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Abstract
The aim of the article is to present the safety and health risks in the production process of bread, supported by research in small bakeries located in the Pomeranian Voivodeship. Health safety of bread is one of the features that decide its quality. This article additionally presents other determinants influencing the quality of bread. It also demonstrates opinions showing food safety as a separate attribute of quality. The paper cites Polish domestic and EU legislation in the areas of food safety, as well as competences of sanitary inspection bodies. The major part of the paper is devoted to the identification of types and potential sources of health threats in the production process of bread and the prevailing prevention system, i.e. HACCP. The research on the structure of the bread and the level of implementation of HACCP was performed in Pomeranian small bakeries, which form 89.4% of the overall Pomeranian bakeries.
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Full text
- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.29119/1641-3466.2022.157.5
- License
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
pages 83 - 96,
ISSN: 1641-3466 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Drozd R.: HEALTH SAFETY OF BREAD IN SMALL BAKERIES// Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska -,iss. 157 (2022), s.83-96
- DOI:
- Digital Object Identifier (open in new tab) 10.29119/1641-3466.2022.157.5
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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