| 000 -LEADER |
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| fixed length control field |
05551nam a22015497a 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 |
20231113131202.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
160407b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789715849593 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
QCPL |
| Description conventions |
rda |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
363.7296 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ang, Mary Jean C. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food safety and sanitation |
| Statement of responsibility, etc. |
/ Mary Jean C. Ang and Hannah A. Balanon |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Quezon City : |
| Name of producer, publisher, distributor, manufacturer |
C & E Publications, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2010] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 195 pages : |
| Other physical details |
illustrations |
| 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Unit I: Food safety and sanitation - the basics |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Occupational safety hazards |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Occupational safety hazards in the food service industry |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Common work - related injuries in the food service industry |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Reasons for occupational safety and health standards |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self - check activity 1 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Personal Habits of Food Service worker |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Employee health and personal hygiene |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Health attrire |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Personal habits of food workers |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Steps in proper hand washing |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cuts and abrasions |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Employee illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Education and training |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Management and supervisory responsibilities of a food manager |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self-check activity 2 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Unit II: FoodBorne Illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
An Overview of potential hazards in food service operations |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sources of food safety hazards |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
General categories of contamination |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Potentially hazardous foods (PHF) |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Symptoms of foodborne illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Risk factors of foodborne illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Treatment for foodborne illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Socio-economic effects of foodborne illness |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Points to remember regarding potential hazards in food service operations |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self- check activity 3 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Biological Hazards |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Classification of foodborne illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Types of microorganism |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Microbial forms |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Bacterial, viral, and parasitic foodborne hazard |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Fooodborne illnesses caused by bacteria |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Fooodborne illnesses caused by viruses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Fooodborne illnesses caused by parasites |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Fooodborne illnesses caused by fungi |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Edible mushrooms |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Poisonous mushrooms |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Foodborne illnesses caused by prions |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
How to control microbial growth |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Prevention of foodborne illnesses |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self-check activity |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chemical Hazard |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Naturally occurring chemical |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Added chemicals |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Poisonous substances |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Toxic plant material |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food Additives |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Adverse food reactions |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chemical detection and monitoring |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Physical Hazard |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Main type of physical hazard in food |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Choking and preventive measures |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Prevention of common physical hazard |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Self-Check activity 6 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Unit III: Food Flow |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The Food Product flow |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Purchasing |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Receiving |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Storing |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Thawing |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Preparing |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Food thermometers |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Cooking |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Holding |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Serving |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cooling |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Reheating |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Transportation of foods |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self-Check activity 7 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Unit IV: Hazard analysis and critical control point |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
HACCP: A food protection system |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
HACCP Highlights |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Benefits of an HACCP- based food safety management |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Prerequisite programs |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Education and training |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Developing an HACCP Plan |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The seven principle in an HACCP |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self-check activity 8 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Unit V: Cleaning and Sanitizing Operations |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cleaning and Sanitation |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cleaning and sanitizing program |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Fundamental cleaning procedures |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Removal of food particles |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Properties of food soils |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Classification of soils |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Quantity of soil |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Application of cleaning agents |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Factors influencing cleaning |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Methods of cleaning |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cleaning compound composition |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Rinsing |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Water Quality |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sanitizing principles |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Manual and mechanical ware washing |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Pest control |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self-check activity 9 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Unit VI: The Laws and Agencies Relating To Food Safety And Sanitation |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The Laws and agencies relating to food safety and sanitation |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
International laws |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Occupational safety and health act |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Employees" right-to-know act |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sanitation code of the philppines |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Regulatory agency |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Self-Check Activity 10 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Sanitation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Safety measures |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food handling |
| General subdivision |
Safety measures |
| 655 ## - INDEX TERM--GENRE/FORM |
|---|
| Source of term |
lcgft |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
Health, fitness & dieting |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Balanon, Hannah A. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
