In 1978, Stanislaus County took a proactive approach to food processing byproduct waste and established the Food Processing Byproduct Use Program. It allows processors to transport byproduct to local producers, where it serves as an alternative input. There is concern that the program negatively impacts local groundwater. The Regional Water Quality Control Board proposed that the County institute water monitoring which would increase program expenses. In response to this proposal, participants investigated the impact of the cost increase and some have concluded that this increase would preclude their continued involvement. They believe the program has allowed them to maintain their competitiveness and has kept them from relocating. This study investigates the economic impact of the food processors leaving the region due to a modification of the current program. Four economic impacts were studied—output, value-added, taxes, and employment. A sensitivity analysis was run to establish a range of possible value and the analysis yielded significantly higher results. It was estimated that program modification would result in significant fiscal and employment effects for Stanislaus and San Joaquin Counties. This study determined that both Stanislaus and San Joaquin Counties have a vested interest in ensuring that the program remains viable for processors.

This thesis is a documented energy audit and long term study of energy and water reduction in a ghee factory. Global production of ghee exceeds 4 million tonnes annually. The factory in this study refines dairy products by non-traditional centrifugal separation and produces 99.9% pure, canned, crystallised Anhydrous Milk Fat (Ghee). Ghee is traditionally made by batch processing methods. The traditional method is less efficient, than centrifugal separation. An in depth systematic investigation was conducted of each item of major equipment including; ammonia refrigeration, a steam boiler, canning equipment, pumps, heat exchangers and compressed air were all fine-tuned. Continuous monitoring of electrical usage showed that not every initiative worked, others had pay back periods of less than a year. In 1994-95 energy consumption was 6,582GJ and in 2003-04 it was 5,552GJ down 16% for a similar output. A significant reduction in water usage was achieved by reducing the airflow in the refrigeration evaporative condensers to match the refrigeration load. Water usage has fallen 68% from18ML in 1994-95 to 5.78ML in 2003-04. The methods reported in this thesis could be applied to other industries, which have similar equipment, and other ghee manufacturers.

The aim of this thesis is to test the importance and sufficiency of existing constructs of customer service, customer satisfaction and service quality in the logistics function of the UK food processing industry. These activities represent ongoing challenges in the logistics discipline and are under-researched in this industry sector that is affected by primary producer crises, product commoditisation and increasing retailer power. Firms that improve customer service should increase customer satisfaction resulting in better customer-supplier relationships, increased customer loyalty, profitability and a differential competitive advantage. The customer-supplier dyadic exchange between intermediary food processors is the focus of study. There has been little programmatic and integrative study or empirical research of these activities in logistics since work conducted over twenty-five years ago by La Londe and Zinzser. Additionally, some existing studies suffer from a general lack of rigour that pervades the logistics discipline and has prevented meaningful development of research validity and reliability. Finally, existing research into these activities from the marketing discipline is under-utilised in these investigations. Indeed, there has been limited inter-disciplinary research in logistics notwithstanding the genesis of both logistics and marketing as a single discipline at the beginning of the 20th century. This study uses a rigorous two-stage methodology developed for marketing research by Churchill. This methodology comprises generating variables for enquiry from a literature review, collecting and analysing data in a pilot survey to purify variables, and conducting a second survey to assess reliability and validity of pilot study findings. Models used for the study are adapted from existing work in marketing service quality by Parasuraman, Zeithaml and Berry and are supplemented by relationship constructs emerging from the pilot study. A postal survey was administered to 1,215 UK food processors. Respondent data was analysed using exploratory and confirmatory factor analysis and structural equation modelling to test variables and constructs. The findings of this study validate constructs of pretransaction, order service and quality and relationship service and quality, thus reaffirming original constructs developed by La Londe and Zinzser. The findings also falsify transaction service quality constructs posited by Parasuraman, Zeithaml and Berry. Issues of price, supplier importance, supplier switching, and relationship power were tested, but did not feature in resultant constructs. These latter issues are discussed in terms of an overarching framework that encompasses the validated constructs and an extended model is hypothesised for future study. The results of this thesis indicate that UK food processors should consider all phases of pre-transaction, transaction and post-transaction events when facilitating operations design and customer service planning.

O objetivo do presente trabalho foi avaliar os sistemas de gestão da segurança de alimentos de indústrias de vegetais minimamente processados (VMP) do Rio Grande do Sul, avaliar a inativação de Salmonella Enteritidis (SE86) em alfaces submetidas aos diferentes métodos de lavagem e desinfecção observados nas indústrias investigadas e, por fim, elaborar uma proposta de regulamento técnico de Boas Práticas de Fabricação (BPF) para o setor. Cinco indústrias foram visitadas a fim de investigar os fatores contextuais e os sistemas de segurança de alimentos implementados. Em seguida, os métodos de lavagem e desinfecção observados em cada indústria foram simulados em laboratório e alfaces artificialmente inoculadas com S. Enteritidis SE86 foram submetidas a cada um deles. Com base nessas avaliações e outros documentos técnicos, elaborou-se uma proposta de legislação para indústrias de VMP. Os resultados demonstraram que as indústrias estavam operando em um contexto de alto risco, sem os controles necessários para a redução dos mesmos. Foi demonstrada a necessidade de melhorias em relação aos controles de fornecedores, instalações, design higiênico de equipamentos, programas de manutenção e calibração de equipamentos, programas de higienização, registros, capacitação de funcionários, bem como, na realização de análises microbiológicas do produto final. Nenhuma empresa demonstrou implementação completa das BPF, Procedimentos Operacionais Padronizados (POP) ou implementação de sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Os resultados laboratoriais indicaram que as indústrias estavam realizando procedimentos de lavagem e desinfecção capazes de reduzir significativamente contagens de S. Enteritidis SE86, porém, em nível industrial, a concentração de sanificante, o pH, a concentração de matéria orgânica e temperatura de água não estavam sendo controlados, o que sugere alto risco. Em vista dos resultados, recomendações foram realizadas na proposta de legislação de BPF e POP, as quais foram adicionadas a RDC 275/2002 (ANVISA) aplicável às indústrias de alimentos brasileiras. Foi sugerido a inclusão de dois POP, o primeiro referente a seleção dos fornecedores de matéria-prima (frutas e vegetais frescos) e o segundo com relação ao processo de lavagem e desinfecção. Além disso, no corpo da proposta, foi sugerido a adição de monitoramento e verificação das temperaturas das câmaras frias, capacitação adequada e contínua de pessoal sobre higiene e manipulação de alimentos e riscos associados a produção e consumo de frutas e vegetais frescos. Também sugeriu-se a obrigatoriedade de Responsável Técnico comprovadamente capacitado para orientar e controlar a implementação e continuidade dos sistemas de gestão da segurança de alimentos. As recomendações foram divididas entre aquelas de curto, médio e longo prazo, sendo as de curto prazo a implementação de controles do processo, principalmente nas etapas de lavagem e desinfecção e análises microbiológicas de produto final. As de médio prazo foram a seleção de fornecedores com Boas Práticas Agrículas (BPA) implementadas, bem como a implantação completa de BPF nas indústrias de VMP. Finalmente, a medida a ser implementada a longo prazo foi a implementação de APPCC. A Proposta de Regulamento específico para VMP pode ser discutida com o setor regulado, para em seguida ser encaminhada para consulta pública e possível publicação pela Vigilância Sanitária Estadual. Essas ações são propostas, a fim de melhorar a segurança dos VMP e desenvolver o setor. / The aim of this study was to evaluate Safety Management Systems of minimally processed vegetable industries (VMP) of Rio Grande do Sul, evaluate the inactivation of Salmonella Enteritidis (SE86) in lettuces exposed to different washing methods and disinfection observed in the investigated industries and, finally, prepare a draft technical regulation for Good Manufacturing Practices (GMP) for the sector. Five industries were visited to investigate the contextual factors and the implemented food safety systems. Then, the cleaning and disinfecting methods observed in each industry were performedin laboratory, by inoculating S. enteritidis SE86 on lettuces and subjecting to them. Based on these assessments and other technical documents, it was drawn up a proposed for legislation to VMP industries. The results showed that the industries were operating in a high risk environment, without the necessary control to reduce the risk. It has demonstrated the need for improvements in relation to suppliers of controls, facilities, hygienic equipment design, maintenance programs and calibration equipment, hygiene programs, records, employee training, as well as in carrying out microbiological analyzes of the final product. No company demonstrated full implementation of GMP, Standard Operating Procedures (SOP) or the implementation of Hazard Analysis System and Critical Control Points (HACCP). The laboratory results indicated that the washing and disinfection procedures performed in industries can significantly reduce S. Enteritidis SE86 counts, however, at the industrial level, the concentration of sanitizing, pH, concentration of organic matter and water temperature were not It is controlled, suggesting a high risk. In view of the results, recommendations were made in the proposed GMP and SOP legislation, which were added to DRC 275/2002 (ANVISA) applicable to Brazilian food industries. The inclusion of two SOP has been suggested, the first relating to the selection of suppliers of raw materials (fruits and vegetables) and the second with respect to the washing and disinfection process. In addition, the body of the proposal, it was suggested the addition of monitoring and checking temperatures of cold rooms, adequate and continuous training of personnel on hygiene and food handling and risks associated with production and consumption of fresh fruits and vegetables. It also suggested to proven capable mandatory technical manager to guide and monitor the implementation and continuity of Food Safety Management Systems. The recommendations were divided into short, medium and long term. Short term was the implementation of process controls, especially in the washing and disinfection steps and microbiological analyzes of the final product. Medium-term was the selection of suppliers with Good Agricultural Practices (GAP) implemented, as well as the full implementation of GMP in the VMP industries. Finally, the measure to be implemented in the long term was the implementation of HACCP. The Proposal for a Regulation specific to VMP can be discussed with the regulated sector, to then be sent for public consultation and possible publication by the State Sanitary Surveillance. These actions are proposed in order to improve the safety of VMP and develop the sector.

The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm's decision process. However, several theories exist in this discipline, operating in fundamentally different ways. This paper examines the two prevalent organizational theories, Transaction Cost Economics and Agency Theory, through a study of the food processing industry. This sector is thoroughly analyzed in order to make predictions from each theory regarding the aspects of capital structure and firm expansion. With accounting data for a sample of food processing firms, these predictions are then tested empirically using an ICAPM model in a cross-section of expected stock returns. Our results indicate that Agency Theory is the relevant organizational model for food manufacturers, making it the appropriate tool for evaluating the actions of these firms in agricultural markets.

O objetivo do presente trabalho foi avaliar os sistemas de gestão da segurança de alimentos de indústrias de vegetais minimamente processados (VMP) do Rio Grande do Sul, avaliar a inativação de Salmonella Enteritidis (SE86) em alfaces submetidas aos diferentes métodos de lavagem e desinfecção observados nas indústrias investigadas e, por fim, elaborar uma proposta de regulamento técnico de Boas Práticas de Fabricação (BPF) para o setor. Cinco indústrias foram visitadas a fim de investigar os fatores contextuais e os sistemas de segurança de alimentos implementados. Em seguida, os métodos de lavagem e desinfecção observados em cada indústria foram simulados em laboratório e alfaces artificialmente inoculadas com S. Enteritidis SE86 foram submetidas a cada um deles. Com base nessas avaliações e outros documentos técnicos, elaborou-se uma proposta de legislação para indústrias de VMP. Os resultados demonstraram que as indústrias estavam operando em um contexto de alto risco, sem os controles necessários para a redução dos mesmos. Foi demonstrada a necessidade de melhorias em relação aos controles de fornecedores, instalações, design higiênico de equipamentos, programas de manutenção e calibração de equipamentos, programas de higienização, registros, capacitação de funcionários, bem como, na realização de análises microbiológicas do produto final. Nenhuma empresa demonstrou implementação completa das BPF, Procedimentos Operacionais Padronizados (POP) ou implementação de sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Os resultados laboratoriais indicaram que as indústrias estavam realizando procedimentos de lavagem e desinfecção capazes de reduzir significativamente contagens de S. Enteritidis SE86, porém, em nível industrial, a concentração de sanificante, o pH, a concentração de matéria orgânica e temperatura de água não estavam sendo controlados, o que sugere alto risco. Em vista dos resultados, recomendações foram realizadas na proposta de legislação de BPF e POP, as quais foram adicionadas a RDC 275/2002 (ANVISA) aplicável às indústrias de alimentos brasileiras. Foi sugerido a inclusão de dois POP, o primeiro referente a seleção dos fornecedores de matéria-prima (frutas e vegetais frescos) e o segundo com relação ao processo de lavagem e desinfecção. Além disso, no corpo da proposta, foi sugerido a adição de monitoramento e verificação das temperaturas das câmaras frias, capacitação adequada e contínua de pessoal sobre higiene e manipulação de alimentos e riscos associados a produção e consumo de frutas e vegetais frescos. Também sugeriu-se a obrigatoriedade de Responsável Técnico comprovadamente capacitado para orientar e controlar a implementação e continuidade dos sistemas de gestão da segurança de alimentos. As recomendações foram divididas entre aquelas de curto, médio e longo prazo, sendo as de curto prazo a implementação de controles do processo, principalmente nas etapas de lavagem e desinfecção e análises microbiológicas de produto final. As de médio prazo foram a seleção de fornecedores com Boas Práticas Agrículas (BPA) implementadas, bem como a implantação completa de BPF nas indústrias de VMP. Finalmente, a medida a ser implementada a longo prazo foi a implementação de APPCC. A Proposta de Regulamento específico para VMP pode ser discutida com o setor regulado, para em seguida ser encaminhada para consulta pública e possível publicação pela Vigilância Sanitária Estadual. Essas ações são propostas, a fim de melhorar a segurança dos VMP e desenvolver o setor. / The aim of this study was to evaluate Safety Management Systems of minimally processed vegetable industries (VMP) of Rio Grande do Sul, evaluate the inactivation of Salmonella Enteritidis (SE86) in lettuces exposed to different washing methods and disinfection observed in the investigated industries and, finally, prepare a draft technical regulation for Good Manufacturing Practices (GMP) for the sector. Five industries were visited to investigate the contextual factors and the implemented food safety systems. Then, the cleaning and disinfecting methods observed in each industry were performedin laboratory, by inoculating S. enteritidis SE86 on lettuces and subjecting to them. Based on these assessments and other technical documents, it was drawn up a proposed for legislation to VMP industries. The results showed that the industries were operating in a high risk environment, without the necessary control to reduce the risk. It has demonstrated the need for improvements in relation to suppliers of controls, facilities, hygienic equipment design, maintenance programs and calibration equipment, hygiene programs, records, employee training, as well as in carrying out microbiological analyzes of the final product. No company demonstrated full implementation of GMP, Standard Operating Procedures (SOP) or the implementation of Hazard Analysis System and Critical Control Points (HACCP). The laboratory results indicated that the washing and disinfection procedures performed in industries can significantly reduce S. Enteritidis SE86 counts, however, at the industrial level, the concentration of sanitizing, pH, concentration of organic matter and water temperature were not It is controlled, suggesting a high risk. In view of the results, recommendations were made in the proposed GMP and SOP legislation, which were added to DRC 275/2002 (ANVISA) applicable to Brazilian food industries. The inclusion of two SOP has been suggested, the first relating to the selection of suppliers of raw materials (fruits and vegetables) and the second with respect to the washing and disinfection process. In addition, the body of the proposal, it was suggested the addition of monitoring and checking temperatures of cold rooms, adequate and continuous training of personnel on hygiene and food handling and risks associated with production and consumption of fresh fruits and vegetables. It also suggested to proven capable mandatory technical manager to guide and monitor the implementation and continuity of Food Safety Management Systems. The recommendations were divided into short, medium and long term. Short term was the implementation of process controls, especially in the washing and disinfection steps and microbiological analyzes of the final product. Medium-term was the selection of suppliers with Good Agricultural Practices (GAP) implemented, as well as the full implementation of GMP in the VMP industries. Finally, the measure to be implemented in the long term was the implementation of HACCP. The Proposal for a Regulation specific to VMP can be discussed with the regulated sector, to then be sent for public consultation and possible publication by the State Sanitary Surveillance. These actions are proposed in order to improve the safety of VMP and develop the sector.

O objetivo do presente trabalho foi avaliar os sistemas de gestão da segurança de alimentos de indústrias de vegetais minimamente processados (VMP) do Rio Grande do Sul, avaliar a inativação de Salmonella Enteritidis (SE86) em alfaces submetidas aos diferentes métodos de lavagem e desinfecção observados nas indústrias investigadas e, por fim, elaborar uma proposta de regulamento técnico de Boas Práticas de Fabricação (BPF) para o setor. Cinco indústrias foram visitadas a fim de investigar os fatores contextuais e os sistemas de segurança de alimentos implementados. Em seguida, os métodos de lavagem e desinfecção observados em cada indústria foram simulados em laboratório e alfaces artificialmente inoculadas com S. Enteritidis SE86 foram submetidas a cada um deles. Com base nessas avaliações e outros documentos técnicos, elaborou-se uma proposta de legislação para indústrias de VMP. Os resultados demonstraram que as indústrias estavam operando em um contexto de alto risco, sem os controles necessários para a redução dos mesmos. Foi demonstrada a necessidade de melhorias em relação aos controles de fornecedores, instalações, design higiênico de equipamentos, programas de manutenção e calibração de equipamentos, programas de higienização, registros, capacitação de funcionários, bem como, na realização de análises microbiológicas do produto final. Nenhuma empresa demonstrou implementação completa das BPF, Procedimentos Operacionais Padronizados (POP) ou implementação de sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Os resultados laboratoriais indicaram que as indústrias estavam realizando procedimentos de lavagem e desinfecção capazes de reduzir significativamente contagens de S. Enteritidis SE86, porém, em nível industrial, a concentração de sanificante, o pH, a concentração de matéria orgânica e temperatura de água não estavam sendo controlados, o que sugere alto risco. Em vista dos resultados, recomendações foram realizadas na proposta de legislação de BPF e POP, as quais foram adicionadas a RDC 275/2002 (ANVISA) aplicável às indústrias de alimentos brasileiras. Foi sugerido a inclusão de dois POP, o primeiro referente a seleção dos fornecedores de matéria-prima (frutas e vegetais frescos) e o segundo com relação ao processo de lavagem e desinfecção. Além disso, no corpo da proposta, foi sugerido a adição de monitoramento e verificação das temperaturas das câmaras frias, capacitação adequada e contínua de pessoal sobre higiene e manipulação de alimentos e riscos associados a produção e consumo de frutas e vegetais frescos. Também sugeriu-se a obrigatoriedade de Responsável Técnico comprovadamente capacitado para orientar e controlar a implementação e continuidade dos sistemas de gestão da segurança de alimentos. As recomendações foram divididas entre aquelas de curto, médio e longo prazo, sendo as de curto prazo a implementação de controles do processo, principalmente nas etapas de lavagem e desinfecção e análises microbiológicas de produto final. As de médio prazo foram a seleção de fornecedores com Boas Práticas Agrículas (BPA) implementadas, bem como a implantação completa de BPF nas indústrias de VMP. Finalmente, a medida a ser implementada a longo prazo foi a implementação de APPCC. A Proposta de Regulamento específico para VMP pode ser discutida com o setor regulado, para em seguida ser encaminhada para consulta pública e possível publicação pela Vigilância Sanitária Estadual. Essas ações são propostas, a fim de melhorar a segurança dos VMP e desenvolver o setor. / The aim of this study was to evaluate Safety Management Systems of minimally processed vegetable industries (VMP) of Rio Grande do Sul, evaluate the inactivation of Salmonella Enteritidis (SE86) in lettuces exposed to different washing methods and disinfection observed in the investigated industries and, finally, prepare a draft technical regulation for Good Manufacturing Practices (GMP) for the sector. Five industries were visited to investigate the contextual factors and the implemented food safety systems. Then, the cleaning and disinfecting methods observed in each industry were performedin laboratory, by inoculating S. enteritidis SE86 on lettuces and subjecting to them. Based on these assessments and other technical documents, it was drawn up a proposed for legislation to VMP industries. The results showed that the industries were operating in a high risk environment, without the necessary control to reduce the risk. It has demonstrated the need for improvements in relation to suppliers of controls, facilities, hygienic equipment design, maintenance programs and calibration equipment, hygiene programs, records, employee training, as well as in carrying out microbiological analyzes of the final product. No company demonstrated full implementation of GMP, Standard Operating Procedures (SOP) or the implementation of Hazard Analysis System and Critical Control Points (HACCP). The laboratory results indicated that the washing and disinfection procedures performed in industries can significantly reduce S. Enteritidis SE86 counts, however, at the industrial level, the concentration of sanitizing, pH, concentration of organic matter and water temperature were not It is controlled, suggesting a high risk. In view of the results, recommendations were made in the proposed GMP and SOP legislation, which were added to DRC 275/2002 (ANVISA) applicable to Brazilian food industries. The inclusion of two SOP has been suggested, the first relating to the selection of suppliers of raw materials (fruits and vegetables) and the second with respect to the washing and disinfection process. In addition, the body of the proposal, it was suggested the addition of monitoring and checking temperatures of cold rooms, adequate and continuous training of personnel on hygiene and food handling and risks associated with production and consumption of fresh fruits and vegetables. It also suggested to proven capable mandatory technical manager to guide and monitor the implementation and continuity of Food Safety Management Systems. The recommendations were divided into short, medium and long term. Short term was the implementation of process controls, especially in the washing and disinfection steps and microbiological analyzes of the final product. Medium-term was the selection of suppliers with Good Agricultural Practices (GAP) implemented, as well as the full implementation of GMP in the VMP industries. Finally, the measure to be implemented in the long term was the implementation of HACCP. The Proposal for a Regulation specific to VMP can be discussed with the regulated sector, to then be sent for public consultation and possible publication by the State Sanitary Surveillance. These actions are proposed in order to improve the safety of VMP and develop the sector.

Apart from definitions of clusters from various sources, the composition and practical functioning of a cluster had to be evaluated. Each cluster is composed of four basic elements first, a core of the cluster containing highly specialised geographically close companies operating in the given branch of industry, second, supporting businesses, i.e. specialists in their branch with links to the core of the cluster (such as banks, accountants, lawyers, forwarders, growers, etc,), third, the so-called soft infrastructure formed usually by public organisations such as universities, research institutions, parks, branch education, etc., and fourth, the technical infrastructure covering specialised establishments integrated into the cluster, state and private infrastucture. One of the answers to the question why clusters should be promoted is a list of advantages of a businness´s membership in a cluster. The advantages include access to information, a high level of communication between the members, cooperation, education and training opportunities, accessibility of consultancy, joint marketing, enhanced productivity, innovation and consequently, better competitiveness. In view of the aforesaid, benefits that might arise from the membership of universities and public institutions in clusters were analysed. The production of food products and drinks is a branch that is connected with agriculture. The following branches are the most significant from nine production branches, they recover almost 2/3 of production in the Czech republik (according to revenue): - Production of other food products {--} baker´s products and pastry, sugar, candy and others - Production of meat and meat products, inluding poultry - Production of drinks In surroundings of South-bohemia locality the structure of the significance in branches is different. These branches have a high part on economic activities in this branch: - Working and packing of fish and fish products - Milk production, production of milk products and ice cream - Production of feedstuffs Analyses shown were made from data obtained from the Czech Statistical Office and CzechInvest. Localization coefficient that is 1,426 is higher than 1 which means that the unemployment in food branch in the locality is higher than the average unemployment in the same branch in the Czech republic. This branch is significant for this locality and it is necessary to attend this and to envolve this.

Abstract The objectives of the study were to evaluate factors associated with work ability and musculoskeletal symptoms among food industry workers, to evaluate thermal and neuromuscular responses during repetitive work in the cold and to find out whether cold-induced deterioration in neuromuscular function can be prevented by using additional torso heating or altering work intensity during repetitive work at 4 °C. A questionnaire study (1,117 respondents) and measurements of physical work strain (18 subjects) were performed among workers in food-processing industry. The impact of changes of ambient temperature (16 subjects) and work intensity (8 subjects) on thermal responses and neuromuscular function was evaluated during repetitive work in laboratory conditions. The results from the questionnaire study indicated that self-assessed poor work ability and musculoskeletal symptoms were associated with impaired individual health resources and work-related factors, including higher number of years working in the cold, experience of draught and body cooling at work. Measurements during repetitive work in cold food-processing facilities showed that muscular strain was localized in forearm muscles. Laboratory studies showed that compared with 19 °C, repetitive work at 4 °C increased muscular strain in forearm and upper arm extensors significantly only in men, although the level of muscular strain remained lower and mean skin temperature higher compared with women. Working at 4 °C indicated more continuous activation of the working muscles compared with work at 19 °C. By intermittently increasing the workload at 4 °C the more continuous activation could be counteracted, thus leading to lower strain and fatigue of the working muscles. Additional torso heating did not affect muscular strain of the working muscles at 4 °C. In conclusion, the results indicate a multifactorial feature of work ability and musculoskeletal symptoms among workers in food-processing industry. Gender affects both thermal and neuromuscular responses, which should be considered in the area of work demands and work organization in cold conditions. Altering work intensity could be considered beneficial for reducing muscular strain during repetitive work in cold conditions.

The subject of this diploma thesis is the business plan for the establishment of a manufacturing company. The company will operate mainly in the food industry. Thesis is divided into three parts, namely theoretical, analytical and practical. The theoretical part describes the theoretical data related to the preparation of the business plan, the analytical part is dedicated to analysis of the state and practical part contains own suggestions in several variants.