{"id":2269,"date":"2024-06-12T00:44:36","date_gmt":"2024-06-12T00:44:36","guid":{"rendered":"https:\/\/www.res-food.eu\/?post_type=mathima&p=2269"},"modified":"2024-06-17T13:10:15","modified_gmt":"2024-06-17T13:10:15","slug":"bibliography-hg","status":"publish","type":"mathima","link":"https:\/\/www.res-food.eu\/index.php\/lesson\/bibliography-hg\/","title":{"rendered":"Bibliogr\u00e1fia"},"content":{"rendered":"

Bibliogr\u00e1fia<\/h1>\n

Al Rahmah Medical. (2023. m\u00e1rcius 15.). 5 strat\u00e9gia egy sikeres j\u00f3t\u00e9konys\u00e1gi projekt l\u00e9trehoz\u00e1s\u00e1hoz \u00e9s hat\u00e1s\u00e1nak m\u00e9r\u00e9s\u00e9hez. Let\u00f6lthet\u0151 az Al Rahmah Medical oldal\u00e1r\u00f3l:
\nhttps:\/\/rahmah.sa\/en\/5-strategies-for-creating-a-successful-charity-project-and-measuring-its-impact\/<\/a><\/p>\n

Caldeira, C., De Laurentiis, V., & Sala, S. (2019). Az \u00e9lelmiszer-hullad\u00e9k keletkez\u00e9s\u00e9nek megel\u0151z\u00e9s\u00e9t c\u00e9lz\u00f3 int\u00e9zked\u00e9sek \u00e9rt\u00e9kel\u00e9se. \u00c9rt\u00e9kel\u00e9si keretrendszer kidolgoz\u00e1sa az \u00e9lelmiszerhullad\u00e9k-megel\u0151z\u00e9si int\u00e9zked\u00e9sek teljes\u00edtm\u00e9ny\u00e9nek \u00e9rt\u00e9kel\u00e9s\u00e9re.<\/p>\n

De Menna, F., Davis, J., \u00d6stergren, K., Unger, N., Loubiere, M., & Vittuari, M. (2020). Kombin\u00e1lt keretrendszer az \u00e9lelmiszerhullad\u00e9k megel\u0151z\u00e9s\u00e9nek \u00e9s hasznos\u00edt\u00e1s\u00e1nak \u00e9letciklus-\u00e9rt\u00e9kel\u00e9s\u00e9re \u00e9s k\u00f6lts\u00e9gsz\u00e1m\u00edt\u00e1s\u00e1ra: alkalmaz\u00e1s az iskolai \u00e9tkezd\u00e9kre. Agricultural and Food Economics, 8(1), 1-11.<\/p>\n

Az \u00e9lelmiszer-vesztes\u00e9ggel \u00e9s \u00e9lelmiszerpazarl\u00e1ssal foglalkoz\u00f3 uni\u00f3s platform (2019). Int\u00e9zked\u00e9si aj\u00e1nl\u00e1sok<\/p>\n

Eur\u00f3pai Bizotts\u00e1g (2018). Az \u00e9lelmiszer-adom\u00e1nyoz\u00e1sra vonatkoz\u00f3 uni\u00f3s ir\u00e1nymutat\u00e1sok (2017\/C 361\/01), az Eur\u00f3pai Uni\u00f3 Hivatalos Lapja.<\/p>\n

Eur\u00f3pai Bizotts\u00e1g. (2019). Tanulm\u00e1ny az \u00e9lelmiszer-adom\u00e1nyoz\u00e1sr\u00f3l \u00e9s az \u00e9lelmiszer-hullad\u00e9k megel\u0151z\u00e9s\u00e9r\u0151l az EU-ban
\nhttps:\/\/ec.europa.eu\/food\/sites\/food\/files\/safety\/docs\/fw_eu-actions_study_food_donation_2019_en.pdf<\/a><\/p>\n

Eur\u00f3pai Bizotts\u00e1g. (2020). A BIZOTTS\u00c1G K\u00d6ZLEM\u00c9NYE az \u00e9lelmiszer-kiskereskedelmi tev\u00e9kenys\u00e9gekre vonatkoz\u00f3 \u00e9lelmiszerbiztons\u00e1gi ir\u00e1ny\u00edt\u00e1si rendszerekr\u0151l sz\u00f3l\u00f3 ir\u00e1nymutat\u00e1sr\u00f3l, bele\u00e9rtve az \u00e9lelmiszer-adom\u00e1nyoz\u00e1st is (2020\/C 199\/01). Az Eur\u00f3pai Uni\u00f3 Hivatalos Lapja, 57. sz\u00e1m.<\/p>\n

Eur\u00f3pai Bizotts\u00e1g. (2020. j\u00fanius 12.). 2020\/C 199\/01 – A Bizotts\u00e1g k\u00f6zlem\u00e9nye az \u00e9lelmiszer-kiskereskedelmi tev\u00e9kenys\u00e9gekre – bele\u00e9rtve az \u00e9lelmiszer-adom\u00e1nyoz\u00e1st is – vonatkoz\u00f3 \u00e9lelmiszerbiztons\u00e1gi ir\u00e1ny\u00edt\u00e1si rendszerekr\u0151l sz\u00f3l\u00f3 ir\u00e1nymutat\u00e1sr\u00f3l. Az Eur\u00f3pai Uni\u00f3 Hivatalos Lapja, 63. sz\u00e1m<\/em>. Let\u00f6lthet\u0151 a https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=OJ:C:2020:199:FULL&from=EN<\/a> weboldalr\u00f3l.<\/p>\n

Eur\u00f3pai Bizotts\u00e1g. (2022. szeptember 16.). A Bizotts\u00e1g k\u00f6zlem\u00e9nye a HACCP-elveken alapul\u00f3 helyes higi\u00e9niai gyakorlatot \u00e9s elj\u00e1r\u00e1sokat mag\u00e1ban foglal\u00f3 \u00e9lelmiszerbiztons\u00e1gi ir\u00e1ny\u00edt\u00e1si rendszerek bevezet\u00e9s\u00e9r\u0151l, bele\u00e9rtve a bevezet\u00e9s megk\u00f6nny\u00edt\u00e9s\u00e9t\/rugalmass\u00e1g\u00e1t egyes \u00e9lelmiszeripari v\u00e1llalkoz\u00e1sokban 2022\/C 355\/01. Az Eur\u00f3pai Uni\u00f3 Hivatalos Lapja, 65. sz\u00e1m. Let\u00f6ltve: 2023. 11. 8.,
\nhttps:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/HTML\/?uri=OJ%3AC%3A2022%3A355%3AFULL<\/a><\/p>\n

Eur\u00f3pai Szabv\u00e1ny\u00fcgyi Bizotts\u00e1g. (2020). EN 12875:2020 – \u00c9lelmiszerek – A nitrittartalom meghat\u00e1roz\u00e1s
\nhttps:\/\/www.en-standard.eu\/csn-en-12875-foodstuffs-determination-of-nitrite-content\/<\/a><\/p>\n

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Az ENSZ \u00c9lelmez\u00e9si \u00e9s Mez\u0151gazdas\u00e1gi Szervezete. (2018). \u00c9lelmiszer-vesztes\u00e9g \u00e9s hullad\u00e9kcs\u00f6kkent\u00e9s: A guide for foodservice facilities.
\nhttp:\/\/www.fao.org\/3\/i8294en\/I8294EN.pdf<\/u><\/p>\n

\u00c9lelmiszer- \u00e9s Gy\u00f3gyszer\u00fcgyi Hivatal. (2020). \u00c9lelmiszerbiztons\u00e1gi moderniz\u00e1ci\u00f3s t\u00f6rv\u00e9ny (FSMA). https:\/\/www.fda.gov\/food\/food-safety-modernization-act-fsma<\/u><\/p>\n

\u00c9lelmiszerbankok BC . (2018). Romland\u00f3 \u00e9lelmiszerek visszanyer\u00e9se: A Step-by-Step Guide. Retrieved from kamloopsfoodbank:
\nhttps:\/\/www.kamloopsfoodbank.org\/wp-content\/themes\/food-bank\/pdf\/food-recovery-manual.pdf<\/a><\/p>\n

\u00c9lelmiszerhullad\u00e9k-cs\u00f6kkent\u00e9si sz\u00f6vets\u00e9g. (2016). Legjobb gyakorlatok \u00e9s \u00faj megold\u00e1sok eszk\u00f6zt\u00e1ra: A guide to reducing food waste through donation. https:\/\/fpra.ca\/wp-content\/uploads\/2019\/08\/FWRA-Toolkit.pdf<\/u><\/p>\n

FoodDrinkEurope, EuroCommerce, FEBA . (2016). Minden \u00e9tkez\u00e9s sz\u00e1m\u00edt: \u00c9lelmiszer-adom\u00e1nyoz\u00e1si ir\u00e1nymutat\u00e1s. Retrieved August 11, 2023, from https:\/\/www.fooddrinkeurope.eu\/wp-content\/uploads\/2021\/09\/6194-FoodDrink-Europe-Every_Meal_Matters-1.pdf<\/a><\/p>\n

FoodDrinkEurope. (2017). \u00datmutat\u00f3 az \u00e9lelmiszer-adom\u00e1nyoz\u00e1sr\u00f3l \u00e9s az \u00e9lelmiszer-hullad\u00e9k megel\u0151z\u00e9s\u00e9r\u0151l az \u00e9lelmiszer- \u00e9s italiparban
\nhttps:\/\/www.fooddrinkeurope.eu\/uploads\/publications_documents\/Food_Donation_Study.pdf<\/u><\/p>\n

Garcia-Garcia, G., Woolley, E., Rahimifard, S., Colwill, J., White, R., & Needham, L. (2017). Az \u00e9lelmiszerhullad\u00e9k fenntarthat\u00f3 kezel\u00e9s\u00e9nek m\u00f3dszertana. Waste and Biomass Valorization, 8(6), 2209-2227.
\nhttps:\/\/29september.eurofoodbank.org\/wp-content\/uploads\/2020\/09\/Infographics_EN.pdf https:\/\/29september.eurofoodbank.org\/wp-content\/uploads\/2020\/09\/Infographics_EN.pdf<\/a><\/p>\n

az \u00e9lelmiszer-hullad\u00e9k megel\u0151z\u00e9s\u00e9ben https:\/\/food.ec.europa.eu\/system\/files\/2021-05\/fs_eu-actions_action_platform_key-rcmnd_en.pdf<\/a><\/p>\n

Nemzetk\u00f6zi Szabv\u00e1ny\u00fcgyi Szervezet. (2020). ISO 22000:2018 – \u00c9lelmiszerbiztons\u00e1gi ir\u00e1ny\u00edt\u00e1si rendszerek. Az \u00e9lelmiszerl\u00e1nc b\u00e1rmely szervezet\u00e9re vonatkoz\u00f3 k\u00f6vetelm\u00e9nyek. https:\/\/www.iso.org\/standard\/65464.html<\/u><\/p>\n

Nemzetk\u00f6zi Szabv\u00e1ny\u00fcgyi Szervezet. (2020). ISO 9001:2015 – Min\u0151s\u00e9gir\u00e1ny\u00edt\u00e1si rendszerek – K\u00f6vetelm\u00e9nyek. https:\/\/www.iso.org\/standard\/62085.html<\/a><\/p>\n

Karin \u00d6stergren, Jenny Gustavsson, Hilke Bos-Brouwers, Toine Timmermans, Ole-J\u00f8rgen Hansen, Hanne M\u00f8ller; Gina Anderson \u00e9s Clementine O’Connor, Han Soethoudt, Tom Quested, Sophie Easteal, Alessandro Politano, Cecilia Bellettato, Massimo Canali, Luca Falasconi, Silvia Gaiani, Matteo Vittuari, Felicitas Schneider, Graham Moates, Keith Waldron, Barbara Redlingsh\u00f6fer (2014). FUSIONS defin\u00edci\u00f3s keretrendszer az \u00e9lelmiszer-hullad\u00e9khoz. Eur\u00f3pai Bizotts\u00e1g (FP7), Koordin\u00e1ci\u00f3s \u00e9s t\u00e1mogat\u00e1si fell\u00e9p\u00e9s – CSA Szerz\u0151d\u00e9ssz\u00e1m: 311972.<\/p>\n

Nemzeti \u00c9ttermi Sz\u00f6vets\u00e9g. (2021). ServSafe: \u00c9lelmiszerbiztons\u00e1gi k\u00e9pz\u00e9s \u00e9s tan\u00fas\u00edt\u00e1s. https:\/\/www.servsafe.com\/<\/a><\/p>\n

Nitzsche, P., Simba, A., & Gourmelon, G. (2020). Az \u00e9lelmiszer-hullad\u00e9k keletkez\u00e9s\u00e9nek mozgat\u00f3rug\u00f3inak elemz\u00e9se a vend\u00e9gl\u00e1t\u00f3iparban: Egy sz\u00e1llodai \u00e9ttermek esettanulm\u00e1nya. Sustainability, 12(9), 3586. doi:10.3390\/su12093586.<\/p>\n

Ockerman, H. W., & Basu, L. (2017). A h\u00fastudom\u00e1nyok enciklop\u00e9di\u00e1ja (2. kiad\u00e1s). Academic Press.<\/p>\n

Oragui, D. (2023. augusztus 6.). Hogyan hozzunk l\u00e9tre egy hat\u00e9kony szabv\u00e1nyos m\u0171k\u00f6d\u00e9si elj\u00e1r\u00e1st (SOP). Let\u00f6ltve a Helpjuice oldalr\u00f3l: https:\/\/helpjuice.com\/blog\/standard-operating-procedure<\/a><\/p>\n

Plekenpol, R., Ardura, A., & Leib , E. B. (2022). A glob\u00e1lis \u00e9lelmiszer-adom\u00e1nyoz\u00e1si politikai atlasz – uni\u00f3s jogi \u00fatmutat\u00f3. Harvard Law School Food Law and Policy Clinic (FLPC). Let\u00f6ltve a https:\/\/www.foodbanking.org\/wp-content\/uploads\/2023\/01\/The-Global-Food-Donation-Policy-Atlas_EU_Legal-Guide.pdf oldalr\u00f3l.<\/p>\n

Richardson, L. (2011). \u00c1ltal\u00e1nos \u00e9lelmiszer-eloszt\u00e1s https:\/\/www.ennonline.net\/htpv2module11<\/p>\n

Rivera, A. F., Smith, N. R., & Ruiz, A. (2023, janu\u00e1r 26.). Az \u00e9lelmiszerbankok ell\u00e1t\u00e1si l\u00e1nc\u00e1nak szisztematikus irodalmi \u00e1ttekint\u00e9se, k\u00fcl\u00f6n\u00f6s tekintettel az optimaliz\u00e1ci\u00f3s modellekre. Journal of Humanitarian Logistics and Supply Chain Management, 13(1), 10-25. doi:https:\/\/doi.org\/10.1108\/JHLSCM-09-2021-0087.<\/p>\n

SecondBite. (2021). \u00c9lelmiszer-adom\u00e1nyoz\u00f3i ir\u00e1nymutat\u00e1sok. https:\/\/www.secondbite.org\/wp-content\/uploads\/2021\/05\/Food-Donor-Guidelines.pdf<\/a><\/p>\n

Shevchenko, A., Hajmohammad, S., & Pagell , M. (2023, augusztus 1.). A k\u00f6lts\u00e9ghat\u00e9kony j\u00f3t\u00e9konys\u00e1gi szervezetek m\u0171k\u00f6d\u00e9se: egy kvalitat\u00edv tanulm\u00e1ny. International Journal of Operations & Production Management.<\/p>\n

A glob\u00e1lis \u00e9lelmiszerbank-h\u00e1l\u00f3zat. (2021). Tagk\u00f6nyv. https:\/\/www.foodbanking.org\/our-network\/member-directory\/<\/a><\/p>\n

A glob\u00e1lis \u00e9lelmiszerbank-h\u00e1l\u00f3zat. (n.d.). Partner vel\u00fcnk. Retrieved from https:\/\/www.foodbanking.org\/partner-with-us\/<\/a><\/p>\n

UNEP \u00e9s WRAP. (2019). \u00c9lelmiszerhullad\u00e9k-hierarchia \u00e9s kapcsol\u00f3d\u00f3 fogalommeghat\u00e1roz\u00e1sok. https:\/\/www.wrap.org.uk\/content\/food-waste-hierarchy<\/a><\/p>\n

ENSZ. (2015). Fenntarthat\u00f3 fejl\u0151d\u00e9si c\u00e9l: fenntarthat\u00f3 fogyaszt\u00e1si \u00e9s termel\u00e9si mint\u00e1k biztos\u00edt\u00e1sa. https:\/\/www.un.org\/sustainabledevelopment\/sustainable-consumption-production\/<\/a><\/p>\n

ENSZ. (2018). Vil\u00e1g\u00e9lelmez\u00e9si program: \u00c9lelmiszer-beszerz\u00e9s. https:\/\/www.wfp.org\/procurement<\/a><\/p>\n

Egyes\u00fclt \u00c1llamok Mez\u0151gazdas\u00e1gi Miniszt\u00e9riuma. (2020). United States Standards for Grades of Fresh Fruits and Vegetables. https:\/\/www.ams.usda.gov\/grades-standards\/fruit-and-vegetable-grades-and-standards<\/u><\/p>\n

World Resources Institute. (2019). Az \u00e9lelmiszer-vesztes\u00e9g \u00e9s -pazarl\u00e1s cs\u00f6kkent\u00e9s\u00e9nek \u00fczleti szempontjai: Catering and restaurants. https:\/\/www.wri.org\/research\/business-case-reducing-food-loss-and-waste-catering-and-restaurants<\/a><\/p>\n","protected":false},"template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"class_list":["post-2269","mathima","type-mathima","status-publish","hentry","course-methodological-framework-hungarian"],"_links":{"self":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/mathima\/2269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/mathima"}],"about":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/types\/mathima"}],"wp:attachment":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/media?parent=2269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}