MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02062nam a2200337 4500 |
| 001 - CONTROL NUMBER |
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| control field |
253502 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
eLib |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250226062703.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130919s |||||||||b ||00||| |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789715849746 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
STII-DOST |
| Transcribing agency |
JHCSC |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641 An532 2010 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
Fil.(B) TX911.3.S3 A54 2010 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ang, Mary Jean C. |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Laboratory Manual in Food safety and sanitation / |
| Statement of responsibility, etc. |
Mary Jean C. Ang and Hannah A. Balanon |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Quezon City, Philippines : |
| Name of publisher, distributor, etc. |
C&E Publishing, Incorporated, |
| Date of publication, distribution, etc. |
c2010. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 195 pages : |
| Other physical details |
figures, graphs, tables. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliography (193-194); 15refs |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Occupational safety hazards and food service worker habits have been extensively explored in Chapter 1 and 2, respectively, of Unit I. Methodical discussions on foodborne illnesses have been emphasized in Unit II, which included an overview of potential hazards in food service operation in Chapter 3 followed by a presentation of the types of hazards in the food service industry namely biological in Chapter 4, chemical in Chapter 5, and physical in Chapter 6. Unit III includes Chapter 7 exploring the food product flow. A discussion on hazard analysis critical control point, a food protection system, is in Chapter 8 of Unit IV. A systematic presentation on cleaning and sanitizing operations is in Chapter 9 of Unit V. Finally, Unit VI provides information on the laws and agencies relating to food safety and sanitation in Chapter 10. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food science and technology |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food sanitation |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food safety |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sanitation |
| General subdivision |
Food and beverage industry |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Occupational safety hazards |
| General subdivision |
Food industry |
| 650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| General subdivision |
Sanitation |
| 9 (RLIN) |
2331 |
| 650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| General subdivision |
Safety measures |
| 9 (RLIN) |
2331 |
| 650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food handling |
| General subdivision |
Safety measures. |
| 9 (RLIN) |
2332 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
1426 |
| Personal name |
Balanon, Hannah A. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
