新給食実習室を使用した給食管理実習における衛生管理の検討 : 大量調理施設衛生管理マニュアルとの比較
| Autor: | UMEHARA, Yoriko, MAEZAWA, Isuzu, MIURA, Aya, HIROSE, Akari, FUKUNAGA, Mineko |
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| Jazyk: | japonština |
| Rok vydání: | 2013 |
| Zdroj: | 鈴鹿短期大学紀要. 33:85-101 |
| ISSN: | 1345-0085 |
| Popis: | In order to examine whether sufficient instruction was completed, hygiene supervision and accident prevention were compared with the manual by food service management practice in new food service management room. As a result, it became clear that the consciousness of a work area and the consciousness ofprevention of cross contamination were insufficient. Things important in order to raise the consciousness of zoning are classification by color of a zone or an instrument, and manual preparation. In addition, repair of a door, installation of curtain, cleaning of a ceiling, and extermination of a rat are required for hygiene supervision. Although it is impossible to carry all out as a manual, I think that we would like to strive to be able to study hygiene supervision equivalent to carrying out with the actual possible institution. 8 KJ00008701439 論文 |
| Databáze: | OpenAIRE |
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