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。

To strengthen students' learning effectiveness, use experimental course time to conduct group research.
1. Enhance understanding of food factory organization, management system and hardware design planning through internship courses
2. Learn the food safety control system, deepen writing skills through experimental courses, and be able to independently write food safety control plans
3. Study food hygiene and safety management knowledge and learn the food industry chain management system
Course Goals: Practical courses are implemented together with the main teaching, so that the documented content of the class can enhance the learning effect.
Course content: Practical courses are supplemented by some on-site learning, giving students the opportunity to go deep into the workplace and understand the consistent spirit of documented management and writing.

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 Fujin, Wenjing Publishing House, ISBN: 978-986-430-202-4
2. HACCP Assessment Consistency Questions and Answers Manual, Ministry of Health and Welfare
3. HACCP Food Factory Nine Procedures Reference Manual, Ministry of Health and Welfare