Microbiological Hazard Analysis for HACCP System Application to Hospitals Foodservice Operations
![]() |
Lee, Byung-Doo
(Dept. of Food Science and Technology and Biotechnology Research Institute, Chonnam National University)
Kim, Jang-Ho (Radiation Application Research Division, Advanced Radiation Technology Institute) Kim, Jeong-Mok (Dept. of Food Engineering, Mokpo National University) Kim, Du-Woon (Division of Food Science and Nutrition, Chonnam National University) Rhee, Chong-Ouk (Dept. of Food Science and Technology and Biotechnology Research Institute, Chonnam National University) Eun, Jong-Bang (Dept. of Food Science and Technology and Biotechnology Research Institute, Chonnam National University) |
1 | Kim SH, Chung SY. 2003. Effect of pre-preparation with vinegar against microorganisms on vegetables in food-service operations. J Korea Soc Food Sci Nutr 32: 230-237 과학기술학회마을 DOI ScienceOn |
2 | Jeong DK, Lyu ES. 2002. The microbiological evaluation of environments and facilities at food service operations in elementary school. J Korea Soc Food Sci Nutr 31: 216-220 과학기술학회마을 DOI ScienceOn |
3 | Heo YS, Lee BH. 1999. Application of HACCP for hygiene control in university foodservice facility-focused on vegetable dishes (Sengchae and Namul). J Fd Hyg Safety 14: 293-304 과학기술학회마을 |
4 | 교육부. 2001. 최근 3년간 식중독 발생률 분석자료(1998-2000) |
5 | 한국 HACCP 연구회. 2001. 식품․축산물 위해요소 중점기준 |
6 | Bauman HE. 1974. The HACCP concept and microbiological hazard categories. Food Technology 28: 30-34 |
7 | Park HK, Kim KL, Shin HW, Kye SH, Yoo WH. 2000. Evaluation of microbiological hazards of cooking utensils and environment of mass catering establishments. J Fd Hyg Safety 15: 315-323 |
8 | Korea Foods Industry Association. 2000. Foodcode |
9 | Bae HJ, Chun HJ. 2003. Microbiological hazard analysis of cooking utensils and working area of foodservice establishments and hygienic improvement by implementing HACCP system. Korea J Food Cookery Sci 19: 231-240 |
10 | Kang YJ, Frank JK. 1989. Biological aerosol: A review of airborne contamination and its measurement in dairy processing plants. J Food Prot 52: 512-518 DOI |
11 | Harrigan WF, McCance ME. 1976. The examination of food processing plant. In Laboratory methods in food and dairy microbiology. Academic Press, London, England. p 231- 236 |
12 | Chun HJ, Paik JE, Lee YK, Kim ES. 1998. The microbi-ological assessment of plastic container and kitchen uten-sils used in employee feeding foodservice operation in Seoul. Korea J Soc Food Sci 14: 21-24 |
13 | Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderck M. 1990. Microbiological safety assurance system for food service facilities. Food Technol 44: 68-73 |
14 | Kim JG. 1997. Analysis of problems of food service es-tablishments contributing to food poisoning outbreaks dis-covered through the epidemiological studies of some out-breaks. J Fd Hyg Safety 12: 240-253 과학기술학회마을 |
15 | 식품의약품안전청. 2002. 식중독발생현황 통계 |
16 | Nam EJ, Kim MR, Lee YK. 2003. Effects of HACCP im-plementation on an industry foodservice operation in Daegu. J Korea Soc Food Sci Nutr 36: 223-230 |
![]() |