1 신동화, "집단급식소의 위생관리에 대한 실태 조사" 한국식품위생안전성학회 22 (22): 63-75, 2007
2 목철균, "음식점과 집단급식소의 자외선 살균소독기 사용실태" 한국산업식품공학회 11 (11): 225-229, 2007
3 박경진, "김밥에서의 Staphylococcus aureus에 대한 정량적 미생물위해평가 모델 개발" 한국식품과학회 37 (37): 484-491, 2005
4 Gunasekaren S, "Using computer vision for food quality evaluation" 48 : 151-154, 1994
5 Cremer ML, "Time-temperature, microbiological and sensory quality assessment of chicken and noodle in a hospital food service system" 50 : 891-896, 1985
6 Kwak T.K, "The development of a computer- assisted HACCP program for the microbiological quality assurance in hospital foodservice operation" 11 : 107-121, 1996
7 Park YM, "The application of HACCP for foodservice" 4 : 30-33, 1999
8 Loken JK, "The HACCP food safety manual" John Willey & Sons Inc. 1995
9 Lee SJ, "Quantitative risk assessment for Korean style menu items: A case study on the exposure assessment of Saengchae (A Korean radish salad)" 9 : 9-20, 2008
10 Norback Ley, "Prevent food safety problems with StepHACCP™"
1 신동화, "집단급식소의 위생관리에 대한 실태 조사" 한국식품위생안전성학회 22 (22): 63-75, 2007
2 목철균, "음식점과 집단급식소의 자외선 살균소독기 사용실태" 한국산업식품공학회 11 (11): 225-229, 2007
3 박경진, "김밥에서의 Staphylococcus aureus에 대한 정량적 미생물위해평가 모델 개발" 한국식품과학회 37 (37): 484-491, 2005
4 Gunasekaren S, "Using computer vision for food quality evaluation" 48 : 151-154, 1994
5 Cremer ML, "Time-temperature, microbiological and sensory quality assessment of chicken and noodle in a hospital food service system" 50 : 891-896, 1985
6 Kwak T.K, "The development of a computer- assisted HACCP program for the microbiological quality assurance in hospital foodservice operation" 11 : 107-121, 1996
7 Park YM, "The application of HACCP for foodservice" 4 : 30-33, 1999
8 Loken JK, "The HACCP food safety manual" John Willey & Sons Inc. 1995
9 Lee SJ, "Quantitative risk assessment for Korean style menu items: A case study on the exposure assessment of Saengchae (A Korean radish salad)" 9 : 9-20, 2008
10 Norback Ley, "Prevent food safety problems with StepHACCP™"
11 Korea Food & Drug Administration (KFDA)., "Outbreak of Food Borne Diseases in 2006" Korea Food and Drug Administration 2006
12 Center for Food Safety and Applied Nutrition (CFSAN), "Managing Food Safety: A HACCP principles guide for operators of food establishments at the retail level (Draft)"
13 Kang YJ., "Introduction of inflight catering and HACCP implementation" 1998
14 Acumen Co., Ltd, "HACCP master 2000"
15 Campden & Chorieywood Food Research Association, "HACCP : A practical guide. Technical manual. NO. 38"
16 Food and Drug Administration (FDA), "Food code" U.S. Department of human and health services 1999
17 Kim KY, "Evaluation on nutritional balance of nutritionally adjusted Bibimbab menu by the selfdeveloped computer program" 8 : 227-244, 2002
18 Lee JS, "Development of the computerassisted HACCP system program and developing HACCP-based evaluation tools of sanitation for institutional foodservice operations" 3 : 655-667, 1998
19 Yoo WC, "Development of generic HACCP model for practical application in mass catering establishments" 16 : 232-244, 2000
20 Miller L., "Computerized quality control system" 45 : 102-105, 1991
21 Lee HM, "Computation of maximum edible time using monitoring data of Staphylococcus aureus in Kimbap and food MicroModel" 19 : 49-54, 2004
22 Codex Alimentarius Commission, "Code of hygiene practice for precooked and cooked foods in mass catering" CAR/RCP 1993
23 Microsoft Development Network, "Automation Excel using the Excel object model"
24 Janevska DP, "Application of a HACCP-QMRA approach for managing the impact of climate change on food quality and safety" 43 : 1915-1924, 2010