L’action sanitaire publique en matière d’habitat s’organise à travers des objectifs menés en fonction d’une époque ou une société donnée. En France aujourd’hui, la lutte contre les risques sanitaires à l’intérieur, à l’extérieur des habitations, la mise en place des dispositifs de prévention contre les risques sanitaires détectés dans les habitations et la garantie à tous d’accéder à un logement décent sont des objectifs présentant des limites au regard des résultats attendus. Il est possible de développer des orientations par une meilleure association de tous à une habitation protectrice de la santé. La mise en place d’un projet d’habitat sain élaboré dans le cadre d’orientations locales est l’un des nouveaux moyens de rapprocher l’action des besoins locaux. / Public health action in habitat is organized through goals led the function of a period or a society. In France today, the fight against health risks inside, outside homes, the prevention against health risks found in homes and the guarantee everyone access to a decent housing are goals with borderline against the expected result. It is possible to develop guidelines for greater involvement of all in a protective housing of health. The establishment of a healthy housing project developed within the framework of local orientations is one of the new ways to bring the action of local needs.

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.

Problems with discipline and student engagement in Swedish classrooms is a burning issue. According to the data provided in the article, "Improving schools in Sweden, an OECD perspective", a significant number of students find it difficult to concentrate during a lesson as there is "noise and disorder during lessons" (Schleicher, 2015, s. 35). This negatively affects the quality of the lesson taking place and poses a challenge to classroom teaching. How can a teacher make sure that the students participate in a lesson in a productive way? Can the teacher find ways to engage the students so that they are active participants in the lesson? In other words, can the students be educationally seduced to love the lessons? This thesis attempts to explore the concept of educational seduction, with the teacher as the seducer and the students as the ones seduced in an educational setting. What makes a teacher special? How is a student (or a group of students) charmed by his/their teacher? Is it the outlook or style of the teacher that makes her different from others? Or is it the knowledge or content that she delivers makes her special? Or is it the love and kindness that the teacher exhibits makes her so appealing? What makes this teacher so different from all the other teachers that the students find it mesmerising? Or, in other words, what constitutes an educationally seductive teacher? The argument I propose is that teachers need to be wholesome, and since it is nearly impossible to be a wholesome personality, I argue that one can strive towards the 'ideal of wholesomeness' in order to be an educationally seductive teacher.

In the Czech Republic the food production is one of the most important branches of processing industry. The effort of producers, distributors and inspecting authorities is to limit the production of insanitary products as much as possible. That?s why there are a lot of inspecting mechanisms within the Czech Republic and also within the whole European Union. Their major aim is to reveal these insanitary and deceptively marked products and withdraw them from circulation. The requirements for marking of products aren?t simply and completely clearly defined even today, after the progressive harmonization with the prescriptions of the European Union. Concrete requirements for marking of foodstuff can be found in the Food Act No. 110/1997 Coll. and its implementing decrees including a special decree about the forms of marking of foodstuff No. 113/2005 Coll. Specific demands for marking of individual groups of products are given in decrees for particular commodities. It isn?t easy to draw up a comprehensive picture of all requirements for marking of a concrete product. In order to use the text on the cover, the consumer needs to know what?s hiding under certain words and what do the individual marks on the cover mean. The aim of the diploma thesis was to judge the compliance of legislation for marking of selected food products ? meat products, dairy products, spices and spice mixtures. The acquired information have been compared with a questionnaire research among consumers. It was an important finding that almost three quarters of respondents never had to reclaim a deceptively marked product. Unfortunately, 26.25 % of respondents met a deceptively marked product and that?s why they reclaimed it. In most cases the claim has been delt by repaying or exchange of goods; unfortunately, the claim of 9.5 % respondents hasn?t been accepted.