@article{oai:tenshi.repo.nii.ac.jp:00000005,
 author = {山部, 秀子 and YOSHIDA, Mayumi and 吉田, 真弓 and 小林, 則子 and ヤマベ, シュウコ and YOSHIDA, Mayumi and 吉田, 真弓 and コバヤシ, ノリコ and YAMABE, Shuko and YOSHIDA, Mayumi and 吉田, 真弓 and KOBAYASHI, Noriko},
 journal = {天使大学紀要, Bulletin of Tenshi College},
 month = {Mar},
 note = {P(論文), The HACCP (Hazard Analysis and Critical Control Point) system is a food safety control recognized internationally, and its concrete measures suited to each stage of food chain from farm to table must be planned and established. In an attempt to established a HACCP system for control of microbacteriological hazards in preparing foods, this study examined sanitary and effective cooking measures on both cooked food and uncooked food. Heating time period and temperature were examined on cooked foods and washing ways were examined on uncooked foods. The effects of cooking methods were judged with the results of bacteriological examination. 1. Less than 75℃ in the center temperature of food in cooking insures safety of food if the remaining heat continues to raise the food temperature necessary for safety. 2. The storage temperature of raw ground meat and the heating time period and temperature of hamburg steak should be standardized according to the capability of each institution equipment. 3. To decrease the number of bacteria, fresh vegetables may be washed with 5minute flowing water two times, using a different container.},
 pages = {1--11},
 title = {集団給食におけるHACCPシステムの導入に関する検討 : 細菌検査を指標とした管理基準設定の基礎として},
 volume = {1},
 year = {2001},
 yomi = {ヤマベ, シュウコ and ヨシダ, マユミ and ヨシダ, マユミ and ヨシダ, マユミ}
}