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原料檢驗，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。

Course Objectives
I. Based on the key points of food science and technology knowledge, learn the Food Safety and Hygiene Management Act and related regulations. Understand familiar food safety methods,
So that in the future, various tasks related to raw material inspection, production management, planning and marketing can be carried out in the workplace.
Comply with relevant regulations.
II. Learn basic food safety risk assessment theory and be able to use the U.S. Food and Drug Administration
FDA-iRISK® 2.0 software assesses the toxic hazards of food-borne food poisoning and food adulterants.

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 key points of food science and technology knowledge, learn the Food Safety and Hygiene Management Act and related regulations. Be familiar with food safety laws so that you can perform various tasks related to food inspection, production management, and planning and marketing in the workplace 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 Hygiene Management Law. 2014. Qiu Jintian, Li Genyong. Yuan Zhao Publishing Co., Ltd., Taipei.
2. Food safety and hygiene regulations and practices. 2013. Zhang Zhengming, Cai Zhonghe. Wiseman Cultural Corporation, Taipei.