Produkcja żywności ekologicznej z perspektywy potencjału pracowników
Organic Food Production from the Standpoint of Employee Potential

Summary/Abstract: This paper attempts to analyse the problem of human potential in enterprises of organic food processing, which is characterized by a substantial individuality. The triangulation method revealed that this individuality is determined not only by customers with specific expectations (which require the use of systems that ensure production of safe food) but also by current EU and national legal regulations. Detailed empirical examinations concerning personality traits of employees allowed for the determination of desired changes in performing the personal function. A case study method was used, based on the structured and unstructured interview with managers in the enterprise studied.

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