@article{oai:u-nagano.repo.nii.ac.jp:00000107,
 author = {吉岡, 由美 and 佐藤, 晶子 and 戸井田, 英子 and 小木曽, 加奈 and 中澤, 弥子 and 村澤, 初子},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {Dec},
 note = {40019242955, application/pdf, The purpose of sanitation in mass cooking is checking for accidents in food hygiene, such as food poisoning, and providing safe meals. We think the education of sanitation in training facilities is important because dietitians and national registered dietitians shoulder the main responsibility for sanitation in the facilities for providing meals.
 Our school's cooking facilities are very old, and they don't correspond to HACCP. We tackled an improvement of the cooking facilities by color coding the floor and dividing the working area with shelves. Using student's self evaluations we examined the contents that are necessary for management of providing meals including sanitation, and found a high level of sanitation. But we felt it necessary to improve the class so that we can develop the ability of management that is demanded from dietitians.},
 pages = {33--42},
 title = {集団給食計画実習における授業改善の教育効果について},
 volume = {66},
 year = {2011},
 yomi = {ヨシオカ, ユミ and サトウ, アキコ and トイダ, エイコ and コギソ, カナ and ナカザワ, ヒロコ and ムラサワ, ハツコ}
}