Experiences and challenges in the development of an organic HACCP system

Abstract

The use of Hazard Analysis and Critical Control Point (HACCP) based quality assurance has a well established place in controlling safety hazards in food supply chains. The work in the Integrated Project QUALITYLOWINPUTFOOD, QLIFWP 6.2 was designed to support the implementation of HACCP systems in the organic food sector. The structure of the organic food supply chain was examined to identify those aspects that are common throughout the food industry and those that require special attention in organic systems. These differences arise during the production and processing stage and in the distribution chain, and are prescribed by organic legislation and standards. Information generated in QLIF WP6.1 (analysis of structures, conduct and performance of supply chains for organic foods in Europe) and the output from COST action organic HACCP provided a background for the production of HACCP protocols. The detail in the protocols was obtained by further examination of the production chain for the six selected commodities by Campden BRI and Agro Eco. The manuals provide up-to-date information on the concept of prerequisite programmes (PRPs) and the different types of control point such as PRP and Operational PRP in addition to critical control points (CCPs). Consideration is also given to the use of HACCP to manage food quality and organic integrity in the supply chain in addition to the management of food safety hazards. The study resulted in six commodity-specific HACCP training manuals that focus on primary production. These have been used to disseminate HACCP knowledge to businesses in the organic food supply chain. The second phase of the work package enabled the information in the training manuals to be disseminated to the organic sector by offering training workshops. The training was arranged at five venues arranged by partner organizations in the QLIF project. The final deliverable of this part of the project was to consolidate the six training manuals into one organic HACCP protocol document that includes updated information from other QLIF work packages and experiences gained from delegates attending the training workshops.