{"created":"2023-06-21T07:10:46.273589+00:00","id":50,"links":{},"metadata":{"_buckets":{"deposit":"d9000336-5719-4d7f-b965-715358164951"},"_deposit":{"created_by":5,"id":"50","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"50"},"status":"published"},"_oai":{"id":"oai:toshoku.repo.nii.ac.jp:00000050","sets":["1:10"]},"author_link":["95"],"item_10004_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"28","bibliographicVolumeNumber":"6","bibliographic_titles":[{}]}]},"item_10004_description_4":{"attribute_name":"著者ID","attribute_value_mlt":[{"subitem_description":"60816750","subitem_description_type":"Other"}]},"item_10004_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"2018年HACCP制度化が定められ，HACCP教育の重要性が増してきた．また国際的には「食品衛生の一般原則」が改訂され，大学教育においてもHACCP教育内容の共通化を図る動きがでてきた．このような状況下，東洋食品工業短期大学でも2017年度に食品加工室の設備改修を実施し，その後も継続して器具・備品の改善とHACCP手順書の作成を行ってきた．また2017年度新カリキュラム導入を契機に，必修科目となった「工場衛生管理」でHACCP教育を行い，食品製造実習等と共に一貫したHACCP教育を開始した．2018年10月学長よりHACCP取得を目指すこと，学長直轄のHACCPチームを結成することが発表された．HACCPチームは関連部署も含めた短大全体に関わる手順書作成をおこない，製造実習での一般的衛生管理教育に貢献した．その後HACCPチーム組織形態・手順書・教育内容の変遷はあるが，「座学と実習の一貫したHACCP教育」という考え方に変化はない．今後将来的な大学共通HACCP資格制度導入も視野に入れた教育を行っていきたい．","subitem_description_type":"Abstract"}]},"item_10004_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57407/00000039","subitem_identifier_reg_type":"JaLC"}]},"item_10004_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東洋食品工業短期大学"}]},"item_10004_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21867941","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"宮尾, 宗央"},{"creatorName":"ミヤオ, ノリオ","creatorNameLang":"ja-Kana"},{"creatorName":"Miyao, Norio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"95","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60816750","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60816750"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-09"}],"displaytype":"detail","filename":"Toshoku_kiyo_6_6.pdf","filesize":[{"value":"3.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Toshoku_kiyo_6_6","url":"https://toshoku.repo.nii.ac.jp/record/50/files/Toshoku_kiyo_6_6.pdf"},"version_id":"dab98368-e50f-4e16-94bc-58c0e7ce5b69"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"HACCP教育","subitem_subject_scheme":"Other"},{"subitem_subject":"設備改修","subitem_subject_scheme":"Other"},{"subitem_subject":"HACCPの制度化","subitem_subject_scheme":"Other"},{"subitem_subject":"資格制度","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"HACCPの制度化と東洋食品工業短期大学におけるHACCP教育の体制作り","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"HACCPの制度化と東洋食品工業短期大学におけるHACCP教育の体制作り"},{"subitem_title":"Institutionalization of HACCP and Construction of HACCP education system at Toyo College of Food Technology","subitem_title_language":"en"}]},"item_type_id":"10004","owner":"5","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-09"},"publish_date":"2023-03-09","publish_status":"0","recid":"50","relation_version_is_last":true,"title":["HACCPの制度化と東洋食品工業短期大学におけるHACCP教育の体制作り"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-06-21T07:12:04.793302+00:00"}