1 |
Jeong DK, Lee JS. 2000. The microbiological assessment of foodservice operation in Youngdo. Youngdo Development Institute, Kosin University, Busan.
|
2 |
Choi SH, Kim SH, Kwak TK. 2003. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Dietet Assoc
9: 209-218.
과학기술학회마을
|
3 |
Park KD, Kye SH, Jeong EY. 1991. Investigation of foodservice in some social welfare facilities in Seoul. Korean
J Diet Culture 6: 381-391.
과학기술학회마을
|
4 |
Codex Alimentarious Commission. 1993. Code of hygienic practice for precooked and cooked food in mass catering, Codex Alimentarious Commission CAC/RCP 39.
|
5 |
Yoo WC. 2000. Current information and sanitation status of professional catering companies. Korean J Community Nutrition 5: 253-262.
|
6 |
교육인적자원부. 2003. 학교급식 위생관리지침서(개정판). http://www.moe.go.kr
|
7 |
식품의약품안전청. 2004. HACCP 지정업소 적용 현황(2004.5. 31). http://www.kfda.go.kr
|
8 |
Lyu ES, Jeong DK. 1999. The sanitary management procedures of foodservice in elementary schools in Pusan.
Korean J Soc Food Sci 28: 1398-1404.
과학기술학회마을
|
9 |
Nam E, Lee Y. 2001. Evaluation of sanitary management based on HACCP of business and industry foodservice operations in Taegu and Kyungpook areas. J Korean Dietet
Assoc 7: 28-37.
과학기술학회마을
|
10 |
문혜경. 2003. 급식․외식산업의 위생관리 과제 및 산학협동 발전 방안. 2003년 한국급식위생관리학회 춘계학술 심포지움 자료집. p 35-54.
|
11 |
Ministry of Government Legislation. 2003. Food Sanitation
Act. http://www.moleg.go.kr
|
12 |
Snyder OP. 1997. Food safety quality assurance for foodservice employees (Empl 0901). Hospitality Institute of Technology and Management, Inc., St. Paul, Minnesota.
|
13 |
Lee HO, Shim JY, Shin HA, Chung DH, Om AS. 2002.
Recognition study on introduction of HACCP to industry foodservice. Korean J Soc Food Cookery Sci 18: 355-364.
과학기술학회마을
|
14 |
Lyu ES. 1999. Recognition about the HACCP concepts by the industry foodservice managers in Pusan and Kyung Nam. Korean J Soc Food Sci Nutr 15: 579-585.
|
15 |
강영재. 2002. 식중독 예방을 위한 집단급식소 시설․설비 위생관리. 2002 영양사교육 자료집. 보건복지부․대한영양사 협회.
p 74-91.
|
16 |
Jeong DK, Lyu ES. 2002. The microbiological evaluation of environments and facilities at foodservice operations in elementary school. J Korean Soc Food Sci Nutr 31: 216-220.
과학기술학회마을
DOI
ScienceOn
|
17 |
Kwak TK, Hong WS, Moon HK, Ryu K, Chang HJ. 2001.
Assessment of sanitary management practices of school foodservice operations in Seoul. J Fd Hyg Safety 16: 168-177.
과학기술학회마을
|
18 |
Moon HK. 2002. Comparative assessment of sanitary management practices at HACCP appointed contract foodservices and those of non-appointed. J Basic and Life Res Sci
2: 101-112.
|
19 |
Moon HK. 2003. HACCP system of contract foodservice establishments appointed by Korean food and drug administration. Korean J Soc Food Cookery Sci 19: 24-33.
|
20 |
강영재, 곽동경. 2001. HACCP 일반위생관리기준관련 적용 단체급식업소의 시설모델개발연구. 식품의약안전청 '01 용역연구개발사업 최종 보고서.
|
21 |
Lee HO, Shim JY, Kim YK, Cho MH, Choi HS, Om AS. 2001.
Assessment on HACCP recognition & sanitary management of the industry foodservice manager in Seoul. Korean
J Soc Food Cookery Sci 17: 542-548.
과학기술학회마을
|
22 |
식품의약품안전청. 1999. 대량조리식품 및 도시락제조 위생관리규범.
|