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SCHOOL |
OF AGRICULTURAL SCIENCES |
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ACADEMIC UNIT |
AGRICULTURE |
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LEVEL OF STUDIES |
UNDERGRADUATE |
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COURSE CODE |
GEB0403 |
SEMESTER |
4 | ||
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COURSE TITLE |
Agricultural Products Hygiene and Safety - Legislation | ||||
| INDEPENDENT TEACHING ACTIVITIES |
WEEKLY TEACHING HOURS |
CREDITS | |||
| Lectures | 4 | ||||
| Lab / Op. Exercises | 0 | ||||
| Exercises | 0 | ||||
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TOTAL HOURS |
4 | 5 | |||
| COURSE TYPE | Specialised general background | ||||
| PREREQUISITE COURSES | |||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | Yes (in English) | ||||
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COURSE WEBSITE (URL) |
https://
eclass.uowm.gr/courses/AGRO199/
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2. LEARNING OUTCOMES
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Learning Outcomes |
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The purpose of the course is to • enable students capable of recognizing the risks to agricultural products and food and to develop and apply the HACCP system, • train students on basic hygiene principles, the prevention of risks, as and the role of consumer control and protection mechanisms in the food chain and agricultural products. With the successful completion of the course, students should: • recognize the potential hazards of agricultural products and foods • understand the concepts of food poisoning and toxicology • be aware of the implementation of prerequisite programs during the production of agricultural products and foods • understand and apply good practices • develop and apply the HACCP system • develop and apply the requirements of ISO standard: 22000 • recognize the role of Hellenic Food Authority (EFET) in the safety and hygiene of agricultural products and foods • be aware of national and European Community legislation on the hygiene and safety of agricultural products and food. |
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General Competences |
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• Search for, analysis and synthesis of data and information, with the use of the necessary technology • Working independently • Team work • Project planning and management • Respect for difference and multiculturalism • Respect for the natural environment |
3. SYLLABUS
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• Food hazards • Prerequisite programs • Good practices • Food safety • Principles of HACCP system • Development of the HACCP system • ISO Standard: 22000 • National and Community legislation |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Face to face | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Use of ICT through the e-class online platform in teaching, laboratory education and communication with students | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
Language of evaluation – Greek (English for Erasmus students) I. Written final exam (50%) consisting of the following: - Multiple choice questions - Short answer questions II. Written final Laboratory Knowledge exam (50%) consisting of the following: - Multiple choice questions - Short answer questions |
5. SUGGESTED BIBLIOGRAPHY
| -Suggested bibliography : |
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• Αμβροσιάδης Ι. (2005), “Εφαρμογή και έλεγχος του συστήματος HACCP”, Εκδ, Σύγχρονη Παιδεία. [ISBN: 978-960-357-068-0] • Αρβανιτογιάννης Ι., Τζούρος Ν. (2006), “Το νέο πρότυπο ποιότητας και ασφάλειας τροφίμων ISO 22000”, Εκδ. Σταμούλη. [ISBN: 960-351-651-1] • Καλογρίδου - Βασιλειάδου, Δ. (1999), “Κανόνες ορθής υγιεινής πρακτικής για τις επιχειρήσεις τροφίμων”, Εκδ. UniversityStudioPress. [ISBN: 978-960-12-0808-4] • Τζιά Κ. Τσιαπούρης, Α. (1996), “Ανάλυση επικινδυνότητας στα κρίσιμα σημεία ελέγχου στη βιομηχανία τροφίμων (HACCP)”, Εκδ. Παπασωτηρίου. [ISBN : 960-7510-35-6]. • Τζιά Κ, Παππά Φ. (2005), “Ανάλυση επικινδυνότητας στα κρίσιμα σημεία ελέγχου σε χώρους μαζικής εστίασης (HACCP)”, Εκδ. Παπασωτηρίου. [ISBN : 960-7530-59-4]. • Τσάκνης Γ. (2008), “Διασφάλιση Ποιότητας Τροφίμων”, Εκδ. Παπασωτηρίου. [ISBN: 978-960-7182-32-6] • FAO /WHO (2003), “Codex Alimentarius Commission: Codex Guidelines for the Application of the HACCP System”, 3rdedition, CAC/GL. [ISBN: 92-5-105106-2] • Jones M.J. (1992), “Food Safety”, Eagan Press. [ ISBN-10: 0962440736] • Mortimore S. and Wallace C. (1998), “HACCP a practical approach”, 2ndedition, Springer. [ISBN-10: 0834219328] • Shapton D.A. and Shapton N.F. (1998), “Principles and practice for the safe processing of foods”, 3rd edition, Woodhead Publishing. [ISBN-10: 1855733625] • Troller J.A. ed. (1993), “Sanitation in Food Processing”, Academic Press. [ISBN-10: 0127006559] |
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-Related academic journals: |