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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

20205 - Automation and control systems

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Measurement and Control of Chemical, Food and Biotechnological Processes, Volume II: Process Control

ISBN

978-1-908235-10-7

Počet stran výsledku

5

Strana od-do

457-461

Počet stran knihy

610

Název nakladatele

STS Science Centre Ltd.

Místo vydání

London

Kód UT WoS kapitoly

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