6767 - 高階食品安全管制系統實務
Advanced Food Safety Control System
教育目標 Course Target
我國食品安全議題日益複雜，從農藥殘留超標、非法添加物、逾期改標、生菌數超標，到非洲豬瘟、禽流感等疫病和污染問題。自113年起，政府更推出「五環2.0食安」政策。食品安全管制系統的核心精神——預防為主、全程管控與持續改進，正是此課程的基石，目標共同守護民眾從農場到餐桌的健康與安全。本課程希望以國際目前的管理系統並了解與介紹相關的系統執行。
my country's food safety issues are becoming increasingly complex, from agricultural drug residues, illegal additives, overdue modifications, and excessive bacterial counts, to African pig plague, avian influenza and other epidemics and pollution problems. Since 2013, the government has introduced the "Five Circles 2.0 Food Safety" policy. The core spirit of the food safety control system - prevention-oriented, full-process control and continuous improvement are the cornerstone of this course, with the goal of jointly protecting the health and safety of the people from farm to table. This course hopes to use the current international management system and understand the system execution related to the introduction.
參考書目 Reference Books
1. 老師課程講義
2. ISO 22000:2018
3. 食品安全全球標準第九版（Issue 9）2022.08
4. 包裝材料全球標準第七版（Issue 7） 2024.10
1. Teacher’s Course Lecture
2. ISO 22000:2018
3. Global Standards for Food Safety (Issue 9) 2022.08
4. Global Standards for Packaging Materials (Issue 7) 2024.10
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
1st Quiz 1st Quiz |
20 | |
|
分組報告 Sub-group report |
30 | |
|
出席 Attend |
10 | |
|
作業 Action |
40 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6767
- 學分 Credit: 0-3
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上課時間 Course Time:Friday/7,8,9[食加廠會議室]
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授課教師 Teacher:邱致穎
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修課班級 Class:食科系4,碩1,2
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選課備註 Memo:大四可上修
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