HACCP in meat, poultry and fish processing (Record no. 75999)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01344cam a2200277 4500 |
| 001 - CONTROL NUMBER | |
| control field | u42155 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211102s1995 000 0 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 075140229X |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX531 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.907 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Pearson, A. M. |
| Relator term | editor |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dutson, T. R. |
| Relator term | editor |
| 245 ## - TITLE STATEMENT | |
| Title | HACCP in meat, poultry and fish processing |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc | Blackie Academic and Professional, |
| Date of publication, distribution, etc | 1995 |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Title | Advances in Meat Research |
| Volume number/sequential designation | 10 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food safety |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Hazard analysis |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat hygiene |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food quality assurance |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food contamination |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food handling |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food preparation |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines ae given for the management of the HACCP system wihin the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP prInciples to existing amd future international agreements and regulations is explained. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERM | |
| Focus term | Food safety |
| 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 | Date checked out | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not Withdrawn | Not Lost | Dewey Decimal Classification | Not Damaged | Available for Loans | CAFRE Greenmount Library | CAFRE Greenmount Library | 12/10/2001 | 1 | 664.07 PEA | 151617 | 11/02/2002 | 1 | 02/11/2021 | Book - Standard loan | |
| Not Withdrawn | Not Lost | Not Damaged | Available for Loans | CAFRE Loughry Library | CAFRE Loughry Library | 02/03/2006 | 21 | TX531 PEA | 110338 | 09/02/2023 | 25/01/2023 | 1 | 02/11/2021 | Book - Standard loan |