UMH - FOOD TRACEABILITY AND CONTROL OF CRITICAL POINTS

FOOD TRACEABILITY AND CONTROL OF CRITICAL POINTS

Course

Code: 1554

Degree: Bachelor's in Food Science and Technology

School of Engineering of Orihuela

Year: Year 3 of Bachelor's in Food Science and Technology

Semester: Fall

Type: Required

Language: Spanish

ECTS credits: 4.5

Lecture: 3

Laboratory: 1.5

Hours: 112.5

Directed: 45

Shared: 25

Autonomous: 42.5

Subject matter: Safety

Module: Food Safety

Department: Agro-Food Technology

Area: FOOD TECHNOLOGY

Course instructors are responsible for the course content descriptions in English.

Description

Traceability concept, necessity, and regulations. Traceability in meats, fish, vegetables, and processed foods. Traceability in GM products, products with quality labels, and organic products. Traceability in integrated production systems. Agents causing hazards for consumers. Theoretical concepts of the HACCP system. Hygienic design of areas where food is prepared. Practical applications of the HACCP system for products of animal and vegetable origin.

Faculty

Name	Coordinator	Lecture	Laboratory
ZAPATA COLL, PEDRO JAVIER	■	■	■
VALVERDE VERACRUZ, JUAN MIGUEL		■	■

Professional interest

To educate professionals on the concept of safety in the food chain, starting from farm to fork, world-wide public food safety issues and emerging health risks related to foods.

Competencies and learning outcomes

General competencies

Knowledge about technical, scientific, and technological disciplines that enable learning new methods and technologies, as well as providing high versatility for adapting to new situations.
Capacity to design, plan, organize, and control systems, processes, and components that meet the needs of society within the actual surrounding conditions.
Ability to develop projects within the field.
Capacity for continuous improvement, experimentation, and innovation.
Capacity to use tools for solving problems within the field.
Critical and analytical skills in the relevant specialty area.
Creative ability and imagination development within the field of knowledge.
Capacity to evaluate, optimize, and compare criteria in decision making.
Capacity to write, represent, analyze, and interpret technical documentation and relevant data within the field of knowledge.
Ability to prepare reports and expert opinions based on critical analysis of facts in the field.
Ability to carry out environmental impact studies and life cycle analyses of that projected.
Ability to communicate and convey knowledge in expert and non-expert environments.
Ability to work on teams and in human resources management.
Capacity to update knowledge independently with a constant willingness to do so.

Specific competencies

Analyze and evaluate the risks to food hygiene, processes, personnel, and packaging materials.
Manage food quality and safety from raw material production to the consumer.
Establish control mechanisms and food quality management manuals.
Implement quality systems applicable to food, food processes, and catering programs.
Evaluate and make decisions in the overall food manufacturing process.
Knowledge on how to determine the factors that affect the quality and safety of foods as well as their modification by technological processes.
Understand the different microorganisms and contaminants present in raw and processed food.
Know the different regulations and legislation applicable to food processing from raw materials to the finished product.

Objectives (Learning outcomes)

01Students will be able to know the terminology in the field of food security.
02Students will be able to interpret the main implementing regulations and the agencies and entities with expertise in food security.
03Identify the risks related to the use of food production technologies.
04Know different kinds of control measures: measures to prevent hazards, measures to eliminate or reduce hazards and measures to sort out unsafe products.
05Learn and implement the systems of traceability in the sectors related to products of animal and vegetal origin
06Students will be able to handle laboratory equipment to evaluate the surfaces and food hygiene.

Teaching units

Association between objectives and units

Objective/Unit	U1	U2	U3	U4
01
02
03
04
05
06

Schedule

Week	Teaching units	Directed hours	Shared hours	Autonomous hours	Total hours
1	U1	3	1.6	2	6.6
2	U1	3	1.6	2.5	7.1
3	U1	3	1.6	3	7.6
4	U2	3	1.6	3	7.6
5	U2	3	1.6	3	7.6
6	U2	3	1.6	3	7.6
7	U2	3	1.6	3	7.6
8	U3	3	1.6	3	7.6
9	U3	3	1.7	2	6.7
10	U3	3	1.7	3	7.7
11	U3	3	1.7	3	7.7
12	U4	3	1.7	3	7.7
13	U4	3	1.8	3	7.8
14	U4	3	1.8	3	7.8
15	U4	3	1.8	3	7.8

Basic bibliography

Complementary bibliography

Methodology and grading

Methodology

Case studies: Learning through the analysis of actual or simulated cases in order to interpret and resolve them by employing various alternative solution procedures.
Cooperative learning: Develop active learning through cooperative working strategies among students and promote shared responsibility to reach group goals.
Problem-based learning: Develop active learning strategies through problem solving that promote thinking, experimentation, and decision making in the student.
Project-based learning: Realization of a project to solve a problem, applying acquired learning and promoting abilities related to planning, design, performing activities, and reaching conclusions.
Solving exercises and problems: Exercise, test, and apply previous knowledge through routine repetition.

Grading

The subject can be overcome in two ways:
- 100% of the final exam grade
- 50% of the final exam grade, 20% internship reports and 30% Final final assignment

Assessment test characteristics

The exam consists of 10 short theory questions, 1 practical case and 5 short practice questions. The weighting of these parts are: 50% practical assumption, 30% short theory questions and 20% short practice questions

Correction criteria

There is no penalty for wrong answers

Additional requirements

It is necessary to pass the final exam to pass the subject

Faculty: FOOD TRACEABILITY AND CONTROL OF CRITICAL POINTS