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Evaluation of the effects of seasonal raw materials and processing stages in feed mills implementing the HACCP system on mycotoxin content in feed

Baek SH, Nam I

The levels of aflatoxin (AFT) and ochratoxin (OCT) were assessed at different seasons in raw materials, different feed manufacture processing stages, and animal feeds in feed mills in Korea implementing...
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A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems

Min KC, Hong WS

OBJECTIVES: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. METHODS: Culinary employees of 12...
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Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area

Kim TH, Bae HJ

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A...
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Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations

Song YJ, Bae HJ

PURPOSE: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. METHODS: Data were collected through surveys administered to 168...
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Survey on sanitary knowledge level and degree of HACCP practice in culinary staff employed in elementary, middle, and high schools in Chungnam province

Lee YJ, Kim SH

PURPOSE: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic...
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Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices

Park SH, Moon HK

  • KMID: 2332360
  • J Korean Diet Assoc.
  • 2012 Aug;18(3):248-265.
A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire...
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Improvement of HACCP Verification Checklist in School Foodservices: A Case Study on Cooked Squid with Seasoned Fresh Vegetable

Kim YS, Moon HK, Jeong HJ

  • KMID: 2332358
  • J Korean Diet Assoc.
  • 2012 Aug;18(3):222-233.
The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of...
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Analysis of TQM-based HACCP System and Safety Management Performance in Middle and High School Foodservice Operations: Seoul, Gyeonggi, Incheon, Kangwon and Chungcheong Areas in Korea

Kim GM, Lee SY

  • KMID: 2332313
  • J Korean Diet Assoc.
  • 2011 Feb;17(1):72-90.
The following study was taken in the Seoul, Gyeonggi, Incheon, Kangwon, and Chungcheong areas to analyze the performance levels of safety management by characteristics of school foodservice. The following results...
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The Analysis of the School Foodservice Employees' Knowledge and Performance Degree of HACCP System in Jeju

Song IS, Chae IS

  • KMID: 2263226
  • Korean J Nutr.
  • 2008 Dec;41(8):870-886.
The purposes of this study were to (a) analyze school foodservice employees' knowledge and performance degree of HACCP system and (b) provide the basic data for planning the strategies which...
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A Study on the Sanitation Management Status and Barriers to HACCP System Implementation of School Foodservice Institutions in Seoul Metropolitan Area

Kim GM, Lee SY

  • KMID: 2301033
  • Korean J Community Nutr.
  • 2008 Jun;13(3):405-417.
The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after...
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School Dietitians' Perceptions of Potentially Hazardous Food and Inspection of Food Safety and Sanitation

Chung MO, Seo SH

  • KMID: 2332203
  • J Korean Diet Assoc.
  • 2008 May;14(2):176-185.
The purpose of this study was to identify school dieticians' perceptions on the Potentially Hazardous Food (PHF) and the inspection of food safety and sanitation conducted by Provincial Office of...
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Application of Hazard Analysis Critical Control Points System to Enteral Feed Preparation Using 6-sigma Strategy

Kim SJ, Chung HK, Lee SM

PURPOSE: The administration of contaminated diets can contribute to severe infections, negative publicity of the hospital and huge financial loss. This study examined the microbiological quality of enteral feeds in...
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Perception of Hygiene Education and Food Safety Knowledge among New Restaurant Owners: Focused in Gyeongnam Area

Yoon JY, Moon HK

  • KMID: 2332179
  • J Korean Diet Assoc.
  • 2007 Aug;13(3):265-276.
The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462...
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Assessment of Food Safety Management Performance for School Food Service in the Seoul Area

Lee JH, Goh YK, Park KH, Ryu K

  • KMID: 2301108
  • Korean J Community Nutr.
  • 2007 Jun;12(3):310-321.
Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in...
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Analysis for Internal Audit and External Audit of the Sanitation/Safety Management Performance for the School Foodservice in Gyeongbuk Area

Lee HS

  • KMID: 2235919
  • Korean J Community Nutr.
  • 2006 Jun;11(3):374-382.
The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers...
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Influences of School Food Service Dietitians'Job Satisfaction and Perception of Barriers to HACCP Implementation on Food Sanitation/Safety Management Performance in Gyeongbuk Province

Lee KE, Lee HS

  • KMID: 2332126
  • J Korean Diet Assoc.
  • 2005 May;11(2):179-189.
The purpose of the study was to investigate the relationships between dietitian's job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service....
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Evaluation of Dietitians' Perception of Importance about HACCP Guidelines in Foodservice Facilities

Bae HJ

  • KMID: 2332119
  • J Korean Diet Assoc.
  • 2005 Feb;11(1):105-113.
The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples...
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Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations

Moon HK, Jean JY, Kim CS

  • KMID: 2332101
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):381-389.
The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli...
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Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations: II. Focus on Non-Heating Process

Min JH, Lee YK

  • KMID: 1991977
  • Korean J Nutr.
  • 2004 Oct;37(8):722-731.
The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice...
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Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations : I. Focus on Heating Process and After-Heating Process

Min JH, Lee YK

  • KMID: 1991976
  • Korean J Nutr.
  • 2004 Oct;37(8):712-721.
The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating...
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