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논문 587건

hand washing method and 148(29.6%) workers don’t use the 6 step hand washing method. It was shown that continuous training for the 6 step hand washing method was necessary. For the result of analyzing the microbiological contamination of child-care workers’ hands, the average number of total aerobic
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.09.30
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회
  • 저자 강주영, 이서현, 오도경, 이영주, 김중범
hand washing method and 148(29.6%) workers don’t use the 6 step hand washing method. It was shown that continuous training for the 6 step hand washing method was necessary. For the result of analyzing the microbiological contamination of child-care workers’ hands, the average number of total aerobic
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 강주영 ( Ju-yeong Kang ) , 이서현 ( Seo-hyun Lee ) , 오도경 ( Do-gyung Oh ) , 이영주 ( Young-ju Lee ) , 김중범 ( Ju
contamination of the hands. However, the practice of continuously wearing gloves during food handling increases the potential for crosscontamination of bacteria. The findings of this study emphasize the need for a rational use of gloves, and strict adherence to hand hygiene compliance among food han
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2017.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국환경보건학회
  • 저자 김종규, 박정영, 김중순
hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process.
  • 페이지 14페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 임태현, 최정화, 강영재, 곽동경
hand for TPC, ND~4.5 log CFU/hand for coliforms, ND∼4.7 log CFU/hand for S. aureus, and ND∼5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2
  • 페이지 16페이지
  • 가격 6,000원
  • 발행일 2019.03.18
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회
  • 저자 이주은, 최경숙, 강영재, 곽동경
hand for TPC, ND~4.5 log CFU/hand for coliforms, ND∼4.7 log CFU/hand for S. aureus, and ND∼5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2
  • 페이지 16페이지
  • 가격 5,100원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 곽동경 ( Tong Kung Kwak ) , 이주은 ( Joo Eun Lee ) , 최경숙 ( Kyung Sook Choi ) , 강영재 ( Young Jae Kang )
microbiological quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.Abstract 서론 재료 및 방법 결과 및 고찰 요약 감사의 글 문헌
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 전인경, 이연경
The purpose of this study was to compare hand washing awareness and microorganism contamination on the hands for evaluating the difference between awareness and conditions of hand hygiene. The average number of total aerobic bacteria and coliform was 2.7 log CFU/hand and 1.8 log CFU/hand, respective
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2018.05.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양학회
  • 저자 김종명 ( Jong-myeong Kim ) , 정슬기 ( Seul-ki Jeong ) , 강석호 ( Suk-ho Kang ) , 권순목 ( Sun-mok Kwon ) , 김중범 (
hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiol
  • 페이지 12페이지
  • 가격 6,000원
  • 발행일 2017.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국환경보건학회
  • 저자 김종규, 박정영, 김중순
handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2017.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국환경보건학회
  • 저자 김종규, 박정영, 김중순
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