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

{Project} Organic HACCP: Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate (Organic HACCP). Runs 2003 - 2005. Project Leader(s): Brandt, Kirsten, University of Newcastle upon Tyne (UNEW).

Full text not available from this repository.

Online at: http://www.organichaccp.org/OrganicHACCP.asp

Summary

Using consumer concerns as the main criteria of assessment, the objective of the Concerted Action was to provide recommendations to participants on the chain of production, distribution and consumption in regard to improving the safety and quality of certified organic food products.


EPrint Type:Project description
Keywords:Organic HACCP, food safety, food quality,organic foods, Qualitätssicherung
Subjects: Food systems > Food security, food quality and human health
Research affiliation: European Union > Organic HACCP
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Food Quality
Research funders: European Union > Organic HACCP
Related Links:http://www.organichaccp.org/OrganicHACCP.asp, http://orgprints.org/view/projects/eu-organic-haccp.html
Acronym:Organic HACCP
Start Date:1 February 2003
End Date:31 January 2005
Deposited By: Wyss, Dr. Gabriela S.
ID Code:14571
Deposited On:26 Jan 2009
Last Modified:04 Apr 2011 19:45

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