Development and Evaluation of Food Safety Training Program for Employees in Foodservice Operations |
Nam, Eun-Jeong
(Department of Food Science and Nutrition, Kyungpook National University)
Kim, Hyun-Hee (Department of Food Science and Nutrition, Kyungpook National University) Park, You-Hwa (Department of Food Science and Nutrition, Kyungpook National University) Shin, Eun-Kyung (Department of Food Science and Nutrition, Kyungpook National University) Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University) |
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How can we develop and make use of the quality assessment tool of web-based instruction (WBI) for nutrition education?
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The rise of foodborne illness
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3 |
ServeSafe Instructor CD-ROM
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식중독 예방을 위한 식품위생 교육교재
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영상교육프로그램 평가지표개발 연구-시청 학습자의 관점을 중심으로
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6 |
Development of the evaluation checklists for quality of educational softwares. - CD-ROM titles and softwares on the internet -
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학교급식 조리종사원용- easy HACCP
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A practical approach to HACCP video series
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식중독 예방교육 표준교재
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10 |
학교급식위생관리지침서
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11 |
유아의 읽기.쓰기지도를 위한 CD-ROM Title 개발
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12 |
The development of educational CD-program for obesity prevention and management for primary school students
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13 |
Managing food hazards in retail food operations
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14 |
Servsafe Essentials
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15 |
Creating awareness
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16 |
Food sanitary procedures of employees in business & industry foodservice operations of Pusan and Kyung Nam
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17 |
Need assessments of HACCP - based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees
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18 |
A case study of a school foodservice cook-chill operation to develop a hazard analysis critical control point program
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19 |
An evaluation of food safety training using videotaped instruction
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20 |
The food sendee safety zone
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21 |
ServeSafe manager certification training CD-ROM
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22 |
식중독 발생현황 및 예방대책
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23 |
Recognition about the HACCP concepts by the industry foodservice managers in Pusan and Kyung Nam
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24 |
Antimicrobial effectiveness of hand washing for food establishments
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25 |
Food fright
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26 |
The role of employee in the spread of foodborne disease food industry view of the problem and coping strategies
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