食品風險分析包含風險管理、評估與溝通。是針對食品汙染物對於民眾健康影響之風險分級、技術評估與關鍵團體達成協議的過程。爰此，本課程設計包含:(1)風險管理；(2)風險評估；(3)風險溝通之概述。各部份分別包含講授與小組演練與討論，期透過小組資料搜尋、文章閱讀與討論，強化其對於課程的吸收與活用。

Food risk analysis includes risk management, evaluation and communication. It is the process of reaching agreements between risk classification, technical evaluation and key groups on the impact of food pollutants on the health of the people. Therefore, this course design includes: (1) risk management; (2) risk assessment; and (3) overview of risk communication. Each part includes lectures, group practice and discussion, and will strengthen its absorption and use of courses through group data search, article reading and discussion.

1.FAO,WHO(2006) food safety risk analysis: A guide for national food safety authorities
2.許惠悰(2003) 風險評估與風險管理，新文京出版社
3.陳彩稚(2011) 企業風險管理，前程出版社
4.顏國欽‧黃文哲‧蔡永祥‧杜平悳‧謝秋蘭‧徐慶琳‧廖俊旺‧周濟眾‧林金源‧徐錫樑‧王苑春‧陳健人‧鄭揚凱‧林信堂‧許輔‧周志輝(2010) 最新食品衛生安全學，藝軒圖書出版社 (Ch12~Ch15)

1.FAO,WHO(2006) food safety risk analysis: A guide for national food safety authorities
2. Xu Huixu (2003) Risk Assessment and Risk Management, Xinwenjing Publishing House
3. Chen Caizhi (2011) Corporate risk management, Qiancheng Publishing House
4. Guoqian‧Huang Wenzhe‧Cai Yongxiang‧Du Pingqiu‧Xue Qiulan‧Xu Qinglin‧Liao Junwang‧Zhou Jinyuan‧Xu Xi‧Wang Yuanchun‧Chen Jianren‧Zheng Jian‧Lin Xintang‧Hui‧Zhou Zhixiu(2010) Latest Food Hygiene Safety Study, Art Book Publishing House (Ch12~Ch15)