최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.33 no.10, 2004년, pp.1653 - 1660
김지현 (부산대학교 식품영양학과) , 김이선 (부산대학교 식품영양학과) , 한지숙 (부산대학교 식품영양학과)
This study was conducted to investigate seasonal changes of microbiological counts and sanitation state on the surface of food service facilities and utilities of elementary schools in Busan area. Samples swabbed using sponge were collected from the surface of food service facilities and utilities, ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Management Report of School Lunch Program (2/2). 2001. The control and management of the sanitary facilities in accordance with HACCP. Ministry of Education & Human Resources Development. Seoul
Lee YW. 1997. Guidelines of sanitation and safety for school lunch program. The Korean Nutrition Society, Seoul. p23-47
Korea Food & Drug Administration. 2004. The epidemiological characteristics of food poisoning in Korea. Seoul
Kassa H, Harrirgton B, Bisesi M, Khuder S. 2001. Comparisons of microbiological evaluation of selected kitchen areas with visual inspections for preventing potential risk of foodborne outbreaks in food service operations. J Food Protection 64: 509-513
Tebbutt GM. 1991. Development of standardized inspection in restaurants using assessments and microbiological Sam-pling to quantify the risks. Epidemiol Infect 107: 393-394
Tebbutt GM, Southwell JM. 1989. Comparative study of visual inspections and microbiological sampling in premises manufacturing and selling high-risk foods. Epidemiol Infect 103: 475-489
Kwak TK. 1999. Implementation of HACCP to the food-service industry and HACCP plans development. Food Industry and Nutrition 4: 1-13
Lee SY, Jang YS, Choi HJ. 1999. Current status and further prospect on HACCP implementation. Food Industry and Nutrition 4: 14-26
Heo YS, Lee BH. 1999. Application of HACCP for hygiene control in university foodservice facility-Focused on Vege-table dishes (Sengchae and Namul)-. J Fd Hyg Safety 14: 293-304
Kim SH. 1996. Relationships between actual sanitary man agement practices during production and distribution, and microbiological quality of Dosirak items marketed in CVS. Korean J Diet Cutture 11: 235-242
Kwak TK, Kim SH, Park SJ, Cho YS, Choi EH. 1996. The improvement of the sanitary production and distribution pratices for packaged meals (Kim Pab) marketed in Convenience stores using hazard analysis critical control point (HACCP) system. Korean J Food Hygiene 11: 177-187
Kim JE. 1998. The application of HACCP model to the development of the sanitation management tools for quality control of food service establishment. MS Thesis. Sook myoung Woman's University, Seoul, Korea
Lee JS. 1999. Development of the computer-assisted HACCP system program and HACCP-based sanitation evaluation tools for institutional food service operations. MS Thesis. Yonsei University, Seoul, Korea
Chun HJ. 1998. The microbiological assessment of plastic container and kitchen utensils used in employee feeding foodservice operation in Seoul. J Korean Soc Food Sci Nutr 14: 21-24
Kim YS, Jeon YS, Han JS. 2001. Disinfection state and effective factors of utensils & equipments used to food service of elementary schools in Busan. J Korean Soc Food Sci Nutr 30: 969-977
Park HY, Kim KG, Shin HW, Kye SH, Yoo WC. 2000. Evaluation of microbiological hazards of cooking utensils and environment of mass catering establishments. J Fd Hyg Safety 15: 315-323
Kim EM, Kim HS. 2002. Nutritional evaluation, stability of cereals and sanitation status of processing utensils and environments based on hygiene education. Korean J Com munity Nutr 7: 833-843
Kim JY, Kim YS, Han JS. 2004. Disinfection state and effective factors of foodservice facilities and utilities of elementary schools in Busan-based on the characteristics of dietitian, employee and foodservice. Korean Dietetic Assoc 10: 34-46
Food and Drug Administration. 1992. Bacteriotogicat analytical manual. 7th ed. AOAC International, Arlington
Education of ministry. 2002. School foodservice operation
Harrigan WF, McCance ME. 1976. Laboratory methods in food and dairy microbiology. Academic Press Inc, New York
Lee JS. 2001. Growth of Escherichia coti 0157:H7 at $21^{\circ}C$ in biofilms with microorganism isolated from meat Proc-essing environments. MS Thesis. Pusan National University, Busan, Korea
Jeong DK, Lee JS. 2000. The evaluation of environmental microflora at foodservice facilities at Youngdo-Gu, Busan The Kosin J Youngdo Studies 2: 375-390
Bryan FL. 1982. Microbiological hazards of feeding systems. In Microbiotogical safety of food in feeding systems. ABMPS Report No. 125, National Academy Press, Washington, DC. p 64
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.