Organic critical control points

F. L. Bryan, Ha ard Analysis Critical Control Point Evaluations, World Health Organization, Geneva, Switzerland, 1992, p. 4. 

All disinfection and sterilization processes for equipment should be validated, for preference using a microbiological challenge with an organism of appropriate resistance to the disinfectant, sterilant or sterilizing conditions. Once the required log reduction of the challenge organism has been achieved, physical and/or chemical parameters can be set which form the critical control points for the process. 

To improve the ability to establish best practice with respect to manure use and prevention of pathogen transfer (especially on farms which are converting to organic farm management), a hazard analysis critical control point (HACCP)-based quality assurance system has been proposed (Haward and Leifert, 1999). This proposed four main critical control points (CCPs) (see Table 19.4). 

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. 

World Health Organization, Hazard Analysis Critical Control Point System Concept and Application, report of a WHO Consultation with the participation of FAO, unpublished WHO document, Geneva, 1995. 

Each selected commodity will be analysed, using the procedures developed for Hazard Analysis by Critical Control Points (HACCP), for each of the following seven aspects of safety and/or quality microbial toxins and abiotic contaminants correspondence with traditional values about proper food nutrient content and food additives harmful micro-organisms freshness and taste natural plant toxicants and adulterations. 

As from 2002 the Danish Veterinary and Food Administration (DVFA) has made it mandatory for businesses in the food industry to launch selfinspection programmes, which direct businesses to self-inspections and subsequently documenting and reporting failures to comply with the governmental food safety standards. These standards follow the EU-legislation and are organized in accordance with the principles embodied in the HACCP system (Hazard Analysis and Critical Control Points). 

World Health Organization. 2010. Hazard Analysis and Critical Control Point Generic Models for Some Traditional Poods A Manual for the Eastern Mediterranean Region. Cairo, Egypt WHO Regional Publications Eastern Mediterranean Series. 

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