| 000 | 01393nam a2200301Ii 4500 | ||
|---|---|---|---|
| 001 | 427525769 | ||
| 003 | OCoLC | ||
| 005 | 20250901084309.0 | ||
| 006 | m o d | ||
| 007 | cr mn||||||||| | ||
| 008 | 090723t20082008nyua sb 001 0 eng d | ||
| 020 |
_a9781441925008 _c$99.99 |
||
| 040 |
_cRDA _dCHINHOYI UNIVERSITY OF TECHNOLOGY |
||
| 050 |
_aTX531 _bYIA |
||
| 090 | _b.Y53 2008 | ||
| 100 | 1 |
_aYiannas, Frank. _eCreator |
|
| 245 | 1 | 0 |
_aFood safety culture : _bcreating a behavior-based food safety management system / _cby Frank Yiannas. _h[text] |
| 264 | 1 |
_aNew York, NY : _bSpringer, _c2009 |
|
| 300 |
_axii, 95 pages : _billustrations (chiefly color) ; _c25 cm. |
||
| 490 | 1 | _aFood microbiology and food safety series | |
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 0 |
_aFood handling _0http://id.loc.gov/authorities/subjects/sh85050276 _xStandards. _0http://id.loc.gov/authorities/subjects/sh00007508 |
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| 650 | 0 |
_aFood industry and trade _xSafety measures. _0http://id.loc.gov/authorities/subjects/sh2009125347 |
|
| 650 | 0 |
_aFood service employees _0http://id.loc.gov/authorities/subjects/sh85050327 _xTraining of. _0http://id.loc.gov/authorities/subjects/sh00005618 |
|
| 650 | 0 |
_aFood service _xSafety measures. _0http://id.loc.gov/authorities/subjects/sh2009125363 |
|
| 830 | 0 | _aFood microbiology and food safety series. | |
| 942 |
_2lcc _cBK _h531 _iYIA _kTX |
||
| 999 |
_c19617 _d19617 |
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