Organic HACCP project

Wyss G (2005). Assessing the risk from mycotoxins for the organic food chain results from Organic HACCP-project and other research . In, Hovi M, Walkenhorst M and Padel S, Systems development Quality and Safety. University of Wales, Aberystwyth, UK, 133-136. 

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. 

How identification of quality-focused CCPs in organic food production chains was carried out in the Organic HACCP project... 

The project s homepage (Organic HACCP, 2005) contains instructions on how simple quality control procedures can be implemented in enterprises where CCPs occur, either because these enterprises perform the most relevant step for such control measures or because the potential problems are not adequately controlled by other enterprises. 

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