本課程乃有系統地探討食品安全與冷鏈管理理論及其應用，強調重要觀念的解析，並將複雜的作業流程及營運模式，以生動活潑、易於明瞭的彩色流程圖，搭配系統文字說明與呈現，有助於同學瞭解食品安全與冷鏈管理整體的營運範疇、工作項目及管理重點，培養同學未來從事食品或食材採購、衛生安全管理、行銷貿易、食品流通、冷鏈物流、餐飲門市服務等相關工作的知識與能力。

This course systematically explores the theory of food safety and cold chain management and its applications, emphasizes the analysis of important concepts, and replicates the complex operation process and operation mode to vivid and clear color flow diagrams, and combines the system text description and presentation, which will help students learn Understand the overall operation scope, work items and management priorities of food safety and cold link management, and cultivate students' knowledge and abilities to engage in food or food procurement, health safety management, marketing, food circulation, cold link logistics, catering market services and other related tasks in the future.

食品安全與冷鏈管理﹙「 HACCP 食品安全與冷鏈管理」認證適用教材﹚2版，滄海書局，2024 年 。

Food Safety and Cold Link Management ("HACCP Food Safety and Cold Link Management" Certified Applicable Textbook) 2nd Edition, Huahai Books Bureau, 2024.