國立中興大學教學大綱
課程名稱 (中) 食品安全管制系統(HACCP) (6862)
(Eng.) Food Safety Control System (HACCP)
開課單位 食安碩
課程類別 選修 學分 2 授課教師 林哲安
選課單位 食安碩 / 碩士班 授課使用語言 中/英文 英文/EMI 開課學期 1132
課程簡述 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.
先修課程名稱
課程含自主學習 Y
課程與核心能力關聯配比(%) 課程目標之教學方法與評量方法
課程目標 核心能力 配比(%) 教學方法 評量方法
1. Comprehend the food safety management system.
2. Practice writing HACCP documents and food safety plan.
1.運用及整合食品科技、風險分析、毒理學及流行病學之專業知識及能力。
2.具備食品安全之實務專業訓練及研究能力。
3.培養食品安全管理之全球化視野。
4.培養邏輯、獨立思考及解決問題之能力。
30
30
20
20
習作
講授
出席狀況
作業
授課內容(單元名稱與內容、習作/每週授課、考試進度-共18週)
週次 授課內容
第1週 General Introduction
第2週 Food Safety Management Systems
第3週 Food Safety Legislation and Standards
第4週 The Regulations on Good Hygiene Practice
第5週 HACCP-Hazard Analysis
第6週 HACCP-Critical Control Point
第7週 Food Safety Plan Overview for Preventive Controls for Human Food
第8週 Good Manufacturing Practices and Other Prerequisite Programs for Preventive Controls for Human Food
第9週 Biological Food Safety Hazards for Human Food
第10週 Chemical, Physical and Economically Motivated Food Safety Hazards for Human Food
第11週 Preliminary Steps in Developing a Food Safety Plan for Human Food
第12週 Hazard Analysis and Preventive Controls Determination for Human Food
第13週 Process Preventive Controls for Human Food
第14週 Food Allergen Preventive Controls for Human Food
第15週 Sanitation Preventive Controls for Human Food
第16週 Supply-Chain Preventive Controls for Human Food
第17週 Self-learning-Fill Food Safety Plan Worksheets (finish during 1st to 16th wks)
第18週 Self-learning-Fill Food Safety Plan Worksheets (finish during 1st to 16th wks)
學習評量方式
1. Attendance (40%)
2. Food Safety Plan Worksheets (60%)
教科書＆參考書目(書名、作者、書局、代理商、說明)
1. Norman G. Marriott, M. Wes Schilling, and Robert B. Gravani. Principles of Food Sanitation. 2018. Springer.
2. Jinap Selamat and Shahzad Zafar Iqbal. Food Safety. 2016. Springer.
3. Donald A. Corlett. HACCP User’s Manual. 1998. Springer.
4. FSMA-Food safety plan guideline and requirements. 2017. FSPCA.
課程教材（教師個人網址請列在本校內之網址）
FSPCA and Lecturer’s own handouts
課程輔導時間
4 a.m. on Friday
聯合國全球永續發展目標(連結網址)
02.消除飢餓   03.健康與福祉提供體驗課程：N
請尊重智慧財產權及性別平等意識，不得非法影印他人著作。
更新日期 西元年/月/日：無 列印日期 西元年/月/日：2025 / 3 / 14
MyTB教科書訂購平台：http://www.mytb.com.tw/