1.使學生了解食品衛生安全與法規的重要性。
2.使學生了解食物中有害物質之來源,包括中毒微生物、天然毒素、食品加工衍生之有害物質、環境汙染物、包裝溶出物及食品添加物等。
3.使學生了解安全認證制度、管理制度及食品追溯制度以確保食品之安全。1. Make students understand the importance of food hygiene, safety and regulations.
2. To enable students to understand the sources of harmful substances in food, including toxic microorganisms, natural toxins, harmful substances derived from food processing, environmental pollutants, packaging leachables and food additives, etc.
3. Enable students to understand the safety certification system, management system and food traceability system to ensure food safety.
食品衛生安全學 顏國欽編著 藝軒出版社
Food Hygiene and Safety, edited by Yan Guoqin, Yixuan Publishing House
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平常分數平常分數 ordinary fraction |
30 | 出席狀況 20% 小考 10% |
| 期中考期中考 midterm exam |
30 | |
| 期末考期末考 final exam |
40 |
