References
- Korea Ministry of Government Legislation. The National Law information Center. Indoor Air Quality Control in Public-use Facilities ect. Act. Available: http://www.law.go.kr/main.html. [accessed 12 January 2016].
- Korea Ministry of Government Legislation. The National Law information Center. Public Health Control Act. Available: http://www.law.go.kr/main.html. [accessed 12 January 2016]
- Korea Ministry of Government Legislation. The National Law information Center. Food Sanitation Act. Available: http://www.law.go.kr/main.html. [accessed 12 January 2016].
- Korea Centers for Disease Control and Prevention. The Sixth Korea National Health and Nutrition Examination Survey(K-NHANES VI). 2014. Available: https://knhanes.cdc.go.kr/knhanes/index.do. [accessed 12 January 2016].
- Kim JG, Kim JS. The trend of food poisoning outbreaks associated with restaurants in Korea: a recent 10-year observation. Bull IIT. 2015; 38(2): 189-194.
- Ministry of Food and Drug Safety. Food Poisoning Statistics. Available: https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no=519&menu_grp=MENU_GRP02. [accessed 20 October 2015].
- Park YH, Lee YK. Analysis of sanitation management practices through field assessment of large restaurants by restaurant style in Daegu and Gyeongbuk province. J Korean Soc Food Sci Nutr. 2007; 36(7): 944-954. https://doi.org/10.3746/jkfn.2007.36.7.944
- Kim YH, Lee YK. A survey of receiving management of school foodservice in Daegu and Gyeongbuk province. Korean J Food Preserv. 2012; 19(4): 611-618. https://doi.org/10.11002/kjfp.2012.19.4.611
- Park JY, Kim JS, Kim JG. A study on the hand washing awareness and practices of food-service employees and the load of index microorganisms on the hands. J Env Hlth Sci. 2010; 36(2): 95-107.
- Kim JG, Park JY, Kim JS. A study on the hand hygiene of food handlers of food court and cafeteria in university campus. J Fd Hyg Safety 2010; 25(2): 133-142.
- Cates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE. Certified kitchen managers: do they improve restaurant inspection outcomes? J Food Prot. 2009; 72(2): 384-391. https://doi.org/10.4315/0362-028X-72.2.384
- Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA, et al. Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. J Food Prot. 2006; 69(11): 2697-2702. https://doi.org/10.4315/0362-028X-69.11.2697
- Kim JG, Park JY, Kim JS. Assessment of bacterial and fungal aerosols in the kitchens of restaurants. J Environ Health Sci. 2014; 40(2); 98-104.
- Rajasekar A, Balasubramanian R. Assessment of airborne bacteria and fungi in food courts. Build Environ. 2011; 46(10): 2081-2087. https://doi.org/10.1016/j.buildenv.2011.04.021
- National Institute of Environmental Research. Sampling Method for Microbiological Testing of Indoor Air. Available: http://iaqinfo.nier.go.kr/means/sampling_crowd_facilities.do. [accessed 23 November 2013].
- Choi HY, Park SG, Gil CM, Yu IK. Laboratory methods for environmental sanitation. Seoul: Shinkwang Publications Press. 2003. p. 37-40.
- WHO. Household Air Pollution and Health. Available: http://www.who.int/mediacentre/factsheets/fs292/en/(2005) [accessed 12 February 2014].
- Kim KY, Kim CN. Airborne microbiological characteristics in public buildings of Korea. Build Environ. 2007; 42(5): 2188-196. https://doi.org/10.1016/j.buildenv.2006.04.013
- Nkhebenyane J, Shale K, Venter P, Lues R. Food-borne microorganisms associated with aerosols in the food preparation area of HIV/AIDS hospices in central South Africa. Advanced Topics in Environmental Health and Air Pollution Case Studies. 2011; Aug: 353-360.
- National Institute of Environmental Research. A guide to reduce indoor contaminants during cooking. Available: https://iaqinfo.nier. go.kr/ [accessed 22 December 2015].
- Korea Food and Drug Administration. Manual of sanitary management in food service institutions. Seoul: KFDA Press; 2009. p.17.
- Kim JG. Food hygiene and sanitation. Seoul: Shinkwang Publications Press; 2006. p.505.
- Sprenger RA. Hygiene for management. Doncaster: Highfield Publications Press; 2005. p.164.
- Kim JG. A survey on the sanitary condition of kitchens in school food-service programs. Kor J Environ Health 2003; 29(2): 87-93.
- D'Orazio M, Palladini M, Aquilanti L, Clementi F. Experimental evaluation of the growth rate of mould on finishes for indoor housing environments: effects of the 2002/91/EC directive. Build Environ. 2009; 44(8): 1668-1674. https://doi.org/10.1016/j.buildenv.2008.11.004