Temperature Control for Regional Transport-Reference-Cited by-同舟云学术

Temperature Control for Regional Transport

Published:2017-11-01 Issue:2 Volume:8 Page:81-89
ISSN:2336-3037
Container-title:LOGI – Scientific Journal on Transport and Logistics
language:en
Short-container-title:

Author:

Gnap Jozef¹,Rovňaníková Dominika¹,Jaśkiewicz Marek²

Affiliation:

1. University of Žilina , Faculty of Operation and Economics of Transport and Communication, Department of Road and Urban transport , Univerzitná 1, 010 26 Žilina , Slovakia

2. Kielce University of Technology , Faculty of Mechatronics and Mechanical Engineering , al. Tysiąclecia Państwa Polskiego 7, 25-314 Kielce , Poland

Abstract

Abstract The introduction of this article outlines the terms and conditions of food control in the Slovak Republic and the institutions that provide it. This section also provides the comparison of inspection results in selected periods. The second part of the paper describes the measurement of the regional transport of perishable food products. The measurement compares all permitted temperature tolerances and is subsequently evaluated. The results of the measurements are also compared with the analysis of the number of checks carried out.

Publisher

Walter de Gruyter GmbH

Subject

General Medicine

Reference18 articles.

1. [1] UNECE. (2017). Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage (ATP), from https://www.unece.org/trans/main/wp11/atp.html. ISBN 978-92-1-139153-4.

2. [2] Reports on official food control. (2017). from http://www.svps.sk/potraviny/spravy.asp.

3. [3] Manual, Food Metrology; Advising on the implementation of legislation on measuring instruments (in Slovak). (2017).

4. [4] EUR-Lex. (2005). Commission Regulation (EC) No 37/2005 of 12 January 2005 on the monitoring of temperatures in the means of transport, warehousing and storage of quick-frozen foodstuffs intended for human consumption, from http://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32005R0037.

5. [5] Kerekréty, J. (2004). HACCP in practice. Hygiene rules in catering services according to the EU requirements (in Slovak), Publisher: Dr. Josef Raabe, s.r.o, o.z. ISBN 80-89182-01-1.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Proposals for Using the NFC Technology in Regional Passenger Transport in the Slovak Republic;Open Engineering;2020-03-17