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00000cam a2200000 7i4500 |
| 001 |
0000093536 |
| 005 |
20210201093000.0 |
| 008 |
170712s2000 nyu eng |
| 020 |
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|a 9781441951960
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| 020 |
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|a 9781475752540
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX537
|b .F67 2000
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| 090 |
0 |
0 |
|a TX537
|b .F67 2000
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| 100 |
1 |
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|a Forsythe, S. J. [
|q (Steve J.)] ,
|e author
|
| 245 |
1 |
0 |
|a Food hygiene, microbiology and HACCP
|c S. J. Forsythe, P. R. Hayes
|
| 250 |
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|a Third edition
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| 264 |
|
0 |
|a Gaithersburg, Md. :
|b Aspen Publishers
|c 2000
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| 300 |
|
|
|a xviii, 449 pages :
|b illustrations ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
|
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Fundamental principles of microbiology -- 2. Food poisoning and other food-borne hazards -- 3. Food spoilage -- 4. Microbiological examining methods -- 5. Factory design and construction -- 6. Factory layout -- 7. Design of food processing equipment -- 8. HACCP and product quality -- 9. Cleaning and disinfection: methods -- 10. Cleaning and disinfection: practical application -- 11. Hygiene and training of personnel -- 12. World-wide food safety programmes and legislation
|
| 650 |
|
0 |
|a Food handling
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| 650 |
|
0 |
|a Food service
|x Safety measures
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| 650 |
|
0 |
|a Food service
|x Sanitation
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| 650 |
|
0 |
|a Food
|x Microbiology
|
| 650 |
|
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 700 |
1 |
|
|a Hayes, P. R. ,
|e author
|
| 999 |
|
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|a 1000172409
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|