MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01653nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NUCLARK |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250528151637.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250528b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789712735660 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NUCLARK |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3 .M36 2020 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Managing a food safe kitchen : |
| Remainder of title |
a guide to sanitation for food service professionals / |
| Statement of responsibility, etc. |
The Maya Kitchen Culinary Arts Center |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
New Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Mandaluyong City : |
| Name of publisher, distributor, etc. |
Anvil Publishing, Inc., |
| Date of publication, distribution, etc. |
c2020 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
v, 158 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
PHP250.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Preface -- Part 1: Product Knowledge -- Part 2: Developing A Food-Safe Production System -- Part 3: The Laws Relating to Food Sanitation -- Appendices -- Glossary -- Recipe Index -- Bibliography. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Learn how to maintain hygiene, prevent food poisoning, recognize points in the food-flow where hazards can be prevented, reduced or totally eliminated; and develop a food safety system, by applying the principles of Hazard Analysis and Critical Control Points. Also included are popular, easy-on-the-budget recipes, that have been Maya Kitchen-tested, for their flavor and shelf life. Each chapter is provided with a pre-test and post-test section for self-rating of the user." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE |
| General subdivision |
SAFETY MEASURES |
| Form subdivision |
HANDBOOKS, MANUALS, ETC |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE |
| General subdivision |
SANITATION |
| Form subdivision |
HANDBOOKS, MANUALS, ETC. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD HANDLING |
| General subdivision |
SAFETY MEASURES |
| Form subdivision |
HANDBOOKS, MANUA |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
|
| 710 ## - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Maya Kitchen Culinary Arts Center |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
| Suppress in OPAC |
No |
