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Volumn 22, Issue 3-4, 2011, Pages 496-500

Factors influencing HACCP implementation in Taiwanese public hospital kitchens

Author keywords

Food hygiene; HACCP; Hospital catering

Indexed keywords


EID: 78649900632     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.09.034     Document Type: Article
Times cited : (13)

References (10)
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    • Post-operative endophthalmitis: the application of hazard analysis critical control points (HACCP) to an infection control problem
    • Baird D.R., Henry M., Liddell K.G., Mitchell C.M., Sneddon J.G. Post-operative endophthalmitis: the application of hazard analysis critical control points (HACCP) to an infection control problem. Journal of Hospital Infection 2001, 49:14-22.
    • (2001) Journal of Hospital Infection , vol.49 , pp. 14-22
    • Baird, D.R.1    Henry, M.2    Liddell, K.G.3    Mitchell, C.M.4    Sneddon, J.G.5
  • 2
    • 0000115901 scopus 로고
    • Implementation of HACCP in food businesses: the way ahead
    • Ehiri J.E., Morris G.P., McEwen J. Implementation of HACCP in food businesses: the way ahead. Food Control 1995, 6(6):341-345.
    • (1995) Food Control , vol.6 , Issue.6 , pp. 341-345
    • Ehiri, J.E.1    Morris, G.P.2    McEwen, J.3
  • 3
    • 0036791233 scopus 로고    scopus 로고
    • Time to tackle the tough issues in patient safety
    • Goldmann D., Kaushal R. Time to tackle the tough issues in patient safety. Pediatrics 2002, 110:823-826.
    • (2002) Pediatrics , vol.110 , pp. 823-826
    • Goldmann, D.1    Kaushal, R.2
  • 4
    • 10244267373 scopus 로고
    • HACCP by the numbers
    • Hopkins R.E. HACCP by the numbers. Food Management 1991, 26(9):74.
    • (1991) Food Management , vol.26 , Issue.9 , pp. 74
    • Hopkins, R.E.1
  • 7
    • 0027272867 scopus 로고
    • Hospital food hygiene: the application of hazard analysis critical control points to conventional hospital catering
    • Richards J., Parr E., Riseborough P. Hospital food hygiene: the application of hazard analysis critical control points to conventional hospital catering. Journal of Hospital Infection 1993, 24:273-282.
    • (1993) Journal of Hospital Infection , vol.24 , pp. 273-282
    • Richards, J.1    Parr, E.2    Riseborough, P.3
  • 8
    • 10244264668 scopus 로고    scopus 로고
    • A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas
    • Sun Y.M., Ockerman H.W. A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control 2005, 16(4):325-332.
    • (2005) Food Control , vol.16 , Issue.4 , pp. 325-332
    • Sun, Y.M.1    Ockerman, H.W.2
  • 9
    • 33646949946 scopus 로고    scopus 로고
    • Is HACCP nothing? a disjoint constitution between inspectors, processors, and consumers and the cider industry in Michigan
    • Ten Eyck T.A., Thede D., Bode G., Bourquin L. Is HACCP nothing? a disjoint constitution between inspectors, processors, and consumers and the cider industry in Michigan. Agriculture and Human Values 2006, 23:205-214.
    • (2006) Agriculture and Human Values , vol.23 , pp. 205-214
    • Ten Eyck, T.A.1    Thede, D.2    Bode, G.3    Bourquin, L.4
  • 10
    • 0037221665 scopus 로고    scopus 로고
    • Hazard analysis critical control point and prerequisite program implementation in small and medium size food businesses
    • Walker E., Pritchard C., Forsythe S. Hazard analysis critical control point and prerequisite program implementation in small and medium size food businesses. Food Control 2003, 14(3):169-174.
    • (2003) Food Control , vol.14 , Issue.3 , pp. 169-174
    • Walker, E.1    Pritchard, C.2    Forsythe, S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.