HACCP in meat, poultry and fish processing (Record no. 75999)

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
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts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   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

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