01609nam a2200409 c 4500001001300000005001500013007000300028008004100031020003400072049002800106052001700134056001400151082001500165245017700180250000900357260003900366300004700405500006700452500005700519504004500576650006000621700006100681700002200742700005600764700002200820700002200842880007100864880003900935880002800974880002801002880002401030880002801054880002601082940002801108940005201136950001101188KMO20171174220211130154025ta170320s2017    ggkad         001   kor    a9788936316389g93590:c\245000 lEM6657841lEM6657842c201a574.07b17-2  a574.072601a664.07223206880-01a(급식·외식관리자를 위한) HACCP 이론 및 실무 =xHACCP principles and applications /d배현주,e백재은,e주나미,e윤지영,e이혜연 지음  a2판  6880-02a파주 :b교문사,c2017  a366 p. :b천연색삽화, 도표 ;c26 cm  aHACCP는 "Hazand Analysis Critical Control Point"의 약어임  a권말부록: HACCP 적용업소 인증신청서 등  a참고문헌(p. 357-361)과 색인수록 8a식품 품질 관리[食品品質管理]0KSH20020364531 6880-03a배현주,g裵玹婤,d1973-0KAC2012140454aut1 6880-04a백재은1 6880-05a주나미,g朱那美,d1965-0KAC2012140331 6880-06a윤지영1 6880-07a이혜연006245-01/(BaGeupsik·oesik gwallija reul wihan HACCP iron mit silmu  6260-02/(BaPaju :bGyomunsa,c20171 6700-03/(BaBae, Hyeonju1 6700-04/(BaBaek, Jaeeun1 6700-05/(BaJu, Nami1 6700-06/(BaYun, Jiyeong1 6700-07/(BaI, Hyeyeon0 a해썹 이론및 실무0 a식품안전관리인증기준 이론및 실무0 b\24500