{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.
Document available online at: http://www.organichaccp.org/OrganicHACCP.asp
Summary in the original language of the document
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: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality European Union > 5th Framework Programme > Organic HACCP |
| Research funders: | European Union > 5th Framework Programme > Organic HACCP |
| Related Links: | http://www.organichaccp.org/OrganicHACCP.asp, https://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: | 15 Dec 2020 13:15 |
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