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    Qaccp

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    Prabodh Kumar Bajpai
    The document summarizes a research project that aims to analyze critical control points throughout the organic food chain to improve food quality, safety, and health. The project will investigate organic carrot production and processing using a method called QACCP to identify quality parameters and optimize the food chain. Samples will be analyzed at different stages to evaluate the impact of production practices and processing techniques on quality, safety, and potential health benefits. The goal is to establish guidelines to help assure optimal quality management for organic foods.

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    Qaccp

    Uploaded by

    Prabodh Kumar Bajpai
    204 views4 pages
    The document summarizes a research project that aims to analyze critical control points throughout the organic food chain to improve food quality, safety, and health. The project will investigate organic carrot production and processing using a method called QACCP to identify quality parameters and optimize the food chain. Samples will be analyzed at different stages to evaluate the impact of production practices and processing techniques on quality, safety, and potential health benefits. The goal is to establish guidelines to help assure optimal quality management for organic foods.

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    The document summarizes a research project that aims to analyze critical control points throughout the organic food chain to improve food quality, safety, and health. The project will investigate organic carrot production and processing using a method called QACCP to identify quality parameters and optimize the food chain. Samples will be analyzed at different stages to evaluate the impact of production practices and processing techniques on quality, safety, and potential health benefits. The goal is to establish guidelines to help assure optimal quality management for organic foods.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    204 views4 pages

    Qaccp

    Uploaded by

    Prabodh Kumar Bajpai
    The document summarizes a research project that aims to analyze critical control points throughout the organic food chain to improve food quality, safety, and health. The project will investigate organic carrot production and processing using a method called QACCP to identify quality parameters and optimize the food chain. Samples will be analyzed at different stages to evaluate the impact of production practices and processing techniques on quality, safety, and potential health benefits. The goal is to establish guidelines to help assure optimal quality management for organic foods.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    The key takeaways are that the project aims to improve quality management in organic farming and processing by analyzing critical control points across the food chain and their impact on food quality, safety and health using carrots as a model vegetable.

    The objective of the project is to improve product-related quality management in farming and processing by investigating the optimization of production and processing of organic food in order to improve food safety as well as nutritional quality and health promoting aspects.

    Quality parameters that will be analyzed include safety and quality parameters across the food chain from farm to fork to assess the effect of different management practices on carrot quality.

    Quality analysis of critical control points within the whole food chain and their impact on food quality,

    safety and health (QACCP)

    QACCP
    How to assure safety, health and sensory qualities of organic products
    Consumer demand for healthy, safe and high quality food is increasing. Against this background, the demand for organic food has been rapidly growing. But health effects and sensory qualities of organic products need to be assured. The objective of this project is to improve product-related quality management in farming and processing.

    The project "Quality analysis of critical control points within the whole food chain and their impact on food quality, safety and health (QACCP)" will investigate the optimization of production and processing of organic food. This will be done in order to improve food safety as well as nutritional quality and health promoting aspects. The work will be undertaken using a chain analysis approach, which addresses the links between farm to fork" and backwards from "fork to farm". Carrots will be used as the model vegetable. Carrot is a common vegetable that is also processed, e.g. for baby food. Therefore the results for carrots will be relevant for other vegetables and for organic food in general. The specific objectives are to: } Identify and define critical and essential product quality parameters that can be used to optimize organic food quality Compare products from different farming practices (conventional and organic) Test the performance of the method Quality Analysis Critical Control Point" (QACCP, similar to HACCP methodology, often used in the food industry) Test the impact of different processing techniques on product quality and safety Test the impact of organic food on health

    Challenges for the organic sector A significant proportion of organic consumers believe that organic food has a better quality than non-organic. However, scientific data backing up this belief are extremely sparse. In addition, the term "health", in relation to the benefits derived from high food quality, has a very broad and complex definition. There is a need for research to assess the relationships between organic food quality and potential nutritional and health benefits. This wider definition of health requires methods that assess more overall, wholesome aspects of food. The project will demonstrate ways in which this might be undertaken. Organic production comprises the entire food chain. The increasing demand for more processed organic food, with characteristics like longer shelf life and convenience, will be a challenge. Only a few processing techniques are defined in the EU organic regulations and some consumers question whether certain processing methods currently being used conform to the organic principles. Against this background, an analytical system to optimise the processes throughout the food chain needs to be established.

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    Analyses throughout the entire food chain Within the project, consumer and processor awareness, expectations and attitudes to organic processed vegetables (baby food) will be identified by means of focus groups and surveys. Quality analyses will be carried out across different European enterprises. Carrot samples will be taken from both conventional and organic cultivation systems within well-defined field experiments that are designed to investigate the effect of different management practices on carrot quality. Samples will be processed in pilot plants using different techniques. Fresh samples, as well as samples from critical points during processing, will be analysed utilising a multi-method approach that includes safety and quality parameters. The impact on health will also be tested on different animal models. The results will be evaluated in relation to questions from practice, and a quality definition will be published to show how carrots should be processed for optimal quality and safety.

    Project coordinator: Johannes Kahl, University of Kassel, Germany, e-mail: [email protected] Project partners: Bioforsk Arable Crop Division, Norway, Randi Seljsen Federal Research Centre for Nutrition and Food, Germany, Bernhard Watzl FiBL Vienna, Austria, Alberta Velimirov

    Work packages In the project the following work packages will be conducted: WP1 Project coordination WP2 Consumer and processor research on the quality of processed vegetables, in particular baby food QACCP analyses: Quality-driven chain analysis Sample Organisation Assessment of food safety on fresh and processed carrots Product quality Impact on health Quality definition Implementation in the quality management system, recommendations and dissemination

    WP3 WP4

    Hochdorf Nutrifood AG, Switzerland, Sarah Schmid Instituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Italy, Flavio Paoletti Institut Polytechnique Lasalle-Beauvais, France, Ins Birlouez Research Institute of Organic Agriculture (FiBL), Switzerland, Ursula Kretzschmar, Kathrin Seidel and Alexander Beck Riviere SAS, France, Domitille de Villaine Sunval Nahrungsmittel GmbH, Germany, Samy Al-Rawi University of Helsinki, Ruralia Institute, Finland, Marjo Srkk-Tirkkonen and Hanna Maija Vaisanen University of Kassel, Germany, Nicolaas Busscher and Ulrich Hamm Univesit Politecnica delle Marche (UNIVPM), Italy, Raffaele Zanoli University of Aarhus, Denmark, Charlotte Lauridsen and Hanne L. Kristensen

    WP5 WP6 WP7 WP8 WP9

    Further information You will find further information at the project website http://www.qaccp.coreportal.org The project is initiated as a result of the cooperation in CORE Organic. In this EU supported ERA Network, 11 European research funding organisations have launched a joint call, which intends to step up cooperation between national research activities in organic food and farming. Further information on CORE Organic can be obtained at www.coreorganic.org. By subscribing to the CORE Organic news you can follow the progress in the project. Subscription is possible via www.coreorganic.org.

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