편의점 판매용 도시락 생산 및 유통과정시의 위생관리 실태와 시판제품에 대한 미생물적 품질간의 상관관계
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 1996.05
- 8페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 11권 / 2호
ㆍ저자명 : 곽동경, 김성희
영어 초록
Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.
참고 자료
없음
"韓國食生活文化學會誌"의 다른 논문
더보기 (3/8)