Integration of quality parameters into food safety focused HACCP systems

Kirsten Brandt and Lorna Luck, Newcastle University, UK Unni Kjaernes, National Institute for Consumer Research (SIFO), Norway Gabriela S. Wyss, Swiss Research Institute of Organic Agriculture (FiBL), Switzerland and Annette Hartvig Larsen, Aarstiderne, Denmark 

The text summarises the activities and outcome of the Organic HACCP project (www.organichaccp.org) that was completed in 2005, how a database of critical control points (CCPs) was developed for some representative supply chains and how this was used to define a set of recommendations that were then developed into leaflets with advice to producers, processors, retailers or consumers, respectively. The chapter will thus explain how companies at every step of the production chain can utilise the concepts to improve customer satisfaction in a cost-effective manner. Finally, it will describe an example of implementation in a group of collaborating companies and suggest where additional activities are needed in order to develop the concept further. 

2 Need to integrate and focus control systems for quality and safety 

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Integration of quality parameters into food safety focused HACCP systems... 

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