KCP LIBRARY

Principles of food safety, sanitation and hygiene / (Record no. 8437)

000 -LEADER
fixed length control field 02126nam a2200193Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250430141653.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 978-971-9654-53-7
040 ## - CATALOGING SOURCE
Original cataloging agency KCPL
Transcribing agency KCPL
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number FIL 363.192 S6979 2016
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Somoray, A.M.M
245 #0 - TITLE STATEMENT
Title Principles of food safety, sanitation and hygiene /
Statement of responsibility, etc. Ana Marie M. Somoray.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Manila:
Name of publisher, distributor, etc. Unlimited Books Library Services and Publishing Inc.,
Date of publication, distribution, etc. c2016.
300 ## - PHYSICAL DESCRIPTION
Extent 174 p.;
Dimensions 22 cm.
500 ## - GENERAL NOTE
General note Includes bibliographical references
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Contents: Chapter 1. Why food safety matters? -- Cost of food-borne illness -- People at risk for food-borne illness -- Global trends and future food safety -- Chapter 2. The food contaminants -- Biological contaminants -- Chemical contaminants -- Physical contaminants -- Potentially hazardous food -- Chapter 3. Our invisible enemies -- Bacteria -- Viruses -- Parasites -- Fungi -- Chapter 4. Food-borne illness -- Food-borne illness caused by bacteria -- Food-borne illness caused by viruses -- Food-borne illness caused by parasites -- Food-borne illness caused by naturally -- Occurring food toxins -- Chapter 5. Personal hygiene and good grooming -- Personal hygiene and cleanliness -- Components of personal hygiene -- Good personal hygiene on food safety -- Practices -- Good grooming hygiene on food safety -- Practices -- Controlling disease -- Chapter 6. Sanitary facilities and pest management -- Defining cleaning and sanitizing -- Types of cleaning agents -- Sanitizing equipment -- Guidelines for food safety facilities -- Pest and pest control -- Chapter 7. Ensuring safety at all levels in the food service chain -- Guidelines for purchasing and delivery -- Guidelines for receiving -- Guidelines for storage -- Guidelines for preparing food -- Guidelines for pre-preparation and cooking -- Guidelines for holding and serving -- Guidelines for cooking and re-heating -- Chapter 8. Hazard analysis critical control point -- History of HACCP -- Pre-requisite programs -- Developing HACCP plan -- HACCP principles.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food safety.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Source of classification or shelving scheme
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
          KCPLibrary KCPLibrary 08/03/2020   FIL 363.192 S6979 2016 12684 08/03/2020 1 08/03/2020 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 12685 09/21/2023 2 09/21/2023 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 12686 09/21/2023 3 09/21/2023 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 12687 09/21/2023 4 09/21/2023 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 12688 09/21/2023 5 09/21/2023 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 13346 09/21/2023 6 09/21/2023 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 13347 09/21/2023 7 09/21/2023 Book
          KCPLibrary KCPLibrary 09/21/2023   FIL 363.192 S6979 2016 13348 09/21/2023 8 09/21/2023 Book

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