서울지역 학교급식 식재료 납품업체 위생관리 실태 평가 = Field Assessment of Sanitation Management for School Foodservice Suppliers in the Seoul Area

참고문헌 (Reference)

1 곽동경, "현장실사를 통한 급식유형별 위생관리실태 분석" 한국식품조리과학회 21 (21): 290-300, 2005

2 곽동경, "학교급식 식재료 구매관리 및 품질관리 실태조사" 대한영양사협회 12 (12): 329-341, 2006

3 이진실, "서울지역 초등학교의 식품구매 현황" 대한영양사협회 9 (9): 288-296, 2003

4 Brown MH, "The role of microbiological testing in systems for assuring the safety of beef" 62 (62): 7-16, 2000

5 Ababouch L, "The role of government agencies in assessing HACCP" 11 (11): 137-142, 2000

6 Ministry of Environment, "The Management of Drinking Water Act"

7 Ministry of Education and Human Resources Development, "The Enforcement Rule of the School Meals Act"

8 CDC, "Surveillance for foodborne disease outbreaks - United States, 1993-1997. U.S" Department of Health and Human Services 2000

9 Kwak TK, "Study on the development of safety standards for food materials and facility in school foodservice" Report of the MOE Research Grant 24-, 2004

10 Shin KS, "Study on the development of educational manual for improving the level of hygiene in a spot-sale food manufacturing and processing business" Report of the KFDA Research Grant 36-, 2004

11 Ryu K, "Study for the implementation of certification program in school foodservice suppliers" Report of the Seoul School Health Promotion Center Research Grant 61-64, 2006

12 Kim KS, "Studies on the application of hazard anlaysis critical control point for poultry slaughterhouse" 26 (26): 39-54, 2002

13 Ryu K, "Status of supplier selection status and the practical use of purchase specifications for self-operated school foodservices in the Seoul area" 2 (2): 226-239, 2007

14 GAO, "School meal programs: few instances of foodborne outbreak reported, but opportunities exist to enhance outbreak data and food safety practices" United States Government Accountability Office 52-60, 2003

15 Seoul Metropolitan Office of Education, "School food service statistics"

16 Ministry of Education & Human Resources Development, "School food service statistics"

17 Ryu K, "Safety management of food commodity in foodservice operations" 11 (11): 30-34, 2006

18 Ha SD, "Safety management of child food and school foodservices" Report of the KFDA Research Grant 127-, 2005

19 FDA, "Safe handling of raw produce and fresh-squeezed fruit and vegetable juices"

20 Bryan FL, "Risks of practices procedures and processes that lead to outbreaks of foodborne illness" 51 (51): 663-673, 1989

21 Korea Food and Drug Adminiatration, "Results of nation-wide cross surveillance at school foodservice related establishements"

22 WHO, "Prevention of foodborne disease: Five keys to safer food"

23 Huss HH, "Prevention and control of hazards in seafood" 11 (11): 149-156, 2000

24 Korea Food and Drug Administration, "Notification of Hazard Analysis Critical Control Point Standards"

25 Yoo WC, "Microbiological hazard analysis for prepared foods and raw materials of foodservice operations" 15 (15): 123-137, 2000

26 Heard GM, "Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits" 51 (51): 414-420, 1999

27 Oh YS, "Hygienic quality of beef and distribution of pathogens during cut-meat processing" 16 (16): 96-102, 2001

28 NFPA, "HACCP: A Systematic Approach to Food Safety" The Food Processors Institute 101-, 1999

29 NVRQS, "HACCP for Livestock Products and Feeds"

30 Korea Food and Drug Adminiatration, "Foodborne illness statistics"

31 CFSAN/FDA, "Fish and fisheries products hazards and controls guidance"

32 Ministry of Health and Welfare, "Draft of the Enforcement Rule of the Food Sanitation Act"

33 Oh WT, "Development of estimate method for the sanitation of food processing establishments" Report of the KFDA Research Grant 78-89, 2001

34 Korea Food and Drug Administration, "Amendment Draft of the Food Standards and Specifications"

35 Ministry of Education and Human Resources Development, "A comprehensive plan for the improvement of school foodservice"

36 Seoul Metropolitan Office of Education, "2006 School food service management guideline"