課程目標 (Course Objectives)
I.以食品科技知識的關點，學習食品安全衛生管理法及相關法規。瞭解熟稔食安法，以便未來在職場上有關食品檢驗，生產管理，及企畫行銷等各項工作的執行都能
符合相關法規。
II.學習基礎的食品安全風險評估理論，會使用美國食藥署FDA-iRISK® 2.0軟體，評估食源性食物中毒及食品摻雜物毒性危害.
課程內涵
I.食品安全衛生管理法及實務
II.食品安全風險評估基礎理論與方法

Course Objectives
I. Based on the importance of food technology knowledge, learn the food safety and health management laws and related laws and regulations. Understand familiar with food safety laws so that you can perform various tasks such as food inspection, production management, and corporate marketing in the future
Comply with relevant regulations.
II. Learn thesis on food safety risk assessment based on basic food safety risk assessment, using the U.S. Food Pharmacy FDA-iRISK® 2.0 software to evaluate foodborne food poisoning and food toxicity hazards.
Course content
I. Food Safety Hygiene Management Law and Practice
II. Basic theories and methods of food safety risk assessment

以食品科技知識的關點，學習食品安全衛生管理法及相關法規。瞭解熟稔食安法，以便未來在職場上有關食品檢驗，生產管理，及企畫行銷等各項工作的執行都能
符合相關法規。

Based on the importance of food technology knowledge, learn the food safety and health management laws and related laws and regulations. Understand familiar with food safety laws so that you can perform various tasks such as food inspection, production management, and corporate marketing in the future
Comply with relevant regulations.

1.食品安全衛生管理法之理論與實務。2014。邱錦添、李根永。元照出版公司，台北。
2.食品安全衛生法規實務。2013。張正明、蔡中和。威士曼文化事業公司，台北。

1. The theory and practice of food safety and health management law. 2014. Qiu Jintian and Li Genyong. Yuanzhao Publishing Company, Taipei.
2. Food safety and hygiene laws and regulations. 2013. Zhang Zhengming and Cai Zhonghe. Wesman Cultural Business Company, Taipei.