Szymon T. Dziuba, Manuela Ingaldi and Anna Cierniak-Emerych
Responsibility for the credibility and quality of an organic product lies with the entrepreneur. It is therefore in the entrepreneur’s interest to recruit competent employees who stimulate the desired behaviours and activities conducive to the achievement of strategic goals connected with production of products with the quality expected by consumers of organic foods. Therefore, it was considered purposeful to analyse the issues of competencies of production workers' in relation to the Robles' set of soft skills. The topics discussed in the study include knowledge, skills, and internal motivation of the employees. A closer examination of the discussed problems was conducted with the example of a corporation X for its branches located in Poland, the Czech Republic and Romania which produce organic flour. The five-point Likert scale was used in the empirical examinations.
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Szymon T. Dziuba, Manuela Ingaldi, Eva Hamplová and Anna Cierniak-Emerych
Food safety means all the conditions that have to be met and actions that have to be taken at all stages of food production or sales to protect human health and life. Studies have demonstrated that organic food is considered by consumers to be healthier and safer than conventional food produced by means of intensive farming methods. In this context, the interest in organic food among both consumers and distributors is increasing. This means that there are many factors determining organic food production. Among them are those related to competencies that affect product safety, which represents a guarantee that the enterprise will achieve market success and is one of the sources of competitiveness for such enterprises.
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