QACCP

Front page
Quality definition
Impact on health
Product quality
Assessment
Sample organisation
QACCP analysis
Consumer
Project coordination
Implementation
Intranet

Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP)


The overall objective of the project is to optimise organic production and processing in order to improve food safety as well as nutritional quality and increase health promoting aspects in consumer products. The approach will be a chain analysis approach which addresses the link between farm and fork and backwards from fork to farm. The objective is to improve product related quality management in farming (towards testing food authenticity) and processing (towards food authenticity and sustainable processes). The carrot is chosen as the model vegetable since it is processed for baby food; hence the results will be relevant for other vegetables.

  • Identify and define critical and essential product quality parameters useful to optimise organic food quality
  • Compare products from different farming practices (conventional and within organic)
  • Performance of QACCP (Quality Analysis Critical Control Point, similar to HACCP methodology)
  • Test the impact of the food chain (focusing on processing techniques) on the product quality and safety
  • Test the impact of organic food on health

 

Project coordination

Co-ordinator
Dr. Johannes Kahl, University of Kassel, D
kahl@uni-kassel.de

Co-manager
Ursula Kretzschmar, FiBL, CH
ursula.kretzschmar@fibl.org
Coordination of European Transnational Research in Organic Food and Farming