The foundation HACCP handbook / (Record no. 26215)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01055nam a2200277 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 585470 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20230410081600.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 060510s2006 enka 000 0 eng |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBA671093 |
| Source | bnb |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 190454455X (pbk.) : |
| Terms of availability | No price |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Uk)013465663 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | Uk |
| Language of cataloging | eng |
| Transcribing agency | Uk |
| Modifying agency | UK-LoTVU |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | ukblsr |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 363.1927 |
| Edition number | 22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sprenger, Richard A. |
| 245 14 - TITLE STATEMENT | |
| Title | The foundation HACCP handbook / |
| Statement of responsibility, etc. | Richard A. Sprenger. |
| 246 14 - VARYING FORM OF TITLE | |
| Title proper/short title | The (foundation) HACCP handbook. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Sprotbrough : |
| Name of publisher, distributor, etc. | Highfield, |
| Date of publication, distribution, etc. | 2006. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 39 p. : |
| Other physical details | col. ill., ; |
| Dimensions | 21 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Previous ed.: 2005. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | HACCP is Hazard Analysis Critical Control Point. This is a food safety management system which controls hazards at points critical to food safety: cooking, preparation, storage and display. The author gives many examples of how this system can be applied in cookery and catering. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| General subdivision | Sanitation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food handling |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Suppress in OPAC | Do not suppress from OPAC |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 27/01/2009 | 363.1927 SPR | 05819431 | 19/07/2021 | 60.00 | 19/07/2021 | Book | |||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 27/01/2009 | 363.1927 SPR | 0581944X | 19/07/2021 | 60.00 | 19/07/2021 | Book | |||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 27/01/2009 | 363.1927 SPR | 05819458 | 16/12/2019 | 60.00 | 19/07/2021 | Book | |||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 27/01/2009 | 363.1927 SPR | 05819466 | 19/07/2021 | 60.00 | 19/07/2021 | Book | |||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 27/01/2009 | 363.1927 SPR | 05819474 | 19/07/2021 | 60.00 | 19/07/2021 | Book |