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The main extraneous substances ingestion by nutriment
BUCHAROVÁ, Eva
This work treats of main extraneous substances ingestion by nutriment. It means additives and contaminants. Present of this substance in food is regulated by legislation. In Czech Republic, there are, laws of food in accordance with laws of EU. In Czech Republic, there are, additives and contaminants controlled by SZPI and SVS. European control institution is EFSA and throughout the world works FAO/WHO. Chief aim of this work is to find out differences in foreknowledge of the main substances ingestion by nutriment between men and women.
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European Union's Food Safety Policy and the European Food Safety Authority (EFSA)
Hermanová, Jana ; Grmelová, Nicole (advisor) ; Vavrečka, Jan (referee)
This thesis deals with the current food safety policy and the general principles of food law. The first and second parts describe a progress and current legal regulations in the field of food safety. The aim of the third part is to analyse three judgements of the European Court of Justice, related to the food safety. Next section is focused to the European Food Safety Authority and its work - providing assistance and independent scientific advices. The last part describes a present situation of the food safety system in the Czech Republic.
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European Union's Food Safety Policy and the European Food Safety Authority (EFSA)
Koubalíková, Jitka ; Grmelová, Nicole (advisor) ; Vavrečka, Jan (referee)
The bachelor thesis deals with the European food safety policy and European Union Agency - EFSA.The first part briefly summarizes the most important moments of history and describes the principles of general food law. Next section is focused on some topics of food safety: welfare, food labelling, control and crisis management. Next part deals with the European Food Safety Authority - structure and activities. The last section involves case studies related to GM food and feed and food hygiene authority in the Czech Republic.
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Safety food evaluation techniques and their influence on the quality of products in years 1995-2008
MÁNKOVÁ, Lucie
The primary aim of this diploma thesis is to describe the activities of the State Veterinary Administration of the Czech Republic (SVA) during the control of foods of animal origin and to find out the results of controls in the years 1995 to 2008. In the first part, there is solved the question of food safety in the Czech Republic (CZ) and the whole European Union (EU). In EU as well as in the CZ there exist a lot of controlling mechanisms which guarantee food safety. The second part is concentrated on the system of controls called Hygiene Supervisor, which is executed by SVA, and the analysis of the results of the controls in each year.
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Guarantee of health impeccability of foodstuffs with the application of HACCP in a food-processing company
TOMEČKOVÁ, Gabriela
Hazard Analysis and Critical Control Points (HACCP) is a system based on prevention and analysis of hazards and contributes to provision of health safety of food. The requirement for establishing the HACCP system in a food-processing organisation is given by the Czech Republic{\crq}s legislation as well as by the legislation of European Union, and is in accord with Codex Alimentarius (Food code). The baccalaureate thesis includes theoretical findings on the HACCP system and the analysis of hazards, as well as practical part, inclusive of introducing the HACCP system of a specific food-processing organisation {--} Dr. Oetker, s.r.o. The organisation must have established HACCP documentation, conducted hazards analysis, stipulated the critical control points (CCP) and corrective provisions upon exceeding the critical limits. The system is continuously being checked on the entire process of production. The HACCP system is subject to certification, the international standard ISO 22000 of food safety management system. HACCP, as a part of organization{\crq}s food safety policy, contributes to excluding hazardous factors from the process of food production and thereby also prevents exposure of the consumers.
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European Policy Concerning Safety of Foods
HORÁKOVÁ, Martina
The theme of the bachelor thesis is the European policy concerning safety of foods. Its objective is to evaluate the importance of the food safety assurance for the European market and European consumers. The first part briefly summarizes the most important moments of history {--} from food sufficiency assurance for everyone to creation of elaborate system named {\clqq}from the Farm to the Fork`` which includes whole food and feed chain. This part also defines essential notions associated with given theme. Next parts involve food legislation and establishements which create legal enactments and control if these enactments are respected. The last section deals with the Rapid Alert System for Food and Feed and the Hazard Analysis Critical Control Points. Both of these systems are fundamental for assuring the consumers safety. The thesis faciliates to create the idea of current system complexity for food safety assurance.
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The Quality Assessment Standard of Food Products in The Czech Republic
KLOROVÁ, Jana
The primary aim of my diploma thesis is the definition of the activity of the State Veterinary Administration of the Czech Republic (SVA). It is a public administration body under the Ministry of Agriculture of the Czech Republic and it was established according to the Veterinary Act No. 166/1999 (the full statutory is Act. No. 286/2003). The main tasks of SVA are: protection of consumers from products of animal origin likely to be harmful to human health; monitoring of animal health situation and maintaining it favourable; veterinary protection of the state territory of the Czech Republic; animal welfare and animal protection. In the first part, the detailed activities on food quality control are analysed. In the next part I targeted the remedial measure, which can be used by inspectors and then discretionary remedies, by which operator can defend against. Finally I have described how heavy the penalties are not only in the whole Czech Republic, but also in particular regions.
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The Application of the HACCP System in the Company "MADETA a. s."
KAZILOVÁ, Lucie
The aim of this work was to go thoroughly throw the already existing HACCP system in the company and to evaluate if the hazard is treated in a good way and to find other more effective approach to prevent the hazard. An effort was focused on the primary processing milk and on the process of the treatment of acidified milk products. While investigating current condition the author has made several experiments focusing on the settled conditions of important process in the production (for ex. pasteurization). Chemical, physical, qualitative and microbial properties were observed on a concrete diary product. The main investigation {--} the simulation of disturbance of the cooling chain - was performed where products were exposed to various temperatures for various time periods. During this test were observed: the temperature, pH and microbial changes in exposed products. Due to results form all observations that where performed in this research its possible to proclaim that the HACCP system is settled in a good way and even if above mentioned situation happen the product is safe.
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Good manufacturing and hygienic practices with processing of freshwater fish.
SMOLA, Jiří
HACCP and good manufacturing practices are tools to the safeguard of food safety. Technologic process of fish processing begins by receiving of live fish and ending with stock and expedition of fish products. Stocking is the operation, whereat is able to get to consumer{\crq}s health hazard. Wrong temperature regulation causes multiplication of microorganisms. Stocking proceed at temperature 0 {--} 2 °C, which is stopping increasing of microorganisms. Practically were tracked difference course temperatures during hours and days. During monitoring was average temperature at 10 AM 2.33 {$\pm$} 1.25°C and average temperature at 10 PM was 2.11 {$\pm$} 1.19°C. During monitoring was average temperature 2.10 {$\pm$} 1.03°C. Maximum temperature was monitored in the morning. The temperature raised trough storage of new products. This short - period increasing is able to influence quality of products.
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