Legislation and Normalization in Food Safety

Year
1
Academic year
2021-2022
Code
02015037
Subject Area
Health Sciences and Technologies
Language of Instruction
Portuguese
Mode of Delivery
Face-to-face
Duration
SEMESTRIAL
ECTS Credits
6.0
Type
Compulsory
Level
2nd Cycle Studies - Mestrado

Recommended Prerequisites

Pharmaceutical Sciences.

Teaching Methods

Debate after oral exposition.

Learning Outcomes

A. Objectives:
1. Contributing to the awareness of the globalization of food trade, as well as of the role of the EU and the states in what concerns food safety.
2. Reflection on issues of food safety equity.
3. Understanding the formal and material rules on food safety.
4. Analyse and discuss the guiding principles of food safety in a risk in an uncertainty context.

B. Competences:
1. Understanding the importance of food safety.
2. Being able to search in official information sources on food safety.
3. Knowing the strategic objectives and the main norms of food safety.
4. Knowing the responsible entities with competence to apply and control the respect for food safety norms.
5. Knowing the rapid alert and intervention systems.
6. Knowing how to apply the fundamental food safety principles in concrete cases.

Work Placement(s)

No

Syllabus

1. Social and legal aspects of food safety. 2. Social perception of risk in relation to food safety. 3. Right food security: sources of international, European and national law. 4. Legal principles: high level of protection, prevention, precaution, participation. 5. Food security authorities in Portugal and in the European Union. 6. Rapid Alert System for Food and Feed (RASFF). 7. Strategic instruments: the National Plan of Integrated Control of Food. 8. Novel food. 9. Pre-requisites HACCP principles and its flexibility. Licensing of activities. 10. Health inspections - sources of official digital information on food safety.

Head Lecturer(s)

Maria Alexandra Sousa Aragão

Assessment Methods

Assessment
Test: 40.0%
Evaluation consisting on a research paper: 60.0%

Bibliography

Ahmed MAHIOU, Francis SNYDER - Food Security and food safety, Martinus Nijhoff Publishers, 2006.
Alexandra ARAGÃO - «Princípio da precaução: manual de instruções», in: RevCEDOUA n.º22, 2010.
Cass SUSTEIN – Laws of Fear. Beyond the precautionary principle, Cambridge, 2005.
Comissão Europeia - Comunicação relativa ao princípio da precaução, COM(2000) 1 final, Bruxelas, 2.2.2000
Comissão Europeia - Livro Branco sobre a segurança dos alimentos, COM(1999) 719 final, Bruxelas, 12.1.2000

Comissão Europeia - Plano estratégico da Autoridade Europeia da Segurança Alimentar 2009-2013, Parma, Dezembro de 2008.
Karine FOUCHER – Principe de précaution et risque sanitaire, L’Harttman, 2002.
Maria João ESTORNINHO - Segurança alimentar e protecção do consumidor de organismos geneticamente modificados, Almedina, 2008.
Yves DUPONT - Dictionnaire des risques, Armand Coin, 2007.