深入淺出介紹HACCP系統，包括食品良好衛生規範 (GHP) 之簡介、實施HACCP之硬體基礎，以及食品良好衛生規範 (GHP) 對於衛生管制、製程與品管、倉儲與運輸管理等方面的要求，並專章說明標準作業程序書之製作及建立HACCP系統之步驟，讓讀者對於執行 HACCP系統之實務有更加具體明確的認識。

An in-depth introduction to the HACCP system, including an introduction to Good Food Hygienic Practice (GHP), the hardware basis for implementing HACCP, and the requirements of Good Food Hygienic Practice (GHP) for hygiene control, process and quality control, warehousing and transportation management, etc. A special chapter explains the preparation of standard operating procedures and the steps to establish a HACCP system, allowing readers to have a more specific and clear understanding of the practical implementation of the HACCP system.

Food safety has become an issue of special importance for the food industry. There are many opportunities for food to be contaminated during preparation and processing, and then, these contaminations might cause foodborne diseases outbreaks. This curriculum for food safety applying the HACCP system to the food process is versatile enough to handle all segments in food production.

Food safety has become an issue of special importance for the food industry. There are many opportunities for food to be contaminated during preparation and processing, and then, these contaminations might cause foodborne diseases outbreaks. This curriculum for food safety applying the HACCP system to the food process is versatile enough to handle all segments in food production.

以教師上課講義為主

Mainly based on teacher’s lecture notes