2. Towards a new legal framework
3.3. New harmonized legal concept of food
3.4. The harmonized concept of food safety
4. General Principles of Food Legislation
4.1. General Community Principles
4.2. The Green Paper on General Principles of Food Law
4.3. The White Paper on Food Safety
4.4. The Regulation laying down the general principles and requirements of food law
4.5. The precautionary principle
4.6 The principle of free movement of food
5. Regulation of food consumption
5.1. Introduction
5.2. Consumer protection in the food field
5.3. The right to protection for the health and safety of consumers. The information about the risks
5.4. The principle of responsibility
5.5.- The single market and consumer protection
6. Responsibility in the field of food safety
6.1 Civil liability
6.2 Administrative responsibility. Sanctioning legal regime
6.3 Criminal liability
6.4 Alerts / food crises and their management
7. Beyond Food Safety: Food Defense
7.1 The difference between food safety and Food Defense
7.2 The concept of Food Defense and cases of intentional intoxication
7.3 The US Bioterrorism Law
7.4 The rules and principles of Food Defense

Methodology

The students will have to prepare the subjects from the didactic units, the recommended readings and the documents (legislation and sentences) incorporated to the platform. They must carry out the practical exercises that are proposed and send the teacher the corresponding answers, reasoned and justified based on the reference documents.
Each didactic unit will have a file that will guide the student to perform these exercises. The sources that the student considers convenient for their resolution can be used and will be sent to the teacher, following the indications of the mentioned cards of each one of the teaching units.

Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Classes with the active participation of students 44 1.76 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11
Type: Supervised      
Practices. Resolution of practical cases. Debates and discussion forums. 12 0.48 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11
Type: Autonomous      
Preparation of reports. Personal study. 94 3.76 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11

Assessment

Students will take two continuous assessment tests (PEC) that will be delivered through the moodle classroom.
The students will make an evaluation through a written test in person on the subject.
 

RE-EVALUATION

In case of not passing the subject according to the aforementioned criteria (continuous evaluation), a recovery test may be done on the date scheduled in the schedule, and it will cover the entire contents of the program.

To participate in the reassessment the students must have been previously evaluated of a set of activities, the weight of which equals a minimum of two-thirds of the total grade of the subject. However, the qualification that will consist of the student's file is a maximum of 5-Approved.

Students who need to change an evaluation date must present the justified request by filling in the document that you will find in the moodle space of Tutorial EPSI.

PLAGIARISM

Without prejudice to other disciplinary measures deemed appropriate, and in accordance with current academic regulations, "in the event that the student makes any irregularity that could lead to a significant variation in the grade of an evaluation act, it will be graded with a 0 This evaluation act, regardless of the disciplinary process that can be instructed In case of various irregularities occur in the evaluation acts of the same subject, the final grade of this subject will be 0 ".

The tests / exams may be written and / or oral at the discretion of the teaching staff.

 
Without prejudice to other disciplinary measures deemed appropriate, in accordance with current academic regulations, irregularities committed by a student that may lead to a variation of the grade will be scored with a zero (0). For example, plagiarizing, copying, letting copy, ..., an evaluation activity will imply suspending this evaluation activity with a zero (0). The evaluation activities qualified in this way and by this procedure will not be recoverable. If it is necessary to pass any of these evaluation activities to pass the subject, this subject will be suspended directly, without the opportunity to recover it in the same course.

Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
DELIVERY OF THE PRACTICAL WORK CARRIED OUT BY THE STUDENT 25 % 0 0 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11
DELIVERY OF THE PRACTICAL WORK CARRIED OUT BY THE STUDENT 25 % 0 0 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11
WRITTEN PROOF THAT ALLOWS TO VALUE THE KNOWLEDGE ACQUIRED BY THE STUDENT 50 % 0 0 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11

Bibliography

- ARANCETA, J.; AMARILLA, N.; Alimentación y Derecho. Aspectos legales y nutricionales de la alimentación. Editorial médica Panamericana, Buenos Aires, 2011.

- DOVAL PARÍS, Antonio; Delitos de Fraude Alimentario: Análisis de sus elementos esenciales. Aranzadi Editorial, Pamplona, 1996.

- FUENTES GASSÓ, J.R.; HIDALGO MOYA, J.R.; MOLES PLAZA, R. La seguridad de los productos. Tres perspectivas de análisis. Ariel Prevención y Seguridad. Escola de Prevenció i Seguretat Integral. Edición 2001.

- GONZÁLEZ VAQUÉ, Luís; La aplicación del principio de precaución en la legislación alimentaria: ¿Una nueva frontera de protección del consumidor? Estudios sobre Consumo número 50, 2000.

- GONZÁLEZ VAQUÉ, Luís; El principio de precaución en la Jurisprudencia del Tribunal de Justicia de las Comunidades Europeas: ¿Un principio de buen gobierno? Estudios sobre Consumo número 68, 2004.

- GONZÁLEZ VAQUÉ, Luís; Lecciones de Derecho Alimentario 2015-2016. THOMSON REUTERS Aranzadi, Navarra, 2015.

- GONZÁLEZ VAQUÉ, Luís; El Reglamento (CE) nº 258/97 sobre nuevos alimentos: información del consumidor y evaluación de su seguridad. Estudios sobre Consumo número 42, 1997.

- HIDALGO MOYA, Juan Ramón/OLAYA ADÁN, Manuel. Derecho del Producto Industrial. Calidad, Seguridad y Responsabilidad del fabricante. Editorial Bosch, 1997.

- HIDALGO MOYA, Juan Ramón; El principio de precaución y los riesgos alimentarios. Revista Consumer, 26 de abril de 2001. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2001/04/26/120.php

-HIDALGO MOYA, Juan Ramón; ¿Qué es un alimento? Revista Consumer, 28 de enero de 2002. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2002/01/28/659.php

-HIDALGO MOYA, Juan Ramón; Los derechos del consumidor en seguridad alimentaria.  Revista Consumer, 14 de enero de 2002. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2002/01/14/621.php

- HIDALGO MOYA, Juan Ramón; Revisión del principio de precaución. Revista Consumer, 5 de diciembre de 2005. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2005/12/05/21469.php

- JAMES, Philip; KEMPER, Fritz; PASCAL, Gerard; Autoridad Europea de Sanidad Pública y Alimentación. El futuro del asesoramiento científico en la UE. Estudios sobre Consumo número 53, 2000.

- RECUERDA GIRELA, Miguel Ángel; Seguridad Alimentaria y Nuevos Alimentos. Régimen jurídico-administrativo. Thomson-Aranzadi, 2006.

- RECUERDA GIRELA, Miguel Ángel; Código de Derecho Alimentario. THOMSON REUTERS ARANZADI, Pamplona, 2013.

- RODRIGUEZ FONT, Mariola; Régimen jurídico de la seguridad alimentaria. De la policía administrativa a la gestión de riesgos. MARCIAL PONS, Madrid, 2007.

- ROMEO CASABONA, Carlos María (Ed.)/VARIOS AUTORES; Principio de precaución, Biotecnología y Derecho. Cátedra Interuniversitaria Fundación BBVA-Diputación Foral de Bizkaia de Derecho y Genoma Humano. Editorial Comares, Granada, 2004.

- SALVADOR CODERCH, Pablo; SOLÉ FELIU, Josep; Brujos y Aprendices. Los riesgos de desarrollo en la responsabilidad de producto. Marcial Pons, Ediciones Jurídicas y Sociales S.A. Madrid, 1999.

- SOLÉ FELIU, Josep; El concepto de defecto del producto en la responsabilidad civil del fabricante. Tirant lo Blanc, Valencia, 1997.

- TOLEDO MARTÍN, Andrea; Las medidas provisionales en el Derecho Alimentario y la Responsabilidad Patrimonial de la Administración por su adopción. THOMSON REUTERS ARANZADI, Pamplona, 2013.