RISK ASSOCIATED WITH FOREIGN BODIES IN FOOD IN THE CZECH REPUBLIC
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61988987%3A17110%2F19%3AA200243M" target="_blank" >RIV/61988987:17110/19:A200243M - isvavai.cz</a>
Result on the web
<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1069/799" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1069/799</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
RISK ASSOCIATED WITH FOREIGN BODIES IN FOOD IN THE CZECH REPUBLIC
Original language description
The food safety is the main concern of the politicians and inhabitants in whole Europe. According the currently valid legislation the food should be save. The food should be safe from all aspects: chemical, microbiological, physical and radiological. Physical hazard/foreign body in food is perceived by public as something to be very simply solved by food business operators. However, foreign body is the biggest single source of customer complaints received by food business operators, retailers and enforcement authorities. In even the best-managed processes, the accidental presence of unwanted items could occasionally occur. Foreign body in food is believed to be a matter of concern to all food business operators. However, the level of inclusion of physical hazards by Czech food business operators in the hazard analysis is still low. Consumers experience with foreign bodies in food or even health problems caused by foreign bodies is continuing high level. Consumer complaints regarding foreign bodies reported from food products should be an important question for the food industry that should implement corrective actions to prevent such unwanted events.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
30502 - Other medical science
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinarstvo Slovak Journal of Food Sciences
ISSN
1337-0960
e-ISSN
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Volume of the periodical
13
Issue of the periodical within the volume
1
Country of publishing house
SK - SLOVAKIA
Number of pages
7
Pages from-to
301-307
UT code for WoS article
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EID of the result in the Scopus database
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