{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 |
Repository Staff Only: item control page
