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1)  refectory sanitation
食堂卫生
1.
Comprehensive evaluation of refectory sanitation based on analytical hierarchy process;
基于层次分析法的食堂卫生综合评价
2)  Student dining hall
学生食堂
1.
According to the characteristics of food and food processing process in student dining halls,and applying the principles of HACCP(hazard analysis critical control points),we have identified raw material purchase,food cooking,food sale and re-heating as the fopur critical control points and established corrssponmding measure to guarantee food s.
根据学生食堂餐饮食品加工的特点,运用危害分析与关键控制点(HACCP)原理,确定原料采购、熟制、出售和复热作为学生食堂餐饮食品加工的关键控制点,建立危害控制措施,确保食堂餐饮食品安全。
3)  food sanitation
食品卫生
1.
Analysis on the Quantifying Appraisal Index System of Food Sanitation of Restaurants in Wuhu;
芜湖市食品卫生监督量化分级管理评审结果分析
2.
Objective The present study was conducted to investigate and analyze the status quo of active surveillance of food safety and sanitation in order to find the problems and promote the development of active surveillance for food sanitation.
目的通过对食品卫生安全主动监测现状的调查分析,找出存在的问题,以促进食品卫生主动监测的开展。
4)  food hygiene