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。
Food safety issues in our country are becoming increasingly complex, ranging from excessive pesticide residues, illegal additives, late changes to standards, and excessive bacterial counts, to diseases and pollution issues such as African swine fever and avian influenza. Since 113, the government has launched the "Five Rings 2.0 Food Safety" policy. The core spirit of the food safety control system - prevention first, full-process control and continuous improvement - is the cornerstone of this course, with the goal of jointly protecting people's health and safety from farm to table. This course hopes to understand and introduce the current international management system and related system execution.
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 course handouts
2. ISO 22000:2018
3. Global Standard for Food Safety, Ninth Edition (Issue 9) 2022.08
4. The seventh edition of the global standard 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 Group report |
30 | |
|
出席 Attend |
10 | |
|
作業 Homework |
40 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
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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