MARC details
| 000 -LEADER |
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| fixed length control field |
03283nam a2200325 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230906101757.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170815s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
363.17 |
| Item number |
R666 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ronio, Joyce Ann P. |
| 9 (RLIN) |
22231 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Hazard analysis and critical control point (HACCP) plan for ensaymada bread with custard filling at Yellow Brick Food Service Incorporated, Tagaytay H |
| Statement of responsibility, etc. |
by Joyce Ann P. Ronio |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2016. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 75 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Thesis (BS Food Technology) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
|---|
| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR) |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
RONIO, JOYCE ANN PEREZ. Hazard Analysis and Critical Control Point (HACCP) Plan for Ensaymada Bread at Yellow Brick Food Service Incorporated, Tagaytay Highlands Incorporated. Plant Practice. Bachelor of Science in Food Science and Technology, Cavite State University, Indang Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.<br/><br/>This plant practice was conducted to provide students hands-on experience in developing high quality standard for Ensaymada Bread at Yellow Brick Food Service<br/>Incorporated, Tagaytay Highlands Incorporated Golf Club Incorporated Brgy. Calabuso Tagaytay City, Cavite from November 15, 2015 - December 31, 2015 for a total of 300 hours. Specifically, it aims to: familiarise the student with the process of producing ensaymada from preparation up to packaging, identify Good Manufacturing Practices (GMP) for ensaymada bread, identify Critical Control Point (CCP's), hazard to be controlled corrective actions; and establish a Hazard Analysis Critical Control Point (HACCP) Plan for ensaymada.<br/><br/>Knowledge and skills in monitoring of GMP, sanitation inspection, food safety, and identification of critical control points in production were obtained. Hands-on skills on ensaymada bread and develop working attitude and social interactions with others were applied. Those CCP’s include receiving of raw materials such as eggs and fresh milk, cooling of ensaymada bread at ambient temperature using cooler and fan and packaging in “9x15” clear polyethylene bag and a printed sticker of Tagaytay Highlands..<br/><br/>This plant practice provided the student knowledge and experience of hands on production of bread manually. The student developed multi-tasking skills in using the time efficiently. Lastly self-discipline, patience, confidence and hard work ethics were<br/>acquired and enhanced during the training.<br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Method of acquisition |
Submitted copy to the University Library. |
| Date of acquisition |
02-14-2017 |
| Accession number |
T-6744 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hazardous substances |
| 9 (RLIN) |
16704 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread |
| 9 (RLIN) |
1533 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reterta, Aitee Janelle E. |
| 9 (RLIN) |
3402 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=96eb0d58d2dab100522aca92e40afd06">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=96eb0d58d2dab100522aca92e40afd06</a> |
| Link text |
Click here to view thesis abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
