39311 - HYGIENE, FOOD SAFETY AND QUALITY CONTROL

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Academic year: 2025

Teaching course: 3

• Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

This subject presents the basic foundations of hygiene, food safety and quality control. Therefore, the main possible contaminations (biotic and abiotic) of food and their associated dangers are described, as well as the prevention systems and control methods used to ensure food safety and health, whether in collective catering or in the food industry. On the other hand, the authorities and agencies involved in this aspect and the regulations involved that must be followed are also introduced.

The classroom (physical or virtual) is a safe space, free from sexist, racist, homophobic, transphobic and discriminatory attitudes, whether towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Topic 1. Introduction to Hygiene, Food Safety and Quality Control

• Concept of Hygiene and Food Safety
• Quality Control Concept
• Evolution of concepts in history
• Legal scope of application
• Authorities and agencies involved in Food Safety (EFSA, AESAN, ACSA...etc)

Topic 2. Food contamination. Abiotic and biotic sources

• Abiotic sources of pollution:
  • Basic concepts of toxicology
  • Main abiotic pollutants: waste, of environmental, chemical, physical, biological, natural origin
  • Prevention and control tools for abiotic pollutants
• Biotic sources of pollution:
  • Basic concepts of epidemiology. Food and waterborne diseases. Control, analysis and prevention of epidemic outbreaks
  • Main biotic contaminants: bacteria, viruses, fungi and parasites 
  • Prevention and control tools for biotic contaminants

Topic 3. Risk Analysis

• Concept of danger and risk
• Risk assessment and management
• Good hygiene practices
• Communication and food alert systems (RASFF, INFOSAN)
• traceability

Topic 4. Self-control systems. HACCP and prerequisite plans

• General concepts and basic principles of HACCP
• Design and development of the HACCP system
  • Work team
  • Description of activities and products
  • Flowchart
  • Hazard analysis stages and evaluation
  • Determination of CCPs, critical limits and surveillance
  • Corrective measures and verification of the HACCP system
  • Documentation and registration system
  • Verification activities. Validation and verification.
  • Prerequisite plans

Topic 5. Quality standards and associated legislation

• ISO 9001, ISO 22000 and European regulations
• FSSC, BRCGS and IFS
• FDA
• RGSEAA (Health Registry)

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 3, Hygiene, food safety and quality management:

Evaluation of the face-to-face modality:

Evaluation of the virtual modality:

Evaluation activities:

• Seminars 1, 2 and 3
• Group work and oral presentation
• Virtual self-assessment questionnaires
• Evaluation questionnaires associated with a reading, audiovisual material or podcast

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use. 

http://www.aesan.gob.es

http://www.efsa.europa.eu/es

https://acsa.gencat.cat/es/inici/