Objectives

Overall objectives

Producer’s aims and consumer's expectation

Cost-efficiency in the organic food chain

Minimising food safety risks

Environmental impact and fossil energy

Minimising food safety risk


The project will contribute to minimising food safety risks all along the food chain (including the stages of production, processing, distribution and consumer food handling).

This will be achieved through:

Identification of potential impacts of components of food production and processing systems on enteric pathogen transfer risks in the pork, dairy, beef and field vegetable/lettuce food chain. More..

Identification of potential impacts of components of cereal production systems on the risk of mycotoxin contamination of grain. More..

Development of an improved Hazard Analysis; Critical Control Points based quality assurance systems and provide training courses for professionals involved in quality assurance in further and higher education and the food industry. More..