MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02119nam a2200253 4500 |
| 001 - CONTROL NUMBER |
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| control field |
UPMIN-00000014598 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220921142403.0 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
upmin |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
LG993.5 2006 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
F62 M58 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Misoles, Lorilie Matobato. |
| 245 00 - TITLE STATEMENT |
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| Title |
A practicum at Euro-Swiss Food Incorporated San Antonio, Makati City / |
| Statement of responsibility, etc. |
Lorilie Matobato Misoles. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
2006 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
57 leaves |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2006 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Euro-Swiss Food, Inc. (ESFI) is known for its highly prestigious image in the meat processing and the hotel and restaurant industry. For two decades, it has constantly provided its customers with high quality products and has simultaneously improved its manufacturing system. Despite of the company?s continuous growth and success, it is still geared toward further technical improvements and production expansions. The currently adapted operational steps in the production of meat products have been subjected to thorough assessment through a practicum on April to May 2005. The manufacturing plant?s lay-out, facilities, equipment, raw material inventory, food processing line, food quality assurance and safety, waste management and by-product utilization, labor and human resource management, and overall food processing management were the specific areas observed. The major recommendations include the following establishment of a quality control/quality assurance department, conduct microbial and chemical tests for effective wastewater management, elimination of smoking area, renovation of comfort room and/or changing room, development of flavor formulation and intensive documental for all operations, the materialization of a HACCP system and strict implementation of GMP will also be greatly beneficial for the company |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Euro-Swiss Food Incorporated |
| Geographic subdivision |
San Antonio Makati City. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat processing. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Honey cured ham. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Honey cured ham |
| General subdivision |
Processing. |
| 658 ## - INDEX TERM--CURRICULUM OBJECTIVE |
|---|
| Main curriculum objective |
Undergraduate Thesis |
| Curriculum code |
FST200, |
| Source of term or code |
BSFT |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
Fi |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
UP |
