図書

大量調理施設衛生管理のポイント : HACCPの考え方に基づく衛生管理手法 7訂

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大量調理施設衛生管理のポイント : HACCPの考え方に基づく衛生管理手法

7訂

Call No. (NDL)
EG261-M55
Bibliographic ID of National Diet Library
031513722
Material type
図書
Author
-
Publisher
中央法規出版
Publication date
2021.7
Material Format
Paper
Capacity, size, etc.
127p ; 30cm
NDC
498.54
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Detailed bibliographic record

Summary, etc.:

大量調理施設に必要な衛生管理のポイントを、仕入~調理・加工~保管~配送等作業手順に沿って解説した運用マニュアル。大量調理施設内での衛生管理体制確立のための組織作り、各工程で果たす役割も明示した。大量調理室にかかわる方へ必携の書。(Provided by: 出版情報登録センター(JPRO))

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  • 愛媛県立図書館

    Paper
    Call No.:
    498.54-タイ-2021
    Book Registration Number:
    5106299543
  • 高知県立図書館

    Paper
    Call No.:
    498.54-タイ
    Book Registration Number:
    1111194401
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    Paper
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Paper

Material Type
図書
ISBN
978-4-8058-8352-5
Title Transcription
タイリョウ チョウリ シセツ エイセイ カンリ ノ ポイント : ハセップ ノ カンガエカタ ニ モトズク エイセイ カンリ シュホウ
Edition
7訂
Publication, Distribution, etc.
Publication Date
2021.7
Publication Date (W3CDTF)
2021
Extent
127p
Size
30cm