1 "자세히 쓴 식품위생학" 정문각 1999
2 "일반음식점영업자 위생교육 교재" 한국음식업중앙회 2005
3 "신규영업자 위생교육 교재" 한국음식업중앙회 2002
4 "식품위해요소중점관리기준" (2005-58) : 2005.10.20
5 "식중독 발생현황 통계" 2004.12.31
6 "소비자가 사용하는 기구 등의 살균소독제 사용실태조사" 2004
7 "선진국의 식중독 관리시스템 조사" 2004
8 "The ServeSafe Program" 2001
9 "The Educational Foundation of National Restaurant Association" 1993
10 "Study on hygiene knowledge and recognition on job performance levels for HACCP Application for Employees at contract foodservices" 8 : 71-82, 2003
1 "자세히 쓴 식품위생학" 정문각 1999
2 "일반음식점영업자 위생교육 교재" 한국음식업중앙회 2005
3 "신규영업자 위생교육 교재" 한국음식업중앙회 2002
4 "식품위해요소중점관리기준" (2005-58) : 2005.10.20
5 "식중독 발생현황 통계" 2004.12.31
6 "소비자가 사용하는 기구 등의 살균소독제 사용실태조사" 2004
7 "선진국의 식중독 관리시스템 조사" 2004
8 "The ServeSafe Program" 2001
9 "The Educational Foundation of National Restaurant Association" 1993
10 "Study on hygiene knowledge and recognition on job performance levels for HACCP Application for Employees at contract foodservices" 8 : 71-82, 2003
11 "Status of prerequisite and HACCP program implementation in Iowa restaurant" 23 (23): 808-816, 2003
12 "Serving It Safe, 2nd Edition" 2004
13 "Serving It Safe, 2nd Ed., Food safety checklist" 86-89, 2002
14 "Self-reported changes in food safety practices as a result of participation in a statewide food safety certification program" 24 : 150-161, 2004
15 "School meal programs - Few instances of foodborne outbreaks reported, but opportunities enhance outbreak data and food safety practices" 2003
16 "Risks of practices procedures and processes that lead to outbreaks of foodborne disease" 663-673, 1988
17 "Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea" 16 : 280-294, 2001
18 "Microbiological evaluations on the facilities and utilities of Korean restaurants" 34 : 1611-1618, 2005
19 "Job satisfaction & business attitude of restaurant owners -focused on Gyeong-Nam area-" 8 : 610-620, 2003
20 "Introduction to the Korean foodservice industry" Dae-wang Sa, Seoul 21-181, 2000
21 "Influences of school food employees' food safety training on food safety knowledge and practices" 9 : 597-605, 2004
22 "HACCP 적용업소 현황" 2005.12.31
23 "HACCP systems in contract foodservice operations appointed by Korean Food and Drug Administration" 19 : 24-33, 2003
24 "Guidance for school food authorities: Developing a school food safety program based on the process approach to HACCP principles. Food safety checklist" 70-73, 2005
25 "Good retail practices" 2001
26 "Food safety knowledge and behavior of expanded food and nutrition education program participants in Arizona" 63 : 1725-1731, 2000
27 "Food handlers and foodborne disease: knowledge, attitudes, and reported behavior in Italy" 63 : 381-385, 2000
28 "Feasibility study for dietitians' roles as a sanitation consultant based on managers' self-evaluation on sanitation management at restaurants in Cheonan" 9 : 273-277, 2003
29 "Essentials of food safety and sanitation" Prentice Hall, Upper Saddle River, NJ 1998
30 "Certification: CDM" CFPP 1998
31 "Build Your Own Inspection checklist" 2004
32 "Better safe than sorry - Training food handlers protects everyone" Restaurant USA 1996
33 "A study on the sanitary status at various types of restaurants in Changwon city" 30 : 747-759, 2001
34 "A national Australian food safety telephone survey" 63 : 921-928, 1999
35 "2005 식품의약품 통계연보" 2005