Public Health Agency of Canada. Get the dirt on clean hands! Your top questions answered. 2012. Available at: http://www.phac-aspc.gc.ca/im/iif-vcg/ wh-lm-eng.php. [accessed May 4, 2012].
World Health Organization (WHO). Foodborne diseases: A focus on health education. Geneva: WHO. 2000.
Adams M, Mortarjemi Y. Basic food safety for health workers. Geneva: WHO. 1999.
Bryan FL. Factors that contribute to outbreaks of foodborne disease. J Food Prot. 1978; 41(10): 816-827.
Lues JFR, van Tonder I. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control. 2007; 18(4): 326-332.
Dharod JM, Paciello S, Bermudez-Millan A, Venkitanarayanan K, Damio G, Perez-Escamilla R. Bacterial contamination of hands increases risk of cross-contamination among low-income Puerto Rican meal preparers. J Nutr Educ Behav. 2009; 41(6): 389-397.
Aycicek H, Aydoan H, Kucukkaraaslan A, Baysallar M, Baustaolu AC. Assessment of the bacterial contamination on hands of hospital food handlers. Food Control. 2004; 15(4), 253-259.
Gorman R., Bloomfield S, Adley CC. A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland, Int J Food Microbiol. 2005; 76(1): 143-150.
Barker J, Naeeni M, Bloomfield SF. The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen. J Appl Microbiol. 2003; 95(6), 1351-1360.
Allwood PB, Jenkins T, Paulus C, Johnson L, Hedberg CW. Hand washing compliance among retail food establishment workers in Minnesota. J Food Prot. 2004; 67(12): 2825-2828.
Korea Agro-Fisheries & Food Trade Corporation (KAFTC). Food Industry Statistics System (FIS). 2012. Available at: http://fis.foodinkorea.co.kr. [accessed November 24, 2012]
Daniels NA, MacKinnon L, Rowe SM, Bean NH, Griffin PM, Mead, PS. Food borne disease outbreaks in United States schools. Pediatr Infect Dis J. 2002; 21(7): 623-628.
Sneed J, Strohbehn C, Gilmore SA, Mendonca A. Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities. J Am Diet Assoc. 2004; 104(11): 1722-1724.
U. S. Centers for Disease Control and Prevention (US CDC). Stopping germs at home, work and school. 2004. Available at: http://www.cdc.gov/germstopper/home_work_school.htm. [accessed September 30, 2008].
U. S. Food and Drug Administration: Center for Food Safety and Applied Nutrition (US FDA/ CFSAN). Handwashing. 2001. Available at: http:// www.cfsan.fda.gov/%7Edms/a2z-h.html#handwashing. [accessed September 30, 2006].
Kim JG, Kim JS. A study on the hand-washing awareness and practices of female university students. J Fd Hyg Safety. 2009; 24(2): 128-135.
Kim JG, Park JY, Kim, JS. A study on the handwashing awareness and practices of male university students. J Environ Health Sci. 2009; 35(1): 36-44.
Paulson DE. Evaluation of three microorganism recovery procedures used to determine hand wash efficacy. Dairy Food Environ Sanit. 1993; 13(9): 520-523.
Kim JG, Park JY, Kim JS. A comparison of microbial load in bare and gloved hands. J Environ Health Sci. 2011; 37(4): 298-305.
Korea Food and Drug Administration (KFDA). Food Code of Korea. 2010.
American Society for Microbiology (ASM). Handwashing fact sheet. 2005. Available at: http://www.cleaning101.com/newsroom/2005_survey/handhygiene/ factsheet2005.cfm. [accessed September 30, 2008].
Korea Ministry of Government Legislation (KMGL). Food Sanitation Act. 2012.
The Handwashing Coalition of Korea. Handwashing. 2008. Available at: http://www.handwashing.or.kr/. [accessed March 30, 2008].
Hedberg CW, Smith SJ, Kirkland E, Radke V, Jones TF, Selman CA, EHS-Net Working Group. Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. J Food Prot. 2006; 69(11): 2697- 2702.
Wei HL, Chiou CS. Molecular subtyping of Staphylococcus aureus from an outbreak associated with a food handler. Epidemiol Infect. 2002; 128(1): 15-20.
Simsek Z, Koruk I, Copur AC, Gürses G. Prevalence of Staphylococcus aureus and intestinal parasites among food handlers in Sanliurfa, Southeastern Anatolia. J Public Health Manag Pract. 2009; 15(6): 518-523.
Zaglool DA, Khodari YA, Othman RA, Farooq MU. Prevalence of intestinal parasites and bacteria among food handlers in a tertiary care hospital. Niger Med J. 2011; 52(4):266-70.
Hui YH, Pierson AM, Gorham JR. (ed). Foodborne disease handbook. New York: Marcel Dekker. 2001.
U. S. Centers for Disease Control and Prevention (US CDC). Salmonella outbreaks. 2011. Available at: http://www.cdc.gov/salmonella/outbreaks.html. [accessed September 30, 2011].
Shojaei H, Shooshtaripoor J, Amiri M. Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers. J Food Res Int. 2006; 39(5), 525-529.
Kim JG, Park JY, Kim JS. A study on the hand hygiene of food handlers of food court and cafeteria in university campus. J Fd Hyg Safety. 2010; 25(2): 133-142.
Gill CO, McGinnis JC, Badoni M. Use of total or Escherichia coli counts to assess the hygiene characteristics of a beef carcass dressing process. Int J Food Microbiol. 1996; 31(1): 181-196.