110年第2學期-2226 餐飲衛生安全 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 |
選課分析
本課程名額為 80人,已有76 人選讀,尚餘名額4人。
登入後可進行最愛課程追蹤 [按此登入]。
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.
課程資訊
基本資料
必修課,學分數:0-2
上課時間:三/6,7[M222]
修課班級:餐旅系1
修課年級:年級以上
選課備註:
教師與教學助理
授課教師:李貴宜
大班TA或教學助理:尚無資料
Office HourWednesday/ 5
授課大綱
授課大綱:開啟授課大綱(授課計畫表)
(開在新視窗)
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
開課紀錄
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