1 |
Ministry of Government Legislation. School foodservice operation law [Internet]. Ministry of Government Legislation; 2013 [cited 2015 Dec 30]. Available from: http://www.moleg.go.kr.
|
2 |
Kim GM, Lee SY. Analysis of the school foodservice facilities and sanitary education -Seoul, Gyeonggi, Kangwon and Choongchung areas in Korea-. Korean J Community Nutr 2009; 14(5): 576-589.
|
3 |
Kim EJ, Choi JH, Kwak TK. Analysis of microbiological hazards to determine S. aureus contamination levels at school foodservice operation in Gyeonggi province. Korean J Food Cook Sci 2009; 25(3): 365-378.
|
4 |
Kim YH, Lee YK. A survey of receiving management of school foodservice in Daegu and Gyeongbuk province. Korean J Food Preserv 2012; 19(4): 611-618.
DOI
|
5 |
Ministry of Food and Drug Safety. Foodborne poisoning statistics (2011-2015) [Internet]. Ministry of Food and Drug Safety; 2016 [cited 2016 Jan 30]. Available from: http://www.foodsafetykorea.go.kr/portal/main.
|
6 |
Kim GM, Lee SY. A study on the sanitation management status and barriers to HACCP system implementation of school foodservice institutions in Seoul metropolitan area. Korean J Community Nutr 2008; 13(3): 405-417.
|
7 |
Jeon EK, Bae HJ. Evaluation of sanitation management performance within school foodservice facilities and utilities in Gyeongbuk province. Korean J Food Cook Sci 2009; 25(1): 62-73.
|
8 |
Chang HW, Bae HJ. Assessment of food sanitation knowledge and performance of foodservice workers in school foodservice operations implementing HACCP. Korean J Food Cook Sci 2010; 26(6): 781-790.
|
9 |
Lee HY, Chang HW, Bae HJ. Importance-performance analysis about sanitation management items performed by school food service workers. Korean J Food Cook Sci 2011; 27(1): 21-31.
DOI
|
10 |
Kim GM, Lee SY. Analysis of TQM-based HACCP system and safety management performance in middle and high school foodservice operations -Seoul, Gyeonggi, Incheon, Kangwon and Chungcheong areas in Korea-. Korean J Diet Assoc 2011; 17(1): 72-90.
|
11 |
Kwon SH, Lee HO, Chung DH, Shin WS, Om AS. The seasonal microbiological quality assessment for application of HACCP system to the elementary school foodservice. Korean J Soc Food Cook Sci 2003; 19(5): 647-658.
|
12 |
Kim SA, Yi HC, Kim EM, Lee MA, Park JA, Kim JW. Assessment of microbial contamination levels of elementary school classrooms as foodservice environments. Korean J Soc Food Cook Sci 2007; 23(3): 321-326.
|
13 |
Seo HY, Jung BM. Comparison of foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Korean J Community Nutr 2004; 9(2): 191-203.
|
14 |
Park SH, Lim YH. A study on the sanitary management of school foodservice operations in Daejeon and Chungnam. Korean J Community Nutr 2005; 10(2): 234-242.
|
15 |
Hong WS, Yim JM, Choi YS. Sanitary performance and knowledge of elementary school foodservice employees in Seoul. Korean J Diet Assoc 2008; 14(4): 382-395.
|
16 |
Kim YS, Jeon YS, Han JS. Inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments used to food service. J Korean Soc Food Sci Nutr 2002; 31(6): 965-970.
DOI
|
17 |
Lee KE, Lee HS. Influences of school foodservice dietitians' job satisfaction and perception of barriers to HACCP implementation on food sanitation/safety management performance in Gyeongbuk province. Korean J Diet Assoc 2005; 11(2): 179-189.
|
18 |
Soh GS, Kim YS, Shin DH. A survey on the sanitary management in food service institutions. J Fd Hyg Safety 2007; 22(1): 63-75.
|
19 |
Lee JH, Goh YK, Park KH, Ryu K. Assessment of food safety management performance for school foodservice in the Seoul area. Korean J Community Nutr 2007; 12(3): 310-321.
|
20 |
Kwak TK, Lee KM, Chang HJ, Kang YJ, Hong WS, Moon HK. Analysis of critical control points through field assessment of sanitation management practices in foodservice establishments. Korean J Soc Food Cook Sci 2005; 21(3): 290-300.
|
21 |
Kim JH, Kim YS, Han JS. Seasonal changes of microbiological counts and sanitation state on the surface of foodservice facilities and utilities. J Korean Soc Food Sci Nutr 2004; 33(10): 1653-1660.
DOI
|
22 |
Bae HJ, Lee HY. Importance evaluation about the remedies for improvement of sanitation management by foodservice managers. Korean J Community Nutr 2010; 15(2): 266-274.
|
23 |
Ministry of Education. Food safety manual for school foodservice establishment [Internet]. 2010 [cited 2015 Dec 30]. Available from: http://www.moe.go.kr/main.do.
|
24 |
Lee HY. Verification of the HACCP system and developing remedies for improving foodservice quality at school foodservice establishments [dissertation]. Daegu University; 2014.
|
25 |
Um YH. A study on actual sanitary management conditions and education plan of school foodservice employees. Korean J Culin Res 2010; 16(3): 237-249.
|
26 |
Lee HY, Yang IS, Kang YH, Kim HY. How can we develop and make use of the quality assessment tool of web-based instruction (WBI) for nutrition education? Korean J Nutr Health 2004; 37(4): 310-315.
|
27 |
Jung HA. The development of web-based education program for foodservice managers [dissertation]. Sookmyung Women's University; 2005.
|
28 |
Park YH, Kim HH, Shin EK, Jun SY, Lee YK. Development and evaluation of sanitation education media for restaurant employers and employees. Korean J Diet Assoc 2008; 14(2): 139-151.
|
29 |
Ahn HS, Ku BS, Lee SM. Systematic evaluation on the quantitative and qualitative aspects of Korean nutrition education websites. Korean J Diet Assoc 2008; 14(3): 218-228.
|
30 |
Yang HS, Han EH, Sohn HS, Rho JO. A study on the sanitary education program at school foodservice operations in Jeonju. Korean J Human Ecol 2006; 9(3): 81-87.
|
31 |
Hong WS, Yim JM. Evaluation of foodservice employees' sanitary performance and sanitary education in middle and high schools in Seoul. Korean J Diet Assoc 2009; 15(2): 113-127.
|
32 |
Yoon JY, Moon HK. Perception of hygiene education and food safety knowledge among new restaurant owners -focused in Gyeongnam area- Korean J Diet Assoc 2007; 13(3): 265-276.
|
33 |
Ministry of Food and Drug Safety. Educational materials for prevention of the foodborne outbreaks [Internet]. Ministry of Food and Drug Safety; 2014 [cited 2015 Dec 30]. Available from: http://www.mfds.go.kr/fm/article/list.do?boardKey=22&menuKey=146.
|
34 |
Garayoa R, Vitas AI, Leturia MD, Jalon IG. Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation. Food Control 2011; 22(12): 2006-2012.
DOI
|
35 |
Bae HJ, Paik JE, Joo NM, Youn JY. HACCP principles and applications for foodservice manager. 1st ed. Paju: Kyomunsa; 2012. p. 236-252.
|
36 |
Strohbehn CH, Gilmore SA, Sneed J. Food safety practices and HACCP implementation: perceptions of registered dietitians and dietary managers. J Am Diet Assoc 2004; 104(11): 1692-1699.
DOI
|