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Proceedings and conclusions of "Workshop on Assurance of Quality and Safety in Organic Production Chains" in the EU project "Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate" (Organic HACCP) Organic Eprints
The purpose of the workshop was dialogue between representatives for major groups of stakeholders and the participants of the project Organic HACCP, a EU-funded concerted action. The method was to present and discuss the intentions, initial work and plans of the project, and adjust the plans for the subsequent work according to the advice received from the workshop participants. In the original plans for the Organic HACCP project, it was designed according to the general assumptions and conventions normally used in the area of food safety and quality: The assumption was that “the consumers” have a defined, prioritised list of food properties that they demand, so that consumer oriented improvements would simply be to discover this list and fulfil as many...
Tipo: Proceedings Palavras-chave: Systems research and participatory research Food security; Food quality and human health Policy environments and social economy Values; Standards and certification Processing; Packaging and transportation.
Ano: 2004 URL: http://orgprints.org/2859/1/Organic_HACCP_workshop.doc
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