1.讓學生了解新興食品安全議題如基因改造食品,牛海綿狀腦病及新穎性食品技術之安全性
2.介紹食品安全管理制度及國際食品規範
3.讓學生了解食品安全評估與風險分析之概念

1. Let students understand the safety of new food safety issues such as genetically modified food, Niu Haiyan brain disease and new food technology
2. Introduction to the food safety management system and international food regulations
3. Let students understand the concepts of food safety assessment and risk analysis

內容包括：
1.食品法規、管理制度及國際食品規範介紹。
2.介紹食品品質及安全認證制度，以了解國內推行之各種認證制度如GMP、CAS、GSP及HACCP等制度。
3.食品安全性說明及其安全性評估方法。
4.如何進行食品汙染物之風險評估及風險分析在食品安全之應用。
5.基因改造食品級牛海綿狀腦病之安全性議題。
6.了解食品追溯對食品原料生產、食品安全、生產者、流通者及消費者之重要性。

Contents include:
1. Introduction to food regulations, management systems and international food regulations.
2. Introduce the food quality and safety certification system to understand the various certification systems implemented in the country, such as GMP, CAS, GSP and HACCP.
3. Food safety instructions and safety assessment methods.
4. How to conduct risk assessment and risk analysis of food pollutants in food safety.
5. Safety and Severity Questions for Genetically Modified Food-Level Niu Hai Bing Disease.
6. Understand the importance of food traceability to food raw material production, food safety, producers, distributors and consumers.

食品衛生安全學 顏國欽編著 藝軒出版社

Food Hygiene Safety Science, edited by China National Art Publishing House