• Food Industry And Nutrition
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• v.11 no.3
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• pp.30-34
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• 2006

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2005.05a
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• pp.338-419
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• 2005

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1997.05a
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• pp.256-256
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• 1997

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.318.1-318.1
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• 2003

• Proceedings of the KSCN Conference
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• 1998.05a
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• pp.66-66
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• 1998

• Journal of the Korean Professional Engineers Association
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• v.31 no.6
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• pp.94-101
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• 1998

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.225.2-225
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• 2001

• 건강소식
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• v.32 no.6
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• pp.12-13
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• 2008

최근 단체급식을 하는 학교나 식당에서 집단 식중독이 발생했다는 뉴스를 종종 접하게 된다. 아이들이 즐겨먹는 불량식품도 식중독의 주요 원인이다. 식중독은 단일 질환명은 아니다. 어떤 미생물 혹은 화학물질에 오염된 음식물을 먹은 후 단시간 내에 배가 아프면서 구토, 설사 등의 증상을 보이는 질환을 묶어서 식중독이라 한다. 식중독은 조금만 주의를 기울이면 손쉽게 예방할 수 있는 질환이다. 어린이들의 건강한 여름나기를 위해 식중독의 증상과 예방법에 대해 알아보자.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.815-822
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• 2006

The purposes of this study were to investigate the consumer's perception of the subject to manage the foodservice operation in the university, and to analyze the effects of consumer's perception of the university foodservice qualify on intent to revisit and intent to recommend. The questionnaires were distributed to 575 students in the K University located in Masan, who were sampled by proportionate stratified sampling method. The surveys were peformed from May 17 to June 2, 2005. The 566 questionnaires were responded, and 6 unusable questionnaires were excluded, then 560 were used for the final analysis (response rate: 97.4%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis reliability analysis, and multiple regression analysis. The results of this study were as follows: First 254 respondants (47.3%) did not know that their foodservice operation was managed by contract foodservice company, and 374 students (66.8%) did not know the name of the contract foodservice company which runned their foodservice operation. Second, the food factor of university foodservice quality had a significant positive effect on intent to revisit (P<0.001), and the food factor of university foodservice quality also had a significant positive effect on Intent to recommend (p<0.001). It was concluded that as the food factor of university foodservice qualify Increased, the intent to revisit and the intent to recommend the university foodservice increased. So when university foodservice managers plan the foodservice operation strategy, they should focus on increasing the perception of customers' foodservice quality and also advertising contract foodservice company's brand name.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.19-26
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• 2009

This study was undertaken to analyze the hygienic problems of group food services and to predict the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of worker's hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC), non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and bibimbab, soybean sprouts muchim, spinach namul, cucumber sengchae, jabchae, and pork bulgogi as prepared food items. Frozen (${\leq}\;-20^{\circ}C$) and refrigerated ($0{\sim}10^{\circ}C$) processed foods are popular items in group food services. Their storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.