Effects of HACCP Implementation on an Industry Foodservice Operation in Daegu |
남은정
(경북대학교 생활과학대학 식품영양학과)
김미라 (경북대학교 생활과학대학 식품영양학과) 이연경 (경북대학교 생활과학대학 식품영양학과) |
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단체급식소의 HACCP system 적용방안
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Fort Lewis Experiment Application of food technology and engineering to central food preparation
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Microbiological safety assurance system for foodservice facilities
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Center for food safety and applied nutrition managing food safety
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A study for the improvement of the sanitary condition and the quality of packaged meals (Dosirak) produced in packaged meal manufacturing establishments in Seoul city and Kyungki-do province
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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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Special report, safe keeping. HACCP-Compliant kitchens that ensure food safety are fast becoming the industry norm
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The microbiological quality assessment of chicken soup utilizing HACCP model in a university foodsevice establishment
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Current status and further prospect on HACCP implementation in Korea-specially on catering-.
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과학기술학회마을 |
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Assessment of nutritional adequacy and microbiological quality of foods served in day-care centers
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과학기술학회마을 |
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Microbiological quality and change in vitamin C contents of vegetables prepared at industrial foodservice institutions in Kumi
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Foodborne disease outbreaks, 5-years summary, 1983-1987
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Application of HACCP for hygiene control in university foodservice facility-Focused on vegetable dishes (Sengchae and Namul)
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과학기술학회마을 |
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A quality assurance study for the application of Cook/Chill system in school foodservice operations (1)-Broiled Spanish mackerel-
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과학기술학회마을 |
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A study on microbiological quality & safety control of cold soybean noodles serviced by an industry food-service establishment
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과학기술학회마을 |
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The microbiological assessment of plastic container and kitchen utensils used in employee feeding foodservice operation in Seoul
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과학기술학회마을 |
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식품위해요소 중점관리기준 개정
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Hazard analysis and microbiological quality control of sauteed beef or pork in hospital foodservice operations
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과학기술학회마을 |
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국내 위탁급식 산업의 발전방향.
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Epidemic characteristics of food poisoning outbreaks reported in Korea, 1981-1989
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과학기술학회마을 |
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A study on the quality control for the holding method of food served by an industry foodservice establishment
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과학기술학회마을 |
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The development of HACCP-based standardized recipe and the quality assessment of Cook/Chilled soy sauce glazed mackerel
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과학기술학회마을 |
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A study on microbiological quality & safty control of hard-boiled mackerel served by a industry foodservice establichmant (2)
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과학기술학회마을 |
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The application of HACCP model to the development of sanitation management tools for quality control of food service establishment
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