風險是指在某一特定環境下，發生財務、健康，以及認知上損害的可能性。而風險管理則需透由辨識、衡量與分析風險來源，方可選擇有效的管理方式來減緩風險(FAO)。針對近年來多起食品風險事件下，多數食品風險管理乃聚焦於毒性物質的科學評估分析下，利益關係人對於發生可能性、危害性之溝通與協調過程。然而，消費者所面臨的食品風險，不僅來自於不當生產過程中所自然產生的毒性物質下的衛生安全問題，更多的時候，是來自於｢工業化效率導向的產業結構｣，以及｢商業化的企業行為｣所造成的詐欺問題。本課程以寬廣的角度，分別由食品「產業」與「企業」層面詮釋食品風險來源，並結合實務業者之經驗分享、參訪與個案討論，了解現階段減緩源自「企業」與「產業」風險之各種管理機制。
授課模式:
授課資料：提供投影片與書面參考資料。
授課方式：影片、情境討論、桌遊等互動。
實務演練：小組課堂演練與課後報告實作。
實務連結：業者實務經驗分享與參訪。
授課目標:
本課程透過講授、與討論的多元教學方式，強化同學的課程參與。透過討論的參與學習方式，期待可強化對於課程內容的理解。
本課程期待透過互動式討論方式，以食品安全風險情境為主，建構同學分析食品安全事件原委的觀點、提出可能解決方式。
Risk refers to the possibility of financial, health, and cognitive harm occurring under a given set of circumstances. Risk management requires identification, measurement and analysis of risk sources in order to choose effective management methods to mitigate risks (FAO). In response to the many food risk incidents in recent years, most food risk management focuses on the scientific assessment and analysis of toxic substances, and the communication and coordination process between stakeholders regarding the possibility and hazards. However, the food risks faced by consumers not only come from health and safety issues caused by toxic substances naturally produced during improper production processes, but more often, from the "industrialization efficiency-oriented industrial structure" and "commercialization" Fraud problems caused by "corporate conduct". This course uses a broad perspective to explain the sources of food risks from the food "industry" and "enterprise" levels respectively, and combines experience sharing, interviews and case discussions with practitioners to understand that the current mitigation originates from "enterprises" and "industry" Various risk management mechanisms.
Teaching mode:
Teaching materials: Provide slides and written reference materials.
Teaching methods: videos, situational discussions, board games and other interactions.
Practical exercises: group classroom exercises and after-class report implementation.
Practical links: Sharing of practical experience and interviews with industry players.
Teaching objectives:
This course uses multiple teaching methods of lectures, discussions and discussions to enhance students' participation in the course. Through the participatory learning method of discussion, it is expected that the understanding of the course content can be enhanced.
This course hopes to use interactive discussions, focusing on food safety risk scenarios, to construct students' perspectives on analyzing the origins of food safety incidents and propose possible solutions.
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, business organizations, and even personal career planning. This course is designed to cultivate the basic knowledge for students to work in food-related companies in the future. This course focuses on food companies to understand the steps of corporate risk management and the factors that should be considered. The course content covers risk management and crisis management within the organization, as well as food risk analysis of food safety standards outside the organization. It aims to cultivate students' broader understanding of how companies manage uncertainty beforehand, respond to external food safety standards, and handle post-event crises.
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 Laboratory Textbook Editorial Committee (2016) Food Supply Chain and Logistics Management, Qiancheng Culture Publishing House.
4. Li Shengping (2015) Food Hygiene and Safety, Gaodian Press.
5. Cheng Renhong, Yang Meiling, Zhao Changping, Liu Yushan (2010) Investigation and Research Report on the General Inspection Project on Food Safety and Hygiene Control in my country, Investigation Report of the Supervisory Yuan.
6. Industrial Technology Research Institute (2006) Risk Management Operation Manual, report commissioned by the Research and Development Committee of the Executive Yuan.
7. Zhang Yu, Wang Shouyang (2013) Supply chain quality risk management, Science Press.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
15 | |
| 小組課程參與小組課程參與 Group course participation |
25 | |
| 個人課程參與個人課程參與 Personal course participation |
20 | |
| 個人學習報告個人學習報告 personal study report |
20 |
