Appreciate the effects of refrigeration and freezing on the loss of freshness of the products of fishing. |
A3 A4
|
B1 B2
|
C11 C12
|
D1 D2 D5
|
Know the methods of recognition of food alterations during storage. |
A2 A3
|
B1 B2
|
C11 C12
|
D2 D3
|
Know the microbiological criteria and procedures to analyze fish quality and related legislation. |
A2 A3
|
B1 B2
|
C11 C12
|
D2 D3 D5
|
Understand the criteria and procedures for quality control of packaging and for the detection of defects. |
A2
|
B1 B2
|
C11 C12
|
D1 D2
|
Manage the regulations related to the technical-legal criteria applicable to the different PPAs. |
A3 A4
|
B3
|
C11 C12
|
D1 D2
|
NewAcquire basic knowledge about inspection of frozen fish. Intrinsic procedures and characteristics. |
A2 A4
|
B2 B3
|
C11 C12
|
D3 D5
|
Know and interpret the methods of product sampling and evaluation. |
A3 A4
|
B2 B3
|
C11 C12
|
D1 D2
|