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The main objective of the work was to assess the possibility of using and implementing the FMEA method as an effective support for the HACCP system in a selected food industry enterprise. The research entity was a food enterprise located in central Poland and the subject of the research was canned meat with gravy in glass jars and their production line. In the study, programs such as draw.io, Excel, and Statistica were used. The study was conducted based on interviews with company employees, value stream analysis and nonconformance reports. During the site visit, an assessment of the company’s infrastructure was also carried out to evaluate the possibility of implementing the FMEA method. Data analysis showed that in the examined company there are non-compliances with varying degrees of impact on the final quality of the product or on the production process of this product. The analysis of the company’s infrastructure, in turn, confirms that it is possible to integrate the HACCP system with the FMEA method. The results indicate that the synergy of HACCP and FMEA will bring benefits to the company in the form of improved risk management, quality control and safety in food production. The results of this study suggest that implementing such a connection may bring many, various benefits to food companies not only in Poland but also in another countries.

The article presents a description of the design and implementation of the FMEA methodology in a food company dealing with the processing of vegetables and fruits, where it is used in combination with the HACCP system as a tool for ensuring product quality and as a means of improving the operational efficiency of the production cycle. The use of the FMEA method as support for HACCP in terms of safety and quality allowed for step-by-step analysis of the production cycle, provided additional knowledge about processes and ultimately positively influenced both the process and the product itself.

This study investigates the efficacy of the Kano Model in decoding consumer preferences for food packaging. Recognizing the pivotal role of packaging in product satisfaction and purchase decisions, this research integrates the Kano Model with contemporary market analysis. A survey was conducted with a diverse panel of consumers who rated various packaging features of existing food products. The results were analyzed to determine the impact of these features on consumer satisfaction and their potential to elevate the perceived value of the products. The study uncovered that while basic safety and hygiene factors were deemed essential, innovative elements such as eco-friendly materials and interactive labels significantly enhanced customer delight. The practical implications of this research are profound, providing food manufacturers with a nuanced understanding of how to prioritize packaging features to align with consumer desires, thereby fostering brand loyalty and competitive advantage. The Kano Model's application in this context demonstrates its versatility and potential for adaptation in the dynamic field of food packaging.

Background/Objectives: Body surface area is one of the most important anthropometric parameters in medicine. The study’s primary objective is to compare the consistency of the BSA estimation results through applying available formulas. Other objectives include determining the ability of these formulas to discriminate between death and survival in patients, comparing the formulas’ diagnostic features, and investigating whether the risk associated with a low BSA is independent of BMI. Methods: This study included 1029 patients (median age, 54 years; female, 13.7%; NYHA I/II/III/IV, 6.3%/36.5%/47.7%/9.5%) diagnosed with heart failure. For each patient, BSA was calculated using 25 formulas. Over the 3-year observation period, 31.2% of the patients died. Results: The average BSA value of the optimal discrimination thresholds was 1.79 m² ± 0.084 m² and the BSA difference between the estimators with the lowest (BSA_Meeh1879) and the highest (BSA_Nwoye1989) optimal discrimination thresholds was 0.42 m². The lowest mortality rate was 35.2% and occurred in the subgroup of individuals with BSA values below the optimal discrimination threshold using the BSA_Schlich2010 estimator. The highest mortality was predicted when the estimator BSA_Meeh1879 or BSA_{Livingston&Lee2001} was used. Conclusions: Our study showed a relatively good concordance of 25 BSA estimators in BSA assessment in patients, without extremes of weight or height being known to disrupt it. All BSA estimators presented a significant, although weak, ability to discriminate death from survival at 3-year follow-up; however, BSA is not a very good predictor of HF mortality at 3 years. The higher risk of death in smaller patients, as shown by BSA, was independent of BMI in all but two BSA estimators.

The integration of occupational health and safety (OHS) systems into the food production sector is critical for ensuring employee well-being, operational efficiency and product safety, among other things. This study explores the implementation of an integrated OHS system in a food processing facility, emphasizing risk reduction, employee training, and process optimization. The results demonstrate a significant decrease in workplace incidents, from 3.4 to 1.2 per 100 employees, achieved through modernizing technology, enhancing workplace ergonomics, and implementing comprehensive training programs. Despite these successes, challenges such as initial resistance to change, financial constraints and integration with existing systems highlight areas requiring further refinement. The study highlights the importance of continuous monitoring, use and modernization of technology, and employee engagement for sustainable OSH improvements. The obtained results provide practical insights for food manufacturers who aim to improve safety standards and efficiency of production processes.