Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach by Elżbieta Goryńska-Goldmann, Michał Gazdecki, Krystyna Rejman, Sylwia Łaba, Joanna Kobus-Cisowska, Krystian Szczepański

“…Using the probability of loss risk, a toolkit for loss prevention and mitigation across all departments within businesses (raw materials magazine, production section, final product magazine and final product transport) and a set of horizontal tools were identified, including specialised training for employees and activities in several areas, e.g., technical status and production technology, organisation and planning, logistics and sales and cooperation with retail. …”
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How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention by Elżbieta Goryńska-Goldmann, Michał Gazdecki, Krystyna Rejman, Joanna Kobus-Cisowska, Sylwia Łaba, Robert Łaba

“…Additionally, 12 loss risks and nine main cause categories were identified. …”
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