The content of this thesis is a critical analyze of the current methods of risk reduction in a company engaged in food production. Based on the obtained information to suggest methods for measuring and reducing risks in the field of staff and food industry. The food industry comes up with a lot of characteristics of the field, such as professional staffing, increasing demands on the level of hygiene (as part of the enforcement authorities, and by consumers) as well as keeping pace with new trends and technologies. The main contribution of this work is to show how the selected company can deal with the risks and survive in a highly competitive environment.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:232643 |
| Date | January 2012 |
| Creators | Šmídová, Zdeňka |
| Contributors | Strnadová, Michala, Škapa, Stanislav |
| Publisher | Vysoké učení technické v Brně. Ústav soudního inženýrství |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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