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Consumer policy in the European Union and its influence on the entrepreneurs
SRBOVÁ, Alena
Goal of the dissertation work: to identify steps in the implementation proces of the Hazard Analysis Critical and Control Point by micro and small entrepreneurs in the Czech Republic in the bakery and pastryfields. This is based on scientific research results in order to create a suggestion for the introduction of the changes which follow the consumer policy in the European Union do they apply the production of the abovementioned entrepreneurs
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The influence of the HACCP system on the quality of meat products
KOCINOVÁ, Marie
In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were established and possible changes of danger and the consequent monitoring and corrective action. Because of the HACCP system in the company for the last 10 years, well developed and stabilized, it was proposed to reduce the number of critical control points. The HACCP system is carried out in constant evolution and must constantly adapt and production workflows. Therefore, these new proposed changes can be valid only until until it changes anything in production technology.
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The system of quality assessment of meat as feedstock for the production of durable and fermented salamis
PIRTYÁKOVÁ, Lucie
In my diploma thesis I recommend operating system of the choice of feedstock for the production of durable and fermented salamis. I Choose raw materials for the production of durable salamis according to established criteria for evaluating quality of raw materials and influences, which are affected. Next, I examined the possibilities of evaluation of quality standards and for the production technology of salami Vysočina I put together HACCP plan. In conclusion, I describe the current market and the consumption of raw materials for meat production in the Czech and the entire European Union
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HACCP system for the production of short pastry
KOVAŘÍK, Luděk
The aim of this work is to assess the current state of risk analysis and of the critical points system HACCP (Hazard Analysis and Critical Control Point) in a food processing business of the PETA Bohemia limited company. On the basis of the latest findings the new optimal HACCP system, which is based on scientific data, systematically identifies specific risks and measures for their control so as to ensure food safety. A food business operator is obliged to create a critical points system by Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Article 5 ``Hazard analysis and critical control points``, paragraph 1: ``Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.`` The introductory part contains a short literature retrieval on the development of management methods and on the control of food products by means of the HACCP system. These systems are generally considered as a useful tool for food business operators serving to control risks which can occur in food. They are science-based and systematic, they identify specific risks and measures for control in order to ensure food safety. They are a tool for risk assessment and setting up of control systems which do not depend on testing of the final product but focus mainly on prevention. All HACCP systems can be accomodated to changes such as progress in external adaptation of equipment, process of manufacturing or technological development. The practical part describes in detail the technological process of producing pastry products, especially short pastry. The production is applied into a small bakery of the PETA Bohemia limited company which was founded in Soběslav in 1991. On the base of interviews and provided background information it was possible to view the food business in a complex manner and to get an insight into the current , as well as the past situation of the company and its goals. The risk analysis of the technological process of short pastry production enabled to determine a critical control point, its attributes and values of critical limits, to define the system of managed state monitoring and to determine corrective measures. A manual of the HACCP elaborated in this manner fulfills all legislative requirements. By its implentation the Peta BOHEMIA company gains a risk management system of high quality leading in its final effect towards production of high quality healthy food. The system focused mainly on practical and expert knowledge of the staff connected with sensoric knowledge of final pastry products puts emphasis on encreasing their personal responsibility and understanding of the problem.
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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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The Methods of Quality Management at receiving raw meat
SYROVÁTKOVÁ, Monika
The diploma thesis deals with the matters of meat, compositon of meat and systems for quality management, especially BRC (British Retail Consortium), IFS (International Food Standard), HACCP (Hazard Analysis and Critical Control Point) and ISO ((International Organization for Standardization). There are described the importace of Quality management system for food safety and enterprise management too. The chosen company has got certification HACCP and EN ISO 9001 : 2000. In the next part of this work I describe requirements of meat Processors. These requirements are very determined by kind of meat and Quality Policy of certain meat processing company. Next I study the real consumer?s and shopping manners on the market with meat, trends in consumption meat in Czech republic and also in the world. The world market for meat is relatively dependent on what is happening in Asia, since there is a dynamically growing production and consumption of meat. This is most significant in China, which has great potential in the export of pork and poultry meat. There is also a prediction of meat consumption in the future based on the identified trends. Developments in Czech meat market follows world trends, so we can also expect increased consumption of poultry meat. At the same time the consumption of beef and pork meat tends to decrease because of the absorption of agricultural subsidies. Mutton and venison hold their current portion of production, thanks to the stable customer base.For creating this work I used the study of expert literature. The acquired informations have been compiled into graphs for making results more transparent. In addition I tried to describe or analyse the graphs by words.
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HACCP System in a company Pascual Polabí s. r. o.
Kukačková, Veronika ; Kořánová, Helena (advisor) ; Větrovský, Stanislav (referee)
Aim diploma work is analysis of system HACCP in company Pascual Polabí s. r. o.. To analyze this system properly I arbitrated to carry out internal audit upon this system, I examined, whether adhere plus check all critical control points. Processed I record from hereof inner audit plus determine several power procuration plus recommendation. This system I examined partly with reference to valid legislature plus partly with reference to in-home regulations " Health dangerous at agricultural basic industry firm Pascual Polabí s. r. o." I investigate with recency plus rightness diagrams industrial process plus assesment breaking point.. System implementation HACCP will realize legislative requirements for food processing firm, will ensure production (performance) plus sale health unexceptionable groceries plus dishs, protect the consumer and food processing firm (better vindication before inspection authorities plus complaints consumers) as well as increases know - how plus qualification workers. Base system HACCP is, that not only must be well - established, but also have to adhere correct production plus hygienic rules. That is means, that all personnel must be familiarized whith it and everyone have to know what, when, why plus how be to do. In first chapter behind - pick theoretic part, where describe, what it proper system HACCP is plus what legislative regulations are with him adherent. Concentrate here largely on boot HACCP for agricultural basic industry, because company Pascual Polabí s. r. o. grows salads. In second parts I deal with analysis contemporary system state HACCP in company. Describe here, how is system HACCP in company Pascual Polabí s. r. o. implemented and on what diversification according to legislature zero in on. In third chapter describe fulfilment check internal audit system HACCP, where I double - checked how consequential plus entire lead all documentation system HACCP, so and observance all critical check point in terrain, afield and in store. Check audit in terrain I prove by evidence photographs. Lastly I'm analyzed record audit. From ascertained reality follow on, that the company Pascual Polabí s. r. o. faces all documentation to system HACCP in absolute harmony with requirements legislature and in-home regulations. In terrain I however run against some way inadequacies in observance given critical monitor point namely above all in non - performance using all personal protective means for work. At non - performance hereof request, can get to contamination reaped salads. Therefore would recommended follow - up for - skill of all workers, further consequential verification workers supervisor. At follow - up inquest poverty of would proposed financial sanctions how for workers, so and for supervisor. Further would at assesment new procuration recommended carry out consequential for - skill of all workers, to this procuration was really adhere, see cracked glass receiver on crop machine rig, that are marked red wrapper, but personnel, there and despite salads positioning. Also would recommended assesment two new critical monitor point that the concern above all storage space. Ought be given procuration at possible smash or disruption plastic canopy on fluorescent tube as well as regular verification runabouts. Last but not least, would recommended transaction more frequent plus regular check internal audits on observance system HACCP.
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