The Microbiological Evaluation of Environments and Facilities at Food Service Operations in Elementary School
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200211920996096.pdf
Reference7 articles.
1. Comparisons of Microbiological Evaluations of Selected Kitchen Areas with Visual Inspections for Preventing Potential Risk of Foodborne Outbreaks in Food Service Operations
2. Development of standardized inspections in restaurants using visual assessments and microbiological sampling to quantify the risks
3. Comparative study of visual inspections and microbiological sampling in premises manufacturing and selling high-risk foods
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1. Influence of the Smoking and Spitting Behaviors in Public Smoking Areas on the Microbial Contamination and Spread;Journal of Korean Society of Environmental Engineers;2021-11-30
2. Effectiveness of a dry kitchen system on controlling the microbiological safety of food and contact surfaces;Food Science and Biotechnology;2013-08
3. Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children;Journal of the Korean Society of Food Science and Nutrition;2011-01-31
4. Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture;Journal of the Korean Society of Food Science and Nutrition;2011-01-31
5. Usage Status Survey on Some Essential Facilities, Equipment and Documentary Records for HACCP Implementation in Contract Foodservices;Journal of the Korean Society of Food Science and Nutrition;2004-08-01
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