| 000 -LEADER |
|---|
| fixed length control field |
01947nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240426080039.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210624b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0130424080 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780130424082 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CITU LRAC |
| Language of cataloging |
eng |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
363.7296 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Preferred name for the person |
Mcswane, David Zachary |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food safety fundamentals / |
| Statement of responsibility, etc |
David Zachary Mcswane, Nancy R. Rue, Richard Linton, Anna Graf Williams |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Upper Saddle River, N.J. : |
| Name of publisher, distributor, etc |
Pearson Education, |
| Date of publication, distribution, etc |
2004. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 326 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| Content type code |
txt |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| Media type code |
n |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| Carrier type code |
nc |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
Essentials of food safety and sanitation |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 ## - CONTENTS |
|---|
| Formatted contents note |
Ch. 1. Food Safety and Sanitation Management --<br/>Ch. 2. Hazards to Food Safety --<br/>Ch. 3. Factors That Affect Foodborne Illness --<br/>Ch. 4. Following the Food Product Flow --<br/>Ch. 5. Hazard Analysis Critical Control Point (HACCP) System --<br/>Ch. 6. Facilities, Equipment, and Utensils --<br/>Ch. 7. Cleaning and Sanitizing Operations --<br/>Ch. 8. Environmental Sanitation and Maintenance --<br/>Ch. 9. Accident Prevention and Crisis Management --<br/>Ch. 10. Education and Training --<br/>Ch. 11. Food Safety Regulations --<br/>App. A. Answers to End of Chapter Questions --<br/>App. B. Suggested Web Sites --<br/>App. C. Summary of Agents That Cause Foodborne Illness --<br/>App. D. Employee Health --<br/>Disease or Medical Condition Reportable Conditions and Activities --<br/>App. E. Conversion Table for Fahrenheit and Celsius for Common Temperatures Used in Food Establishments --<br/>App. F. Specific Elements of Knowledge Every Food Protection Manager Should Know. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Sanitation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Safety measures. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food hand |
| General subdivision |
Safety measures. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mcswane, David Zachary |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
BOOK |