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Ochrana trhu v ČR před importem zdravotně závadných potravin
Tošovská, Nikola
Tošovská, N. Protection of the Czech Republic market from import of health-conscious food. Brno 2018, bachelor thesis. Mendel University in Brno, Faculty of Business and Economics. Thesis supervisor doc. JUDr. Ing. Oldřich Tvrdoň CSc. The thesis deals with the shortcomings of the Czech Republic's market protection against the import of health-conscious food. Outlines the results of the controls of the Czech Agriculture and Food Inspection Authority and the State Veterinary Administration for 2016. It details the results of foreign trade for the entire economy and import of agrarian foodstuffs. Subsequently, checks are made, if any, of soluti-ons designed to minimize the identified shortcomings.
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Rozdíly v technologii výroby a legislativních požadavcích na české a vietnamské potraviny živočišného původu
Luongová, Hong Phuong
Animal products are part of almost every family worldwide. For food processing are important qualitative characteristics and requirements of food. Pork is currently the most consumed meat in Europe as well as in East Asia, more precisely in Vietnam. Food safety is increasingly developing, there are various organizations to protect the population from the dangers of food. Social media and communications are part of the food industry. In this work I also focus on legislative requirements and labeling of food animal origin in the Czech Republic as a representative of Europe and in Vietnam, which belongs to East Asia.
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Evaluation of the HACCP system in a specific restaurant
Svitek, Andrej ; Plášková, Alena (advisor) ; Rojiková, Beáta (referee)
The aim of the thesis is to thoroughly evaluate the usage of the HACCP system in a specific restaurant. Firstly, the basics of food hygiene, wholesomeness of foodstuffs, HACCP, good manufacturing practice and good hygienic practice are explained in the theoretical part. Subsequently, a comprehensive overview of legislative requirements is created. In the empirical part, an analysis of a specific restaurant is conducted. The defects that are identified in the analysis are then eliminated by employing corrective actions in order for the restaurant to be in full compliance with the directives currently in force.
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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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Novel foods
MIKLOŠOVÁ, Katarína
The contents of the Bachelor's thesis is the performance of novel foods. Since it is relatively new and not much known area of the food industry, is available to only a limited amount of information. The work shows how it looks on the Czech market legislation, approval, placing into circulation and food safety. It is also possible to read at work how consumers and retailers perceive novel foods. What range of novel foods is in our market? A new type of food is also genetically modified organisms, that work also deals with.
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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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