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푸드뱅크 기탁식품의 안전성 확보를 위한 HACCP 제도 적용
Implementation of HACCP System for Safety of Donated Food in Foodbank Organization 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.17 no.3, 2002년, pp.315 - 328  

박현신 (숙명여자대학교 식품영양학과) ,  배현주 (숙명여자대학교 식품영양학과) ,  이지해 (숙명여자대학교 식품영양학과) ,  양일선 (연세대학교 식품영양학과) ,  강혜승 (연세대학교 식품영양학과) ,  김철재 (숙명여자대학교 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as...

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