| Autor: |
Roasto, Mati, Mrkonjić Fuka, M., Bordewick-Dell, U., Czarniecka-Skubina, E., Bažok, R., Laikoja, Katrin, Trafiałek, Joanna, Średnicka-Tober, Dominika, Manchinelli, R., Peetsmann, Elen |
| Rok vydání: |
2022 |
| Předmět: |
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| Popis: |
Dear reader, Food safety is from highest importance in our food consumption and producing system. It poses as an elemental prerequisite for the daily working procedures in every food producing or food processing operation. For this reason within the European Union, the Codex Alimentarius commission developed the well known HACCP concept. Its purpose is to establish safety measures on every step of the food value chain and to guarantees a high level of safety. This handbooks gives advice and provides examples and explanations on several topics of this system-based concept with focus on the implementation of this system within the organic food production. It contains the theoretical background of food safety in organic food production and is part of the SAFE-ORG food-project, funded by the European Union. SAFE-ORG Food is an international project within the Erasmus Plus programme. Five universities are working together in order to combine, research and collect scientific findings regarding the food safety in organic food production. The aim of the project is to improve the availability of good, understandable and helpful educational material on organic food safety. We hope to create an positive impact for the safe production of organic food in Europe and to support the stakeholders of the organic food sector within their daily work. Funded by ERASMUS+ Funded by ERASMUS+ |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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