- Application of Hazard Analysis Critical Control Points System to Enteral Feed Preparation Using 6-sigma Strategy
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Kim SJ, Chung HK, Lee SM
- KMID: 1838764
- J Korean Soc Parenter Enter Nutr.
- 2007 Dec;1(1):5-12.
- doi: 10.15747/jkspen.2007.1.1.5
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
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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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- Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations: II. Focus on Non-Heating Process
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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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- Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP
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Lee HY, Bae HJ
- KMID: 2269404
- Korean J Community Nutr.
- 2016 Feb;21(1):84-92.
- doi: 10.5720/kjcn.2016.21.1.84
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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- Current Information and Sanitaion Status of Professional Catering Companies
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Yoo W
- KMID: 2300756
- Korean J Community Nutr.
- 2000 Jul;5(2):253-262.
A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by... -
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- Development of the Computer-Assisted HACCP System Program and Developing HACCP-Based Evaluation Tools of Sanitation for Institutional Foodservice Operations
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Lee JS, Hong HJ, Kwak TK
- KMID: 2300815
- Korean J Community Nutr.
- 1998 Oct;3(4):655-667.
The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The... -
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- Evaluation of Dietitians' Perception of Importance about HACCP Guidelines in Foodservice Facilities
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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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- Effects of HACCP Implementation on an Industry Foodservice Operation in Daegu
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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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- Survey on sanitary knowledge level and degree of HACCP practice in culinary staff employed in elementary, middle, and high schools in Chungnam province
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Lee YJ, Kim SH
- KMID: 2327163
- J Nutr Health.
- 2014 Aug;47(4):300-312.
- doi: 10.4163/jnh.2014.47.4.300
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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- Need Assessments of HACCP - based Sanitation Training Program in Elementary School Foodservice Operations based on Sanitation Knowledge Test of Employees
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Eo GH, Ryu K, Park SJ, Kwak TK
- KMID: 2331970
- J Korean Diet Assoc.
- 2001 Feb;7(1):56-64.
The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodseervice employees'... -
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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
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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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- Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area
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Kim TH, Bae HJ
- KMID: 2386630
- J Nutr Health.
- 2017 Jun;50(3):294-301.
- doi: 10.4163/jnh.2017.50.3.294
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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- Study on Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Application for Employees at Contract Foodservices
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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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- Assessment of Food Safety Management Performance for School Food Service in the Seoul Area
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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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- Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations : I. Focus on Heating Process and After-Heating Process
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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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- A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems
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Min KC, Hong WS
- KMID: 2406771
- Korean J Community Nutr.
- 2018 Feb;23(1):28-37.
- doi: 10.5720/kjcn.2018.23.1.28
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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- Assessment of Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Implementation for Dieticians and Employees at Contract Foodservices
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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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- Perceived Performance of Sanitary Management of School Food Service Managers in the Seoul Area
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Chong YK, Kwak TK
- KMID: 2300620
- Korean J Community Nutr.
- 2000 Mar;5(1):100-108.
Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service... -
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- Analysis for Internal Audit and External Audit of the Sanitation/Safety Management Performance for the School Foodservice in Gyeongbuk Area
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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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- Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations
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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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