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NTIS 바로가기급식외식위생학회지 = Journal of the foodservice safety, v.2 no.2, 2021년, pp.103 - 110
박민서 (대구대학교 식품영양학과) , 이혜연 (대구대학교 식품영양학과) , 배현주 (대구대학교 식품영양학과)
This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were...
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