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

Summary

Objective: 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.