Scholarly record
SYSTEMS PROVIDING FOOD SAFETY AND ITS PERCEPTION BY POLISH CUSTOMERS - RESULTS OF SURVEY
Abstract
Food safety is all necessary to meet conditions and actions that must be taken during all stages of food production and food trade, to ensure the life and health of people. Many people do not think about where the food they buy come from, where it was produced, if in safe conditions. A large part of consumers do not read the labels to see what taste improvers or preservatives are included. And food that we eat affects our health, life. Food that does not meet the requirements, can cause a variety of diseases, including even cancer. In the paper the results of research on the perception of food safety by Polish consumers were presented. Consumers were able to present their opinions on the food safety, their food shopping habits, knowledge of food preservation and food packaging. The research had a form of an online survey. This paper is a continuation of the paper written by the same authors entitled "Food safety and its perception by Polish customers - introduction", in which characteristics of food safety and description of the survey were presented.
Publication Impact Profile
Publication details
References10
Rutkowski A., Gasparska R., Piesiewicz H., Stosowanie dozwolonych substancji dodatkowych w piekarstwie, cukiernictwie i ciastkarstwie, Hortimex, Konin, 2006.
Salek R., Klimecka-Tatar D., Management and controlling of stocks in the supply chain of metallurgical industry, METAL 2016: 25th Anniversary International Conference On Metallurgy And Materials, Tanger, Ostrava, pp 1993-2000, 2016.
Skurkova K.L., Fejesand, C., Bajor P., The Benefits of Hands-on Learning in Small and Medium Enterprises - an Interactive Way to Enhance Human Capital Potential, Proceedings Of The 6th European Conference On Intellectual Capital (ECIC 2014). Book Series: Proceedings of the European Conference on Intellectual Capital, pp 226-232, 2014.
Rossi M.D.C., Stedefeldt E., da Cunha D.T., de Rosso V.V., Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services, Food Control, vol. 73, pp 681-688, Part: B, 2017.
Phopin K., Wanwimolruk S., Prachayasittikul V., Food safety in Thailand. 3: Pesticide residues detected in mangosteen (Garcinia mangostana L.), queen of fruits, Journal Of The Science Of Food And Agriculture, vol. 97/iss. 3, pp 832-840, 2017.
Pacana A, Woźny A., Draft questions of 5s pre-audit with regard to health and safety standards for tires retreating plant , Production Engineering Archives, vol. 13/No 4, pp 26-30, 2016
Ingaldi M., Ociepa-Kubicka A., Seroka-Stolka O., Proekologiczne zarządzanie w przedsiębiorstwie - współczesne problemy i uwarunkowania., Wydawnictwo Wydziału Zarządzania Politechniki Częstochowskiej, Częstochowa 2016, 120p.
Kijowski J., Sikora T., Zarządzanie jakością i bezpieczeństwem żywności. Integracja i informatyzacja systemów, Wydawnictwa Naukowo-Techniczne, Warszawa 2003.
Cico P., Kotus M., Vysocanska M., Sloboda,A., Renovation of sugar beet harvest share - lifespan extension, Listy Cukrovarnicke A Reparske, vol.128/iss.9-10, pp 280-283, 2012.
Varzakas T., ISO 22000, HACCP and Other Management Tools for Implementation of Food Safety - Traceability Case Studies. handbook Of Food Processing: Food Safety, Quality, And Manufacturing Processes. Book Series: Contemporary Food Engineering, pp 105-140, 2016.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
