10332 1 archive 6263 disk0/00/01/03/32 2007-03-09 2009-08-20 14:35:32 2009-08-20 14:35:32 conference_item show 0 en The final version of this paper is published in: Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick. http://orgprints.org/10417/ Printed copies may be ordered from the FiBL Shop at www.shop.fibl.org. int_conf_2007qlif_6_Supply_chain eu_qlif_sub6 March 20-23, 2007 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems University of Hohenheim, Germany yes 0 http://orgprints.org/10417/ TRUE paper Knight C. Stanley R. pub 2security HACCP, Assurance, Organic, Food, Safety HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food chain. This includes the primary production sector. The purpose of this paper is to illustrate how the principles of HACCP can be applied to organic production with special reference to the primary sector. 2007 published public 7501 1 10332 1 application/pdf de public

knight-stanley-2007-haccp-food-production.pdf

knight-stanley-2007-haccp-food-production.pdf 244867 http://orgprints.org/10332/1/knight-stanley-2007-haccp-food-production.pdf