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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
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