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HACCP-based food defense systems

100%
Małgorzata Z. W.
Zarządzanie i Finanse
|
2015
|
vol. 2
105-119
EN
The aim of this paper is to present and analyze systems for food defense, based on the assumptions of the HACCP system, and then to compare them to each other. In the first part HACCDP has been presented and it the second – TACCP system. During the comparative analysis the interest has been focused on factors such as: the body publishing the assumptions of the system, the character of the system, obligatory issues, the addressee of the system, the type of system, the object of interest, scope, structure of the system, the steps of implementation, food defense plan, relevant examples, a reference to the risk assessment matrix, and control areas. The similarities and differences between the systems were also highlighted. In conclusion, it was pointed out that the choice of the presented approaches depends, i.a. on the previous experience of the company, on its size and on the needs of customers. It was stated that the cooperation between the food companies is required in the area of knowledge exchange and comparison of the best practices for food defense
2
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The quality of the entrepreneurial attitudes among the students of the Faculty of Management at the University of Gdańsk. The pilot study

51%
Małgorzata Z. W., Anna S. T., Tatiana P.
Zarządzanie i Finanse
|
2015
|
vol. 2
121-132
EN
The quality of the entrepreneurial attitudes among the students of the Faculty of Management at the University of Gdańsk. The pilot study The aim of the article is to identify the attitudes of students with respect to entrepreneurship. The study has been conducted on the group of students from the Faculty of Management at the University of Gdansk. The students represent the different courses of studies. As a result, it has been found that the quality of entrepreneurial attitudes seems satisfactory. The majority of the students, regardless of the courses studied, show a positive attitude toward entrepreneurship and they are interested in running own business. However, only half of them believe that the faculty prepares them well for this task
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