Abstract:

The article focuses on the issue of economic and physical availability of food in the Czech Republic, especially with regard to the declaration of a state of emergency. The issue has become very topical, especially in connection with a long-lasting emergency, which was declared due to the epidemic of COVID-19. The risks of economic and physical availability of food are evaluated through risk analysis methods and are further discussed and in the end a possible methodology of the procedure for food safety risk assessment is proposed.