Analysis of Critical Control Points through Field Assessment of Sanitation Management Practices in Foodservice Establishments |
Kwak Tong-Kyung
(Food and Nutrition, Yonsei University)
Lee Kyung-Mi (Food and Nutrition, Yonsei University) Chang Hye-Ja (Food and Nutrition, Suwon Women's College) Kang Yong-Jae (Kang Food Safety Consulting) Hong Wan-Soo (Food Service Management and Nutrition, Sangmyung University) Moon Hye-Kyung (Food and Nutrition Science, Changwon National University) |
1 | Cha YS, Kwak TK, Hong WS : The Analysis of Customers Perception on Foodservice Quality according to the Types of Foodservice. Journal of the Korean Dietetic Association, 9(3):233-247, 2003 |
2 | Kim SH, Lee YW : A Study on the Sanitary Management Procedures of University and Industry Fooclservice Operations in Pusan. Journal of Food Hygiene and Safety, 16(1):1-10, 2001 |
3 | 교육인적자원부 : 학교급식 식중독 발생통계, 교육인적자원부, 2004 |
4 | 교육인적자원부 2003년도 학교급식 실시현황, 교육인적자원부, 2003 |
5 | KFDA : HACCP 적용업소 지정현황, KFDA, 2004b |
6 | Nam EJ, Lee YK : Evaluation of Sanitary Management based on HACCP of Business and Industry Foodservice Operations in Taegu and Kyungpook Areas. Journal of the Korean Dietetic Association, 7(1):28-37, 2001 |
7 | Lee HO, Shim JY, Kim YK, Cho MH, Choi HS, Om AS : Assessment on HACCP Recognition & Sanitary Management of the Industry Foodservice Manager in Seoul. Korean J. Soc. Food Cookery Sci., 17(6):542-548, 2001 |
8 | Lyu ES : The stage of Contracting process in Office foodservice and items of preparation. National Nutrition. Korean Dietitian Association, 199:2-11, 1998 |
9 | Roh PU : Present States of School Foodservices in Foreign Countries. The Korean Society of Food Hygiene and Safety Autumn Seminar, p3-10, 1997 |
10 | 박진욱 : 학교급식정책방향과 과제, 경상북도 교육연수원 선택전문(학교급식관리실무)과정 자료집, p12-28, 2003 |
11 | Lyu ES : Food Sanitary Procedures of Employees in Business & Industry Foodservice Operations of Pusan and Kyung Nam. J. Korean Soc. Food Sci. Nutr., 28(4):942-947, 1999 |
12 | Korea Food Information Institute : The Present Condition and Prospect of Foodservice Industry. The Monthly Food World, 5:28-49, 2004 |
13 | Kwak TK, Hong WS, Moon HK, Ryu K, Chang HJ : Assessment of Sanitary Management Practices of School Fooclservice Operations in Seoul. Journal of Food Hygiene and Safety, 16(3):168-177, 2001 |
14 | Heo YS, Lee BH : Application of HACCP for Hygiene Control in University Foodservice Facility-Focused on Vegetable Dishes(Sengchae and Namul)-. Journal of Food Hygiene and Safety, 14(3):293-304, 1999 |
15 | 곽동경, 강영재, 류경, 홍완수, 문혜경, 김성희 : 국민건강증진 및 식중독 예방을 위한 집단 급식소 위생관리 모니터링 체계 구축, 보건복지부 건강증진기금 연구사업 보고서, 2001 |
16 | Kwak TK : Implementation of HACCP to the Foodservice Industry and HACCP Plans Development. Food industry and Nutrition. 4(3):1-13, 1998 |
17 | KFDA : 식중독 발생현황 및 예방대책. KFDA, p3-12, 2004a |
18 | Moon HK : Hygienic managements and Directions for Development of Industry-Academic Cooperation in Food Service Industry. The Korean Foodservice Sanitation Association Spring Seminar p35-54, 2003 |
19 | FDA Retail Food Program Steering Committee : Report of the FDA retail food program database of the foodbome illness risk factors, FDA, USA, 2000 |