HACCP in agriculture and horticulture: Organic case study
R. Stanley and C. Knight
This paper provides general guidance on establishing a HACCP (Hazard
Analysis and Critical Control Point) system for organic production systems.
current trends in organic food marketing, principles of organic food
and the implications for food producers, and the constraints imposed
regulation in organic agriculture are discussed. Examples are presented
show the possible hazards arising from production of organic crops and
manufacture of organic food products. The value of a HACCP approach
control of food safety hazards is clear, but the role of HACCP in providing
documented quality assurance of organic authenticity is also demonstrated.
HACCP in agriculture and horticulture, Supplement6: Organic case study.
2003; vi + 19 pp.
Chipping Campden, UK: Campden and Chorleywood Food Research Association
Author Locations and Affiliations
Campden & Chorleywood Food Research Association Group, Chipping
Gloucestershire, GL55 6LD, UK
Posted February 2007