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HACCP-based food defense systems

100%

Małgorzata Z. W.

Zarządzanie i Finanse

2015

vol. 2

105-119

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

Problematyka oszustw żywnościowych w przepisach prawa i standardach branżowych

99%

Kowalska A.

Kwartalnik Nauk o Przedsiębiorstwie

2017

vol. 45

issue 4

30-41

Adulteration is one of the types of food fraud which leads to a public health threat and poses potentially catastrophic political, economic, le- gislative, social, psychological, and health threats for companies and countries. The aim of the paper is to define a concept of food fraud and food adulteration and to present and analyse the leading strong actions used for consumer protection and food chain security in Poland and around the world.

Fałszowanie żywności to jedno z działań postrzeganych w kategoriach oszustwa żywnościowego, które ma wielowymiarowe skutki o charakterze politycznym, ekonomicznym, społecznym, psychologicznym, legislacyjnym i zdrowotnym. Celem artykułu jest konceptualizacja pojęcia oszustwa żywnościowego i fałszowania żywności oraz przedstawienie i próba oceny wiodących działań twardych podejmowanych na rzecz obrony żywności w Polsce i na świecie.

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1 Kwartalnik Nauk o Przedsiębiorstwie

1 Zarządzanie i Finanse

1 Kowalska A.

1 Małgorzata Z. W.

1 2017

1 2015

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HACCP-based food defense systems

Problematyka oszustw żywnościowych w przepisach prawa i standardach branżowych