01327nam a2200241 c 4500001001500000005001500015008004100030040001900071041001300090049003100103052002100134056001300155082001600168100004800184245037600232260003600608300002800644502009300672653022800765950002100993963003401014965003701048KDM199211786  19941011220841921215s1992    ulka       AK 000   kor    a011001c0110010 akorbeng0 lEM943000lEM1011285c2fDP01a517.5b홍546ㅅ  a517.5230 a641.5632191 a홍종해,g洪鍾海,d1954-0KAC20171379910a食品接客業所의 衛生改善을 爲한 檢査項目 開發과 活用에 關한 硏究:bHACCP 모델을 利用한 寄與因子 分析方法으로=xDevelopment of an inspection item and its application for the hygienic improvement of foodservice establishments by analysis of contributing factor using hazard analysis critical control point(HACCP) model/d洪鍾海  a서울:b서울大學校,c1992  av,63장:b삽도;c26cm1 a학위논문(박사) --b서울大學校 大學院:c保健學科 保健學專攻,d1992  a식품접객업소a위생a검사항목aDEVELOPMENTaINSPECTIONaITEMaAPPLICATIONaHYGIENICaIMPROVEMENTaFOODSERVICEaESTABLISHMENTSaANALYSISaCONTRIBUTINGaFACTORaUSINGaHAZARDaCRITICALaCONTROLaPOINTaHACCPaMODEL1 a비매품b\4000  a보건학과a보건학전공  a위생검사x식품접객업소