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 and application of food safety and cold chain management, emphasizing the analysis of important concepts, and presents complex operational processes and operating models in vivid and easy-to-understand color flow charts, coupled with systematic text explanations and presentations, which will help students Understand the overall operational scope, work projects and management priorities of food safety and cold chain management, and cultivate students’ knowledge and abilities in future work related to food or ingredient procurement, health and safety management, marketing and trade, food circulation, cold chain logistics, catering store services, etc.

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 Chain Management ("HACCP Food Safety and Cold Chain Management" certification applicable textbook) 2nd edition, Canghai Book Company, 2024.