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The aim of this work is to assess the current state of risk analysis and of the critical points system HACCP (Hazard Analysis and Critical Control Point) in a food processing business of the PETA Bohemia limited company. On the basis of the latest findings the new optimal HACCP system, which is based on scientific data, systematically identifies specific risks and measures for their control so as to ensure food safety. A food business operator is obliged to create a critical points system by Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, Article 5 ``Hazard analysis and critical control points``, paragraph 1: ``Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.`` The introductory part contains a short literature retrieval on the development of management methods and on the control of food products by means of the HACCP system. These systems are generally considered as a useful tool for food business operators serving to control risks which can occur in food. They are science-based and systematic, they identify specific risks and measures for control in order to ensure food safety. They are a tool for risk assessment and setting up of control systems which do not depend on testing of the final product but focus mainly on prevention. All HACCP systems can be accomodated to changes such as progress in external adaptation of equipment, process of manufacturing or technological development. The practical part describes in detail the technological process of producing pastry products, especially short pastry. The production is applied into a small bakery of the PETA Bohemia limited company which was founded in Soběslav in 1991. On the base of interviews and provided background information it was possible to view the food business in a complex manner and to get an insight into the current , as well as the past situation of the company and its goals. The risk analysis of the technological process of short pastry production enabled to determine a critical control point, its attributes and values of critical limits, to define the system of managed state monitoring and to determine corrective measures. A manual of the HACCP elaborated in this manner fulfills all legislative requirements. By its implentation the Peta BOHEMIA company gains a risk management system of high quality leading in its final effect towards production of high quality healthy food. The system focused mainly on practical and expert knowledge of the staff connected with sensoric knowledge of final pastry products puts emphasis on encreasing their personal responsibility and understanding of the problem.

Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

A água é um recurso cada vez mais escasso, seja pelo crescimento populacional, com o aumento da demanda, seja pela redução da oferta, especialmente pela poluição dos mananciais. Uma das alternativas para enfrentar este problema é o reúso de água, importante instrumento de gestão dos recursos hídricos e detentor de tecnologias já consagradas para a sua adequada utilização. O presente trabalho visa estabelecer um protocolo para se utilizar a prática de reúso de água não potável em condomínios residenciais fechados, estilo de moradia em ascensão, localizado normalmente em áreas periféricas urbanas, de difícil acesso ao abastecimento público de água e esgotamento sanitário e com restrições para o lançamento dos esgotos, mesmo tratados, em corpos d\'água. Devido a legislação para regulamentação do reúso ainda ser limitada e a incerteza quanto aos riscos à saúde pública inerentes à esta prática, faz-se necessária a adoção do Princípio da Precaução. Com base neste princípio, pode-se adotar a prática do reúso de água contanto que procedimentos e tecnologias adequadas sejam aplicadas. Um gerenciamento de riscos baseado em medidas preventivas como o APPCC (Análise de Perigos e Pontos Críticos de Controle) é uma boa opção para avaliar os programas de reúso de água. Através de uma revisão bibliográfica, da aplicação da metodologia APPCC e do acompanhamento de um estudo de caso no Residencial Valville I, localizado na cidade de Santana do Parnaíba/SP, um conjunto de diretrizes foi elaborado para a adoção da prática de reúso de água não potável em condomínios residenciais. Nesta proposta de diretrizes foram levantados os perigos e os pontos críticos de controle de um sistema de reúso de água em condomínios, as ações emergenciais, sugestões de parâmetros de qualidade da água de reuso e também as formas de conscientização e envolvimento da comunidade. Isto por sua vez contribui para o melhor entendimento da necessidade de regulamentação mais detalhada dos programas de reúso de água exigidos em normas estabelecidas em alguns municípios. / Water is about to become a scarce resource, due to the population growth that increases the demand or even because of the offer reduction, especially due to water springs´ pollution. One of the alternatives to face this problem is the Water Reuse technique, an important instrument to water management and owner of high technologies to its properly utilization. The aim of this paper is to establish a protocol for using the Non-potable Water Reuse practice in residential condominiums, an upcoming stile of living, usually located at big cities surroundings, where the public potable water supply and the sewage transport are inaccessible. Besides that, there are restrictions to discharge these treated effluents into water courses. Considering the limitation of Brazilian water reuse legislation, and the uncertainties about the public health´s risks concerning the reuse practice, it is necessary to adopt the Precautionary Principle, in which the option of reuse can be employed if the adequate practices and technologies are applied to this purpose. A risk management based on preventive measures like the HACCP (Hazard Analysis and Critical Control Point) consists in one of the best options for the evaluation of water reuse practice. By bibliography review, HACCP´s method application and data collection of a real case study on Valville I - a residential condominium in Santana do Parnaíba/SP, a proposal of guidelines was elaborated to adopt the non-potable water reuse practice inside the residential condominiums. These guidelines considered the hazards and critical control points in a water reuse system in a condominium, the emergency procedures, suggestions of quality parameters for the reuse water and also some ways of teaching and involving the community. This is a contribution for a better understanding of a more detailed regulation for water reuse programs that are enforced by law in some cities.

Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

Several analytical techniques including use case diagrams, process flow diagrams (PFDs), hierarchical task analysis (HTA), failure mode and effects analysis (FMEA), systematic human error reduction and prediction approach (SHERPA), hazard analysis and critical control point (HACCP), heuristics, the Safe Living Guide and the Resident Assessment Instrument – Home Care (RAI-HC) are applied to data obtained from two pilot home visits to determine whether common failure modes, causes, effects and recommendations are yielded by the techniques. The time required to apply each analytical technique to processes uncovered from the pilot data was measured and outputs of the techniques were reviewed for commonality. Of the tools considered, SHERPA was found to return the most failure modes, effects and recommendations, while FMEA was the only human factors tool to yield causes. Additionally, FMEA and SHERPA provided a means of ranking potential failure modes based on severity and probability.

Several analytical techniques including use case diagrams, process flow diagrams (PFDs), hierarchical task analysis (HTA), failure mode and effects analysis (FMEA), systematic human error reduction and prediction approach (SHERPA), hazard analysis and critical control point (HACCP), heuristics, the Safe Living Guide and the Resident Assessment Instrument – Home Care (RAI-HC) are applied to data obtained from two pilot home visits to determine whether common failure modes, causes, effects and recommendations are yielded by the techniques. The time required to apply each analytical technique to processes uncovered from the pilot data was measured and outputs of the techniques were reviewed for commonality. Of the tools considered, SHERPA was found to return the most failure modes, effects and recommendations, while FMEA was the only human factors tool to yield causes. Additionally, FMEA and SHERPA provided a means of ranking potential failure modes based on severity and probability.

Goal of the dissertation work: to identify steps in the implementation proces of the Hazard Analysis Critical and Control Point by micro and small entrepreneurs in the Czech Republic in the bakery and pastryfields. This is based on scientific research results in order to create a suggestion for the introduction of the changes which follow the consumer policy in the European Union do they apply the production of the abovementioned entrepreneurs

The graduation thesis compares school meals at selected schools in the South Moravian Region and in the Vysocina Region. The South Moravian region represents schools in the district of Znojmo, especially The Primary School Jevisovice, The Primary School Kravsko and The Primary School Prague in Znojmo. The Vysocina Region is represented by schools from the district of Trebic, especially The Primary School Budkov and The Primary School Jemnice. The theoretical part is devoted to the individual nutrition, nutritional recommendations, children's eating habits and proper nutrition at schools. Moreover, the thesis deals with general knowledge of HACCP and the consumer basket. In the practical part I evaluate five selected canteens and compare them with each other. In the chapter Results I describe the individual parts of the kitchen facilities, such as storage rooms, dining rooms and the kitchen itself. From each of the school canteen I was given internal documents with photographic documentation. Due to these facts and dialogue with the leadership of both equipments and canteens, I received information about the internal rules of the kitchen. Principally, I focused on observance of critical points with HACCP and control of production diagram in all establishments. I requested the protocols of critical control points for the month of September or October 2014 from each of the school canteen. The school canteen managers have given me the fulfillment of the consumer basket in two months, particularly in September and October 2014. The performance of the consumer basket is closely related to monthly menus. I had the opportunity to read out from the menu which ingredients cooks use and also whether the meals are changed regularly or are still the same. There are two questionnaires in this chapter. The first questionnaire was distributed to the head of school canteens. The manager of each school canteens fill in the questionnaire according to real information. The questionnaire concerns an operation of the school canteen. The second questionnaire was distributed to pupils and teachers. They evaluate served meals and surroundings of the school canteen. The results point out to the quality of school meals in the school canteens. In conclusion of this work I can say that it can not clearly identify which the school canteen cooks healthily and is the best one. Each school canteen is unique in something, but all school canteens cook meals which are suitable for children. The school canteen of Primary School Budkov takes care of their diners great. They create different catering programs for pupils during the year. They organize the days of foreign cuisine. The pupils can make up their own menu and cooks prepare the meals on request. The Primary School Jemnice has appropriately designed storage areas and modern kitchen facilities. The school canteen of Primary School Jevisovice indulges the food supplement for their pupils every day (fruit, vegetable, candy bar, pudding, salad and others). The school canteen of Primary School Kravsko offers a variety of salads and fresh fruit for their pupils. The drink is provided as herbal tea or fruit tea with lemon or juice. The school canteen of Primary School Prague in Znojmo has a modern kitchen equipment and a dining room. The dining room is painted beautifully above the dispensing window. They prepare tasty snacks for their pupils in the morning. The selected school canteens regularly change meals or they modify meals completely. The food supplements are served with main meals at least three times per week in all school canteens. All school canteens cook varied and nutritionally balanced meals with the different food supplements. They often add a cereal product and a healthy side dish. If it continues, these school canteens will be healthy canteens. Nevertheless, the parents of these pupils should know that their school canteen is really the best one.