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Food Safety

Code: 101863 ECTS Credits: 6
2024/2025
Degree Type Year
2502501 Prevention and Integral Safety and Security OT 4

Contact

Name:
Juan Ramon Hidalgo Moya
Email:
joanramon.hidalgo@uab.cat

Teaching groups languages

You can view this information at the end of this document.


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

  • Act with ethical responsibility and respect for fundamental rights and duties, diversity and democratic values.
  • 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.
  • Make changes to methods and processes in the area of knowledge in order to provide innovative responses to society's needs and demands.
  • Respond to problems applying knowledge to practice.
  • Students must be capable of applying their knowledge to their work or vocation in a professional way and they should have building arguments and problem resolution skills within their area of study.
  • Students must be capable of collecting and interpreting relevant data (usually within their area of study) in order to make statements that reflect social, scientific or ethical relevant issues.
  • Students must be capable of communicating information, ideas, problems and solutions to both specialised and non-specialised audiences.
  • Students must develop the necessary learning skills to undertake further training with a high degree of autonomy.
  • Take account of social, economic and environmental impacts when operating within one's own area of knowledge.
  • Use the capacity for analysis and synthesis to solve problems.
  • Work and learn autonomously.

Learning Outcomes

  1. Analyse the situation and identify the points that are best.
  2. Critically analyse the principles, values and procedures that govern professional practice.
  3. Draw up management proposals for prevention and security in an organisation.
  4. Identify, develop or acquire and maintain the main resources necessary to respond to tactical and operational needs inherent in the prevention and security sector.
  5. Know how to communicate and transmit ideas and result efficiently in a professional and non-expert environment, both orally and in writing.
  6. Propose new methods or well-founded alternative solutions.
  7. Propose viable projects and actions that promote social, economic and environmental benefits.
  8. Respond to problems applying knowledge to practice.
  9. Students must be capable of applying their knowledge to their work or vocation in a professional way and they should have building arguments and problem resolution skills within their area of study.
  10. Students must be capable of collecting and interpreting relevant data (usually within their area of study) in order to make statements that reflect social, scientific or ethical relevant issues.
  11. Students must be capable of communicating information, ideas, problems and solutions to both specialised and non-specialised audiences.
  12. Students must develop the necessary learning skills to undertake further training with a high degree of autonomy.
  13. Take a preventative view in the area of security.
  14. Use the capacity for analysis and synthesis to solve problems.
  15. 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

Activities and Methodology

Title Hours ECTS Learning Outcomes
Type: Directed      
Classes with the active participation of students 44 1.76
Type: Supervised      
Practices. Resolution of practical cases. Debates and discussion forums. 12 0.48
Type: Autonomous      
Preparation of reports. Personal study. 94 3.76

Teaching language: Spanish
 
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.


Assessment

Continous Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
DELIVERY OF THE PRACTICAL WORK CARRIED OUT BY THE STUDENT 25 % 0 0 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15
DELIVERY OF THE PRACTICAL WORK CARRIED OUT BY THE STUDENT 25 % 0 0 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 13, 14, 15
WRITTEN PROOF THAT ALLOWS TO VALUE THE KNOWLEDGE ACQUIRED BY THE STUDENT 50 % 0 0 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 13, 14, 15

ONGOING EVALUATION

The evaluation system will consist of the preparation and delivery of two ongoing evaluation (PAC) work on practical cases in the field of food safety which will be delivered to the moodle classroom. 

Each of the tests (PAC) will have 50% of the total note value: 25% for each PEC.  In order to be able to stand the final written test on food safety, it will be necessary to obtain at least an average of 5 out of the two tests (PECs) of 10 out of each. 

Students will carry out an in-person written assessment of the subject. This written test on the content of the subject will have a value above the total note of 50%

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.

SINGLE ASSESSMENT:

Students who opt for the single assessment will perform a final synthesis test of all assignment contents (50%) and submit an assignment job on a proposed practical case (50%). 

The date for this assessment and submission of the assignment's work will be the same as the schedule for the last continuous assessment exam. 

The same recovery system will be applied as for continuous evaluation.

STUDENT NOT EVALUABLE: Any student who has not taken at least 2/3 of the content of the total grade of the subject will be considered "not evaluable" andwill not be able to take the subject's recovery. . This same criterion will be applied in the case of the single evaluation.

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.
 

If during the correction there are indications that an activity or work has been done with answers assisted by artificial intelligence, the teacher may supplement the activity with a personal interview to corroborate the authorship of the text.

 

Bibliography

- ARANCETA, J.; AMARILLA, Nuria; Alimentación y Derecho. Aspectos legales y nutricionales de la alimentación. Editorial Médica Panamericana, 2010.

- COLOMER XENA, Yvonne; Clotet Ballús, Ramon; González Vaqué, Luis; El sistema alimentario. Globalización, sostenibilidad, seguridad y cultura alimentaria. Thomson Reuters ARANZADI, 2016.

- 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

- PARRA LUCÁN, Mª ÁNGELES; Daños por producto y protección del consumidor. José Maria Bosch Editor. Barcelona, 1990.

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

- 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

PLA SEGURETAT ALIMENTÀRIA 

ADDITIONAL BIBLIOGRAPHY

https://investigacion.elika.eus/efsa-identifica-prioridades-investigacion-seguridad-alimentaria-2030/

 https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2019.e170622

 https://www.efsa.europa.eu/sites/default/files/applications/apdeskapplworkflownutrinovel2018.pdf

https://www.efsa.europa.eu/sites/default/files/applications/apdeskapplworkflownutritraditional2018.pdf

https://www.cnta.es/panorama-alinnova-vanguardia-y-tendencias/seguridad-alimentaria-y-legislacion-el-foco-ira-hacia-los-cambios-legales-que-se-avecinan-y-la-vigilancia-de-riesgos-emergentes/

https://canalsalut.gencat.cat/ca/vida-saludable/alimentacio/sostenible/index.html#googtrans(ca|es)

https://www.aesan.gob.es/AECOSAN/web/noticias_y_actualizaciones/noticias/2023/Informe_europeo_zoonosis.htm#:~:text=El%20n%C3%BAmero%20de%20brotes%20de,la%20%C3%BAltima%20d%C3%A9cada%20(64).

https://openknowledge.fao.org/items/9bc01348-eb71-4041-96d8-bf149844aaf8

https://commission.europa.eu/strategy-and-policy/priorities-2019-2024/european-green-deal_es

https://spain.representation.ec.europa.eu/noticias-eventos/noticias-0/la-estrategia-europea-de-la-granja-la-mesa-farm-fork-como-conseguir-un-sistema-alimentario-2022-07-28_es

https://ec.europa.eu/commission/presscorner/detail/es/IP_18_6067

https://www.consilium.europa.eu/es/press/press-releases/2023/04/25/promoting-a-more-sustainable-competitive-and-resilient-europe-and-boosting-rural-areas-council-approves-conclusions-on-the-opportunities-of-the-bioeconomy/

https://www.mapa.gob.es/es/desarrollo-rural/temas/innovacion-medio-rural/bioeconomia/

https://eur-lex.europa.eu/ES/legal-content/summary/nutrition-overweight-and-obesity-eu-strategy.html#:~:text=El%2052%20%25%20de%20los%20adultos,causa%20prevenible%20de%20muerte%20prematura.

https://es.euronews.com/salud/2023/11/01/podrian-las-etiquetas-de-advertencia-similares-a-las-de-los-cigarrillos-reducir-el-consumo

https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/gestion_riesgos/INSECTOS_ALIMENTACION_.pdf

https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_comite/CONSUMO_INSECTOS.pdf

https://www.aesan.gob.es/AECOSAN/web/seguridad_alimentaria/detalle/programas_control.htm

https://www.aesan.gob.es/AECOSAN/web/seguridad_alimentaria/detalle/riesgos_biologicos.htm

https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/interpretaciones/biologicas/Agua_de_mar_envasada.pdf

https://www.aesan.gob.es/AECOSAN/docs/documentos/publicaciones/revistas_comite_cientifico/comite_cientifico_38.pdf

https://acsa.gencat.cat/es/seguretat_alimentaria/cadena_alimentaria/vigilancia_i_control_oficial/

 

 

 


Software

This subject does not require a specific syllabus.


Language list

Name Group Language Semester Turn
(TE) Theory 1 Spanish second semester afternoon