The establishment of management model onhygiene safety for foodservice
碩士 === 大仁科技大學 === 環境管理研究所 === 93 === The quantity of a factory of lunch meal was several hundreds up to thousands. It might cause hazards if out of control during preparing. The HACCP system is recently considered to be an effective management of reducing risks from hazards. Therefore, the purpose o...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/89300314745233843699 |