000			01738cam a2200349 a 4500
003			EG-GiCUC
005			20250223030332.0
008			110106s2010 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aPh.D
099			_aCai01.07.06.Ph.D.2010.Em.A
100	0		_aEmad Atef Helmy Guirguis
245	1	0	_aApplication of hazard analysis and critical control point (HACCP) system in a dormitory food service / _cEmad Atef Helmy Guirguis ; Supervised Olfat Sayed Mahmoud Barakat , Mohammed Reda Elsherbeeny Gomaa , Moawad Kamel Zahra
246	1	5	_aتطبيق نظام تحليل مصادر الخطر و نقاط التحكم الحرجة (الهاسب) فى الوجبات المقدمة فى إحدى المدن الجامعية
260			_aCairo : _bEmad Atef Helmy Guirguis , _c2010
300			_a221 P. : _bcharts ; _c25cm
502			_aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Microbiology
520			_aThis study aimed to evaluate the food safety of the services used to prepare the Cairo University Dormitory Restaurant (the male students' department) meals and to adopt hazard analysis and critical control point (HACCP) system during the period of 2005-2008 in order to assure a safe supply of food for students
530			_aIssued also as CD
653		4	_aHACCP
653		4	_aMeals
653		4	_aMicrobiology
700	0		_aMoawad Kamel Zahra , _eSupervisor
700	0		_aMohammed Reda Elsherbeeny Gomaa , _eSupervisor
700	0		_aOlfat Sayed Mahmoud Barakat , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c32539 _d32539