MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02242nam a22003617a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
sulb0073890 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
BD-SySUS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200825115321.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
200825t20132013nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781461462040 (alk. paper) |
|
|---|
| International Standard Book Number |
1461462045 (alk. paper) |
|
|---|
| Canceled/invalid ISBN |
9781461462057 (ebk.) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
BTCTA |
| Language of cataloging |
eng |
| Transcribing agency |
BTCTA |
| Description conventions |
rda |
| Modifying agency |
UKMGB |
| -- |
YDXCP |
| -- |
CDX |
| -- |
VMC |
| -- |
GSU |
| -- |
CLE |
| -- |
CNNAI |
| -- |
OCLCF |
| -- |
OCLCO |
| -- |
DLC |
| -- |
BD-SySUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
641.3 |
| Item number |
KIF |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
King, Hal, |
| Relator term |
author. |
| 9 (RLIN) |
36055 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food safety management : |
| Remainder of title |
implementing a food safety program in a food retail business / |
| Statement of responsibility, etc. |
Hal King. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2013] |
|
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2013 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 130 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Food Microbiology and Food Safety |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Introduction -- |
| -- |
The food safety management team -- |
| -- |
The food safety management program -- |
| -- |
Systems -- |
| -- |
Education and training -- |
| -- |
Facilities and capabilities -- |
| -- |
Execution and verification -- |
| -- |
Gap analysis -- |
| -- |
Influence and resources -- |
| -- |
Partnerships with public health officials. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program.-- |
| Assigning source |
Source other than Library of Congress. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Safety measures. |
| 9 (RLIN) |
36056 |
|
|---|
| Topical term or geographic name as entry element |
Food contamination |
| General subdivision |
Prevention. |
| 9 (RLIN) |
36057 |
|
|---|
| Topical term or geographic name as entry element |
Food contamination |
| General subdivision |
Prevention. |
| Source of heading or term |
fast |
| Authority record control number |
(OCoLC)fst00930755 |
| 9 (RLIN) |
36057 |
|
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Safety measures. |
| Source of heading or term |
fast |
| Authority record control number |
(OCoLC)fst00931120 |
| 9 (RLIN) |
36056 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food microbiology and food safety series. |
| 9 (RLIN) |
36058 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
