Objectives:
To understand the basic knowledge of food safety; to strengthen safeguarding oneself and know the control methods of food safety; to increase the level of health and to decrease the hazard to society.
Requirements:
The teachers should focus on the history and processing of traditional food, should pay more attention to the main factors causing food safety. The students should understand the basic knowledge of food safety and know how to control and decrease the food contamination by concerning on the events of food safety.
Contents：
Lecture 1 Food Safety and Sanitation Management
Lecture 2 Hazards to Food Safety
Lecture 3 Factors That Affect Food Safety
Lecture 4 Following the Food Product Flow
Lecture 5 Facilities, Equipment, and Utensils
Lecture 6 Cleaning and Sanitary Operations
Lecture 7 Environmental Sanitation and Maintenance
Lecture 8 Accident Prevention and Crisis Management
Credit(s): 1
Prerequisite Course(s): Food Microbiology, Food Chemistry, Biological Chemistry, Food Toxicology
