- Tytuł:
- Food safety hazards – reduction or elimination methods
- Autorzy:
-
Olkiewicz, M.
Łyp-Wrońska, K.
Terebecki, M. - Powiązania:
- https://bibliotekanauki.pl/articles/325649.pdf
- Data publikacji:
- 2018
- Wydawca:
- Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
- Tematy:
-
quality
food
safety
food chain
jakość
żywność
bezpieczeństwo
łańcuch pokarmowy - Opis:
- The aim of the quality of the consumed food is to guarantee a proper functioning of the body and its development according to gender, age, physical condition and demographic and environmental circumstances. Due to the ongoing development and the migrant flows, the rules and dietary habits have changed. The quality of production, in particular the production of raw materials, partly-finished and finished products and the marketing of foods are particularly susceptible to threats of physical, chemical and biological origin. There are constantly increasing demands placed on food manufacturers to ensure foods that are safe to the human health and life. The expectations of stakeholders are constantly rising and to meet their requirements, organisations often have to implement organisational, production, social and environmental changes as part of the process management aimed at improving/increasing quality. The objective of this study is to present activities in the field of food safety. A particular attention was paid to the quality management systems and to institutions supervising food security. The study attempted to present the frequent food safety hazards and their solutions in the food chain.
- Źródło:
-
Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska; 2018, 119; 209-225
1641-3466 - Pojawia się w:
- Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
- Dostawca treści:
- Biblioteka Nauki
Artykuł