Food safety management

Lukášková, Eva; Pitrová, Kateřina

dc.title	Food safety management	en
dc.contributor.author	Lukášková, Eva
dc.contributor.author	Pitrová, Kateřina
dc.relation.ispartof	Economic and Social Aspects of Food Security
dc.identifier.isbn	978-80-7454-770-6
dc.date.issued	2018
dc.citation.spage	111
dc.citation.epage	121
dc.type	bookPart
dc.language.iso	en
dc.publisher	Nakladatelství UTB Zlíně
dc.relation.uri	https://nakladatelstvi.utb.cz/dd-product/economic-and-social-aspects-of-food-security/
dc.description.abstract	This chapter presents a case study of the use of the HACCP system for checking the activities associated with food preparation in the selected operation. The HACCP system is an important tool for quality control of meals prepared by an F & B manager. The article presents a hazard analysis and determination of critical control points for the entire process of food preparation - from food intake, through their storage to their preparation. The chapter also presents a diagram of the spatial arrangement of the cuisine with incorporated symbols HACCP. Also insurance is presented here as an important tool for elimination of economic losses.	en
utb.faculty	Faculty of Logistics and Crisis Management
dc.identifier.uri	http://hdl.handle.net/10563/1009075
utb.identifier.wok	000479028500010
utb.source	c-wok
dc.date.accessioned	2019-09-19T07:56:15Z
dc.date.available	2019-09-19T07:56:15Z
utb.contributor.internalauthor	Lukášková, Eva
utb.contributor.internalauthor	Pitrová, Kateřina
utb.wos.affiliation	[Lukaskova, Eva] Tomas Bata Univ Zlin, Fac Logist & Crisis Management, Dept Populat Protect, Zlin, Czech Republic; [Pitrova, Katerina] Tomas Bata Univ Zlin, Fac Logist & Crisis Management, Dept Environm Secur, Zlin, Czech Republic