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HACCP for organic foods From June 2009 newsletter

HACCP for organic foods

Guidance and training on HACCP are available to companies involved in the organic and "low input" supply chains, as a result of a major EU project - QLIF ( project involved 31 research institutions, companies and universities throughout Europe, including Campden BRI. HACCP case studies were developed by Campden BRI for organic poultry, eggs, pork, dairy, cereals, apples and field vegetables.These were then used and refined, alongside specially developed training materials, in a series of training courses in Turkey, the Netherlands, the UK, Switzerland and Poland.

The case studies demonstrate how to identify, evaluate and control hazards significant to food safety and quality aspects related to organic systems. In the courses, the emphasis was on the common sense approach to food safety, embodied in the principles of HACCP. The case studies will be available as a Campden BRI publication and tailored training to suit specific needs and circumstances can be provided.

Contact: Richard Stanley
+44(0)1386 842004