Food safety in the Czech Republic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG44__%2F12%3A43873982" target="_blank" >RIV/60162694:G44__/12:43873982 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.4172/2157-2526.S11-001" target="_blank" >http://dx.doi.org/10.4172/2157-2526.S11-001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.4172/2157-2526.S11-001" target="_blank" >10.4172/2157-2526.S11-001</a>

Result language
angličtina
Original language name
Food safety in the Czech Republic
Original language description
The food quality and food safety is a very hot topic nowadays, especially in a constantly evolving global economy. Any failures can lead to fatal consequences not onlz for the organization (financial, moral) but also for many residents as well. Potentialhazards are presented by food pathogens, chemical contaminants (e.g. cleaning of production equipment) or solid objects (such as glass shards). Food safety policy works with the principle of risk analysis, including three interconnected components: riskassessment, risk management and risk communication. If the all requirements for the production, distribution and sale are fulfil in accordance to legislative, food in Czech market can be considered such as health and safety food. The largest volume of activities in issues of food safety in the Czech Republic has been provided by the organisations within the Ministry of Agriculture and Ministry of Health. Further important partners are except government offices representatives of supervi
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
FM - Hygiene
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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