Fundamentals of food hygiene safety and quality (Record no. 226810)

MARC details
000 -LEADER
fixed length control field 01915nam a22002657a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230225095114.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230224b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789389307818
040 ## - CATALOGING SOURCE
Transcribing agency AL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Classification number 664.07
Item number KUMF
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Alok Kumar
100 ## - MAIN ENTRY--PERSONAL NAME
9 (RLIN) 73304
245 ## - TITLE STATEMENT
Title Fundamentals of food hygiene safety and quality
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Delhi
Name of publisher, distributor, etc. I K Internationals Pvt Ltd
Date of publication, distribution, etc. 2019
300 ## - PHYSICAL DESCRIPTION
Extent xvii,213p.
Other physical details PB
Dimensions 23x16cm
365 ## - TRADE PRICE
Source of price type code Food Processing Technology
Price type code 7952
Price amount 276.00
Currency code ₹
Unit of pricing 345.00
Price note 20%
Price effective from 20-02-2023
520 ## - SUMMARY, ETC.
Summary, etc. This book, divided in ten chapters, deals with topics like significance of food hygiene, quality and safety in hospitality industry, food microbiology, various microorganisms & their growth, causes and prevention of foodborne diseases. It explains the concept of purchase, receiving and storage of food ingredients in food service establishments, hygienic handling of food in food service operations. It also includes topics like personal hygiene, safety issues in catering establishments like fire & accident prevention/control and first-aid. It highlights how locations for catering outlet are selected and planned from sanitation point of view.
521 ## - TARGET AUDIENCE NOTE
Target audience note Table of Contents:<br/>Food Safety, Microbiology & Foodborne Diseases<br/>Food Spoilage, Food Preservation, Beneficial Role of Microorganisms and Food Storage<br/>Safe Food Handling<br/>Sanitation of Premises<br/>Food Laws and Regulations<br/>Food Adulteration, Labeling and Packaging<br/>Quality and Food Standards<br/>Hazard Analysis and Critical Control Point (HACCP)<br/>Genetically Modified Food, Risk Assessment and Accreditation in Food Sector<br/>Case Study of Street Food in Ahmedabad (Gujarat), India
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Spoilage
9 (RLIN) 73194
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Preservation
9 (RLIN) 73195
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Laws and Regulations
9 (RLIN) 73196
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Adulteration
9 (RLIN) 73197
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name KUMAR (Alok)
9 (RLIN) 73198
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification     Food Processing & Technology St Aloysius Library St Aloysius Library 02/23/2023 Biblios Book Point Surathkal Mangalore 575014 276.00 2 1 664.07 KUMF 076422 10/26/2024 08/19/2024 345.00 02/24/2023 Book