대표어
한국학술지인용색인(NRF)
권호기사보기
| 기사명 | 저자명 | 페이지 | 원문 | 기사목차 |
|---|
국회도서관 홈으로
정보검색
소장정보 검색
결과 내 검색
동의어 포함
목차보기
목차
학교급식 시설 현황 및 위생교육 실태 분석 : 서울, 경기, 강원, 충청지역을 중심으로 / 김경미 ; 이심열 1
Abstract 1
서론 1
조사대상 및 방법 2
1. 조사 대상 2
2. 연구 내용 및 방법 2
3. 자료 분석 3
결과 3
1. 학교급식소 및 영양사의 일반특성 3
2. 학교급식 시설 현황 4
3. 조리종사자 위생교육 현황 7
고찰 10
1. 학교급식 시설현황 10
2. 조리종사자 위생교육 현황 11
요약 및 결론 12
참고문헌 13
초록보기
The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p<0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p< 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/ chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.
권호기사
참고문헌 (34건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | A Comparative Study on Sanitary Practices and Perception of Employees in Elementary School, Hospital and Industry Food Service in the Inchon Area | 소장 |
| 2 | Quality Control in the Dairy Industry;The Microbiology of Milk Products | 미소장 |
| 3 | School Foodservice Sanitary Management Guide book | 미소장 |
| 4 | Microbiological safety assurance system for foodservice facilities | 미소장 |
| 5 | A Study on the Sanitary Education Program at School Foodservice Operations in Jeonju | 소장 |
| 6 | Assessments of Sanitary Concepts of Employees and Needs of HACCP Based Sanitation Training Program in Elementary School Foodservice Operations | 미소장 |
| 7 | Meal Management | 미소장 |
| 8 | Assessment of Food Safety Management Performance for School Food Service in the Seoul Area | 소장 |
| 9 | Assessments of TQM-based Sanitation Management Practices for the Implementation of HACCP System in Hospital Foodservice Operations | 미소장 |
| 10 | A Study on the Sanitary Management Procedures of University and Industry Foodservice Operations in Pusan | 미소장 |
| 11 | The Survey of Perception on Obstacles in Implementing Generic HACCP Plan for School Foodservice Operations | 소장 |
| 12 | School Foodservice Total Improvement Countermeasure (2007-2011) | 미소장 |
| 13 | AN EVALUATION OF FOOD SAFETY TRAINING USING VIDEOTAPED INSTRUCTION  |
미소장 |
| 14 | Assessment of sanitary management practices of school foodservice operations in Seoul | 미소장 |
| 15 | An Education and Training Case Study for the Implementation of HACCP System for School Foodservice Operations | 미소장 |
| 16 | An Analysis of the Knowledge-based Environment in Hospital Dietetic Departments for the Adoption of Knowledge Management | 미소장 |
| 17 | Incheon Metropolitan City Office of Education | 미소장 |
| 18 | A Study on the Sanitary Knowledge and Performance Levels of School Foodservice Employees in Gyeonggi-Do by Sanitary Education | 소장 |
| 19 | Korea Food & Drug Administration(2009) : Available from http://www.haccphub.or.kr/ easy/easy_01.jsp., Accessed March 5 | 미소장 |
| 20 | The Microbiological Evaluation of Environments and Facilities at Food Service Operations in Elementary School | 소장 |
| 21 | A study on the sanitation management status and barriers to HACCP implementation of school foodservice institutions in seoul metropolitan area | 미소장 |
| 22 | Evaluation of Knowledge and Practice Level of Hygiene for School Cafeteria Employees in Jeonju | 미소장 |
| 23 | Safe and Salivary School Foodservice | 미소장 |
| 24 | The influence of the hygiene practice on the HACCP hygiene education of employees cooking for school food services-focused on schools whose food services are under direct management in southern part of Gyeonggi-do- | 미소장 |
| 25 | Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees | 소장 |
| 26 | The find-facting of cooking area facilities at elementary school in Daegu | 미소장 |
| 27 | Korea Food and Drug Administration | 미소장 |
| 28 | Application of HACCP on School Foodservice and Operation of Sanitary Management | 미소장 |
| 29 | A study on school dietitians' satisfaction with foodservice facilities and utilities in the chonbuk area of Korea | 미소장 |
| 30 | Hygiene Knowledge and Work Performance of the Foodservice Employees at the Middle School Foodservice Operations after HACCP Application in Daegu Metropolitan City | 미소장 |
| 31 | Food Code, 4-7 Sanitation of Equipment and Utensils | 미소장 |
| 32 | Sanitation management in school food service by application of generic HACCP model system | 미소장 |
| 33 | A Study on Implementation of Hazard Analysis and Critical Control Point (HACCP) Systems in Schools Foodservice Operations | 미소장 |
| 34 | Analysis for Internal Audit and External Audit of the Sanitation/Safety Management Performance for the School Foodservice in Gyeongbuk Area | 소장 |
MARC 보기
오류 데이터 정정요청
*표시는 필수 입력사항입니다.
알림톡 발송
| 전화번호 |
|---|
개인정보 수정 바로가기
연속간행물 권호 선택
우편복사 안내
- ◾ 도서관을 방문하지 못할 경우 인터넷, 팩스 등으로 자료 복사를 신청하고, 복사물을 우편·팩스 등으로 제공받는 서비스
- ◾ 대상자료: 일반도서, 연속간행물 및 학위논문
- ※ 고서, 고잡지, 훼손될 우려가 있는 자료, 마이크로폼 자료 및 신문 등 제외
- ◾ 신청 책수: 1인 5책 이하(1일 기준)
- ◾ 신청 절차: 자료 검색 → 우편복사 목록담기 → 복사 범위 입력 → 우편복사 주문서 입력 → 접수 및 확인
- ※ 저작권법에 의거하여 부분 복사(전체 페이지 수의 1/3 범위 이내)만 가능
- ◾ 복사 범위 입력 예시: (연속 페이지) 1-30, (부분 페이지) 25, 30-40
| 번호 | 발행일자 | 권호명 | 제본정보 | 자료실 | 원문 | 신청 페이지 |
|---|
도서위치안내(서울관)
도서위치안내: 정기간행물실(524호) / 서가번호: 국내03
2021년 이전 정기간행물은 온라인 신청(원문 구축 자료는 원문 이용)
0
확인
우편복사 목록담기를 완료하였습니다.
내서재에 담기
새로운 서재
*표시는 필수 입력사항입니다.
저장
저장 되었습니다.