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Food safety in catering-HACCP, processes based on HACCP (introduction of these processes in particular establishment, development, hardships, results)
JEČMENOVÁ, Michaela
Food safety in catering is considered highly important from the point of view of hygiene. It is therefore a duty stipulated in the statute to create one or more processes to be followed based on HACCP principles (chapter I, article 5, Regulation (EC) No. 852/2004 of the European Parliament and of the Council on the Hygiene of Foodstuffs. The requirements on catering establishments are included in the regulations of the European Parliament and of the Council (EC) in the so called package for sanitary prevention the implementation of which has supremacy over national legislation. Health risk arising from foodstuffs was divided into chemical, physical and biological contamination. Basic information on risk foodstuffs and activities in connection with this system should also be mentioned here. The main goal of the paper is comparison of the system of processing (situations) before the duty to implement and keep to the HACCP principles was entered into force and the current situations in a food processing establishment chosen by the author. A combination of qualitative and quantitative research was chosen, that is impartial monitoring and an interview with the head of a school cafeteria. For the quantitative survey a questionnaire comprising 40 questions was prepared. The interview supplied important advice and answers. The questionnaire confirmed that paperwork due to the system of critical points does not only mean the increase of administrative burden on the staff but also the increase of food safety and responsibility for its preparation on the part of the staff of the cafeteria.
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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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Management of Quality in chosen a Company
PECHAČ, Petr
The theme of this work is to present quality standards in a chosen company, which is producing and selling non-alcoholic drinks. The following practical part has two tasks to solve. First, to prepare documentation of HACCP plan for implementation a new product, second to try to remove defect in comparison with BRC standard. Defects are : 1. missing specification forms for private labels 2. missing measuring form of customers satisfaction
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The critical points in the confectionery manufacturing
Feriová, Lucie ; Kořánová, Helena (advisor) ; Hůlová, Marie (referee)
The aim of thesis is a system of critical points in food production, especially in the production of confectionery products. The system is based on the ability of manufacturers to establish the critical aspects of the production of safe food, allows to systematically identify hazards and assess the probability of its occurrence during production. Danger primarily as a substance in food, which could result in adverse health effects for consumers. And subsequently helps to improve the effectiveness of controls. This concept of control techniques is apparented from the national and European legislative requirements, which are listed in the first theoretical part of this thesis. They are designed to better acquaint themselves with the general requirements that are placed on food manufacturers. With the entry into the European Union is integrated European legislation, national legislation incorporated in European policy and legal requirements are taken into national legislation the second part introduces the principles and procedures of the system of critical points. Many manufacturing processes involve multi-process from producing raw materials for the finished product. Correct, complete, and introduced the study of critical points identified by the system and regulate the factors that directly affect the safety of products. Identification and monitoring of critical points is more cost effective than the method of quality assurance inspection and testing of finished product. Records and documentation are the perfect evidence that all measures have been taken and were given the duty of care to prevent problems. In the final section is a common procedure for a system of critical points compared with an established system for a particular product. The specific products will be demonstrated readiness and capacity of the undertaking to establish a system for all products or product groups, which will subsequently be evaluated. The purpose of thesis is carefully and thoroughly analyze the system by the critical points in the manufacture of confectionery, but prove that we are able to prepare for the strict legal conditions and the hard and fierce competition. This development does not stop or avoid it, have no other than to respond promptly to these developments and to adapt in order to produce the desired changes brought about by the success and to our food industry was at a level as we wish, but also as your own work and creativity deserve. Not in vain proverb holds that "Happiness wishes prepared.
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Horizontal business network
Márová, Klára ; Černá, Jitka (advisor) ; Čermáková, Lenka (referee)
Ve své bakalářské práci jsem se zaměřila na aktuální téma, kdy se drobní podnikatelé na obranu proti velkým zahraničním řetězcům slučují nebo co nejvíce rozšiřují svou podnikatelskou činnost a vytvářejí tak horizontální podnikatelské sítě. První, teoreticko - metodologická, část práce pojednává o distribučním systému jako součásti marketingového mixu a praktickou část tvoří SWOT analýza konkrétní horizontální podnikatelské sítě.
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Food safety in retail chains
Feix, Michal ; Plášková, Alena (advisor) ; Kořánová, Helena (referee)
The theoretical part of the diploma work contains key principles of food safety. It includes the chapter about RASFF system and nanotechnology in food safety. Next part is about chosen food safety systems HACCP, IFS and BRC. In the practical part there is the analysis of the food safety system in the retail chain and the proposal for the more efficient one.
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Příprava společnosti Fit logistics s.r.o. na certifikaci
Dítě, Jiří ; Králíček, Vladimír (advisor) ; Machalová, Jaroslava (referee)
Tato diplomová práce se zabývá různými oblastmi podnikové certifikace. V teoretické části popisuje druhy auditu, normy jakosti ISO, systém správné výrobní praxe GMP a systém kritických bodů HACCP. V praktické části se zabývá přípravou konkrétně vybraného podniku z praxe, společnosti Fit logistics s.r.o., Hradec Králové, na přijetí těchto norem, certifikaci v těchto oblastech a následné audity. Závěr je věnován porovnání externího auditu, systému řízení jakosti ISO a systému potravinářských norem GMP společně s HACCP v osmi stanovených kritériích, které představují základní charakteristiky těchto certifikací.
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