Development of Self-Managed Food Sanitation Check-List and On-Site Monitoring of Food Sanitation Management Practices in Restaurants for Control of Foodborne Illness Risk Factors |
Chung, Min-Jae
(Department of Food and Nutrition, Yonsei University)
Choi, Jung-Hwa (Department of Food and Nutrition, Soongeui Women's College) Ryu, Kyung (Department of Food and Nutrition, Youngnam University) Kwak, Tong-Kyung (Department of Food and Nutrition, Yonsei University) |
1 | Kim HK, Lee BH, Kim IH, Cho KD. 2003. HACCP model for quality control of sushi production in the fine japanese restaurants in Korea. J East Asian Sco Dietary Life 13(1):25- 38 과학기술학회마을 |
2 | Reichenbach H. 1999. International food safety and HACCP conference- opening speech. Food Control 10(4-5):235-237 |
3 | National Statistical Office. 2009. Household trends survey. Available from: http://www.kosis.kr Accessed July 22, 2010 |
4 | Noh JM. 2006. Field assessment of microbiological quality of restaurant operations and development of a sanitation training manual. Master thesis. Yonsei University of Korea. pp 27-30 |
5 | Jo GD, Lee BH. 2004. HACCP system application on chicken entrees served by lunch program of elementary schools. Korean J Food Cookery Sci 20(1):63-75 과학기술학회마을 |
6 | Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, Park KH. 2001. Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J Fd Hyg Safety 16(4):280-294 |
7 | Park SH, Noh JM, Chang HJ, Kang YJ, Kwak TK. 2007. Risk factor analysis for preventing foodborne illness in restaurants and the development of food safety training materials. Korean J Food Cookery Sci 23(5):589-600 과학기술학회마을 |
8 | Jones SL, Parry SM, O'Brien SJ, Palmer SR. 2008b. Operational practices associated with foodborne disease outbreaks in the catering industry in England and Wales. J Food Prot 71(8): 1659-1665 DOI |
9 | Kang YJ. 2001. Handwashing, essential for safe food preparation: a technical review. J Korean Public Health Assoc 27(4): 269-276 |
10 | Jeon IK, Lee YG. 2003. Verification of the HACCP system in school foodservice operations : focus on the microbiological quality of foods in heating process and after heating process. Korean J Nutr 36(10):1071-1082 과학기술학회마을 |
11 | Bryan FL, Jermini M, Schmitt R, Chilufya EN, Michael M, Matoba A, Mfume E, Chibiya H. 1997. Hazards associated with holding and reheating foods at vending sites in a small town in Zambia. J Food Prot 60(4):391-398 DOI |
12 | Green L, Selman C, Radke V, Repley D, Mack J, Reimann D, Stigger T, Motsinger M, Bushnel L. 2006. Food worker hand washing practices: an observation study. J Food Prot 69(10):2417-2423 DOI |
13 | Heo YS, Lee BH. 1999. Application of HACCP for hygiene control in university foodservice facility-focused on vegetable dishes(sengchae and namul). J Fd Hyg Safety 14(3):293-304 |
14 | Holtby I, Tebbutt GM, Grunert E, Lyle HJ, Stenson MP. 1997. Outbreak of Salmonella enteritidis phage type 6 infection associated with food items provided at a buffet meal. CommuDis Rep CDR Rev 7(6): 87-90 |
15 | Food & Drug Adminstration(FDA). 2005. FDA 2005 Food code. Available from: http://www.fda.gov Accessed July 28, 2008 |
16 | Food Standards Agency(FSA). 2005. Safer food, better business for caterers. Available from: http://www.food.gov.uk Accessed October 15, 2008 |
17 | Food & Drug Administration(FDA) National Retail Food Team. 2004. FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Available from: http:// www.cfsan.fda.gov/~dms/retrsk2.html Accessed October 15, 2008 |
18 | Center for Science in the Public Interest. 2008. Dirty dining: Restaurants need food safety letter grades, says CSPI. Available from: http://www.cspinet.org/new/200808071.html Accessed May 15, 2010 |
19 | Gill CO, Jones T. 2002. Effects of wearing knitted of rubber gloves on the transfer Escherichia coli between hands and meat. J Food Prot 65(6):1045-1048 DOI |
20 | Conference for Food Protection(CFP). 2000. Food establishment inspection report. Available from: http://www.foodprotect.org Accessed October 15, 2008 |
21 | Bae HJ, Chun HJ. 2003. Microbiological hazard analysis of cooking utensils and working area of foodservice establishments and hygienic improvement by implementing HACCP system. Korean J Food Cookery Sci 19(2):231-240 과학기술학회마을 |
22 | Strohbehn C, Sneed J, Paez P, Meyer J. 2008. Hand washing frequencies and procedures used in retail food services. J Food Prot 71(8):1641-1650 DOI |
23 | Food & Drug Administration(FDA) National Retail Food Team. 2000. Report of the FDA retail food program database of foodborne illness risk factors. Available from: http://www. cfsan.fda.gov/~dms/retrsk.html Accessed October 15, 2008 |
24 | Bae HJ, Lee JH, O SI. 2003. Effect of applying pretreatment methods before cooking for decreasing the microbiological hazard of cooked dried fish in foodservice establishments. Korean J Food Cookery Sci 19(5):555-561 과학기술학회마을 |
25 | 류경. 2005a. 단체급식소 식중독 예방을 위한 배식관리. 대한산업보건협회지, 207:36-39 |
26 | 류경. 2005b. 식중독 예방을 위한 냉동식품의 해동관리. 대한산업보건협회지, 202:34-36 |
27 | World Health Organization(WHO). 2007. Food safety and foodborne illness. Fact sheet No 237. Available from: http://www.who.int Accessed October 10, 2008 |
28 | Yoo WC. 2000. Current information and sanitation status of professional catering companies. Korean J Community Nutr 5(2):253-262 |
29 | Sagoo SK, Little CL, Griffith CJ, Mitchell RT. 2003. Study of cleaning standards and practices in food premises in the United Kingdom. Commun Dis Public Health 6(1):6-17 |
30 | Sorino JM, Rico H, Molto JC, Manes J. 2002. Effect of introduction of HACCP on the microbiological quality of some restaurant meals. Food Control 13(4-5):253-261 DOI ScienceOn |
31 | Kwak TK. 2008. Current status of foodservice industry and future development strategies. Food Industry & Nutrition 13(1): 1-10 |
32 | Ministry of Education and Human Resources Development. 2004. Material for school foodservice operations. Seoul. pp 23-25 |
33 | Ministry of Government Legislation. 2010. Korean Food code. Available from: http://www.moleg.go.kr Accessed May 15, 2010 |
34 | Moore G, Griffith C. 2002. A comparison of traditional and recently developed methods for monitoring surface hygiene within the food industry: an industry trial. Int J Env Health Res 12(4):317-329 DOI ScienceOn |
35 | Rocourt J, Moy G, Vierk K, Schlundt J(Food Safety Department). 2003. The present state of foodborne disease in OECD countries. Available from: http://www.who.int/foodsafety Accessed October 10, 2008 |
36 | Kwak TK, Cho YS, Lee HS. 1994. Evaluation of the food sanitation training program in child-care centers. Korean J Dietary Culture 9(3):251-257 |
37 | Korean Food Drug Administration. 2001. The development of estimate model of social economic costs and estimates socioeconomic effect of foodborne disease in Korea. Seoul. pp 6-7 |
38 | Lee KE, Ryu K. 2004. Influences of school food service employees` food safety training on food safety knowledge and practices. Korean J Community Nutr 9(5):597-605 과학기술학회마을 |
39 | Lee KH, Lyu ES, Lee KY. 2001. A study on the sanitary status at various types of restaurants in changwon city. J Korean Soc Food Sci Nutr 30(4):747-759 |
40 | Korean Food Drug Administration. 2010. Frequency of foodborneillness. Available from: http://www.kfda.go.kr Accessed May 7, 2010 |
41 | Jones SL, Parry SM, O'Brien SJ, Palmer SR. 2008a. Are staff management practices and inspection risk ratings associated with foodborne disease outbreaks in the catering industry in England and Wales?. J Food Prot 71(3):550-557 DOI |
42 | Kim JH, Kim YS, Han JS. 2004. Seasonal changes of microbiological counts and sanitation state on the surface of foodservice facilities and utilities. J Korean Soc Food Sci Nutr 33(10):1663-1660 과학기술학회마을 |
43 | Kim JS, Bang OK, Chang HC. 2004. Examination of microbiological contamination of ready-to-eat vegetable salad. J Fd Hyg Safety 19(2):60-65 과학기술학회마을 |
44 | Kim SJ, Yi NY, Chang HJ, Kwak TK. 2008. Current Status of Sanitation Management Performance in Korean-Food Restaurants and Development of the Sanitary Training Posters Based on their Risk Factors. Korean J Food Culture 23(5): 582-594 과학기술학회마을 |
45 | Ko HS, Kim SK, Kim DK, Kim BJ. 2005. Importance perception on the sanitation and cleanliness of family restaurant employees. Korean J Food Cookery Sci 21(2):155-162 과학기술학회마을 |