Chapter 1 Chapter 2 Chapter 3 I Part Introduction to F D SC ENCE
I PART 01 Chapter 1. 2. Introduction to F D SC ENCE 1. 2. 3. 2
Chapter 1 1.1 1-1-1 1-1-1 3
I PART 02 Chapter 1. 2. 3. Introduction to F D SC ENCE 2.1 1. 2. 3. 4
Chapter 2 1-2-1 5
I PART 2.2 CAS GMP 1-2-1 1. 2. 13 (1) (2) (3) (4) (5)(6) (7)(8) (9) (10) (11)(12) (13) 6
Chapter 2 1-2-1 14 1 1. (good manufacturing practice) GMP 2. GMP http://www.gmp.org.tw/search.asp 6 VPC Voluntary Product Certification DSW Deep Sea WaterDSW 618 7
I PART 1-2-1 112 1. (CNS)1951 2. CNS 3. (1) CNS (2) ISO 9001 4. CNS 1. CAS 2. CAS (1) (2)(3) (4) CAS 8
Chapter 2 1-2-1 1. TGAP 2. TAP(traceable agricultural products) TGAP 9 9
I PART 1-2-1 1. 2. (1) HACCP CAS TAP GMP ISO22000 (2) GMP 3. 1. GGM GGM 2. G G M GGM (good goat s milk)3 3. 10
Chapter 2 1-2-1 H100000000 K 11
I PART 1-2-1 1. 1996 8 1510 17 2. CAS GMP 3. 2001 22011 4. 2005 OK 12
Chapter 2 1-2-1 SNQ 1. S N Q Symbol of National Quality Safety and Quality 2. SNQ EQ Excellent Quality SNQ 3. GMP SNQ 13
I PART 2.3 hazard analysis and critical control points HACCP90 Hazard Analysis Critical Control Point HACCP l. HACCP 2. 14
Chapter 2 3. 4. 5. HACCP 6. HACCP 7. HACCP (1) HACCP (2) (3) (4) (5) (6) (7) (8) HACCP (9) 15
I PART 2.4 2.5 1. 2. 3. 4. 5. 6. 2008 1 1 A AB 2 D 3 16
Chapter 2 1. 2. 3. 4. 5. (Nutrition Facts) 290 1 Calories189.1 (Kcal) Protein9.6 (g) Fat 10.7(g) Saturated Fat 7.0(g) Trans Fat 0.0(g) Carbohydrate13.6(g) Sugar 12.2(g) Sodium 120.6(mg) Calcium 290(mg) Nutrition Labeling Serving Size25g This Package Contains7.6 Servings Per Serving Energy 140Kcal Protein 1g Fat 10g Carbohydrate 12g Sodium 160mg 1-2-2 17
I PART 03 Chapter 1. 2. Introduction to F D SC ENCE 3.1 1. (1) (2) (3) 18
Chapter 3 2. 1-3-1 3. 4. 5. 19
I PART 6. 7. (1) (2) (3) 8. 3.2 1 1 11 1 4 94 20