| 000 -LEADER |
|---|
| fixed length control field |
01386nam a22002417a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230412002237.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230412b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214181940 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CvSU-CCAT Campus Library. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
F TX 537 |
| Item number |
S36 2021 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sanchez, Flory Flores, JSSupt, author. |
| 9 (RLIN) |
7538 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Persons deprived of liberty : |
| Remainder of title |
a guide to food safety and cookery for better food services / |
| Statement of responsibility, etc. |
JSSupt Flory Flores-Sanchez. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Quezon City : |
| Name of publisher, distributor, etc. |
Wiseman's Books Trading, Inc., |
| Date of publication, distribution, etc. |
c2021. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 212 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter I<br/>The flow of food <br/>Purchasing<br/>Receiving<br/>Storage<br/>Food preparation<br/>Cooking<br/>Serving<br/><br/>Chapter II<br/>HACCP analysis and control<br/>Occupational health and safety procedures<br/>Cost of poor food safety<br/>Safety and hygiene practices<br/><br/>Chapter III<br/>Time and temperature control<br/>Danger zone<br/>Recommended safe temperature<br/>Measuring temperatures<br/>Using thermometers<br/><br/>Chapter IV <br/>Personal hygiene<br/>Washing of hands<br/>Clothing<br/>Food handler's health |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Accession number |
13250 c.1; 13251 c.2 |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| Form subdivision |
Safety measures. |
| 9 (RLIN) |
4410 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food handling |
| Form subdivision |
Safety measures. |
| 9 (RLIN) |
1595 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Classification part |
TX 537 S36 2021 |
| Call number prefix |
F |
