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Class Segurança e Higiene no Trabalho em Adega

  • Code

    Code

    ULHT2372-23734
  • Syllabus

    Syllabus

    1.Theoretical Framework for Safety and Hygiene at work

    2.Winery work - Main activities and tasks

    3.Hazard Identification

    4.Prevention Measures and Good Practices. EPC's and PPE's.

    5.Risk assessment and control

    6.Evaluation grid

    7.Control plans

    8.Final conclusions

  • Objectives

    Objectives

    With this UC it is intended that students acquire knowledge related to matters related to Safety and hygiene at work in a cellar with a focus on identifying hazards; prevention measures and good practices; assessment and control of risks, as well as in the definition of control plans.

    It is intended that at the end of the UC students are familiar with the principles of Safety and hygiene at work in the cellar being able to critically identify the dangers and risks inherent to the activity, as well as qualified to outline prevention and control measures.

     

     

     

  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    The methodologies are based on the use of computer support and use of slides in the course of the theoretical presentations of the subject explained by the professor. 

    The final classification of the subject corresponds to 80 % of the evaluation of the theoretical part and 20 % of the evaluation of a teamwork:

    Evaluation of the theoretical part: 1 frequency (approval with a score equal to or greater than 10 values)

    Evaluation of the teamwork : Presentation of a paper on the subject within the framework of the program of the discipline.

  • References

    References

    Miguel, A. (2008). Manual de Higiene e Segurança do Trabalho. 11ª Edição. Porto, Porto Editora.

    Pato, O. (1998), O Vinho – Sua Preparação e Conservação, 10ª Edição, Lisboa, Clássica Editora.

     

     

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