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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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