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HACCP Shuho ni yoru Shokuhin no Eisei Kanri, Hinshitsu Kanri no Torikumi no Genjo to Kadai. Heisei 13 Nendo. Choki Kin'yu Dai88go

Present state and problems of approach to sanitation management and quality control of food by HACCP methods. Chapter I: Securing food safety through the introduction of HACCP methods and the backround, purpose, and achievement of consumer confidence research.
Present state and problems of approach to sanitation managament and quality control of food by HACCP methods. Chapter II: Present state and problems of approach to sanitation management and quality control of food by HACCP methods. 1. Present state and problems of approach to sanitation management and quality assurance of meat by HACCP methods. A case of a meat processer in Kyushu.
Present state and problems of approach to sanitation management and quality control of food by HACCP methods. Chapter II: Present state and problems of approach to sanitation management and quality control of food by HACCP methods. 2. Present state and problems of HACCP introduction in dairy industry.
Present state and problems of approach to sanitation control and quality control of food by HACCP methods. Chapter II: Present state and problems of approach to sanitation management and quality control of food by HACCP methods. 3. Present state and problems of approach to sanitation management and quality control in fish processing industry (marine food manufacturing industry) by HACCP methods.
Present state and problems of approach to sanitation management and quality control of food by HACCP methods. Chapter II: Present state and problens of approach to sanitation management and quality control of food by HACCP methods. 4. Present state and problems of sanitation management and quality control by HACCP methods in frozen food industry.
Present state and problems of approach to sanitation management and quality control of food by HACCP methods. Chapter II: Present state and problems of approach to sanitation management and quality control of food by HACCP methods. 5. Present state of approach to HACCP in beverage manufacturing industry.
Present state and problems of approach to sanitation management and quality control of food by HACCP methods. Chapter II: Present state and problems of approach to sanitation management and quality control of food by HACCP methods. 6. Actual situation and problems of HACCP-type sanitation management in take-home food industry.
Present state and problems of approach to sanitation management and quality control of food by HACCP. Chapter III: Present state and problems of HACCP utilization. 1. Economic consideration of HACCP.
Present state and problems of approach to sanitation management and quality control of food by HACCP methods. Chapter III: Present state and problems of HACCP utilization. 2. Effectiveness of label declaration in the selection of milk and dairy products - discussion centered around HACCP label.
Present state and problsms of approach to sanitation management and quality control of food by HACCP methods. Chapter III: Present state and problems of HACCP utilization. 3. Quantitative analysis of the introduction of HACCP and ISO by food manufacturing companies - estimation by a sample selection bivariable probit model.