Overall objectives:

1 Develop good prevention and safety practices in agricultural work.

2 Develop good hygiene, health and safety practices in the production and preparation of agri-food products.

3 Promote the use of risk assessment methodologies.

Syllabus:

Introduction to prevention and safety in agricultural work. The prevention of accidents, occupational diseases and safety in agricultural work: Manual handling of loads; risks in the use of plant protection products; risks in agricultural activity; risks in the use of machines; fire prevention; safety of the premises; first aid skills.

Main techniques and prevention associated with risks. Workstations, space, lighting, ventilation. Work organization. Risk assessment.

Hygiene in the agro-food industry. Hygiene of facilities and equipment. Cleaning, disinfection and deratization rules and plans. Hygiene of food handlers. Importance of the health of the handler of agro-food products.

Literature/Sources:

Gestão de sistemas de segurança, Higiene e Saúde no Trabalho, Matt seaver e liam O'Mahony, Monitor

Manual de combate a incêndios florestais,  Luciano Lourenço et al, Escola Nacional de Bombeiros

Assesssment methods and criteria:

The evaluation of this course consists of:

a) written test to assess the knowledge and skills acquired by each student  + the participation in the class (50%)

b) report on the dsitributed work, including presentation, visit reports and others (50%)