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IPLUSO 18895

Hygiene and Safety in Hotels and Restaurants

Hotel and Restaurant Management
  • ApresentaçãoPresentation
    Safe food production is a fundamental pillar of hotel and restaurant operations, directly linked to public health, the establishment's reputation, and the customer experience. This discipline provides future managers with the essential tools to understand, implement, and supervise food hygiene and safety systems, focusing on practical and legally required methodologies, such as the HACCP (Hazard Analysis and Critical Control Points) system and its simplified application for micro and small businesses, the CHAC (Cross-Contamination, Cleaning, Cooking and Chiling) methodology, widely adopted in Portugal and recognized by ASAE. The scope of this course ranges from microbiological fundamentals to the operational management of food safety, preparing students to identify hazards, implement self-control plans, and ensure compliance with national and European legislation (Regulation (EC) No 852/2004).
  • ProgramaProgramme
    Module 1: Fundamentals of Food Hygiene and Safety Legal Framework: Regulation (EC) No 852/2004 and the "Hygiene Package". Concepts of food safety, hazard, risk and control. Module 2: Prerequisites - The Basis of Safety AHRESP Code of Good Hygiene and Food Safety Practices for Foods and Beverages Small enterprises. Module 3: HACCP System and CHAC Methodology Origin, objectives and the 7 principles of HACCP. CHAC Methodology (4Cs): A practical application of HACCP for SMEs. Module 4: Operational Management and Documentation Preparation of hygiene and pest control plans. Procedures for controlling frying oils (visual methods and rapid tests). Traceability: Registration of suppliers and raw materials. Consumer information: Allergen management. Internal audits and self-monitoring.
  • ObjectivosObjectives
    By the end of this course, students should be able to: identify pathogenic microorganisms and their growth factors; apply hygiene prerequisites (personnel, facilities, cold chain); implement the 7 HACCP principles and the CHAC methodology; comply with Regulation (EC) No 852/2004, including traceability and allergen management; prepare mandatory documentation (records, plans); and promote a proactive food safety culture as a team.
  • BibliografiaBibliography
      FAO & WHO. 2023. General principles of food hygiene. Codex Alimentarius Code of Practice, No. CXC 1-1969. Codex Alimentarius Commission. Rome. UE (2021). Regulamento (UE) 2021/382 do Parlamento Europeu e do Conselho, de 3 de março de 2021. https://eur-lex.europa.eu/eli/reg/2021/382/oj   Gomes, V. (2023). Restauração: Técnicas e Práticas. Lisboa: Lidel. Gomes, V. (2025). Gestão Prática de Alimentação e Bebidas. Lisboa: Lidel. Neves. R, & Pinto, J. (2010). HACCP - Análise de Riscos no Processamento Alimentar (2ª ed.). Porto: Publindústria.  
  • MetodologiaMethodology
    Teaching Methodologies: • Expository and dialogic theoretical-practical classes. • Challenge-Based Learning: Solving real-world practical cases from the sector. • Analysis and discussion of normative documents (AHRESP Code, legislation, etc.). • Simulations and practical exercises (e.g., flowchart creation, sanitation plans, hazard analysis). • Study visits (if applicable). Artificial intelligence resources may be used provided they have proven to be beneficial to students..
  • LínguaLanguage
    Português
  • TipoType
    Semestral
  • ECTS
    4
  • NaturezaNature
    Mandatory
  • EstágioInternship
    Não