• 통합검색
  • 대학레포트
  • 논문
  • 기업신용보고서
  • 취업자료
  • 파워포인트배경
  • 서식

논문 552건

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 2019.12.25
  • 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
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 2020.06.01
  • 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 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 2020.06.01
  • 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 (
microbiological hazards of prepared foods, raw materials, utensils and workers\' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were test
  • 페이지 6페이지
  • 가격 6,000원
  • 발행일 2020.03.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 배현주
contamination. Seventy percent of the 20 foodservices were found to maintain one unified working area, which suggests high probability of contamination of food/utensils/equipment in the cooking area by pre-preparation or dish washing. According to the microbiological analysis, the hygiene acceptance
  • 페이지 12페이지
  • 가격 4,700원
  • 발행일 2017.06.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 대한영양사협회
  • 저자 박순희 ( Soon-hee Park ) , 문혜경 ( Hye-kyung Moon )
microbiological effect on preschool children`s hand safety according to educational methods of hand washing. The subjects were ten children aged three to five. The analyses of the microbiological effect were made before hand washing education, after one-week video demonstrations of hand washing educ
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2020.06.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국조리학회
  • 저자 엄애선, 김지은, 문지혜, 신현아, 이지선, 권성희, 이정숙
microbiological effect on preschool children`s hand safety according to educational methods of hand washing. The subjects were ten children aged three to five. The analyses of the microbiological effect were made before hand washing education, after one-week video demonstrations of hand washing educ
  • 페이지 10페이지
  • 가격 4,000원
  • 발행일 2012.02.21
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국조리학회
  • 저자 엄애선 ( Ae Son Om ) , 김지은 ( Ji Eun Kim ) , 문지혜 ( Ji Hea Moon ) , 신현아 ( Hyun Ah Shin ) , 이지선 ( Ji Sun L
hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.Abstract 1. 서론 2. HACCP 개요 3. 셀프서비스 식당 공간구성에 HA
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2020.06.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국실내디자인학회
  • 저자 이종란
top