Food Safety and Inspection : (Record no. 6381)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02847nam a2200409Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781351136105 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240213122834.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180928s2018 fluab ob 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351136105 |
| Qualifying information | (e-book : PDF) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1048402440 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FlBoTFG |
| Transcribing agency | FlBoTFG |
| Description conventions | rda |
| 041 1# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX531 |
| Item number | .S6464 2018 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | HEA |
| Subject category code subdivision | 021000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | KNXC |
| Source | bicscc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 363.19/264 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Smith, Madeleine, |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Food Safety and Inspection : |
| Remainder of title | An Introduction / |
| Statement of responsibility, etc. | by Madeleine Smith. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Boca Raton, FL : |
| Name of producer, publisher, distributor, manufacturer | Routledge, an imprint of Taylor and Francis, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (108 pages) : |
| Other physical details | 24 illustrations, text file, PDF. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | 1 Parasites Associated with Fish. 2 Shellfish. 3 Smoked Fishery Products. 4 Outbreaks Associated with Fruit and Vegetables. 5 Mycotoxins. 6 Parasites Associated with Meat. 7 Food Fraud. |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration.This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector. |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Also available in print format. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food adulteration and inspection. |
| 655 #0 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Taylor and Francis. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| International Standard Book Number | 9780815353539(Hardback) |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781351136105">https://www.taylorfrancis.com/books/9781351136105</a> |
| Public note | Click here to view. |
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