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 - Basic principles and hygiene practices in the different stages of food production.
2.4 - Biological, chemical, physical hazards of food; causes of food contamination.
2.5 - HACCP - principles, implementation, plan.
2.6 - Food intolerances.

Literature/Sources:

Miguel, A.S.S.R. , 2012 , Manual de Higiene e Segurança do Trabalho , Porto Editora
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 setemb , Diário da República
Baptista, P.; Linhares, M.; , 2005 , Higiene e SegurançaAlimentar , Guimarães: Forvisão SA.

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The aim is to acquire and apply the knowledge foreseen in the course?s objectives and syllabus contents. through an active and interdisciplinary methodology. The student should learn the basic concepts and know-how to relate them to each other, proceeding with their reinforcement, through applied learning with resources and available tools. To achieve the objectives and implement the syllabus, the UC's contact hours are scheduled as follows: Theoretical-practical teaching: 18 hours; Practical and laboratory teaching: 20 hours; and Field work: 22 hours. The evaluation will include several moments of evaluation applied to the theoretical-practical components, laboratory practices and field work (e.g. frequencies, works and reports), any of the elements cannot exceed a weighting of 50%. the theoretical-practical elements can be retrieved in resource.