Hygiene II:Inspection and Control of Milk,Fish and Other Products

It is intended to train students in the basis on which the inspection and control of dairy products, fish products, eggs and egg products, honey and other products, so that in the future of their profession can collaborate in the protection of the consumer. To do this, they have to know all types of hazards that can affect these foods and must meet hygiene measures that can be applied to prevent and control them. They must also know the legislative framework as regards the production of these foods to make them safe.

Presentation of the matter.
Theme 1: Honey and the honey analyses (1 hour)
Milk and dairy products (8-9 hours)
Theme 2: Milk-definition, hygienic conditions of collection, chemical composition and physical properties (1-2 hours)
Theme 3: Hygienic quality, alterations and adulterations of milk (1-2 hours)
Theme 4: Milk consumption (2-3 hours)
Theme 5: Dairy products (2-3 hours)
Theme 6: Analysis of milk and dairy products (1 hour)
Theme 7: Eggs and egg products (1-2 h)
Fish and seafoods (8 h)
Theme 8: Fishery products (2 hours)
Theme 9: Hygienic -health aspects of the commercialization of the fishery (2 hours)
Theme 10: Inspection and control of the fishery (2-3 hours)
Theme 11: Health risks from consumption of fishery (2-3 hours)
Theme 12: Inspection of molluscs, crustaceans and echinoderms. Other animal-origin foods (1 hour)


PROGRAM OF PRACTICAL CLASSES
*Laboratory practical work:
HIILB1: Inspection of eggs.
HIILB2: Analytical testing of milk and dairy products.
HIILB3: Honey quality control.
HIILB4: Hygiene, Inspection and Control of the fishery products.

*Active visits:
HIIC1: Dairy products company (Feiraco Sociedade Cooperativa)
HIIC2: Company related to fishing products (Burela or Celeiro Fish Market)

The student will deliver an evaluable notebook about practices.

INTERACTIVE CLASS PROGRAM (SEMINARS)
HIIS1-S5: Presentation in class of group work related and complementary to the material presented in theory, as proposed by the professor.

Basic bibliography:

- Legislation in force.
- Alais Ch. (1985). Ciencia de la leche: Ciencia de la leche. Principios de la técnica lechera. Barcelona: Ed. Reverté D.L.
- Casado Cimiano P. y García Alvarez J.A. (1986). La calidad de la leche y los factores que influyen en ella. Madrid: Industrias Lácteas Españolas, D.L.
- Guía de pescados y mariscos de consumo usual en España. De Juana, E. Barcelona : Ed. Omega (1987)
- Guía de pescados y mariscos. E. de Juana S. y J.R. de Juana A. Ed.: Ministerio de Sanidad y Consumo (1999)

Complementary bibligraphy:

-Nielsen S. Análisis de los alimentos (2009). Editorial Acribia S.A.
- Agenjo, C. Enciclopedia de la inspección veterinaria y análisis de alimentos. Ed. Espasa, Madrid (1980)
- Anonimo. Frutas-Hortalizas en España. Ed. Horticultura, Reus (1999)
- Astiasarán I. y Martínez J. A. (2000). Alimentos composición y propiedades. Madrid. McGraw-Hill-Interamericana de España, S.A.U.
- Belitz, H.D. e Grosch, W. Schieberle P. (2009). "Química de los Alimentos". 3ª edición Ed. Acribia, S.A. Zaragoza.
- Casado Cimiano P. Métodos de análisis de la leche y productos lácteos. (1987). Madrid: Industrias Lácteas Españolas, D.L.
- Cuéllar, MªC. Alteraciones y riesgos sanitarios de las frutas y hortalizas frescas. Alimentaria, marzo nº0: 26-37 (2005)
- Fehlhaber K., Janetschke P. (1992). Higiene veterinaria de los alimentos. Zaragoza. Editorial Acribia S.A.
- Fehlhaber, K. y Janetschke, P. Higiene veterinaria de los alimentos. Editorial Acribia, Zaragoza (1995).

- Kietzmann, U; Rakow, D; Reichstein, K y Priebe, K. Inspección veterinaria de pescados. Manual para la inspección de peces, crustáceos y moluscos como alimento. Ed. Acribia, Zaragoza (1974)
- Pescados y derivados. España. Ministerio de Sanidad y Consumo. Madrid: Subsecretariado de Sanidad y Consumo (1987)
- Pescados y derivados. España. Ministerio de Sanidad y Consumo. Madrid: Subsecretariado de Sanidad y Consumo (1987)
- Varios. Control e inspección de frutas y hortalizas frescas. Ministerio de Sanidad y Consumo. Madrid (1986).
- http://www.huevo.org.es
- http://www.institutohuevo.com/
- http://www.internationalegg.com/

GENERIC :(GVUSC):
o GVUSC01. Learning and adaptation skills.
o GVUSC02. Capacity for analysis and synthesis.
o GVUSC03. General knowledge of the work area.
o GVUSC04. Planning and management of the work.
o GVUSC05. Ability to apply knowledge in practice.
o GVUSC06. Ability to work independently and as a team.
DISCIPLINARY. (CEDVUSC):
o CEDVUSC 12. Principles of science and food technology. Quality control of processed foods and food safety.
o CEDVUSC 14. Know the rules and laws of the veterinary field and animal regulations and trade.
o CEDVUSC 15. The rights and duties of the / vet/a, with special emphasis on ethical principles.
o CEDVUSC 16. Know the basic analytical techniques and their interpretation.
PROFESSIONAL (D1VUSC):
o D1VUSC 02. Collect and submit specimens with the related report.
o D1VUSC 03. Perform basic analytical techniques and interpret results of clinical, biological and chemical.
o D1VUSC 12. Inspecting animals ante and post-mortem and foodstuffs intended for human consumption.
o D1VUSC 13. Perform the sanitary control of different types of companies and establishments in food and catering.
o D1VUSC 17. Make own veterinary skills technical reports.
ACADEMIC (CEAVUSC):
o CEAVUSC 01. Analyze, synthesize, solve problems and make decisions in the professional fields of the / vet/a.
o CEAVUSC 02. Maintain ethical behaviour in the exercise of its responsibilities to the veterinary profession and society.
o CEAVUSC 04. Find and manage information related to the activity of the / vet/a.
o CEAVUSC 06. Know to look for professional advice and assistance.
o CEAVUSC 08. Be aware of the need to maintain updated knowledge, skills and attitudes of professional skills through a process of continuing education...
CROSS-CUTTING (CTVUSC):
- CTVUSC 01 Capacity for reasoning and argumentation.
- CTVUSC 02 Ability to obtain appropriate, diverse and up-to-date information through various means, such as bibliographic information and the Internet, and analyze it in a critical way...
- CTVUSC 03 Ability to prepare and submit a text organized and understandable.
- CTVUSC 07 Ability to solve problems through the integrated application of their knowledge.

The USC Virtual Campus will be used to support teaching.

The lectures (theoretical), seminars and tutorials will be held at the times indicated, within the hours provided, using appropriate hygienic measures. All the teaching will be supported by a Virtual Help Course in the platform that the USC has for virtual teaching, where it will be possible to locate announcements, contained and additional material, bibliography, cited regulations, and guides for the accomplishment of the tasks.
The practical classes will be carried out in person, at the scheduled times.
The assessments shall be carried out in person.

The overcoming of the practices is obligatory to overcome the matter.

-The attendance and attitude of the student during the exhibition and interactive sessions will be evaluated: 10%.
-The activities carried out in the interactive sessions (seminars) will be evaluated: 10%
-Training notebook will be evaluated: 10%.
- A test will be held to evaluate knowledge of the contents of the subject: 70% (requirement of 40% of the maximum mark to evaluate the rest of the merits). In the event that a student does not achieve the grade established as a minimum requirement in the exam, he/she will receive as a final grade only the grade corresponding to the continuous evaluation. The exam can consist of single or multiple choice test questions, short questions, topic to be developed and problem solving.
-At the second opportunity the evaluation achieved in the continuous assessment will be maintained.
-Only the evaluation of the practical classes will be maintained from one course to the next, and in no case will the evaluation of the interactive sessions (seminars) or attendance be maintained.
-In the case of fraudulent exercises or tests, the provisions of the regulations on the evaluation of students' academic performance and qualifications will apply.
Students who meet the legal requirements established by the USC may request a waiver of class attendance. In the event that the student is excused from class attendance, only the grade of the final exam (90%) and the evaluation of the practice notebook (10%) will be evaluated, leaving without effect the evaluations corresponding to the attendance of the expository sessions and the activities developed in the interactive sessions.

The total number of ECTS credits are 4.5, that includes the following hours of presential lessons:
-Total hours: 45.0
-Expository lessons: 20.0
-Laboratory practices: 12.0
-Clinical/visit practices: 6
-Seminars: 5.0
-Tutorial hours/low number of students: 5.0
The number of personal lessons for this matter´s students is estimated in 67.5 hours (45 h personal study, 10 h works, 5 h bibliography, 4 h resolution of reports and problems, 1 h oral expression and 2,5 h written test or exams, approximately).
The number of the student´s working hours in a matter organized following ECTS credits is estimated in
25 x nº ECTS. Thus, for this matter, total work time will be about 112.5 hours.

- Showing attention and interest during attendance at face-to-face classes.
- Making outlines and summaries: understanding and memorizing them. Use the tutorials to solve doubts about the subject. - Consult the bibliography, especially the legislation in force.
- During the revision of exams, to follow the activities to which the student is entitled according to the regulations for the evaluation of academic performance and grades.
- To know the continuous assessment grade, if the student wishes, he can do it before the final exam exclusively in a face-to-face way, if the scenario allows it, requesting it previously to the coordinating teacher of the subject.

Spanish language.