In:
System Safety: Human - Technical Facility - Environment, Walter de Gruyter GmbH, Vol. 3, No. 1 ( 2021-05-01), p. 201-213
Abstract:
Food health safety has always been an important element for consumers. Enterprises in the food sector want to meet customer expectations and the requirements set out in national and international legislation and implement a variety of tools, methods, or techniques in their organizations. Increasing health safety and even improving the quality of produced food is possible through properly planned training of employees. This training should be tailored to the capabilities and needs of both employees and the enterprise. Nowadays, with the era of the COVID -19 pandemic, training in food safety becomes of particular importance, as the production of safe food is a basic objective to be taken into account by all employees. Under these circumstances, it seems appropriate to carry out additional training in the prevention of the spread of COVID-19 in the context of the health safety of the produced food. The aim of the present paper is to examine the subjective assessment of food employees regarding the amount and quality of food safety training in the COVID-19 pandemic. The research is a pilot study conducted at the turn of December 2020.
Type of Medium:
Online Resource
ISSN:
2657-5450
DOI:
10.2478/czoto-2021-0021
Language:
English
Publisher:
Walter de Gruyter GmbH
Publication Date:
2021
detail.hit.zdb_id:
2977732-X
