作为营养方面的法规之一,日本于1958年5月10日颁布了《烹调师法》以及与之相应的《烹调师法实施令》、《烹调师法实施细则》等,以通过规定烹调师的资格来提高从事烹调业务者的素质,谋求烹调技术合理的发展,进而有助于国民饮食生产质量的提高。现将《烹调师法》介绍如下。 一、烹调师的许可制度 根据本法律,“烹调师”是指从事烹调业务,并获得都道府 As one of the nutrition laws and regulations, Japan issued the Cooker’s Law on May 10, 1958, and its corresponding Enforcement Decree of the Cooks Law and the Implementing Rules of the Cooks Law, so that by stipulating that cooks Qualifications to improve the quality of those engaged in cooking business, to seek a reasonable development of cooking technology, thus contributing to the improvement of national diet production quality. Now “cook division law” is introduced below. First, the cook division’s licensing system According to this law, “cook division” is engaged in the cooking business, and access to the capital