HACCP based quality assurance systems for organic food.pdfVIP

3rd QLIF Congress, Hohenheim, Germany, March 20-23, 2007 Archived at /view/projects/int_conf_qlif2007.html HACCP based quality assurance systems for organic food production systems 1 2 C. Knight , R. Stanley Key words: HACCP, Assurance, Organic, Food, Safety Abstract 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. Introduction HACCP (Hazard Analysis and Critical Control Point) is a system which identifies, evaluates, and controls hazards which are significant to food safety. The HACCP system is based on seven principles (Codex 2003), and when conducting a HACCP study in organic production the seven principles may be applied in a number of stages. These include essential preparation tasks and establishing the HACCP plan. A HACCP study can be applied throughout the food chain from primary production to final consumption. Revised EU hygiene legislation, which has in large part applied since January 2006, is based on a number of key measures including: implementation of an “farm to table” approach; and introduction of a HACCP system in all sectors of the food businesses except for the primary sector. In addition, a HACCP approach to food safety is an increasing feature of food industry self regulation, including for the primary sector. Although a