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위탁급식소 영양사와 조리종사원의 HACCP적용에 필요한 위생지식 및 직무수행수준에 대한 인지도 조사 원문보기

  • 저자

    황잠옥

  • 학위수여기관

    昌原大學校

  • 학위구분

    국내석사

  • 학과

    食品營養學科

  • 지도교수

  • 발행년도

    2002

  • 총페이지

    iv, 100장.

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T8936016&outLink=K  

  • 초록

    In this study for contract foodservices who were well known for higher rate of HACCP applied necessary areas for sanitary training for dieticians and employees were attempted to decide by investigating their sanitary knowledge and the perceptions for performances, in terms of the differences between sanitary managements which might be differ base on the level of HACCP applied. The investigation included 13 contract foodservices who were assigned as HACCP appling ones (hereafter referred to as the assigned) by Food and Drug Safety Office based on the level of HACCP applied (75% of a total of the assigned in Korea), 17 contract foodservices (hereafter referred to as the applied) who voluntarily appled HACCP, and 16 contract foodservices (hereafter referred to as the not-applied) who didn't apply HACCP. People who participated in the investigation were 46 of dieticians and 361 of employees and the period was through February, 22th to May, 5th. Following were resulted from the investigation. 1. The difference was shown significantly, when comparing the levels of dieticians' HACCP application when trained and not-trained (p


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