OACC / CABC OACC

OACC homepage
HACCP in agriculture and horticulture: Organic case study

R. Stanley and C. Knight

Abstract
This paper provides general guidance on establishing a HACCP (Hazard Analysis and Critical Control Point) system for organic production systems. The current trends in organic food marketing, principles of organic food production and the implications for food producers, and the constraints imposed by regulation in organic agriculture are discussed. Examples are presented which show the possible hazards arising from production of organic crops and the manufacture of organic food products. The value of a HACCP approach to the control of food safety hazards is clear, but the role of HACCP in providing documented quality assurance of organic authenticity is also demonstrated.


Source
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 Campden,
Gloucestershire, GL55 6LD, UK


en français


Posted February 2007

Top

© 2012, Organic Agriculture Centre of Canada (OACC)

 

Dalhousie University Organic Agriculture Centre of Canada