Guia docente 2017_18 Facultade de Química

Learning outcomes

Expected results from this subject	Training and Learning Results
Interpreting legislation in the self-control of fishery products, legislation on hygiene, Labeling and food safety.		B1 B2 B3 B4 B5 B6 B7 B8	C13
Practically apply hazard analysis and critical control points (HACCP), with the Peculiarities of each type of process.		B1 B2 B3 B4 B5 B6 B7 B8	C13 C14
To value the importance of the control and certification of the quality of marine food products As a commercial weapon and traceability and food safety.		B1 B2 B3 B4 B5 B6 B7 B8	C14
To know the procedures for the management of food alerts by competent authorities and those responsible for the food chain.		B1 B2 B3 B4 B5 B6 B7 B8	C15
To know the actions of the Laboratories of Official Control of the products of the fishing and the aquaculture.		B1 B2 B3 B4 B5 B6 B7 B8	C16