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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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Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP

Lee HY, Bae HJ

OBJECTIVES: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. METHODS: Food safety education programs were made into two levels; one...
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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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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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Foodservice Employees'Awareness and Performance in Sanitation and Customers' Satisfaction with Sanitation at Large-Sized Restaurants

Park YH, Jun SY, Lee YK

  • KMID: 2260512
  • Korean J Nutr.
  • 2007 Sep;40(6):542-557.
The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were...
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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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Assessment of Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Implementation for Dieticians and Employees at Contract Foodservices

Moon HK, Jean JY, Lyu ES

  • KMID: 2332090
  • J Korean Diet Assoc.
  • 2004 Aug;10(3):261-271.
The purpose of this study was to provide basic data for practical HACCP training. A survey was conducted and analysed on 46 contract foodservices: 13 "Appointed" foodservices (appointed by Korean...
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Verification of the HACCP System in School Foodservice Operations: Focus on the Microbiological Quality of Foods in Heating Process and After-Heating Process

Jeon IK, Lee YK

  • KMID: 2269715
  • Korean J Nutr.
  • 2003 Dec;36(10):1071-1082.
The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two...
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The Survey of Perception on Obstacles in Implementing Generic HACCP Plan for School Foodservice Operations

Choi SH, Kim SH, Kwak TK

  • KMID: 2332028
  • J Korean Diet Assoc.
  • 2003 Aug;9(3):209-218.
The purpose of this study was to identify obstacles by surveying dieticians' perception in implementing Generic HACCP Plan for school foodservice operations from 2001. The survey was conducted in five...
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Effects of HACCP Implementation on an Industry Foodservice Operation in Daegu

Nam EJ, Kim M, Lee YK

  • KMID: 2269646
  • Korean J Nutr.
  • 2003 Mar;36(2):223-230.
The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service...
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Study on Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Application for Employees at Contract Foodservices

Moon HK, Hwang JO

  • KMID: 2301407
  • Korean J Community Nutr.
  • 2003 Feb;8(1):71-82.
In this study, hygiene knowledge and recognition on job performance levels of foodservice employees at different degrees of HACCP application had been compared. As for the comparison of hygiene knowledge...
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