Bae Hyun-ju et al.: HACCP Theory and Practice

In the face of a steady increase in the use of food and food services in our country, the number of food poisonings in food and eating establishments has risen from a high percentage of other sources in recent five years. To contribute to public health improvement through food and nutrition improvements, a continual improvements in sanitation for food poisoning in the food - or at the eating establishments are required. In order to help the industry's.50s and students in food hygiene and.00P., three new editions were published, reflecting changes in the domestic and extra-station regulations and guidelines. This book was made up of two parts, and the theory of the first part of the RAM has a valid example of how to perform each of the following steps: the recently changed food hygiene system and the current anti-addiction protocols, the further the changes in the values of the diet management and the 브라CCP evaluations, and also the more appropriate the function of the MCP department, and how to do so.

Korean title: HACCP 이론 및 실무

Korean author: 배현주 외

Korean publisher: 교문사

ISBN-13: 9788936325206