Management of Quality Control, Health and Safety in Food Production and Distributio

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919841" target="_blank" >RIV/60461373:22330/19:43919841 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Management of Quality Control, Health and Safety in Food Production and Distributio
Original language description
Any operator of a food production facility operating in the European Union must comply with the applicable EU legislation requiring them to have introduced an adequate system to ensure their production of food and food products is safe for human health. To meet this challenge, appropriate registration and control should be applied to the critical areas (critical points) of the production process technology. This system of controllin. Digital systems intended for management and control of quality and health safety control of all measurements, checks, records and documents essential and important for correct operation of the quality and health safety control systems, including the system of HACCP. Simplicity, authenticity and unambiguousness of measurements and record keeping are among the key merits of digital management systemsg health safety of food employs the system of critical points of control – HACCP or (Hazard Analysis Critical Control Points).
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
Measurement and Control of Chemical, Food and Biotechnological Processes, Volume II: Process Control
ISBN
978-1-908235-10-7
Number of pages of the result
5
Pages from-to
457-461
Number of pages of the book
610
Publisher name
STS Science Centre Ltd.
Place of publication
London
UT code for WoS chapter
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