在修習完本課程後，學生需能獲得以下相關知識:
1. 食品衛生與安全概論。
2. 基礎微生物的認知，食品中毒及其預防方法。
3. 廚房衛生設計與管理、採購驗收、倉儲與前製備。
4. 餐點製備、販售及儲存之衛生安全。
5. 設備與餐具清洗管理。
6. 從業人員的衛生與安全管理及教育。
7. 廢棄物處理與病媒管制。
8. 餐飲衛生規範與相關法規。
9. 餐飲業 HACCP 制度。After completing this course, students should be able to acquire the following relevant knowledge:
1. Introduction to food hygiene and safety.
2. Basic understanding of microorganisms, food poisoning and its prevention methods.
3. Kitchen hygiene design and management, procurement acceptance, warehousing and preparation.
4. Hygiene and safety in meal preparation, sales and storage.
5. Equipment and tableware cleaning management.
6. Health and safety management and education of employees.
7. Waste disposal and vector control.
8. Catering hygiene standards and related regulations.
9. HACCP system for catering industry.
本課程理論與實務並重，內容包括透過餐飲衛生與安全相關主題與原理之講解，正確認識食品中毒及其預防方法、廚房衛生設計與管理以及衛生相關法規，以強化衛生安全觀念。並藉由課程討論、專家演講、小組作業、機構實地參訪和HACCP 操作，培養食品安全管制系統稽查和餐飲衛生安全教育訓練之能力。
This course pays equal attention to theory and practice. The content includes the correct understanding of food poisoning and its prevention methods, kitchen hygiene design and management, and hygiene-related regulations through the explanation of topics and principles related to catering hygiene and safety, so as to strengthen the concept of hygiene and safety. Through course discussions, expert lectures, group assignments, on-site visits to institutions and HACCP operations, the ability to conduct food safety control system inspections and catering hygiene and safety education and training is developed.
食品安全與衛生管理.
作者:David McSwane, Nancy R. Rue, Richard Linton
譯者:李學愚、沈玉振
品度圖書
ISBN:957-8248-60-1
Food safety and hygiene management.
Author:David McSwane, Nancy R. Rue, Richard Linton
Translators: Li Xueyu, Shen Yuzhen
Pindu Books
ISBN:957-8248-60-1
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課堂參與課堂參與 class participation |
30 | |
| 期中考期中考 midterm exam |
30 | |
| 期末報告期末報告 Final report |
40 |
