How to assure safety, health and
sensory qualities of organic products
Project title: 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 QACCP project has been to optimise organic production and processing in order to improve food quality and increase health promoting aspects in consumer products. The approach was a chain analysis approach which addressed the link between farm and fork and backwards from fork to farm.
The objectives were to test food authenticity on farm level and food quality and health in processing. The carrot was chosen as the model vegetable since it is common for the involved partners from industry and is processed for baby food; hence the results are relevant for other vegetables and organic food in general as well.
Selected main outcomes of QACCP
Quality Analysis Critical Control Points applied in industry
The QACCP research shows that based on the method Quality Analysis Critical Control Points (QACCP) quality factors for the improvement were determined and the product could be improved.
The methodology of QACCP could be implemented in the industry in the next step and an analyse matrix for the industry to evaluate sensory quality, food safety and health could be worked out.
Identifying critical steps along the organic production chain of carrot baby food
This figure illustrates the critical steps where quality could be changed during
production of a baby food puree made from organic carrots.