Degree | Type | Year | Semester |
---|---|---|---|
2502501 Prevention and Integral Safety and Security | OT | 4 | 0 |
There is not. It is necessary to have prior knowledge about general prevention and safety concepts.
0.- Key concepts
1. Introduction to food legislation
1.1 Background of the Food Law
1.2. The need for food legislation
1.3. Document for reflection regarding the control of food risk throughout history
2. Food Law in Spain
2.1. The legal background
2.2. The Spanish Food Code
2.3. Rules for the protection of public health and food safety
3. Food safety in the EU
3.1. Legal background
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. Community General Principles
4.2. The Green Paper on General Principles of Food Legislation
4.3. The White Paper on Food Safety
4.4. The Regulation establishing 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 sector
5.3. The right to protection of 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 responsibility
6.4 Food alerts / 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 deliberate poisoning
7.3 The Law of Bioterrorism of the USA
7.4 The rules and principles of Food Defense
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.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Videoconference with the active participation of the students | 6 | 0.24 | 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11 |
Type: Supervised | |||
Practices. Resolution of practical cases. Debates and discussion forums. | 24 | 0.96 | 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11 |
Type: Autonomous | |||
Preparation of reports. Personal study. | 120 | 4.8 | 1, 10, 3, 8, 4, 5, 9, 6, 2, 7, 12, 11 |
Students will take two continuous assessment tests (PEC) that will be delivered through the moodle classroom.
The students will make an evaluation through written evidence in person on the subject that will take place in the School.
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.
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 |
- GONZÁLEZ VAQUÉ, Luís; Lecciones de Derecho Alimentario 2015-2016. THOMSON REUTERS Aranzadi, Navarra, 2015.
- 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
-VAN DER MEULEN, Bernd; MARTÍN, Ana. La Estructura Del Derecho Alimentario Europeo (The Structure of European Food Law). 22 de octubre de 2014. Wageningen Working Paper in Law and Governance 2014/06, Available at SSRN: https://ssrn.com/abstract=2479418 or http://dx.doi.org/10.2139/ssrn.2479418
LINKS:
AESAN: https://www.aesan.gob.es/AECOSAN/web/subhomes/seguridad_alimentaria/aecosan_seguridad_alimentaria.htm
EURLEX: https://eur-lex.europa.eu/summary/chapter/food_safety.html?root_default=SUM_1_CODED=30
ELIKA: https://seguridadalimentaria.elika.eus
This subject does not require a specific syllabus.