101年第2學期-2113 餐旅衛生安全 課程資訊

評分方式

評分項目	配分比例	說明
Class participation	5
Assignments	25
Mid term exam	30
Final exam	30
Quiz	10

教育目標

By the end of the course the student will be able to: •Explain how quality in foodservice, customer service and concern for the well being of the general public are impacted by food safety; •Identify and explain the role of microorganisms and emerging pathogens in food safety; •Understand the application of food safety principles in a foodservice operation; •Develop a basic HACCP plan for a foodservice operation using the seven principles of HACCP and effective use of resources; •Develop a employee training module; •Identify safety laws and regulations that impact the hospitality industry; •Use effective communication skills (oral, written, electronic).

課程概述

Food safety has become an issue of special importance for the retail food industry including restaurants, hotels, institutional facilities, vending companies, supermarkets, and convenience stores, etc. However, there are many opportunities for food to be contaminated between production and consumption in retail food establishments, and then, these contaminations might cause foodborne diseases outbreak. This curriculum for food safety and applying the HACCP system to the food process is versatile enough to handle all segments in restaurants and hotels.

基本資料

必修課，學分數：0-3
上課時間：二/7,五/2,3[M156]
修課班級：餐旅系1
修課年級：年級以上
選課備註：推廣部不得修課

參考書目

Essentials of food safety and sanitation.
David McSwane, Nancy R. Rue, Richard Linton
Person Prentice Hall
ISBN: 0-13-119659-6

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