深入淺出介紹HACCP系統，包括食品良好衛生規範 (GHP) 之簡介、實施HACCP之硬體基礎，以及食品良好衛生規範 (GHP) 對於衛生管制、製程與品管、倉儲與運輸管理等方面的要求，並專章說明標準作業程序書之製作及建立HACCP系統之步驟，讓讀者對於執行 HACCP系統之實務有更加具體明確的認識。In-depth introduction of the HACCP system, including the introduction of the Food Good Hygiene Regulations (GHP), the hard-core implementation of HACCP, and the requirements of the Food Good Hygiene Regulations (GHP) for health control, process and quality control, storage and transportation management, and The chapter explains the steps to create standard operation program books and establishing a HACCP system, so that readers can have a more specific understanding of the actual implementation of the HACCP system.
Food safety has become an issue of special importance for the food industry. There are many opportunities for food to be contaminated during preparation and processing, and then, these contaminations might cause foodborne diseases outbreaks. This curriculum for food safety applying the HACCP system to the food process is versatile enough to handle all segments in food production.
Food safety has become an issue of special importance for the food industry. There are many opportunities for food to be contaminated during preparation and processing, and then, these contaminations might cause foodborne diseases outbreaks. This curriculum for food safety applying the HACCP system to the food process is versatile enough to handle all segments in food production.
以教師上課講義為主
Mainly speaking for teachers in class
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考試期中考試 Midterm exam |
30 | |
| 口頭與上台報告口頭與上台報告 Talking and reporting on the stage |
30 | |
| 書面報告繳交書面報告繳交 Written report submission |
20 | |
| 出席與課程互動狀況出席與課程互動狀況 Attendance and course interaction status |
20 |
