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 awareness of the possibility of damage in a specific environment. Risk management requires identifying, measuring and analyzing risk sources before selecting effective management methods to reduce risk (FAO). In recent years, in the face of many food risk incidents, most food risk management focuses on scientific evaluation and analysis of toxic substances, and the communication and coordination process of interest-related persons on the possibility and harm of occurrence. However, the food risks faced by consumers are not only from the hygiene safety issues under toxic substances that are naturally generated during inadvertent production, but more often from the “production structure directed by industrialization efficiency” and “business” The fraud caused by corporate behavior. From a broad perspective, this course discusses food risk sources from the food "production" and "enterprise" levels, and combines experience sharing, visits and case discussions among practical practitioners to understand that the current stage reduction comes from "enterprise" and "production" Various management mechanisms for risk.
Teaching mode:
Course information: Provide projection video and book reference information.
Teaching methods: videos, situational discussions, table games and other interactions.
Practical practice: group class training and post-class report implementation.
Practical link: Employee practice experience sharing and visiting.
Course goals:
This course enhances the course participation of classmates through a diverse teaching method of lectures, discussions and discussions. Through discussion and learning methods, we hope to strengthen our understanding of course content.
This course hopes to use interactive discussion methods to focus on food safety risk situations, and to construct students to analyze the views of the whole story of the food safety incident 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, corporate organizations, and even in personal career planning. This course is to cultivate basic knowledge that students will hold in future food-related enterprises. This course is mainly about food companies and understand the steps of enterprise risk management and the elements to be considered. The course content covers internal risk management and crisis management of the organization, and food risk analysis of food safety standards outside the organization. In the future, students can understand how enterprises manage pre-information uncertainties from a more comprehensive perspective, as well as external food safety standards and methods of post-instance crisis handling.
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 Office Textbook Editing Committee (2016) Food Supply Chain and Logistics Management, Qiancheng Culture Book Edition.
4. Li Shengping (2015) Food Hygiene and Safety, Gaodian Publishing House.
5. Cheng Renhong, Yang Mei-ling, Zhao Changping, Liu Yushan (2010) The investigation and research report of the General Inspection Project of my country Food Safety and Hygiene Control Commission, and the investigation report of the supervisory authority.
6. Risk Management Operation Manual of the Institute of Industry and Technology (2006), Report by the Executive Yuan Research and Development Committee Committee Committee.
7. Zhang Yu and Wang Qiongyang (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 Learning Report |
20 |
