MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02475nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250516163952.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250505b ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-1-98467-896-6 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
NU FAIRVIEW |
| Transcribing agency |
NU FAIRVIEW |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3 T46 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
3G E-learning LLC, |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Hygiene, safety and first aid in hospitality / |
| Statement of responsibility, etc. |
3G E-learning LLC. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
3G E-learning, |
| Date of publication, distribution, etc. |
c2023. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vii, 259 pages ; |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price type code |
3500.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 : Introduction to hygiene. -- Chapter 2 : Sanitary procedures in catering industry. -- Chapter 3 : HACCP and its principle. -- Chapter 4 : Food spoilage and contamination. -- Chapter 5 : Personal hygiene and health habits. -- Chapter 6 : Safety awareness and first aid. -- Chapter 7 : First aid. -- Bibliographical references. -- Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
'In recent years, stringent food safety standards and strict hygiene regulations have been established to ensure that all food prepared and sold in the hospitality and catering sector is safe for consumption. Health and safety is vitally important; and hotels, restaurants, cafes and catering outlets must enforce strict guidelines in the workplace and complete regular health and safety and hygiene checks. Due diligence must be taken, not only to comply with health and safety law and HACCP principles, but also to ensure the safety of employees and consumers alike. Within the hospitality and catering sector, professional health, safety and hygiene training for staff will result in a safer working environment, which is ultimately better for business! Food allergies are a major cause for concern and it is extremely important to check all the contents of a dish if asked by a customer who has a food allergy. Accurate and up-to-date ingredient information must be displayed and regularly checked. Effective cleaning regimes should also be observed, recorded and reviewed so that the cleaning schedule is thorough and strict standards are sustained. This book provides information for people working in the catering and hospitality industry on how to comply with health and safety law and food safety law, the main risks areas and control and prevention methods." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD SERVICE SANITATION. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
HOTELS SANITATION. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
HOTELS SAFETY MEASURES. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Suppress in OPAC |
No |
