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Content archived on 2022-12-23

Food safety and quality based on the application of combined processes and hazard analysis critical control point (HACCP)

Objective

The basic objective is to encourage cooperation between scientists and industrialists to achieve a more systematic and unified approach to the application of combined processes for preservation and implementation of Hazard Analysis/Risk Assessment systems. Specific objectives include:

- Systems application to cover quality as well as safety considerations.
- Systems application to cover all major sectors of food and drink processing, distribution, retailing and catering industries.
- Systems application to classical and newly developed food products with emphasis on those preserved by multiple parameters.
- Acquisition of data suitable for modelling and/or inclusion in hazard analysis/risk assessments.
- Practical application and evaluation of safety and quality improvement systems in the food and drink and allied industries.
- Structuring of the approach and investigations by the different team members to ensure optimal use of research resources.

The ultimate objectives are :

- To gain a better insight and understanding of combined methods of food preservation, particularly of critical points for the widespread application of HACCP systems and combined process technology in Europe.

Participating institutions from Member Countries :B, D, DK, E, F, GR, IRL, NL, P, UK
Interested Third Countries : S, YU

This project also belongs to the EC research and development programme, FLAIR.

CURRENT STATUS

The food and drink industries apply a wide range of processing and preservation technologies to produce high quality and safe products. To improve quality and gain assurance, hazard analysis can be used to identify types and severity of hazards. The concerted project will seek to develop and apply, HACCP systems to allow the production of higher quality products, through the improvement or replacement of conventional food inspection and control mechanisms. It will also improve efficiency and facilitate harmonisation of controls over cross-border movement of products throughout Europe. Furthermore, it will look at less severe food preservation processes based on rational use of combined factors that will lead to stable and safe products with high nutritional and sensory quality.

Three subgroups will steer progress :

A. HACCP subgroup
In this group participants will cooperate in hazard assessment, establishing critical control points, monitoring schemes and control measures. The group will identify suitable production and distribution lines and apply HACCP systems on these for "demonstration" and "definition" purposes. It will establish mechanisms to receive information from, and question subgroup B to ensure that the most appropriate information is used in decision-making.

B. Combined processes subgroup
This group will assemble data on the action of formulation, processes and storage (intrinsic and extrinsic factors) on food quality, while maintaining adequate safety requirements within a given framework. Test case studies will be made to use combined processes in product development.

C. Interface (Promotion/publicity) subgroup
This group will ensure effective publicity and information about the efforts of subgroups A and B and collaborate with any other group within the EC funded FLAIR programme to optimise information transfer.

Topic(s)

Data not available

Call for proposal

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Funding Scheme

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Coordinator

Campden and Chorleywood Food Research Association (CCFRA)
EU contribution
No data
Address
Station Road
GL55 6LD Chipping Campden
United Kingdom

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Total cost
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Participants (2)