ORGANIC HACCP: Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate

• Forschungsstelle: EU FRP
• Projektnummer: 02.0193
• Projekttitel Englisch: ORGANIC HACCP: Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate

Schlüsselwörter (Englisch)

Agriculture; Economic Aspects; Food; Industrial Manufacture; Life Sciences; Medicine; Health; Safety

Alternative Projektnummern (Englisch)

EU project number: QLK1-CT-2002-02245

Forschungsprogramme (Englisch)

EU-programme: 5. Frame Research Programme - 1.1.1 Food, nutrition and health

Kurzbeschreibung (Englisch)

See abstract

Weitere Hinweise und Angaben (Englisch)

Full name of research-institution/enterprise:
Forschungsinstitut für biologischen Landbau FiBL

Abstract (Englisch)

The objectives are:
1. To provide an overview of consumer concerns in terms of on organic food in different European regions, and a conceptual framework for setting future research in perspective;
2. To establish a database of existing procedures and relevant control points for selected organic food production chains, prepared for extension with additional commodity groups and updated procedures;
3. To provide a systematic assessment of the Critical control points of the chains and the possibility of improvements;
4. To produce and disseminate information material with recommendations for improvements of procedures and control, to the stakeholders involved;
5. To define the most important research needs on subjects where current knowledge does not yield a sufficiently firm basis for practical recommendations, and disseminate this information to researchers and research policy makers.

The proposal aims to provide an overview of consumer concerns in terms of on organic food in different European regions, and a conceptual framework for setting future research in perspective. It will establish a database of existing procedures and relevant control points for selected organic food production chains, prepared for extension with additional commodity groups and updated procedures, and provide a systematic assessment of the Critical Control Points of the chains and the possibilities for improvements. It will produce and disseminate information material with recommendations for improvements of procedures and control, to the stakeholders involved (consumers, regulating bodies, sales outlets, distributors, producers and safety authorities), and define the most important areas where additional research is needed.

Start Date: 2003-02-01

Datenbankreferenzen (Englisch)

Swiss Database: Euro-DB of the
State Secretariat for Education and Research
Hallwylstrasse 4
CH-3003 Berne, Switzerland
Tel. [phone]
Swiss Project-Number: 02.0193