LEADER 00000cam  2200000 a 4500 
001    ocm30544577 
003    OCoLC 
005    20000919185100.0 
008    940518t19951995nyua     bf   001 0 eng   
010       94017915 
015    GB95-40043 
019    32698959 
020    0471056855|q(pbk. : acid-free) 
035    (OCoLC)30544577 
040    DLC|beng|cDLC|dAGL|dUKM|dXDM|dVET|dSTJ|dWaOLN 
049    STJR 
050 00 TX537|b.L58 1995 
070 0  TX537.L58|b1995 
072  0 Q200 
082 00 664/.0028/9|220 
096    WA 695 L836 1995 
099    Internet 
100 1  Loken, Joan K. 
245 14 The HACCP food safety manual /|cJoan K. Loken. 
264  1 New York :|bWiley,|c[1995] 
264  4 |c©1995 
300    xxviii, 318 pages :|billustrations ;|c28 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 291-292) and 
       index. 
505 0  Identify potential food safety hazards -- Identify 
       critical control points -- Establish control procedures --
       Establish monitoring procedures -- Establish corrective 
       action Establish effective record-keeping procedures -- 
       Establish procedures for verification -- Foodborne illness
       -- Employee training materials. 
650  0 Food handling|vHandbooks, manuals, etc. 
650  0 Food service|xSanitation|vHandbooks, manuals, etc. 
650  2 Food Handling|xstandards. 
650  2 Foodborne Diseases|xprevention & control. 
653 00 Food|aHygiene 
898    qbibliographies|aqhandbooks 
910    CARL0001436939 
998  0 L504.1 OCLC 98/01/20  08:46:11