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

Author

Listed:
  • Mohamed Allam

    (Department of Agricultural and Forestry Sciences (DAFNE), University of Tuscia (UNITUS), Via S. Camillo De Lellis, 01100 Viterbo, Italy)

  • Renata Bazok

    (Faculty of Agriculture, University of Zagreb (UNIZG), Svetosimunska 25, 10000 Zagreb, Croatia)

  • Ursula Bordewick-Dell

    (Department Food Nutrition Facilities, University of Applied Sciences (MUAS), Corrensstr. 25, 48149 Münster, Germany)

  • Ewa Czarniecka-Skubina

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland)

  • Renata Kazimierczak

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland)

  • Katrin Laikoja

    (Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences (EMU), Fr.R. Kreutzwaldi 62, 51006 Tartu, Estonia)

  • Anne Luik

    (Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences (EMU), Fr.R. Kreutzwaldi 62, 51006 Tartu, Estonia)

  • Mirna Mrkonjić Fuka

    (Faculty of Agriculture, University of Zagreb (UNIZG), Svetosimunska 25, 10000 Zagreb, Croatia)

  • Rosario Muleo

    (Department of Agricultural and Forestry Sciences (DAFNE), University of Tuscia (UNITUS), Via S. Camillo De Lellis, 01100 Viterbo, Italy)

  • Elen Peetsmann

    (Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences (EMU), Fr.R. Kreutzwaldi 62, 51006 Tartu, Estonia)

  • Verdiana Petroselli

    (Department of Agricultural and Forestry Sciences (DAFNE), University of Tuscia (UNITUS), Via S. Camillo De Lellis, 01100 Viterbo, Italy)

  • Mati Roasto

    (Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences (EMU), Fr.R. Kreutzwaldi 62, 51006 Tartu, Estonia)

  • Dominika Średnicka-Tober

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland)

  • Michelle Veith

    (Department Food Nutrition Facilities, University of Applied Sciences (MUAS), Corrensstr. 25, 48149 Münster, Germany)

  • Roberto Mancinelli

    (Department of Agricultural and Forestry Sciences (DAFNE), University of Tuscia (UNITUS), Via S. Camillo De Lellis, 01100 Viterbo, Italy)

  • Joanna Trafialek

    (Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland)

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.

Suggested Citation

  • Mohamed Allam & Renata Bazok & Ursula Bordewick-Dell & Ewa Czarniecka-Skubina & Renata Kazimierczak & Katrin Laikoja & Anne Luik & Mirna Mrkonjić Fuka & Rosario Muleo & Elen Peetsmann & Verdiana Petro, 2023. "Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries," Sustainability, MDPI, vol. 15(8), pages 1-21, April.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:8:p:6605-:d:1122794
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    References listed on IDEAS

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    1. Anna Mazurek-Kusiak & Bogusław Sawicki & Agata Kobyłka, 2021. "Contemporary Challenges to the Organic Farming: A Polish and Hungarian Case Study," Sustainability, MDPI, vol. 13(14), pages 1-14, July.
    2. Lê, Sébastien & Josse, Julie & Husson, François, 2008. "FactoMineR: An R Package for Multivariate Analysis," Journal of Statistical Software, Foundation for Open Access Statistics, vol. 25(i01).
    3. Deepananda Herath & Spencer Henson, 2010. "Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada," Agribusiness, John Wiley & Sons, Ltd., vol. 26(2), pages 265-279.
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