Subject: Occupational Safety and Food Hygiene
Scientific Area:
Security and Hygiene at Work
Workload:
60 Hours
Number of ECTS:
5 ECTS
Language:
Portuguese
Overall objectives:
1 - Know the Basic concepts related to Hygiene and Safety at Work;
2 - Knowing the types of existing professional risks and the possible damages derived from work, namely in an industrial context;
3 - Implement and apply the basic rules of industrial and food hygiene and safety;
4 - Understand the legal and institutional framework related to the production of safe food;
5 - Autonomously analyse and interpret legal documents related to hygiene and food safety;
6 - Contribute to the planning, control and continuous improvement in terms of hygiene and safety in the sector;
7 - Identify the main hazards associated with food and their consequences, associate them with the conditions for their occurrence and severity;
8 - Identify the recommended tools for food safety management and use them in the design of suitable processes for food production and implementation of the HACCP plan.
Syllabus:
1 - Basic Fundamentals of Safety and Hygiene at Work
1.1 - General Risks and their Prevention from the work point of view
1.2 - Normative Frameworks. Organizational aspects of the Health and Safety function
1.3 - Personal protective equipment
1.4 - Chemical contamination
1.5 - Noise exposure
1.6 - Thermal environments
1.7. - Risk of fires
1.8. - Ergonomics
2 - Hygiene and Food Safety
2.1 - Basic principles and hygiene practices in the different stages of food production
2.2 - Concepts and their evolution (food security, food safety, food defense)
2.3 - Biological, chemical, and physical hazards of food; causes of food contamination
2.4 - HACCP - principles, implementation, plan
2.5 - Food intolerances
Literature/Sources:
Miguel, A.S.S.R., Manual de Higiene e Segurança do Trabalho, Porto Editora (2012).
Diário da República, Legislação Nacional de Segurança e Saúde no Trabalho (geral, equipamento de segurança, agentes químicos, radiações,agentes biológicos): Lei n.o 79/2019 ? Diário da República n.o 167/2019, Série I de 2019-09-02 Decreto-Lei n.o 182/2006, de 6 de setembro, Diário da República.
Baptista, P.; Linhares, M.;, Higiene e SegurançaAlimentar, Guimarães: Forvisão SA. (2005).
Assesssment methods and criteria:
Assiduidade e Participação: 10%
Componente teórico-prática: 30%
Componente prática: 60%