1 |
Gilbert R.J., De Louvois, J., Donovan, T., Hooper, W.L., Nichols, G. and Peel, R.N. (2000) Microbiological guidelines for some ready-to-eat foods sampled at the point of sale. Communicable Disease and Public Health, 3, 163-167
|
2 |
Cho, K.D. and Lee, B.H. (2004) HACCP system application on chicken entrées served by lunch program of elementary schools. Korean J. Food Cookery Sci., 1, February, 63-75
|
3 |
Korea food drug administration (2007) food & drug statistical yearbook
|
4 |
정기혜, 곽노성, 김영래, 윤시몬, 이성국, 김정선 (2003) 학교급식의 위생관리 방안 연구. 한국보건사회연구원 정책보고서, 2003-44
|
5 |
Byun, S.B., Lee, S.H., Lee, S.H., Lee, Y.W., Sun, N.K. and Song, K.B. (2003) Effect of storage temperature on the microbiological and pH changes of mackerel, croaker, and saury during storage. Korean J. Food Preserv, 2, 154-157
|
6 |
Kim, G.W., Kim, H.K., Kim, J.S., An, H.Y., Hu, G.W., Son, J.K., Kim, O.S. and Cho, S.Y. (2008) Characterizing the quality of salted mackerel prepared with deep seawater. J. Kor. Fish. Soc., 3, 163-169
|
7 |
Lee, H., Oh Y.H., Park, S.G. and Choi, S.M. (2007) Antibiosis susceptibility and distribution of vibrio parahaemolyticus isolated from the seafood. Kor. J. Env. Health, 1, 16-20
|
8 |
Roh, P.U., Bin, S.O. and Kim, S.W. (1997) A study on contamination of fish sold at wholesale market in Seoul area -material collected from Seoul Karak fish market-. J. Food Hyg. Safety, 4, 294-299
|
9 |
David, P., David, J., Stephen, M., Ian, J. and John, S. (2006) A national survey of the microbiological quality of beef carcasses and frozen boneless beef in Australia. J Food Protect., 5, 1113-1117
|
10 |
Nam, E.J. (2006): Development of a generic HACCP plan for large restaurants by food type. Doctor's degree thesis. Kyungpook National University. pp. 76-86
|
11 |
국립수의과학검역원 (2006) 축산물 가공장 HACCP 적용 매뉴얼
|
12 |
Moureh, J. and Derens, E. (2000) Numerical modelling of the temperature increase in frozen food packaged in pallets in the distribution chain. International J. Refrigeration, 7, 540-552
|
13 |
Wi, T.S., Hwang, D.Y., Choe, J.S. and Jeong, H.Y. (2004) Improvement of the food supply system in school food service. 食品流通硏究, 2, 113-138
|
14 |
Hwang, W.M., Lee, S.M., Hwang, H.S. and Han, J.H. (2004) Survey on the contamination of microorganisms in chicken meat from slaughterhouse in Incheon area. Kor. J. Vet. Publ. Hlth., 2, 59-65
|
15 |
식품의약품안전청 (2005, 2008) 식품공전
|
16 |
교육인적자원부 (2004) 학교급식 위생관리 지침서
|
17 |
Jeong, H.S., Yoon, J.Y., and Bae, H.J. (2007) Assessment of utilization and storage management practice of frozen and refrigerated foods in school foodservice -focus on meats, seafoods and processed foods-. J. Korean Diet. Assoc., 4, 345-356
|
18 |
Kim, J.H., Lee, Y.W., Lee, H.J. and Na, S.S. (1997) A study on characteristics of Escherichia coli isolated from fish in market. J. Fd Hyg. Safety, 4, 354-360
|
19 |
Food Quality (2005) Food service & retail, School food logistics. http://www.foodquality.com/mag/09012005/fq_09012005_FS1.htm
|
20 |
Jang, J.H., Lee, N.A, Woo, G.J. and Park, J.H. (2006) Prevalence of Bacillus cereus group in rice and distribution of enterotoxin genes. Food Sci. Biotechnol., 2, 232-237
|
21 |
Nam, E.J., Kim, M.R. and Lee, Y.K. (2003) Effects of HACCP implementation on an industry foodservice operation in Daegu, Korean. J. Nutr., 2, 223-230
|
22 |
Chang, Y.H. (1999) Isolation and characteristics of Listeria monocytogenes from frozen foods in Korea. Korean J. Food Sci. Technol., 5, 1324-1329
|
23 |
학교급식법 (2007, 4. 11) 품질 및 안전을 위한 준수사항, 제3장 제16조
|
24 |
Yoo, W.C., Park, H.K. and Kim, K.L. (2000) Microbiological hazard analysis for prepared foods and raw materials of foodservice operation. J. Korea Dietary Culture, 2, 123-137
|
25 |
식품위생법 시행령(‘7. 12. 13) 제7조제5호나목(7) 및 제13조제2항제5호, 시행규칙(’08. 1. 21) 제20조 관련 [별표9] 5나(8) 및 제42조 관련[별표13] 3의2
|
26 |
Kang, H.J., Kim, Y.H. and Son, W.G. (2000) Contamination level of retail meat and chickens by quantitative test of food poisoning bacteria. J. Fd Hyg. Safety, 3, 204-208
|
27 |
Alvareze-Astrorga, M., Capita, R., Alonso-Calleja, C., Moreno, B. and Garcia-Fernandez, M.C. (2002) Microbiological quality of retail chicken by-products in Spain. Meat Science, 62, 45-50
DOI
ScienceOn
|
28 |
하상도, 류경 (2005) 학교급식 식중독 저감화 및 유통 어린이식품 안전 관리. 서울지방식품의약품안전청 연구결과보고서, 05162지특화551
|
29 |
Korea food drug administration (2008) food-borne disease outbreaks trend
|