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The diploma thesis put its focus on the origin of harmful species in food during the production processes, and their subsequent optimization thus, that ought to decrease the occurrence of risk in processes and thus not directly endanger the consumer. This thesis determines and optimizes the occurrence of hazards when handling non-standard products from Kysucké pekárne, a.s. By using a questionnaire, which is issued under the auspices of the National Labor Inspectorate and consequently assesses the level of health and safety to ensure that the company meets all the requirements in accordance with Safe Company certificate for the Slovak Republic, and this rank means that the researched company belongs among companies that are above standard in terms of safety. The work is divided into several parts. The theoretical part explains the concepts that are closely related to the researched area of the thesis - risk analysis, risk management, the definition of risks. The analytical part contains an analysis of the current situation in the researched company, analysis of the risks regarding the production process, processing of technical waste and lastly, an assessment of the level of health and safety. The practical part focuses on corrective measures in the processes of bread production, processing of technological waste and improving safety and health at work so that the company achieves the Safe Company certificate. |
