Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

Abstract

There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience of organic food operators with HACCP systems were evaluated. Moreover, their needs and expectations towards assistance (training, guidance materials) that could improve the level of knowledge and compliance with respective food safety rules and regulations were assessed. The need for support on a number of issues related to food safety and guidance documents on the application of HACCP principles were also identified. This study provides highlights of the application of HACCP principles, with particular focus on identifying priorities and needs for two types of food operators (food producers and food processors). Although most of the surveyed food operators were confirmed to have basic knowledge regarding the HACCP system, there was a lack of understanding of the system principles. The needs and expectations varied among the studied countries and types of organic operators. Recognition of the full potential of the HACCP system requires assistance, particularly in the preparation of documents and records. Further research is needed to understand the implications of these findings and to identify effective strategies to improve the HACCP knowledge of food operators.

Microorganisms in Organic Food-Issues to Be Addressed

“…Organic food processors need to implement rigorous food safety practices, including regular monitoring, testing, pest control, and training of personnel, to prevent or minimize microbial contamination during processing [ 97 ].…”

“…2073/2005), it is stated that food business operators at each step of food production, processing, and distribution, including retail, must implement precautions to assure that food safety and process hygiene criteria are met as part of their procedures based on Hazard Analysis and Critical Control Point (HACCP) principles along with the implementation of good hygiene practices (GHP). Therefore, the HACCP plans for organic production are elaborated and brochures for consumers, retailers, and producers on the safety and contamination of organic food are written [ 97 ]. Documentation for apples, grapes, cereals, cabbage, and tomatoes as well as milk and egg production are included.…”