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 link management and its applications, emphasizes the analysis of important concepts, and replicates the complex operation process and operation mode to use lively and easy-to-understand color process diagrams, and matches the system text description and description of the text Presentation helps students Understand the overall operation scope, work items and management priorities of food safety and cold link management, and cultivate knowledge and knowledge on future related work such as food or food ingredient procurement, health safety management, marketing, food circulation, cold link logistics, catering market services, etc. ability.
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.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
35 | 筆試/單選題/50題 |
| 期末分組報告期末分組報告 Final division report |
35 | 題目自訂/組員自找/報告時間:30-35分鐘/組/組員人數:確定修課人數後公布 |
| 出席與課堂參與出席與課堂參與 Attendance and class meetings |
30 | 點名+簽到 |
