MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03754nam a22003137a 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 |
20220711103640.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
220222b |||||||| |||| 00| 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2017933143 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781680945782 (hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CvSU Main Campus Library |
| Description conventions |
rda |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP373.5 |
| Item number |
F73 2017 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food safety and quality practices / |
| Statement of responsibility, etc. |
edited by Lary Nel B. Abao. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, NY : 2017. |
| Name of publisher, distributor, etc. |
Arcler Press LLC, |
| Date of publication, distribution, etc. |
c2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
264 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food safety -- Foodborne illness -- Hazard analysis and critical control points -- Critical factors in food industry -- Bacterial food infections -- Viral food pathogens -- Parasitic food pathogens -- Pinworm infection -- Food preservation.<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Food plays as one of the indispensable part of people’s life. Food is an essential prerequisite for life and as such the primary foal of eating and drinking is to enable the body to function normally. Access to good quality food has been man’s endeavor from the earliest of human existence. We always look forward to the quality of food to assure its safety as its basic requirement. “Food safety” implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet. Unsafe food and water means that it has been exposed to dirt and germs, or may even be rotten, which can cause infections or diseases such as diarrhea, meningitis, etc. These diseases can make people very sick or even be life threatening. When people are sick, they are weak and would have difficulty working or concentrating at school. Some of these infections also make it difficult for our bodies to absorb the nutrients they need to get healthy. Unsafe or stale foods also deteriorate and be of poor quality, which means they lose nutrients and so we do not get enough of what we need for a heathy diet. So unsafe food can also lead to poor nutrition. Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. A small percentage of these illnesses are the result of identified foodborne outbreaks, which happen when two or more cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks, along with analyses of data on the germs that make us sick and behaviors that contribute to food contamination, help us identify where we can make improvements in the country’s food safety system. This system spans from growing the food on the farm through processing, packaging, distribution, transportation, and storage, to preparing it to be eaten. Clean and safe food are very important to prevent germs from getting into foods and water. Such germs not only cause diseases, but they also destroy valuable nutrients in the food."--Back cover |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Fund 164 |
| Vendor |
CD Books International. Inc. |
| Method of acquisition |
Purchased |
| Date of acquisition |
11/18/2020 |
| Accession number |
78170 |
| Owner |
pnr |
| Purchase price |
PHP 5,100.00 |
| PO No. |
2020-10-371A |
| ICS or PAR No. |
2020-1-0324 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
696 |
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Safety measures |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
2404 |
| Topical term or geographic name entry element |
Food |
| General subdivision |
Safety measures |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
4466 |
| Topical term or geographic name entry element |
Hazard Analysis and Critical Control Point (Food safety system) |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
18975 |
| Personal name |
Abao, Lary Nel B. |
| Relator term |
editor |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f12a4e1a90d776a57cc11e45f3097461">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f12a4e1a90d776a57cc11e45f3097461</a> |
| Link text |
Click here to view the table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
