Normal view
MARC view
- Hazard Analysis and Critical Control Point (Food safety system)
Entry Topical Term
001 - CONTROL NUMBER
- control field: 18449
003 - CONTROL NUMBER IDENTIFIER
- control field: TR-AnTOB
005 - DATE AND TIME OF LATEST TRANSACTION
- control field: 20200507105048.0
008 - FIXED-LENGTH DATA ELEMENTS
- fixed length control field: 010828i| azannbabn |a ana c
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
- LC control number: sh2001009897
035 ## - SYSTEM CONTROL NUMBER
- System control number: (TR-AnTOB)18449
040 ## - CATALOGING SOURCE
- Original cataloging agency: ArU
- Language of cataloging: eng
- Transcribing agency: DLC
- Modifying agency: TR-AnTOB
150 ## - HEADING--TOPICAL TERM
- Topical term or geographic name entry element: Hazard Analysis and Critical Control Point (Food safety system)
450 ## - SEE FROM TRACING--TOPICAL TERM
- Topical term or geographic name entry element: HACCP (Food safety system)
450 ## - SEE FROM TRACING--TOPICAL TERM
- Topical term or geographic name entry element: Tehlike Analizi ve kritik kontrol noktası (Gıda güvenliği sistemi)
450 ## - SEE FROM TRACING--TOPICAL TERM
- Topical term or geographic name entry element: Risk Analizi ve kritik kontrol noktası (Gıda güvenliği sistemi)
450 ## - SEE FROM TRACING--TOPICAL TERM
- Topical term or geographic name entry element: Kritik kontrol noktalarında tehlike analizi (Gıda güvenliği sistemi)
550 ## - SEE ALSO FROM TRACING--TOPICAL TERM
- Control subfield: g
- Topical term or geographic name entry element: Food
- General subdivision: Safety measures
550 ## - SEE ALSO FROM TRACING--TOPICAL TERM
- Control subfield: g
- Topical term or geographic name entry element: Food industry and trade
- General subdivision: Quality control
670 ## - SOURCE DATA FOUND
- Source citation: Work cat.: Howard, L. Considerations for developing a HACCP plan for acidified foods, 2000:
- Information found: p. 1 (Hazard Analysis and Critical Control Point (HACCP) techniques are becoming the accepted norm for controlling the safety of foods)
670 ## - SOURCE DATA FOUND
- Source citation: Corlett, D. HACCP user's manual, 1998:
- Information found: p. xiii (Hazard Analysis and Critical Control Point food safety system (HACCP) ... is a scientifically based protocol that is applied directly to the food procurement, production, and distribution process)
670 ## - SOURCE DATA FOUND
- Source citation: FDA backgrounder via WWW, Sept. 18, 2001
- Information found: (HACCP: state-of-the art approach to food safety; Hazard Analysis and Critical Control Point, or HACCP (pronounced hassip); New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP - based food safety system on a wider basis. HACCP involves 7 principles: 1) Analyze hazards; 2) Identify critical control points; 3) Establish preventive measures with critical limits; 4) Establish monitoring procedures; 5) Establish corrective actions; 6) Establish verification procedures; 7) Establish record keeping)
688 ## - APPLICATION HISTORY NOTE
- Institution to which field applies: TR-AnTOB
- Application history note: Op 07.05.2020
750 ## - ESTABLISHED HEADING LINKING ENTRY--TOPICAL TERM
- Authority record control number or standard number: https://lccn.loc.gov/sh2001009897
- Source of heading or term: lcsh
750 ## - ESTABLISHED HEADING LINKING ENTRY--TOPICAL TERM
- Authority record control number or standard number: (TR-AnTOB)18450
- Source of heading or term: etuturkob
