대한예방의학회:학술대회논문집
- 2005.10a
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- Pages.488-488
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- 2005
Hazard analysis and critical control point system (HACCP) Implementation Level of Some Restaurants in Busan
부산지역 일부 외식업체의 HACCP 이행 수준
- Ban Pil-Ju (Inje University, Graduate School of Public Health) ;
- Chun Jin-Ho (Inje University, School of Medicine, Department of Preventive Medicine) ;
- Lee Jong-Tae (Inje University, School of Medicine, Department of Preventive Medicine) ;
- Sohn Hae-Sook (Inje University, School of Medicine, Department of Preventive Medicine) ;
- Urm Sang-Hwa (Inje University, School of Medicine, Department of Preventive Medicine) ;
- Kim Sung-Jun (Inje University, School of Medicine, Department of Preventive Medicine) ;
- Lee Seong-Hoon (Inje University, School of Medicine, Department of Preventive Medicine) ;
- Yu Byeng-Chul (Kosin University, School of Medicine, Department of Preventive Medicine)
- 박필주 (인제대학교 보건대학원) ;
- 전진호 (인제대학교 의과대학 예방의학교실) ;
- 이종태 (인제대학교 의과대학 예방의학교실) ;
- 손혜숙 (인제대학교 의과대학 예방의학교실) ;
- 엄상화 (인제대학교 의과대학 예방의학교실) ;
- 김성준 (인제대학교 의과대학 예방의학교실) ;
- 이성훈 (인제대학교 의과대학 예방의학교실) ;
- 유병철 (고신대학교 의과대학 예방의학교실)
- Published : 2005.10.01
Abstract
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