{"created":"2023-06-19T07:17:32.553969+00:00","id":5,"links":{},"metadata":{"_buckets":{"deposit":"79a2c23f-e045-4b05-8de8-04824eb04c76"},"_deposit":{"created_by":3,"id":"5","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5"},"status":"published"},"_oai":{"id":"oai:tenshi.repo.nii.ac.jp:00000005","sets":[]},"author_link":["4","3","779"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"1","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"天使大学紀要"},{"bibliographic_title":"Bulletin of Tenshi College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山部, 秀子"},{"creatorName":"ヤマベ, 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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.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11568183","subitem_source_identifier_type":"NCID"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Article"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"天使大学看護栄養学部栄養学科"},{"subitem_text_value":"天使大学看護栄養学部栄養学科"},{"subitem_text_value":"天使大学看護栄養学部栄養学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2001-03-31"}],"displaytype":"detail","filename":"KJ00004183027.pdf","filesize":[{"value":"984.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004183027","url":"https://tenshi.repo.nii.ac.jp/record/5/files/KJ00004183027.pdf"},"version_id":"b777555f-cb90-45a0-851f-c9853f99a687"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"危害分析と重要管理点","subitem_subject_scheme":"Other"},{"subitem_subject":"細菌検査","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理食品","subitem_subject_scheme":"Other"},{"subitem_subject":"非加熱調理食品","subitem_subject_scheme":"Other"},{"subitem_subject":"HACCP","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bacteriological examination","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooked foods (Hamburg steak)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"uncooked foods (fresh vegetables)","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_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"},{"subitem_title":"A Study on Application of HACCP Systems in Institutional Foodservices","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["12"],"pubdate":{"attribute_name":"公開日","attribute_value":"2001-03-31"},"publish_date":"2001-03-31","publish_status":"0","recid":"5","relation_version_is_last":true,"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"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-11-20T00:58:26.434743+00:00"}