Survey on Practical use of Sanitizers and Disinfectants on Food Utensils in Institutional Foodservice
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Lee, Yu-Si
(Dept. of Food Science and Technology, Chung-Ang University)
Lee, Seong-Hee (Graduate School of Food and Drug, Chung-Ang University) Ryu, Kyung (Dept. of Food and Nutrition, Dongnam Health College) Kim, Yong-Soo (Korea Health Industry Development Institute) Kim, Hyung-Il (Korea Food & Drug Administration) Choi, Hyun-Chul (Korea Food & Drug Administration) Jeon, Dae-Hoon (Korea Food & Drug Administration) Lee, Young-Ja (Korea Food & Drug Administration) Ha, Sang-Do (Dept. of Food Science and Technology, Chung-Ang University) |
1 | Kim, I.J., Kim Y.S. and Ha, S.D.: Bactericidal effect of CaO(scallop-shell powder) on natural microflora and pathogenic bacteria in lettuce. J. Food Hyg. Safety, 21, 60-64 (2006) 과학기술학회마을 |
2 | 류경: 단체급식 위생관리 개선 방안(1). 산업보건, 212, 42-46 (2005) |
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4 | Kim, J.H., Kim, Y.S. and Han, J.S.: Disinfection state and effective factors of facilities and utilities of elementary school in Busan - Based in the characteristics of dietitian, employee and foodservice-. J. Korean Diet. Assoc., 10, 34-46 (2004) |
5 | Shin, D.H., Soh, G.S., Kim, H.E. and Kim, Y.S.: A survey on the sanitary management with step-by-step working process in food service institutions. J. Food Hyg. Safety, 22, 165-172 (2007) 과학기술학회마을 |
6 | www.kfda.go.kr: 연도별 식중독 발생현황 (2006) |
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8 | Lee, M.J., Jang, M.S. and Lee, J.M.: Comparative analysis of dietitians' and cooks' performance for equipment sanitation management at school foodservices in Gyeonggi province. J. Korean Diet. Assoc., 13, 250-264 (2007) |
9 | Yeon, J.H., Kim, I.J., Park, K.H., Park, B.K., Park, H.K., Park, D.W., Kim, Y.S., Kim, H.I., Jeon, D.H., Lee, Y.J. and Ha, S.D.: Treatment and effect of sanitizers and disinfectants in animal food manufacturing plant. Korean J. Food Sci. Technol., 38, 599-603 (2006) 과학기술학회마을 |
10 | Lee, M.J., Kim, Y.S., Cho, Y.H., Park, H.K., Park, B.K., Lee, K.H., Kang, K.J., Jeon, D.H., Park, K.H. and Ha, S.D.: Evaluation of efficacy of sanitizers and disinfectants marketed in Korea. Korean J. Food Sci. Technol., 37, 671-677 (2005) 과학기술학회마을 |
11 | Staskel, D.M., Briley, M.E. and Curtis, S.R.: Food safety knowledge and behaviors of cooks in Texas childcare centers. Food Protection Trends, 27, 90-94 (2007) |
12 | Park, H.K., Park, B.K., Shon, H.W., Park, D.W., Kim, Y.S., Cho, Y.H., Lee, K.H., Kang, K.J., Jeon, D.H., Park, K.H. and Ha. S.D.: Evaluation of effectiveness of sanitizers and disinfectants used in domestic food processing plants. Korean J. Food Sci. Technol., 37, 1042-1047 (2005) 과학기술학회마을 |
13 | KFDA, Food code. Korea Food and Drug Administration, Seoul, Korea (2007) |
14 | Kim, Y.S., Jeon, Y.S. and Han, J.S.: Disinfection state and effective factors of utensils & equipments used to foodservice of elementary school in Pusan. J. Korean Soc. Food Sci. Nutr., 30, 969-977 (2001) 과학기술학회마을 |
15 | Jang, M.R. and Kim, J.Y.: Comparison of importance and performance to school lunch service according of male and female middle school students in the Gangwon province. J. Korean Diet. Assoc., 11, 95-104 (2005) |
16 | Jeong, D.K. and Lyu, E.S.: The microbiological evaluation of environments and facilities at food service operations in elementary school. J. Korean Soc. Food Sci. Nutr., 31, 216-220 (2002) 과학기술학회마을 DOI |
17 | Jeong, J.Y., Nam, S.S, Jung, K.Y. and Cho, J.M.: Characteristic of Food Waste in Different Types of Restaurants. Korean J. Food & Nutr., 12, 246-251 (1999) 과학기술학회마을 |
18 | Jin, S.K., Song, D.J., Lee, H.G., Kim, Y.G., Park T.S. and Park, G.B.: Effects of sodium lactate addition and lactic acid dipping on the cooking loss, salt, nitrite content, pH, WHC, water activity of sausage. Korean J. Anim. Sci., 37, 379-386 (1995) |
19 | Kim, Y.S., Yeon, J.H., Kim, H.I., Choi, H.C., Jeon, D.H., Lee, Y.J. and Ha, S.D.: Application of sanitizers and disinfectants into animal food manufacturing plant J. Food Hyg. Safety, 2, 38-47 (2007) 과학기술학회마을 |
20 | 교육인적자원부. 학교급식 위생관리 지침서 제 2판, pp. 39-48 (2004) |
21 | Jeong, D.K. and Lyu, E.S.: The microbiological evaluation of environments and facilities at food service operations in elementary school. J. Korean Soc. Food Sci. Nutr., 31, 216-220 (2002) 과학기술학회마을 DOI |
22 | Perti, P, Pentti, K. and Anna-Lisa, P.: The effectiveness of some disinfectants and detergent against microbial activity. Bldg. Environ., 32, 281-287 (1997) DOI ScienceOn |
23 | Eo, G.H., Ryu, K., Park, S.J. and Kwak, T.K.: Need assessments of HACCP - based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. J. Korean Diet. Assoc., 7, 56-64 (2001) |
24 | Hong, W.S.: The evaluation of foodservice employees' sanitary performance in secondary foodservice operations. J. Foodservice Management Society of Korea, 7, 7-28 (2004) |
25 | Kim, H.L., Jeon, D.H., Kang. K.J., Eom. M.O., Sung. J.H., Kang. H.S., Kwak, H.S., Kwon, K.S. and Lee, Y.J.: Comparative susceptibility of staphylococcus aureus and escherichia coli strains isolated from Korean foods to commercially available sanitizers/disinfectants. Korean J. Food Sci. Technol., 39, 104-107 (2007) 과학기술학회마을 |
26 | Kim, Y.S.: The importance of hygiene condition and HACCP system application at school foodservice. Food Science and Industry, 36, 92-98 (2003) |
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