The aim of thesis is a system of critical points in food production, especially in the production of confectionery products. The system is based on the ability of manufacturers to establish the critical aspects of the production of safe food, allows to systematically identify hazards and assess the probability of its occurrence during production. Danger primarily as a substance in food, which could result in adverse health effects for consumers. And subsequently helps to improve the effectiveness of controls. This concept of control techniques is apparented from the national and European legislative requirements, which are listed in the first theoretical part of this thesis. They are designed to better acquaint themselves with the general requirements that are placed on food manufacturers. With the entry into the European Union is integrated European legislation, national legislation incorporated in European policy and legal requirements are taken into national legislation the second part introduces the principles and procedures of the system of critical points. Many manufacturing processes involve multi-process from producing raw materials for the finished product. Correct, complete, and introduced the study of critical points identified by the system and regulate the factors that directly affect the safety of products. Identification and monitoring of critical points is more cost effective than the method of quality assurance inspection and testing of finished product. Records and documentation are the perfect evidence that all measures have been taken and were given the duty of care to prevent problems. In the final section is a common procedure for a system of critical points compared with an established system for a particular product. The specific products will be demonstrated readiness and capacity of the undertaking to establish a system for all products or product groups, which will subsequently be evaluated. The purpose of thesis is carefully and thoroughly analyze the system by the critical points in the manufacture of confectionery, but prove that we are able to prepare for the strict legal conditions and the hard and fierce competition. This development does not stop or avoid it, have no other than to respond promptly to these developments and to adapt in order to produce the desired changes brought about by the success and to our food industry was at a level as we wish, but also as your own work and creativity deserve. Not in vain proverb holds that "Happiness wishes prepared.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:11144 |
| Date | January 2004 |
| Creators | Feriová, Lucie |
| Contributors | Kořánová, Helena, Hůlová, Marie |
| Publisher | Vysoká škola ekonomická v Praze |
| 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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