在修習完本課程後，學生需能獲得以下相關知識:
1. 食品衛生與安全概論。
2. 基礎微生物的認知，食品中毒及其預防方法。
3. 廚房衛生設計與管理、採購驗收、倉儲與前製備。
4. 餐點製備、販售及儲存之衛生安全。
5. 設備與餐具清洗管理。
6. 從業人員的衛生與安全管理及教育。
7. 廢棄物處理與病媒管制。
8. 餐飲衛生規範與相關法規。
9. 餐飲業 HACCP 制度。After completing this course, students must be able to obtain the following relevant knowledge:
1. Food hygiene and safety overview.
2. Understanding of basic microorganisms, food poisoning and its prevention methods.
3. Kitchen hygiene design and management, purchasing, storage and pre-production.
4. Health safety for meal preparation, sale and storage.
5. Equipment and tableware cleaning and management.
6. Health and safety management and education from employees.
7. Waste treatment and vector control.
8. Dining and hygiene regulations and related regulations.
9. Restaurant HACCP system.
本課程理論與實務並重，內容包括透過餐飲衛生與安全相關主題與原理之講解，正確認識食品中毒及其預防方法、廚房衛生設計與管理以及衛生相關法規，以強化衛生安全觀念。並藉由課程討論、專家演講、小組作業、機構實地參訪和HACCP 操作，培養食品安全管制系統稽查和餐飲衛生安全教育訓練之能力。
The theory and practice of this course are both important. The content includes explanations of the topics and principles related to catering and safety, correct understanding of food poisoning and its prevention methods, kitchen hygiene design and management, and hygiene-related regulations to enhance the concept of hygiene safety. And through course discussions, expert lectures, group operations, institutional visits and HACCP operations, we cultivate the ability of food safety control system inspections and catering safety education and training.
食品安全與衛生管理.
作者:David McSwane, Nancy R. Rue, Richard Linton
譯者:李學愚、沈玉振
品度圖書
ISBN:957-8248-60-1
Food safety and health management.
Author: David McSwane, Nancy R. Rue, Richard Linton
Translator: Li Xueyu, Shen Yuzhen
Pindu Book
ISBN:957-8248-60-1
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課堂參與課堂參與 Class Participation |
10 | |
| 作業作業 Action |
20 | |
| 期中報告期中報告 Midterm Report |
30 |
