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Food Safety

Code: 101863
Credits: 6
2026/2027
Degree programme Type Course
Prevention and Integral Safety and Security OP 4

Contact lecturer

Name :
Joan Ramon Hidalgo Moya
Email :
joanramon.hidalgo@uab.cat

Group languages

You can consult this information at the end of the document.

Prerequisites

There is not. General prior knowledge in prevention and safety is necessary.

Objectives

Know the legal resources and the administrative aspects to be able to cope easily in the relations with public administrations and private entities.

Correctly apply the current legal framework on prevention and comprehensive safety to different private and public activities.

Plan de management of prevention and safety according to the legislation and powers of the different administrations, and the obligations of the companies in the sector.

The student must demonstrate ability to relate to any administrative body and know their rights and duties in this area.

The student must demonstrate that the correctly applies the current legal framework in matters of prevention and safety.

The student must demonstrate that he knows how to plan the management of prevention and safety, initiating the administrative procedures corresponding to the specific activity.

Learning outcomes

  1. Use the capacity for analysis and synthesis to solve problems.
  2. Respond to problems applying knowledge to practice.
  3. Students must be capable of applying their knowledge to their work or vocation in a professional way and they should have building arguments and problem resolution skills within their area of study.
  4. Students must be capable of collecting and interpreting relevant data (usually within their area of study) in order to make statements that reflect social, scientific or ethical relevant issues.
  5. Students must be capable of communicating information, ideas, problems and solutions to both specialised and non-specialised audiences.
  6. Students must develop the necessary learning skills to undertake further training with a high degree of autonomy.
  7. Propose new methods or well-founded alternative solutions.
  8. Critically analyse the principles, values and procedures that govern professional practice.
  9. Propose viable projects and actions that promote social, economic and environmental benefits.
  10. Draw up management proposals for prevention and security in an organisation.
  11. Identify, develop or acquire and maintain the main resources necessary to respond to tactical and operational needs inherent in the prevention and security sector.
  12. Take a preventative view in the area of security.
  13. Work and learn autonomously.
  14. Know how to communicate and transmit ideas and result efficiently in a professional and non-expert environment, both orally and in writing.
  15. Analyse the situation and identify the points that are best.

Contents

0. Key Concepts

1. Introduction to Food Law

1.1 Background of Food Law

1.2 The Need for Food Law

1.3 Food Risk Control: A Historical Approach


2. Food Law in the EU

2.1 Introduction to EU Law

2.2 Regulation (EU) No 178/2002 on food safety

2.3 The Harmonised Legal Concept of Food

2.4 The Concept of Food Safety

2.5 From Farm to Fork

2.6 Marketing Safe Food

2.7 Operator Liability in the Area of ​​Food Safety

2.8 The Principle of Free Movement

2.9 The Precautionary Principle


3. Regulatory Authorities and Food Safety Control Systems

3.1 Introduction

3.2 EFSA, the European Food Safety Agency

3.3 The Spanish Agency for Food Safety and Nutrition (AESAN)


4. Principles of Food Safety and Traceability

4.1. Introduction

4.2. The principles and essential elements of the Risk Analysis process.

4.3. The traceability obligation

4.4. Self-monitoring system for food safety. Good Hygiene Practices (GHP) guidelines and HACCP system (Hazard Analysis and Critical Control Points).

4.5. Evaluation of food alerts/crises, risk management and prevention.


5. Regulation of food consumption

5.1. Introduction

5.2. Consumer protection in the food sector

5.3. The right to health and safety protection for consumers. Information on risks

5.4. The Principle of Responsibility

5.5 The Single Market and Consumer Protection


6. Responsibility in the Field of Food Safety

6.1 Civil Liability

6.2 Administrative Liability: Sanctioning Legal Framework

6.3 Criminal Liability

6.4 Food Alerts/Crises and Their Management

6.5 The Food Alert Network


7. Beyond Food Safety: Food Defense

7.1 The Difference Between Food Safety and Food Defense

7.2 The Concept of Food Defense and Cases of Intentional Poisoning

7.3 The US Bioterrorism Act

7.4 The Rules and Principles of Food Defense

Learning activities and methodology

Title Hours ECTS Learning outcomes
Preparation of reports. Personal study. 116 4.64 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15
Practices. Resolution of practical cases. Debates and discussion forums. 24 0.96 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15
Classes with the active participation of students 10 0.4 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15

Teaching language: Spanish


The students will have to prepare the subjects from the didactic units, the recommended readings and the documents (legislation and sentences) incorporated to the platform. They must carry out the practical exercises that are proposed and send the teacher the corresponding answers, reasoned and justified based on the reference documents.

Each didactic unit will have a file that will guide the student to perform these exercises. The sources that the student considers convenient for their resolution can be used and will be sent to the teacher, following the indications of the mentioned cards of each one of the teaching units.

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
DELIVERY OF THE PRACTICAL WORK CARRIED OUT BY THE STUDENT 25 % 0 0 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15
WRITTEN PROOF THAT ALLOWS TO VALUE THE KNOWLEDGE ACQUIRED BY THE STUDENT 50 % 0 0 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15
DELIVERY OF THE PRACTICAL WORK CARRIED OUT BY THE STUDENT 25 % 0 0 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15

ONGOING EVALUATION

The evaluation system will consist of the preparation and delivery of two ongoing evaluation (PAC) work on practical cases in the field of food safety which will be delivered to the moodle classroom.

Each of the tests (PAC) will have 50% of the total note value: 25% for each PEC. In order to be able to stand the final written test on food safety, it will be necessary to obtain at least an average of 5 out of the two tests (PECs) of 10 out of each.

Students will carry out an in-person written assessment of the subject. This written test on the content of the subject will have a value above the total note of 50%

RE-EVALUATION

In case of not passing the subject according to the aforementioned criteria (continuous evaluation), a recovery test may be done on the date scheduled in the schedule, and it will cover the entire contents of the program.

To participate in the reassessment the students must have been previously evaluated of a set of activities, the weight of which equals a minimum of two-thirds of the total grade of the subject. However, the qualification that will consist of the student's file is a maximum of 5-Approved.

Students who need to change an evaluation date must present the justified request by filling in the document that you will find in the moodle space of Tutorial EPSI.

SINGLE ASSESSMENT:

Students who opt for the single assessment will perform a final synthesis test of all assignment contents (50%) and submit an assignment job on a proposed practical case (50%).

The date for this assessment and submission of the assignment's work will be the same as the schedule for the last continuous assessment exam.

The same recovery system will be applied as for continuous evaluation.

STUDENT NOT EVALUABLE: Any student who has not taken at least 2/3 of the content of the total grade of the subject will be considered \"not evaluable\" andwill not be able to take the subject's recovery. . This same criterion will be applied in the case of the single evaluation.

PLAGIARISM

Without prejudice to other disciplinary measures deemed appropriate, and in accordance with current academic regulations, \"in the event that the student makes any irregularity that could lead to a significant variation in the grade of an evaluation act, it will be graded with a 0 This evaluation act, regardless of the disciplinary process that can be instructed In case of various irregularities occur in the evaluation acts of the same subject, the final grade of this subject will be 0 \".

The tests / exams may be written and / or oral at the discretion of the teaching staff.


Without prejudice to other disciplinary measures deemed appropriate, in accordance with current academic regulations, irregularities committed by a student that may lead to a variation of the grade will be scored with a zero (0). For example, plagiarizing, copying, letting copy, ..., an evaluation activity will imply suspending this evaluation activity with a zero (0). The evaluation activities qualified in this way and by this procedure will not be recoverable. If it is necessary to pass any of these evaluation activities to pass the subject, this subject will be suspended directly, without the opportunity to recover it in the same course.


If during the correction there are indications that an activity or work has been done with answers assisted by artificial intelligence, the teacher may supplement the activity with a personal interview to corroborate the authorship of the text.

Use of IA

In this subject, the use of Artificial Intelligence (AI) technologies is allowed as an integral part of the development of the work, provided that the result reflects a significant contribution of the student in the analysis and personal reflection. The student must clearly identify which partshave been generated with this technology, specify the tools used and include a critical reflection on how these have influenced the process and the result of the activity. The lack of transparency in the use of AI will be considered a lack of academic honesty and may lead to a penalty in the grade of the activity, greater sanctions in cases of seriousness.


Bibliography

- ARANCETA, J.; AMARILLA, Nuria; Alimentación y Derecho. Aspectos legales y nutricionales de la alimentación. Editorial Médica Panamericana, 2010.

- COLOMER XENA, Yvonne; Clotet Ballús, Ramon; González Vaqué, Luis; El sistema alimentario. Globalización, sostenibilidad, seguridad y cultura alimentaria. Thomson Reuters ARANZADI, 2016.

- GONZÁLEZ VAQUÉ, Luís; Lecciones de Derecho Alimentario 2015-2016. THOMSON REUTERS Aranzadi, Navarra, 2015.

- HIDALGO MOYA, Juan Ramón; El principio de precaución y los riesgos alimentarios. Revista Consumer, 26 de abril de 2001. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2001/04/26/120.php

-HIDALGO MOYA, Juan Ramón; ¿Qué es un alimento? Revista Consumer, 28 de enero de 2002. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2002/01/28/659.php

-HIDALGO MOYA, Juan Ramón; Los derechos del consumidor en seguridad alimentaria. Revista Consumer, 14 de enero de 2002. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2002/01/14/621.php

- HIDALGO MOYA, Juan Ramón; Revisión del principio de precaución. Revista Consumer, 5 de diciembre de 2005. Dirección web: http://www.consumer.es/seguridad-alimentaria/normativa-legal/2005/12/05/21469.php

- PARRA LUCÁN, Mª ÁNGELES; Daños por producto y protección del consumidor. José Maria Bosch Editor. Barcelona, 1990.

- RODRIGUEZ FONT, Mariola; Régimen jurídico de la seguridad alimentaria. De la policía administrativa a la gestión de riesgos. Marcial Pons, 2007. 

- VAN DER MEULEN, Bernd; MARTÍN, Ana. La Estructura Del Derecho Alimentario Europeo (The Structure of European Food Law). 22 de octubre de 2014. Wageningen Working Paper in Law and Governance 2014/06, Available at SSRN: https://ssrn.com/abstract=2479418 or http://dx.doi.org/10.2139/ssrn.2479418

LINKS:

AESAN: https://www.aesan.gob.es/AECOSAN/web/subhomes/seguridad_alimentaria/aecosan_seguridad_alimentaria.htm

EURLEX: https://eur-lex.europa.eu/summary/chapter/food_safety.html?root_default=SUM_1_CODED=30

ELIKA: https://seguridadalimentaria.elika.eus

PLA SEGURETAT ALIMENTÀRIA 

ADDITIONAL BIBLIOGRAPHY

https://investigacion.elika.eus/efsa-identifica-prioridades-investigacion-seguridad-alimentaria-2030/

 https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2019.e170622

 https://www.efsa.europa.eu/sites/default/files/applications/apdeskapplworkflownutrinovel2018.pdf

https://www.efsa.europa.eu/sites/default/files/applications/apdeskapplworkflownutritraditional2018.pdf

https://www.cnta.es/panorama-alinnova-vanguardia-y-tendencias/seguridad-alimentaria-y-legislacion-el-foco-ira-hacia-los-cambios-legales-que-se-avecinan-y-la-vigilancia-de-riesgos-emergentes/

https://canalsalut.gencat.cat/ca/vida-saludable/alimentacio/sostenible/index.html#googtrans(ca|es)

https://www.aesan.gob.es/AECOSAN/web/noticias_y_actualizaciones/noticias/2023/Informe_europeo_zoonosis.htm#:~:text=El%20n%C3%BAmero%20de%20brotes%20de,la%20%C3%BAltima%20d%C3%A9cada%20(64).

https://openknowledge.fao.org/items/9bc01348-eb71-4041-96d8-bf149844aaf8

https://commission.europa.eu/strategy-and-policy/priorities-2019-2024/european-green-deal_es

https://spain.representation.ec.europa.eu/noticias-eventos/noticias-0/la-estrategia-europea-de-la-granja-la-mesa-farm-fork-como-conseguir-un-sistema-alimentario-2022-07-28_es

https://ec.europa.eu/commission/presscorner/detail/es/IP_18_6067

https://www.consilium.europa.eu/es/press/press-releases/2023/04/25/promoting-a-more-sustainable-competitive-and-resilient-europe-and-boosting-rural-areas-council-approves-conclusions-on-the-opportunities-of-the-bioeconomy/

https://www.mapa.gob.es/es/desarrollo-rural/temas/innovacion-medio-rural/bioeconomia/

https://eur-lex.europa.eu/ES/legal-content/summary/nutrition-overweight-and-obesity-eu-strategy.html#:~:text=El%2052%20%25%20de%20los%20adultos,causa%20prevenible%20de%20muerte%20prematura.

https://es.euronews.com/salud/2023/11/01/podrian-las-etiquetas-de-advertencia-similares-a-las-de-los-cigarrillos-reducir-el-consumo

https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/gestion_riesgos/INSECTOS_ALIMENTACION_.pdf

https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_comite/CONSUMO_INSECTOS.pdf

https://www.aesan.gob.es/AECOSAN/web/seguridad_alimentaria/detalle/programas_control.htm

https://www.aesan.gob.es/AECOSAN/web/seguridad_alimentaria/detalle/riesgos_biologicos.htm

https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/interpretaciones/biologicas/Agua_de_mar_envasada.pdf

https://www.aesan.gob.es/AECOSAN/docs/documentos/publicaciones/revistas_comite_cientifico/comite_cientifico_38.pdf

https://acsa.gencat.cat/es/seguretat_alimentaria/cadena_alimentaria/vigilancia_i_control_oficial/

 

 

 

Software

This subject does not require a specific syllabus.

Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 Spanish second semester afternoon