|
|
Nutrition and health claims on food packaging
Laštovičková, Jitka ; Pejšová, Hana (advisor) ; Zlatohlávek, Lukáš (referee)
Food producers must provide food packaging with a mandatory nutrition label in conformity with the contemporary food legislation of the Europian Union. There have been several changes of the legislation in last 10 years. Moreover new rules for providing the health and nutrition claims on food packaging have been issued. Main objectives were to unite legislation valid in the European Union and also to protect the rights of customers. This diploma thesis focuses on nutrition and health claims on food packaging. The aim of the thesis is to summarize changes and current state of legislation on nutrition and health claims on food packaging and also to explore patients' awareness of nutrition and health claims. To analyse the theme of the research the quantitative method was used in a form of a questionnaire given to the patients, who are visiting a dietician. There were 83 patients, who participated in research, 80 questionnaires were analysed (3 questionnaires were not filled in properly, therefore they were not included). Most of the respondents think, that information in nutrition labels on food packaging are true and trustworthy. Respondents also read a nutrition label of food, when buying it for the first time. Most of the respondents have sought the information about health and nutrition claims on...
|
|
|
Právní požadavky na označování potravin
Urbášek, Martin
Bachelor's thesis on the topic: Legal requirements for food labelling was written from 2014 -- 2015 at the Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno.This thesis is dividend into two main parts -- literary and practical. The literary part is dividend into 6 chapters, which focus on defining the basic concepts in food labelling. These concepts include for example definition of food, healthy food or terms like "Bio" or "GMO". Next chapter includes basic requirements for food labelling and descri-bes general valid standards of food labelling, meaning and function of food packages, compul-sory informations on packages and the meaning of these informations. Following chapter co-vers special requirements for labelling specific types of food, such as fresh fruit and vegetables and processed products of those (marmalade, jam, ketchup, non-alcoholic beverages, beer, wi-ne and spirits). Last chapter of this part covers the recent changes in legal requirements for food labelling on Czech and European standards and shows the comparison of food labels ac-cording to the old and the new law requirements. The practical part of this thesis is focused on a survey among the public on the require-ments of consumers on food labelling. It is processed by a questionnaire that contains 21 ques-tions, which are then evaluated through captions, tables and graphs. Results of this research are discussed in the debate.
|
|
|
Sledování úrovně hygieny a účinnosti sanitace v podniku veřejného stravování
Prokopová, Lenka
This thesis is devoted to the specification of individual hazards that are most frequently encountered in catering . Attention is focused on biological hazards, mainly bacteria, which can become a deterioration of foods and their pathogenicity. In order to prevent the hazard, it is necessary to manage the associated legislation. Sanitation process is validated by microbiological analyzes. Cultivation swabs were focused on the detection of Enterobacteriaceae, the total number of microorganisms, fungi and yeasts groups coliforms, Listeria monocytogenes, Salmonella ssp. The methods of detection were cultivated on nutrient media according to ISO standards for the detection of coliform group, Listeria monocytogenes and Salmonella ssp were used for pathogen detection kits ( Path- Chek Hygiene pathogen detection). Using these methods, errors have been repeatedly detected in finding sanitation such as coliform bacteria, the family Enterobackteriaceae, and Listeria monocytogenes. Statistically, the most risky areas of the kitchen in terms of the total number of microorganisms was a kitchen mixer. In terms of frequency of occurrence of the family Enterobacteriaceae the kitchen mixer was the most risky area as well. Possible contamination routes have been the working surfaces of kitchen sponges and cloths.
|
guest ::
