強化學生學習成效，利用實驗課程時間，進行小組研究。
1.經由實習課程加強了解食品工廠組織、管理制度與硬體設計規劃
2.學習食品安全管制系統、並經由實驗課程加深書寫能力，能獨立撰寫食品安全管制計畫
3.研讀食品衛生安全管理知識，並學習食品產業鏈管理制度
課程目標: 實作課程偕同正課教學，讓上課文件化的內容可以強化學習效果。
課程內涵: 實作課程輔以部分現場場域學習，讓學生有機會深入作業場所，了解文件化管理說寫作一致的精神。Strengthen student learning results and use the experimental course time to conduct group research.
1. Through practical courses, we will strengthen our understanding of food factory organizations, management systems and hardware design plans
2. Learn the food safety control system, and deepen your writing skills through the experiment course, and be able to write food safety control plans independently
3. Study food health safety management knowledge and learn food industry chain management system
Course objectives: The practical courses and regular course teaching can enhance the learning effect of the documented content in the course.
Connotation of course: The practical course is learned in some on-site fields, so that students have the opportunity to go deep into the workplace and understand the spirit of consistent writing in documented management.
1. HACCP理論與實務，汪復進，文京出版社，ISBN：978-986-430-202-4
2. HACCP評核一致性釋疑手冊，衛福部
3. HACCP食品工廠九大程序書參考手冊，衛福部
1. HACCP Theory and Practice, Wang Xiejin, Wenjing Publishing House, ISBN: 978-986-430-202-4
2. HACCP evaluation consistency is suspected to be registered, Ministry of Welfare
3. HACCP Food Factory's nine major program books reference manuals, Ministry of Welfare
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程參與課程參與 Course Participation |
40 | |
| 出席出席 Attend |
10 | |
| 上台報告與作業_期中上台報告與作業_期中 Reporting and Operations on the Stage_Middle Period |
20 | |
| 上台報告與作業_期末上台報告與作業_期末 Reporting and Operations on the stage_End of the Period |
30 |
