Essential food safety management : (Record no. 31970)

000 -LEADER
fixed length control field 00657nam a22001697a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240514b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781537741710,
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1537741713
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 911.3
Item number .S25 2016
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Salus,Culina
245 ## - TITLE STATEMENT
Title Essential food safety management :
Remainder of title the complete food safety management system/
Statement of responsibility, etc. Culina Salus
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Great Britain :
Name of publisher, distributor, etc. Perserverance works,
Date of publication, distribution, etc. 2016
300 ## - PHYSICAL DESCRIPTION
Extent 306 pages :
Other physical details color illustrations ;
Dimensions 28 cm
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food Safety measures
General subdivision Food contamination Prevention
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food handling
General subdivision Food service Sanitation
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Hard Covered Materials
Classification part TX 911.3 .S25 2016
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
          MACHAKOS UNIVERSITY LIBRARY MACHAKOS UNIVERSITY LIBRARY Open shelf 16/04/2024 Purchase-Urban books center 8900.00   TX 911.3 .S25 2016 39790 15/04/2024 14/05/2024 Hard Covered Materials
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