使學生了解食品衛生安全與法規的重要性;並讓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; 此外,亦讓學生了解新食品安全衛生法規之規定。Let students understand the importance of food hygiene safety and laws; and let students understand the sources of harmful substances in food, including poisoned microorganisms, natural toxins, harmful substances derived from food processing, environmental pollutants, packaging sanitary substances and food additives; in addition, it also lets students understand the provisions of the new food hygiene laws.
食品衛生安全學顏國欽編著藝軒出版社
Food Hygiene Safety Science National Editorial Arts 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 Normal score |
30 | |
| 期中考期中考 Midterm exam |
30 | |
| 期末考期末考 Final exam |
40 |
