| 課程簡述 |
食品安全管制系統為鑑別、評估及管制食品安全危害，以及應用危害分析重要管制點概念管理原料、材料之驗收、加工、製造、貯存及運送全程之系統。本課程將介紹此系統基礎概念與常見食品安全認證類型，並分析各類食品之安全管制系統差異，讓學生完整了解食品安全管制系統，並能將其作為未來從事食品品質與安全相關工作時之工具。
Food safety control system is defined as a set of procedures to identify, evaluate and control food safety, and a set of principles based on hazard analysis and critical control point (HACCP) for material management and acceptance, processing, manufacturing, storage and transportation. This course will introduce to the students the basic concepts of the system, common food safety certifications, and the differences in safety control systems for several types of food. By the end of this course, students will have a complete understanding of the food safety control system and be able to use it as a tool for future work.
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