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Bilalis D (Bilalis, Dimitrios)1, Stathis I (Stathis, Ioannis)2, Konstantas A (Konstantas, Aristidis)1, Patsiali S (Patsiali, Sotiria)1 (April 2009) Comparison between HACCP and ISO 22000 in Greek organic food sector.

Paper, JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
WFL PUBL, MERI-RASTILANTIE 3 C, HELSINKI, FI-00980, FINLAND

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Abstract
The main purpose of this paper is the evaluation of the differences between two food safety management systems, HACCP and ISO 22000, which are used in the Greek organic food industry. The results of the survey indicated that food enterprises/industries are influenced by various factors concerning certification. Surprisingly, the survey showed that businesses face this matter superficially. Moreover, a high percentage within human resources cannot understand the functional principles underlying these systems. However, it should be mentioned that systems cannot guarantee absolute food safety and quality of the end product, in order food enterprises to take additional measures towards improvement, This paper concludes with the fact that certification with a food safety management system could exert pressure on farmers to provide more quality raw materials, although they may face problems producing them.

Keywords: Certification; HACCCP; ISO 22000; Organic food sector, Turkey

Relevance to our study:
The article describes the global stardard related to implement a food safety management systems which takes into account the food code. The paper futher states the competent authority should determine methods to build up an harmonised and intergrated systems between the two systems.

Relevancy on a scale from 1 to 5 = 3

Review status:
Review started on 2009–07–13
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