| Course Name |
(中) 食品安全管制系統(HACCP) (6862) |
| (Eng.) Food Safety Control System (HACCP) |
| Offering Dept |
Graduate Institute of Food Safety |
| Course Type |
Elective |
Credits |
2 |
Teacher |
Lin, Jer-An |
| Department |
Graduate Institute of Food Safety/Graduate |
Language |
中/英文 |
Semester |
2025-SPRING |
| Course Description |
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. |
| Prerequisites |
|
self-directed learning in the course |
Y |
| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
1. Comprehend the food safety management system.
2. Practice writing HACCP documents and food safety plan. |
| 1.to utilize and integrate the knowledge in Food Science, Risk Assessment, Toxicology, and Epidemiology |
| 2.to possess the abilities of professional training and doing research in Food Safety |
| 3.to cultivate a global vision in Food Safety |
| 4.to cultivate independent, critical thinking to solve problems |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
General Introduction |
| Week 2 |
Food Safety Management Systems |
| Week 3 |
Food Safety Legislation and Standards |
| Week 4 |
The Regulations on Good Hygiene Practice |
| Week 5 |
HACCP-Hazard Analysis |
| Week 6 |
HACCP-Critical Control Point |
| Week 7 |
Food Safety Plan Overview for Preventive Controls for Human Food |
| Week 8 |
Good Manufacturing Practices and Other Prerequisite Programs for Preventive Controls for Human Food |
| Week 9 |
Biological Food Safety Hazards for Human Food |
| Week 10 |
Chemical, Physical and Economically Motivated Food Safety Hazards for Human Food |
| Week 11 |
Preliminary Steps in Developing a Food Safety Plan for Human Food |
| Week 12 |
Hazard Analysis and Preventive Controls Determination for Human Food |
| Week 13 |
Process Preventive Controls for Human Food |
| Week 14 |
Food Allergen Preventive Controls for Human Food |
| Week 15 |
Sanitation Preventive Controls for Human Food |
| Week 16 |
Supply-Chain Preventive Controls for Human Food |
| Week 17 |
Self-learning-Fill Food Safety Plan Worksheets (finish during 1st to 16th wks) |
| Week 18 |
Self-learning-Fill Food Safety Plan Worksheets (finish during 1st to 16th wks) |
|
| Evaluation |
1. Attendance (40%)
2. Food Safety Plan Worksheets (60%) |
| Textbook & other References |
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. |
| Teaching Aids & Teacher's Website |
| FSPCA and Lecturer’s own handouts |
| Office Hours |
| 4 a.m. on Friday |
| Sustainable Development Goals, SDGs |
| 02.Zero Hunger 03.Good Health and Well-Being | include experience courses：N |
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