| 000 | 01560nam a2200325Ia 4500 | ||
|---|---|---|---|
| 001 | 282189 | ||
| 003 | 0000000000 | ||
| 005 | 20211104071547.0 | ||
| 008 | 100809s2014 iau b 001 0 eng | ||
| 020 | _a9789710412617 | ||
| 040 |
_aDLC _cDLC _erda |
||
| 050 |
_aTX 531 _b.H541 2014 |
||
| 100 |
_aHilario, Jose S. _946754 |
||
| 245 | 0 |
_aGuide notes in food safety and the Hazard Analysis Critical Point (HACCP) : _ba reference handbook / _cby Jose S. Hilario, Ulysses C. Catchillar ; Gerry C. Catchillar, coordinator. |
|
| 264 |
_aMandaluyong City : _bBooks Atbp. Publishing, _c[2014];2014. |
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| 300 |
_axi, 92 pages : _billustrations _c20 cm. |
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| 336 |
_atext _2rdacontent |
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| 338 |
_avolume _2rdacarrier |
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| 504 | _aIncludes bibliographical references and glossary. | ||
| 520 | _aReference 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 |
_aFood adulteration and inspection _975607 |
||
| 650 |
_aFood industry and trade _939587 |
||
| 650 |
_aHazard Analysis and Critical Control Point (Food safety system) _9111273 |
||
| 700 |
_aCatchillar, Gerry C., _944771 |
||
| 700 |
_aCatchillar, Ulysses C. _946755 |
||
| 942 | _cFR | ||
| 999 |
_c85955 _d85955 |
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