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Food Safety Legislation Regarding Of Aflatoxins Contamination

, , 1998-2014: Bruxelles.(2006) 27. Vicario, L., siguranta alimentara , in .(2014) 28. European Commission, White paper on food safety . Office for Official Publications of the European Communities.(1999) 29. Food Agriculture Organization of the United Nations, Globalization of Food Systems in Developing Countries: Impact on Food Security And Nutrition. Fao Food & Nutrition Paper . Food and Agriculture Organization of the United Nations.(2004) 30. Motarjemi, Y., M. vanschothorst, and F. Käferstein

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Food Safety in Quality Mark Aspect

-74. Brewer, M., & Rojas, M., 2008. Consumer attitudes toward issue in food safety. Journal of Food Safety , 28, 1–22. Bruhn, C. M., & Schutz, H. G., 1999. Consumer food safety knowledge and practices . Journal of Food Safety, 19 (1), 73–87. Byrd-Bredbenner, C., Maurer, J., Wheatley, V., Cottone, E., & Clancy, M., 2007. Food safety hazards lurk in the kitchens of young adults . Journal of Food Protection, 70, 991–996. Eurobarometer, 2013. Attitudes of EuropeansTowardsBuilding The Single Market For Green Products , EuropeanCommission, Bruxelles

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Food Safety Challenges in the Tourism Processes

. Rodler, I. (2008). A táplálkozás és az életmód szerepe a rákbetegség kialakulásában (The role of nutrition and lifestyle in the development of cancer). Egészségtudomány 54 (2), 14-21. (in Hungarian) 7. World Health Organization (2014). Advancing food safety initiatives: strategic plan for food safety including foodborne zoonoses p. 2013-2022. Retrieved January 25, 2019, from 8. Zsarnoczky, M. (2016). The Future of Sustainable Rural Tourism Development - The Impacts of Climate

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Radiation methods in decision support system for food safety

Network (FoodNet). Clin. Infect. Dis., 54(Suppl. 5), 418-420. 5. National Institute of Public Health, National Institute of Hygiene, Department of Epidemiology. (2013). Infectious diseases and poisonings in Poland in 2012. Warsaw. 6. World Health Organization, Food Safety Department (2002). Terrorist threats to food: guidance for establishing and strengthening prevention and response systems. Geneva: WHO Press. 7. U.S. Food and Drug Administration, CFSAN/Offi ce of Regulations and Policy. (2003). Risk assessment for food

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Nanotechnology in food safety and quality assessment: potentiality of nanoparticles in diagnosis of foodborne pathogens

. A brief review of the occurrence, use, and safety of food-related nanomaterials. J. Food Sci. 2011;76:R126-33. 54. Mairhofer J, Roppert K, Ertl P. Microfluidic systems for pathogen sensing: a review. Sensors (Basel). 2009;9:4804-23. 55. Mandal PK, Biswas AK, Choi K PU. Methods for Rapid Detection of Foodborne Pathogens: An Overview. Amer j Food. technol. 2011;87-102. 56. Martirosyan A, Schneider Y-J. Engineered nanomaterials in food: implications for food safety and consumer health. Int. J. Environ. Res. Public

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Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety

A from can coatings - effects of damage, storage conditions and heating. Food Additives and Contaminants, 21(10): 1015-1026. 8. Garayoa R, Vitas AI, Díez-Leturia M, et al, 2011. Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control, 22(12): 2006–2012. 9. HACCP – The difficulty with Hazard Analysis. Food Control, 35(1): 233–240. 10. Ivana J, Jaroslav D, Michal V, et al, 2003. Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from

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Research and Innovation into the Biodiversity. Food Safety Perspectives

.pdf *** *** National Science Advisory Board for Biosecurity (NSABB). (2010). Addressing Biosecurity Concerns Related to Synthetic Biology. Available at: NSABB%20SynBio%20DRAFT%20Report-FINAL%20(2)_6-7-10.pdf. ***

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Food Safety and Competencies of Laboratory Employees in Organic Food Processing


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.

Therefore, the aim of the study was to present assessment of soft competencies of laboratory employees by their immediate superiors. The problem was identified more closely as a case study of the corporation that produces organic foods, whereas assessment of competencies was compared to the specific features of the food sector the enterprise operates in, with the examples of the branches located in Poland, the Czech Republic and Romania.

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Study on Food Quality and Safety Management Based on Hotel Management

, I.M.C. and Cruz, A.G. (2014). Training of Food Handlers in a Hotel: Tool for Promotion of the Food Safety. Journal of Food Safety , 34(3):218–223. 5. Huang T, You L, Yong-Hua D U, et al. (2014). Inhibiting Effects of By-products from Cinnamomumlongepaniculatum Oil on Pathogenic Bacteria Causing Skin Infection. Journal of Sichuan Agricultural University , 32(1):53-58. 6. Klein K. Qiao, Guanghua, Ting Guo and K. K. Klein. (2012). Melamine and Other Food Safety and Health Scares in China: Comparing Households With and Without Children. Food Control

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Food Safety as a Key Factor in the Supply Chain

Operational Research 244, p.164-175. Dani, S. and A. Deep. (2010). Fragile food supply chains: reacting to risks. International Journal of Logistics Research and Applications 13, p. 395-410. Ding, M.J., F. Jie, K.A. Parton and M.J. Matanda. (2014). Relationships between quality of information sharing and supply chain food quality in the Australian beef processing industry. International Journal of Logistics Management 25, p. 85-108. European Food Safety Authority, (2008). Statement of EFSA on the risks for public health due to the presence of dioxins in

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