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Quality and hygiene systems and their differences
HADÁČKOVÁ, Gabriela
My bachelor thesis describes, evaluates and compares the most common systems of quality and hygiene of food. It defines terms such as food quality and food hygiene (food safety) and focuses on implementation of HACCP system into food industry. It also deals with ISO standards used in food industry and standards approved by GFSI (that means standards BRC and IFS).
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The Influence of hygiene monitoring systems on the harmlessness of food of animal origin (meat, milk)
SVOBODOVÁ, Jana
This thesis deals with the influence of hygiene monitoring systems on health safety of food of animal origin (meat, milk). It mainly focuses on the characteristics of selected hygiene control systems of food production supervised by Regional Veterinary Administration in České Budějovice in years 2007 to 2011. For our purposes an overview of selected data concerning the safety of meat and milk was set. Based on the results of the inspection led by Regional Veterinary Administration during the supervised period, the food hygiene monitoring systems of food of animal origin have positive effect on their safety.
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Influence of transportation on quality of delivered food (Experience of boarders)
ŽUFOVÁ, Pavlína
In this bachelor thesis I deal with the influence of transport on quality of distributed food with focus on experience of the boarders. The paper is divided into a theoretical and a practical part. The theoretical part is concerned with the HACCP system representing the preventive measures that serve for provision of health harmlessness of food in processes related to its production, treatment, storing and transport. This system is required as a part of every catering establishment. The work analyses the legislation and is concerned with duties of the operators and the persons who carry out epidemiologically serious activities while it focuses on the maintenance of their personal hygiene. In the final work I point out the potential but in fact threatening health danger of food. I classify these food risks and suggest some possibilities of elimination of such risks. The final work studies the alimentary infections that are caused mostly by wrong technological treatment or ignoring the hygienic rules. In the work I introduce and point out the hygienic requirements that should be respected, followed and fulfilled in the process and preparation of food. I further describe transport wrapping, transport of food itself and the rules of food delivery and its serving. In the practical part I use the theoretical findings from the first part of this bachelor thesis. In this part I make a brief description of the main university canteen. The K2 refectory is described in more details and I analyse the process from filling into the food containers to the process of serving the food. Simultaneously, I emphasize the temperature of particular dishes that has to be kept during the transport as well as during the process of serving. For comparison and evaluation of the results I chose a quantitative research method. This method was realised in a form of a questionnaire. I distributed the questionnaires personally to the students of the Faculty of Health and Social Studies, in building of which the K2 refectory is placed, and the students addressed near the main university canteen. The questionnaire was anonymous and contained 21 close-ended questions. Both research samples received the same questionnaires that differed only in the sequence of particular questions. In total, 220 questionnaires were handed out, 110 in each place. The percentage of questionnaires returned was 100 %. Considering the fact that I eliminated two questionnaires from the K2 refectory and five questionnaires from the main university canteen due to their wrong completing, the real percentage of questionnaires returned in the K2 refectory was 98 % and in the main university canteen 95 %. The particular data obtained in the questionnaires were further processed in Microsoft Office Excel and Microsoft Office Word. The aim of this work was to chart the experience of the boarders in the K2 refectory who consume fresh, although delivered food. The process of transportation could debase food therefore the quality of food might decrease. The experience of these students were subsequently compared with the experience of students who board in the main university canteen where the food is prepared (cooked) and consumed immediately. Based on two main goals, I determined three hypotheses: Hypothesis number 1: Transportation of food has negative influence on the sensorial qualities of food. On the basis of the statistical testing, this hypothesis was rejected. Hypothesis number 2: Students prefer fresh food. After the statistical testing, this hypothesis is valid. Hypothesis number 3: Students do not feel the difference between fresh and delivered food. This hypothesis is valid as well. The results gained and processed during my research will be presented to the university canteen staff that could use the findings in practice.
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European Union's Food Safety Policy and the European Food Safety Authority (EFSA)
Kaľavská, Tereza ; Grmelová, Nicole (advisor) ; Vavrečka, Jan (referee)
This thesis deals with the current food safety policy at the level of the European Union. The first and second parts describe origin of food law and european legal regulations in the field of food safety, the major part of this bachelor thesis is focused on food hygiene and food labeling. I deal with actual cases related to food safety, such as case of methanol (September 2012) or junk food imports from Poland to the Czech Republic. Next section is focused on the European Food Safety Authority (EFSA) and Rapid Alert System for Food and Feed (RASFF) and their activity. The last chapter characterizes food safety in the Czech Republic.
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Comparison of knowledge of Secondary Hotel School students in České Budějovice and Teplice on hygiene and sanitary requirements in catering services
WEISSOVÁ, Veronika
Students of secondary hotel schools are the most likely candidates to work in catering services because of their professional specialization. Graduates may work in the hospitality or hotel industry and are qualified for a job in catering and should be able to ensure compliance in hygiene, health and safety at work. This work is focused on students of the secondary hotel schools and their awareness of hygiene requirements in food services. The work is divided into two parts. The theoretical part defines catering service, its features and types. It also includes the legislation relating to hygiene requirements in food industry, describes the spatial requirements for businesses, personal and operational hygiene and the HACCP system. The work also briefly describes different ways of food preparation and possibilities to influence health safety and the most common foodborne infections in catering services caused by failing to comply with correct manufacturing and hygiene principles. This work describes sanitation (disinfection, insect and rodent control) and the performance of state health supervision of food hygiene. The practical part includes research results which were obtained by a quantitative questionnaire method. Questionnaires were distributed amongst students of third and fourth (the final) years of secondary hotel schools in České Budějovice and Teplice. Each questionnaire contained 25 closed questions; the data collection was conducted anonymously. 106 of the 110 distributed questionnaires were returned from the Secondary Hotel School in České Budějovice. 99 questionnaires were sufficiently filled in to meet the research needs, making the return of 90%. In the Secondary Hotel School in Teplice, 98 of the 100 distributed questionnaires returned, 96 were sufficiently filled in, making the return of 96%. The aim of this work was to determine the level of awareness of the hygiene requirements in food service at secondary hotel schools in Teplice and České Budějovice. Based on the objectives of the work I set two hypotheses. Hypothesis 1: Students of secondary hotel schools in Teplice and České Budějovice are not informed about hygiene requirements in food services. Hypothesis 2: Students of secondary hotel schools in Teplice and České Budějovice who are interested in working in catering services are informed about hygiene requirements for food services more than students who are not interested in such work. After testing the two hypotheses it is evident from the results that the students of secondary hotel schools in Teplice and České Budějovice are not informed about hygiene requirements in food services and that students of secondary hotel schools in České Budějovice and Teplice who are interested in working in catering services are more informed about the hygiene requirements than students who do not intend to work in the field. Based on these findings, it is important to educate students of secondary hotel schools continually, especially about the foodborne disease issues and also, to motivate them to work in catering services, because there are more than 50% of students who do not want to advance towards working in the industry at both schools. There was almost no difference between the knowledge of students in secondary hotel schools in Teplice or České Budějovice. Students of the Secondary Hotel School in České Budějovice were slightly better an the number of correctly answered questions. Only one question, concerning the E-coli outbreak in Germany, was correctly answered by most students in Teplice. This work could serve as a teaching resource improving knowledge in this field. The outcome of this work is a flyer for the secondary hotel schools students.
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