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경남 지역 학교 급식소의 미생물학적 오염도 평가: COVID-19 이후의 위생관리 현황 조사
Microbiological Contamination Assessment of School Cafeterias in the Gyeongnam Area: Investigation of the Status of Hygiene Management since COVID-19 원문보기

대한영양사협회 학술지 = Journal of the Korean dietetic association, v.28 no.3, 2022년, pp.205 - 217  

손유진 (경상국립대학교 교육대학원 영양교육전공) ,  남수진 (경상국립대학교 식품영양학과) ,  이승훈 (경상국립대학교 식품영양학과) ,  김동우 (경상국립대학교 식품영양학과) ,  신승호 (경상국립대학교 식품영양학과) ,  구옥경 (충남대학교 식품공학과)

Abstract AI-Helper 아이콘AI-Helper

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due to COVID-19 and include delays in serving time to restrict the number of meals and the installati...

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표/그림 (6)

참고문헌 (25)

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  4. Harrigan WF, McCance ME (1976): Laboratory methods in food and dairy microbiology. Academic Press. San Diego. pp.231-236 

  5. Jeon Y, Kim HA (2014): Analysis of perception of school foodservice facilities and utilities in Gyeongnam area by school nutrition teachers (dietitians)-comparison of school foodservice facilities and improvement of utilities in schools. J Korean Soc Food Sci Nutr 43(9):1447-1456 

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  8. Kim BR (2011): Microbiological analysis of cooking and serving utensils used for feeding programs in elementary schools. Masters degree thesis. Wonkwang University. pp.1-22 

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  10. Kim JH, 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. J Korean Diet Assoc 10(1):34-46 

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  18. Ministry of Education (2021). Policy, information, law. Available from: https://www.moe.go.kr/main.do?smoe. Accessed December 3, 2021 

  19. Ministry of Food and Drug Safety (2021). Food poisoning statistics. Available from: https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no3724& menu_grpMENU_NEW02. Accessed December 12, 2021 

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  21. Park HJ, Bae HJ (2006): Evaluation of microbiological hazards of hygiene by the customers' hands in university foodservice operation. J Korean Soc Food Sci Nutr 35(7):940-944 

  22. Park MS, Lee HY, Bae HJ (2021): Analysis of disinfection practices in foodservice operations according to the application of Hazard Analysis and Critical Control Point. J Foodserv Saf 2(2):103-110 

  23. Park SJ, Yun HS, Lee SJ, Yang MJ, Kwon BM, Lee CH, Ko GP (2014): A study on bacterial contamination of cooking environments of food service operations at university. J Environ Health Sci 40(2):88-97 

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