Pesquisa de referências

Cook up : a burn-free kitchen

<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/MARC21/slim http://www.loc.gov/standards/marcxml/schema/MARC21slim.xsd">
  <record>
    <leader>00000cab a2200000 i 4500</leader>
    <controlfield tag="001">MAP20071015972</controlfield>
    <controlfield tag="003">MAP</controlfield>
    <controlfield tag="005">20200527152213.0</controlfield>
    <controlfield tag="007">hzruuu---uuuu</controlfield>
    <controlfield tag="008">931203e19931101fra||||    | |00010|fre d</controlfield>
    <datafield tag="035" ind1=" " ind2=" ">
      <subfield code="a">6800001529</subfield>
    </datafield>
    <datafield tag="040" ind1=" " ind2=" ">
      <subfield code="a">MAP</subfield>
      <subfield code="b">spa</subfield>
      <subfield code="d">MAP</subfield>
    </datafield>
    <datafield tag="084" ind1=" " ind2=" ">
      <subfield code="a">871</subfield>
    </datafield>
    <datafield tag="100" ind1="1" ind2=" ">
      <subfield code="0">MAPA20080186531</subfield>
      <subfield code="a">Britt, Phillip J.</subfield>
    </datafield>
    <datafield tag="245" ind1="1" ind2="0">
      <subfield code="a">Cook up</subfield>
      <subfield code="b">: a burn-free kitchen</subfield>
      <subfield code="c">by Phillip Britt</subfield>
    </datafield>
    <datafield tag="520" ind1=" " ind2=" ">
      <subfield code="a">No one knows exactly how often burns occur in the food-service industry. The National Restaurant Association, however, rates burns as a leading cause of injuries in the industry. Where workers must handle hot items on a daily basis, burn injuries are a constant threat. With proper training and equipment, it can greatly reduce, if not eliminate, those injuries</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080629724</subfield>
      <subfield code="a">Seguridad e higiene en el trabajo</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080599744</subfield>
      <subfield code="a">Accidentes de trabajo</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080614942</subfield>
      <subfield code="a">Prevención de accidentes</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080570484</subfield>
      <subfield code="a">Riesgo laboral</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080542672</subfield>
      <subfield code="a">Aceites</subfield>
    </datafield>
    <datafield tag="650" ind1=" " ind2="4">
      <subfield code="0">MAPA20080569334</subfield>
      <subfield code="a">Intoxicaciones</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080587567</subfield>
      <subfield code="a">Riesgo de incendio</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080564018</subfield>
      <subfield code="a">Restaurantes</subfield>
    </datafield>
    <datafield tag="650" ind1="1" ind2="1">
      <subfield code="0">MAPA20080550950</subfield>
      <subfield code="a">Freidoras</subfield>
    </datafield>
    <datafield tag="740" ind1="0" ind2=" ">
      <subfield code="a">Travail & sécurité</subfield>
    </datafield>
    <datafield tag="773" ind1="0" ind2=" ">
      <subfield code="w">MAP20077000314</subfield>
      <subfield code="t">Travail & sécurité</subfield>
      <subfield code="d">Paris</subfield>
      <subfield code="g">nº 5, Novembre 1993 ; p. 60-63</subfield>
    </datafield>
  </record>
</collection>