Guia docente 2019_20 Facultade de Química

Learning outcomes

Expected results from this subject	Training and Learning Results
Interpret legislation on the self-control of fishery products, legislation on hygiene, labeling and food safety.	A2 A3		C13 C14	D1 D2
Apply in a practical way the analysis of hazards and critical control points (HACCP), with the peculiarities of each type of process.	A3 A5	B1 B4	C14 C15	D1 D5
Assess the importance of the control and certification of the quality of food products from the sea as a commercial weapon and with a view to traceability and food safety.	A3 A5	B1 B4	C13 C14 C15	D2 D5
Know the management procedures of Food Alerts by the competent authority and those responsible for the food chain.	A2 A3	B1 B4	C13 C14 C15	D2 D5
Actions of the Official Control Laboratories of fishery and aquaculture products (PPAs).	A2 A3	B1 B4	C13 C14 C15	D1 D2 D5