Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Heating Process and After-Heating Process - |
전인경
(경북대학교 생활과학대학 식품영양학과)
이연경 (경북대학교 생활과학대학 식품영양학과) |
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HACCP-based food quality control and rapid detection methods for microorganisms
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DOI ScienceOn |
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HACCP models for quality control of entree production in hospital foodservice systems Ⅰ. Development of hazard analysis critical control point model
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HACCP model for quality control of sushi production in the fine Japanese restaurants in Korea
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과학기술학회마을 |
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Un education and training case study for the implementation of HACCP system for school foodservice operations
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Hazard analysis of commissary school foodservice operations
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과학기술학회마을 |
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Study on hygiene knowledge and recognition on job performances levels for HACCP application for employees at contract foodservices
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과학기술학회마을 |
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Effects of cooking processes on the amount of Salmonella typhimurium in pork and Korean japchae and identification of critical control point in the processes
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과학기술학회마을 |
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Evaluation of hygiene status of university foodservice operation using ATP bioluminescence assay
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과학기술학회마을 |
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Hazard analysis and microbiological quality control of sauteed beef or pork in hospital foodservice operations
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Serving it safe: A manager's tool Kit
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The education and training case study for implementing HACCP system of school food-service operations in Korea
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Microbiological safety assurance system for foodservice facilities
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HACCP model for quality control of sushi production in the fine Japanese restaurants in Korea
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과학기술학회마을 |
16 |
Assessment of nutritional adequacy and microbiological quality of foods served in day-care centers
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과학기술학회마을 |
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Implementation of HACCP to the foodservice industry and HACCP plans development
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과학기술학회마을 |
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The sanitary management procedures of foodservice in elementary school in Pusan
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과학기술학회마을 |
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HACCP models for quality control of entree production in hospital foodservice systems Ⅱ. quality as sessment of beef loaves utilizing hazard analysis critical control point model
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Food Service Sanitation Manual
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Microbiological hazard analysis for preparation foods and raw materials of foodservice operations
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26 |
Microbiological quality and change in vitamin C contents of vegetables prepared at industrial foodservice institutions in Kumi
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A study on the sanitary management procedures of university and industry foodservice operations in Pusan
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과학기술학회마을 |
28 |
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Need assessments of HACCP-based sanitation training program in elementary school foodservice operation based on sanitation knowledge test of employees
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Development of generic HACCP model for practical application in mass catering establishments
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과학기술학회마을 |
31 |
A study on model development of hazard analysis critical control point (HACCP) for school lunch menu in primary schools
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Current status and further prospect on HACCP implementation in Korea (Specially on catering)
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과학기술학회마을 |
33 |
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34 |
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Food service sanitation and the human ingredient
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36 |
Application of HACCP for hygiene control in university foodservice facility - focused on vegetable dishes (Sengchae and Namul)
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과학기술학회마을 |
37 |
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