Microbiological Evaluation for HACCP Implementation of Wholesale Bakery Products |
Kim Hye Young
(Department of Food & Nutritional Sciences, Ewha Womans Univ)
Park Jae Young (Department of Food & Nutritional Sciences, Ewha Womans Univ) Chung Duck Hwa (Division of Enviro Biotechnology and Food Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) Oh Sangsuk (Department of Food & Nutritional Sciences, Ewha Womans Univ) |
1 | Yang, J.S.: Food safety and HACCP. Food Sci. Ind 30(4): 172-182 (1997) |
2 | Chun, S.J.: The example of HACCP(Hazard Analysis Critical Control Point) system introduce and safety control guide. Food Sci. Ind. 26(3): 17-31 (1993) |
3 | KFDA: Outbreak Present State nad Preventive Measures of Food Poisoning. KFDA, Seoul, Korea (2000) |
4 | NACMCF, 1998, Principles of Risk Assessment for illness caused by Foodbome Biological Agents, J. Food Protection, 61: 1071-1074 (1998) |
5 | Lee, Y.W., Hong, J.H.: Epidemic characteristics of food poisoning outbreaks reported in Korea, 1981-1989. Korean J. Food Hyg. 5: 205-212 (1990) |
6 | Kang, Y.J: Food safety control and HACCP system. Food Sci. Ind. 29(1): 11-14 (1996) |
7 | Kye, S.H.: Hazard analysis and critical control points of onedish meal prepared at Korean restaurants: naeng-myeun(cold noodles) and pi-bim bab(mixed rice). Korean J. Food Cult. 10: 167-174 (1995) |
8 | NACMCF, HACCP Principles and Application Guidlines, J. food Protection, 61: 1246-1259 (1998) |
9 | Kwak, D.K., Kim, S.H., Park, S.J., Cho, Y.S., Choi, E.H.: The improvement of the sanitary productionand distribution practices for packaged meals (kimpab) marketed in convenience stores using hazard analysis critical control point (HACCP) System. Korean J. Fd. Hyg. Safety. 11(3): 177-187 (1996) |
10 | Lee, B.H., Huh, K.S., Kim, I.H.: Establishment of Hygienic Standards for Pizza Restaurant Based on HACCP Concept-Focused on Pizza Production. J. Food Sci. Technol. 36(1): 174-182 (2004) |
11 | Kang, Y.J.: What is HACCP. Food Sci. Ind. 26: 4-16 (1993) |