MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03408cam a2200337 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
0 9241542454 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9241542454 |
| 035 ## - |
|---|
| -- |
(Sirsi) 9241542454 |
| 060 ## - NATIONAL LIBRARY OF MEDICINE CALL NUMBER |
|---|
| Classification number |
WA 701 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
891206s1989 eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jacob, Michael. |
| 242 10 - TRANSLATION OF TITLE BY CATALOGING AGENCY |
|---|
| Title |
Manipulación correcta de los alimentos : |
| Remainder of title |
guía para gerentes de establecimientos de servicios de alimentación |
| 242 10 - TRANSLATION OF TITLE BY CATALOGING AGENCY |
|---|
| Title |
Sécurité dans la manipulation des aliments : |
| Remainder of title |
guide pour la formation des responsables d' établissements de restauration |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Safe food handling : |
| Remainder of title |
a training guide for managers in food service establishments / |
| Statement of responsibility, etc. |
Michael Jacob. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Geneva : |
| Name of publisher, distributor, etc. |
World Health Organization, |
| Date of publication, distribution, etc. |
1989. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
142 p. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
nep published by: Kathmandu : National Zoonoses and Food Hygiene Consulting Centre. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
ita published by: Milan : Istituto Scotti Bassani. |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
A point-by-point guide to measures within the food service industry that can be used to prevent food contamination and protect consumers from foodborne disease. Addressed to managers and supervisors in hotels, restaurants and other catering establishments, the book responds to scientific knowledge indicating that most outbreaks of foodborne disease can be traced to well-defined errors in food preparation and storage. With this view in mind, the book concentrates on facts and advice that can be used to teach food handlers both the principles and the specifics of good hygienic practice. The book features 15 chapters presented in four main parts. Chapters in the first part explain foodborne disease and describe the different ways in which food can become contaminated. Each of the main bacterial foodborne diseases is introduced in terms of its causative agent, susceptible foods, conditions favouring contamination, and clinical features of illness. Though emphasis is placed on bacterial contamination, the role of viruses, chemicals, parasites, and natural food contaminants is also explained. Readers are also given a list of the eight main sources and routes of food contamination and a series of 20 case studies tracing recent outbreaks of food-borne disease to specific faults in food handling. Chapters in the second part offer advice on the best layout of food premises, the location and cleaning of equipment, recommended detergents and disinfectants, cleaning schedules, measures for pest control, and personal hygiene for food handlers. Chapters in the third part spell out the dos and donts of safe food handling, moving from proper refrigeration, freezing, and thawing to hazards associated with different methods of cooking and reheating. Also included are a discussion of the extent to which different food processing and preservation techniques are able to eradicate pathogenic and spoilage bacteria and an analysis of the value of self-regulation and quality control. The book concludes with tips and advice on how to use the guide when planning and conducting training sessions for staff. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
chi eng fre spa. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
ita kor nep. |
| 550 ## - ISSUING BODY NOTE |
|---|
| Issuing body note |
WHODOC |
| 561 ## - OWNERSHIP AND CUSTODIAL HISTORY |
|---|
| History |
WHO monograph |
| 596 ## - |
|---|
| -- |
4 |
| 650 02 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food contamination |
| General subdivision |
prevention and control. |
| 650 02 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food handling |
| General subdivision |
methods. |
| 650 02 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food services |
| General subdivision |
standards. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
Nutrition and Food Safety. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
World Health Organization. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
NLM Classification Scheme |
| Koha item type |
Books |
