MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01560nam a2200325Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
282189 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211104071547.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100809s2014 iau b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789710412617 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 531 |
| Item number |
.H541 2014 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hilario, Jose S. |
| 9 (RLIN) |
46754 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Guide notes in food safety and the Hazard Analysis Critical Point (HACCP) : |
| Remainder of title |
a reference handbook / |
| Statement of responsibility, etc. |
by Jose S. Hilario, Ulysses C. Catchillar ; Gerry C. Catchillar, coordinator. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Mandaluyong City : |
| Name of producer, publisher, distributor, manufacturer |
Books Atbp. Publishing, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2014];2014. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 92 pages : |
| Other physical details |
illustrations |
| Dimensions |
20 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and glossary. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Reference used to orient the students on the principles of foof safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspection related to the professional food service and hospitality industries. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food adulteration and inspection |
| 9 (RLIN) |
75607 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food industry and trade |
| 9 (RLIN) |
39587 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Hazard Analysis and Critical Control Point (Food safety system) |
| 9 (RLIN) |
111273 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Catchillar, Gerry C., |
| 9 (RLIN) |
44771 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Catchillar, Ulysses C. |
| 9 (RLIN) |
46755 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Filipiniana Reference |
