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Influence of food products certification upon manufacture innovation

100%

Wierzbicka A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

191-194

This paper addressed principles of the Polish food certification system. It presents the scope of certification as well as principles and products which should be certified. This work describes all procedures of products certification including the sampling and testing, steps of process, documents required from the producer as well as additional requirements.

2

Project management certification in the company

100%

Jakabova M., Rybansky R.

Intercathedra

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2010

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tom 26

Project management becomes one of the key tools for achieving strategic business goals. Increasingly, it refrains from the classical model of „training“ and focused on tools of computer-aided project management or project management methodologies. The systematic development of project culture in combination with long-term development of project management competencies with the international certification, and consulting comes to the fore. It points to a specific business solution. At present, the greatest interest in internationally accredited training programs, for example for the Europe IPMA® methodology, for the USA PMI® methodology, or for the UK PRINCE2® methodology. They bring a guarantee of quality and performance of the company – a project manager with the competencies and professional qualifications – the business professionals. The paper is focused on brief of the requirements of the project management knowledge – competencies for managing project or the equivalent from another accredited certification authority.

3

Changes of certification of quality management systems in woods enterprises in Slovakia

100%

Gejdos P.

Intercathedra

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2013

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tom 29

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nr 1

The article deals with the certification of Quality management systems in enterprises of wood-processing industry in Slovak Republic. It describes the changing attitudes, reasons and causes of woodworking companies for the changes in the certification process of Quality management systems according to ISO 9000.

4

Polish organic farming on the background of the European Union in light of new regulations

86%

Mickiewicz B., Lisiak S.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

The theme of the development of organic farming in the EU and in Poland was taken up in the study, pointing out that organic production is an element of the EU agricultural product quality schemes. In this sense, organic production pursues the same objectives under the Common Agricultural Policy which are an integral part of all the EU systems of quality agricultural production. Within the EU, the number of organic farms increased from 124.8 thousand in 2004 to 186.2 thousand in 2010 (49.2%), while the level of organic crops increased respectively from 5.9 million hectares to 9.2 million hectares (55.9%). In Poland in 2013, there were 19,900 certified organic farms adding 6.7 thousand ones which were to undertake organic production during the so-called transition (adaptation) period. The average area of an organic farm was twice larger than that of the average size in the country. These farms occupied 1.4% of the total area of agricultural land including farms which are in the stage of transition. This area accounted for 2.0% of arable land in the country. An important part of the functioning of such farms was their certification, which implied products with logos and mandatory labelling. Financial support for organic farming was carried out within the framework of agri-environmental programmes with participation of farmers in the food quality scheme of the RDP. Between 2014–2020, additional actions related to organic farming were undertaken.

5

The awareness of the EU food labelling system among university students

86%

Cichocka I., Oleniuch I.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

A high level of competition combined with food safety related risks gives cause for producers to offer and consumers to seek means of reducing the risk involved in transactions. One such means is a food labelling system. The article presents the results of research aimed at determining the awareness of the food labelling system among young people. A diagnostic survey method was used in the research and a tool constituted an anonymous questionnaire that was completed by 451 students. The awareness may be described as low. The symbol of a green leaf (called EURO-LISTEK in Polish) was recognized by a fifth of the respondents. The awareness of quality symbols was much lower. A few of the respondents named the product on which a symbol was put and the greatest difficulty was to specify the content which a given symbol delivered. The fact that the system of labelling food products is hardly known is particularly troubling since the research was conducted two years after the Agricultural Market Agency launched a campaign promoting the EU system of symbols called “Three Symbols of Taste”. It is recommended that advertising campaigns are designed in such a way as to inform young consumers about the advantages of certified food products as well as to carry out educational activities targeted at young consumers.

6

Standardization in the systems of quality assurance

86%

Bolinski L.

Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

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1999

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tom 21

7

72%

Henrykowski W.

ABC Jakości

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2002

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nr 1

83-84

17

Factors affecting decisions related to the implementation of quality management systems and their results in the opinion of dairy industry companies

72%

Gorna J.

Journal of Agribusiness and Rural Development

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2008

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nr 01[07]

89-97

It present in article factors affecting decisions related to the implementation of quality management systems and positive and negative effects of their functioning.

18

Assessment of public relations among certified and non-certified cocoa marketers in Ondo State, Nigeria

72%

Salau S. A., Agbede T. B.

Journal of Agribusiness and Rural Development

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2021

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tom 2[60]

19

Samoocena jako model doskonalenia przedsiębiorstwa [cz.2]

72%

Stefanicka A.

Problemy Jakości

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2014

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tom 46

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nr 02

20

Norma ISO/IEC 17067:2013

72%

Henrykowski W., Kalinowski R.

ABC Jakości

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2014

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nr 1-2

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