Course Summary
Learn about food safety and the best practices to prevent foodborne illnesses. This course covers topics such as proper food handling, sanitation, and the importance of maintaining a clean kitchen.Key Learning Points
- Discover the common causes of foodborne illnesses and how to avoid them
- Understand the importance of proper food handling and sanitation
- Learn about the different types of foodborne illnesses and their symptoms
Job Positions & Salaries of people who have taken this course might have
- USA: $60,000 - $100,000
- India: ₹800,000 - ₹1,500,000
- Spain: €30,000 - €50,000
- USA: $60,000 - $100,000
- India: ₹800,000 - ₹1,500,000
- Spain: €30,000 - €50,000
- USA: $50,000 - $80,000
- India: ₹400,000 - ₹800,000
- Spain: €20,000 - €35,000
- USA: $60,000 - $100,000
- India: ₹800,000 - ₹1,500,000
- Spain: €30,000 - €50,000
- USA: $50,000 - $80,000
- India: ₹400,000 - ₹800,000
- Spain: €20,000 - €35,000
- USA: $40,000 - $60,000
- India: ₹400,000 - ₹1,000,000
- Spain: €20,000 - €30,000
Related Topics for further study
Learning Outcomes
- Understand the importance of food safety and sanitation
- Identify common causes of foodborne illnesses and how to prevent them
- Implement best practices for maintaining a clean and safe kitchen
Prerequisites or good to have knowledge before taking this course
- Basic knowledge of food handling and preparation
- Access to a kitchen or food preparation area
Course Difficulty Level
BeginnerCourse Format
- Online self-paced course
- Video lectures
- Quizzes and assignments
Similar Courses
- Food Safety and Hygiene in the Catering Industry
- Food Safety Management
- Introduction to Food and Health
Related Education Paths
Related Books
Description
何謂「食品安全」?
Outline
- 食品安全與風險分析
- 食品安全與風險分析 - 課程介紹
- 1.1.1.變動中的食安環境
- 1.1.2.食品安全系統的開展
- 1.2.何謂風險分析
- 1.3.應用食品安全風險分析對國家政府的利益
- NTU MOOC 課程問題詢問與回報機制
- Week 1 - Quiz
- 風險評估
- 課程大綱- 2.1. 風險評估的四個基本步驟
- 2.2. 實例演練
- 2.3. Risk 21 Matrix 二十一世紀風險矩陣
- 2.4.1. 食藥署-健康風險評估資料專區
- Week 2 - Quiz
- 風險管理
- 課程大綱 - 3.1. 風險管理簡介
- 3.2. 風險管理的架構
- 3.3. 食品安全風險管理
- 3.4. 實例演練 以黃麴毒素為例
- Week 3 - Quiz
- 風險溝通 1
- 課程大綱 - 4.1.1.1. 何謂風險溝通
- 4.1.2.1. 風險溝通的模式
- 4.2.1.1. 風險溝通的策略
- Week 4 - Quiz
- 風險溝通 2 & 課程回顧
- 4.3.1.1. 緊急情況下的風險溝通
- 食品安全與風險分析-課程回顧
- 幕後花絮
- Week 5 - Quiz
Summary of User Reviews
The food safety course on Coursera is highly praised by users. The course covers a wide range of topics related to food safety and it is taught by experienced instructors. One key aspect that many users thought was good is the course's interactive content, which includes quizzes and case studies.Pros from User Reviews
- Instructors are knowledgeable and experienced
- Course content is comprehensive and covers a wide range of topics
- Interactive quizzes and case studies keep learners engaged
Cons from User Reviews
- Some users found the course to be too basic
- The course can be time-consuming
- Some users had technical issues with the platform
食品安全與風險分析（Food Safety＆Risk Analysis）
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何謂「食品安全」? 目前食品安全相關議題儼然已經成為我國學術研究、媒體關注的顯學。所謂食品安全可從兩方面觀察，一方面是傳統意義之安全，即現在現有科技與環境條件之基礎上，人類已經認識並得到公示之安全界定；另一方面，伴隨科學發展與技術進步，當人類認識又提高一個層次而對安全性提出新要求時，必須重新界定看似安全但卻存在值得研究之問題，如補充維生素對人體作用之爭議、油炸食品對健康之影響等。 何謂「風險分析」? 食品科技日新月異，人類對飲食條件日益增高，如麵條口感必須Q彈、茶飲料要有回甘喉韻，食品業者為添增食品風味，在食品製造過程中，往往摻入較以往更加繁雜且多樣化之技術或添加物，在滿足消費者味蕾同時，也帶來諸多食品安全之相關風險。伴隨科技逐漸蓬勃與行銷全球化之趨勢，食品科學領域因而蘊含更多對健康俱為之隱憂之不確定性，行政管制於新興風險社會下面臨前所未見的挑戰，傳統「危險防止」的國家任務被要求提升至「風險預防」。因此，在現今食安事件一再發生，而污染源又極為多元的情況下，與食品安全相關之風險管理措施，已經逐漸受到世界各國之關注，許多國家紛紛透過立法及建立專責機構，強化對現代食品之監督管理。 風險分析其實是進入食品安全生活以及保障我們安全最重要的一個課題，延續過去在食品安全與毒理的概念並加入風險分析的架構，制定一套完整的食品安全系統：以科學為基礎，制定政策上的管理，同時應該公開積極與大眾溝通。食品安全資訊需要客觀的安全和主觀的安心並存，安全是科學、安心是人性，中間的轉換需要消費者、媒體、政府和食品界一起努力，花時間改善。 食品安全與風險分析蘊藏著哪些箇中奧妙，讓我們一起跟隨著姜老師的腳步，一探究竟！ 食品安全與風險分析 食品安全與風險分析 - 課程介紹 1. 1. 1. 變動中的食安環境 1. 1. 2. 食品安全系統的開展 1. 2. 何謂風險分析...
