食品風險分析由風險評估、管理與溝通所組成。其中，風險評估以科學為基礎，並由危害鑑定、危害特徵描述與暴露評估和風險特徵描述四程序組成。不同於風險評估，風險管理系以權衡政策選項、諮商所有利害關係人，斟酌風險評估與保護消費者健康與促進公平貿易之相關因素，並於必要時選擇適當防止與管控方案之流程。本課程旨於讓同學了解「企業」、「產業」與「政策」層面可能產生的食品風險，並透過整合管理觀點擬定管理機制。Food risk analysis consists of risk assessment, management and communication. Among them, risk assessment is based on science and consists of four procedures: hazard determination, hazard character description and exposure evaluation and risk character description. Unlike risk assessment, risk management is to balance policy options and consult with all stakeholders, consider factors related to risk assessment, protecting consumers' health and promoting fair trade, and to choose appropriate prevention and control procedures when necessary. This course aims to let students understand the food risks that may arise from the "enterprise", "production" and "policy" levels, and to define management mechanisms through integrated management perspectives.
風險管理可廣泛應用於政府政策、企業組織，甚至到個人生涯規劃。本課程為能培養同學未來任職於食品相關企業內之基礎知識。本課程以食品企業為主體，了解企業風險管理的步驟及所應考量的要素。課程內容涵蓋組織內部風險管理與危機處理，與組織外食品安全標準之食品風險分析。期能培養同學以較廣的角度了解企業如何管理事前的不確定性，因應外部食品安全標準，及與事後危機處理的方式。
Risk management can be widely used in government policies, corporate organizations, and even in personal career planning. This course is to cultivate basic knowledge that students will hold in future food-related enterprises. This course is mainly about food companies and understand the steps of enterprise risk management and the elements to be considered. The course content covers internal risk management and crisis management of the organization, and food risk analysis of food safety standards outside the organization. In the future, students can understand how enterprises manage pre-information uncertainties from a more comprehensive perspective, as well as external food safety standards and methods of post-instance crisis handling.
1.Thomas R. Dye(1999) Understanding public policy, 9th ed. Weber Publication.
2.FAO/WHO (2005) Food safety risk analysis
3.中國醫藥大學雲端健康促進研究室教材編輯委員會(2016)食品供應鏈與物流管理，前程文化書版社。
4.李昇平(2015)食品衛生與安全，高點出版社。
5.程仁宏、楊美鈴、趙昌平、劉玉山(2010)我國食品安全衛生把關總體檢專案調查研究報告，監察院調查報告。
6.工業技術研究院(2006)風險管理作業手冊，行政院研究發展委員會委託報告。
7.張煜、汪壽陽(2013)供應鏈質量風險管理，科學出版社。
1.Thomas R. Dye(1999) Understanding public policy, 9th ed. Weber Publication.
2.FAO/WHO (2005) Food safety risk analysis
3. China Medical University Cloud Health Promotion Research Office Textbook Editing Committee (2016) Food Supply Chain and Logistics Management, Qiancheng Culture Book Edition.
4. Li Shengping (2015) Food Hygiene and Safety, Gaodian Publishing House.
5. Cheng Renhong, Yang Mei-ling, Zhao Changping, Liu Yushan (2010) The investigation and research report of the General Inspection Project of my country Food Safety and Hygiene Control Commission, and the investigation report of the supervisory authority.
6. Risk Management Operation Manual of the Institute of Industry and Technology (2006), Report by the Executive Yuan Research and Development Committee Committee Committee.
7. Zhang Yu and Wang Qiongyang (2013) Supply chain quality risk management, Science Press.
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