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

Mohamed Allam, Renata Bazok, Ursula Bordewick-Dell, Ewa Czarniecka-Skubina, Renata Kazimierczak, Katrin Laikoja, Anne Luik, Mirna Mrkonjić Fuka, Rosario Muleo, Elen Peetsmann, Verdiana Petroselli, Mati Roasto, Dominika Średnicka-Tober, Michelle Veith, Roberto Mancinelli () and Joanna Trafialek
Additional contact information
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

Sustainability, 2023, vol. 15, issue 8, 1-21

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.

Keywords: organic producers; organic processors; food safety; HACCP knowledge; Croatia; Estonia; Italy; Germany; Poland (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/15/8/6605/pdf (application/pdf)
https://www.mdpi.com/2071-1050/15/8/6605/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:8:p:6605-:d:1122794

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().