{"created":"2023-06-19T09:59:42.557796+00:00","id":681,"links":{},"metadata":{"_buckets":{"deposit":"a0844948-e798-401d-b47c-af8bdc093984"},"_deposit":{"created_by":11,"id":"681","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"681"},"status":"published"},"_oai":{"id":"oai:kiui.repo.nii.ac.jp:00000681","sets":["1:118:120"]},"author_link":["2502","2503"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"25","bibliographicPageStart":"21","bibliographic_titles":[{"bibliographic_title":"吉備国際大学政策マネジメント学部研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Kibi International University School of Policy Management","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"効果的な食品衛生講習の実施を検討するため、食品衛生監視員4名を講師とした8講習を行い、終了後、受講者を対象に、講習を評価するアンケート調査をそれぞれ実施した。講師に対する評価のうち、評価の低い項目は、方法を改善して次の講習に臨んだ。これにより、次回以降の評価を高め、HACCP に関する講習では、受講者の抵抗感を払拭することができた。受講者に対する試問の正答率は、全体的に高かったが、新しいまたは複雑な知識を扱う講習では、受講者の年齢が高くなるにしたがい有意に正答率が下がった(回帰係数の検定、5%水準)ので、年配者が受講目的を持続できるよう配慮することが必要である。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The purpose of this study was to examine the approaches for organizing effective courses on food sanitation. Four food sanitation inspectors held 8 courses on food sanitation. After each course, a questionnaire survey was conducted on the participants in order to evaluate the course concerned. Based on the evaluation result, the lecturers tried to improve those areas with low scores for the next course. Using this approach, the evaluation scores were improved from the next course onward, and the participants' resistance to the course on Hazard Analysis and Critical Control Point (HACCP) was successfully resolved. Regarding the performance in the test of the questionnaire, although the overall correct response rates were high, the correct response rates decreased significantly with increase in age for the courses involving new or complex knowledge (test of regression coefficient : p<0.05). It is necessary for the lecturers to design the courses so as to facilitate continuous attendance by older participants.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00009356899","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12037987","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18801722","subitem_source_identifier_type":"PISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"吉備国際大学政策マネジメント学部環境リスクマネジメント学科"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Environmental Risk Management, School of Policy Management, Kibi International University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 雅彦","creatorNameLang":"ja"},{"creatorName":"カトウ, マサヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2502","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KATO, Masahiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2503","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-20"}],"displaytype":"detail","filename":"KJ00009356899.pdf","filesize":[{"value":"188.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00009356899.pdf","url":"https://kiui.repo.nii.ac.jp/record/681/files/KJ00009356899.pdf"},"version_id":"c1178992-3577-4943-8674-2512520c6733"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食品衛生講習","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食中毒","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"HACCP","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"評価","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"course on food sanitation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food-poisoning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"HACCP","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"evaluation","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"食品衛生講習の方法および評価について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品衛生講習の方法および評価について","subitem_title_language":"ja"},{"subitem_title":"The Method and Evaluation of Courses on Food Sanitation","subitem_title_language":"en"}]},"item_type_id":"2","owner":"11","path":["120"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-12-20"},"publish_date":"2016-12-20","publish_status":"0","recid":"681","relation_version_is_last":true,"title":["食品衛生講習の方法および評価について"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2024-06-03T03:49:55.836748+00:00"}