Hobbs' food poisoning and food hygiene / (Record no. 8018)

MARC details
000 -LEADER
fixed length control field 02418nam a2200229Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NULRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250520100549.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250520s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780340905302
040 ## - CATALOGING SOURCE
Transcribing agency NULRC
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 537 .H63 2007
245 #0 - TITLE STATEMENT
Title Hobbs' food poisoning and food hygiene /
Statement of responsibility, etc. edited by Jim McLauchlin and Christine Little.
250 ## - EDITION STATEMENT
Edition statement 7th Edition.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Great Britain :
Name of publisher, distributor, etc. Hodder Arnold,
Date of publication, distribution, etc. c2007
300 ## - PHYSICAL DESCRIPTION
Extent xix, 412 pages :
Other physical details illustrations ;
Dimensions 25 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note PART 1: THE ROLE OF MICROBIOLOGY IN FOOD POISONING AND FOODBORNE INFECTIONS 1. Introduction 2. Introduction to microbiology 3. Life and death of micro-organisms in food, spoilage and preservation 4. Microbial agents of food poisoning and foodborne infection 5. Food types, reservoirs, vehicles of infection and ways of spread 6. Epidemiology 7. Water supply, waterborne infection and sewage/sludge -- PART 2: FOOD HYGIENE IN THE PREVENTION OF FOOD POISONING 8. Personal hygiene of the food handler 9. Food preparation, cooking, cooling and storage 10. Food hygiene in modern food manufacturing 11. Food hygiene in the retail trade 12. Disinfection and cleaning 13. Food premises and equipment 14. Control of infestation 15. Legislation 16. Microbiological criteria 17. Education 18. Food hygiene in developing countries 19. Food hygiene in the wilderness -- PART 3: CONTRIBUTION TO FOOD POISONING AND FOOD HYGIENE IN SPECIFIC SETTINGS AND BY SPECIFIC PROFESSIONAL GROUPS 20. Food service sector including healthcare and educational institutions, small retailers and domestic caterers 21. Food safety on ships and aircraft 22. Food trade associations 23. The environmental health practitioner 24. Seaport and airport health 25. The medical practitioner 26. The veterinariana 's contribution to food safety 27. Commercial laboratories 28. Public sector laboratories 29. Reference laboratories 30. Surveillance of food and communicable disease 31. The Food Standards Agency 32. Investigation, control and management of foodborne outbreaks
520 ## - SUMMARY, ETC.
Summary, etc. This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FOOD POISONING
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name McLauchlin, Jim ;Little, Christine
Relator term editor;editor
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Hospitality Management LRC - Main National University - Manila General Circulation 09/05/2012 Reaccessioned   GC TX 537 .H63 2007 NULIB000005777 05/20/2025 c.1 05/20/2025 Books