Projects / Programmes
Introduction of quality standards into a Slovenian agricultural production - according to market demands
| Code |
Science |
Field |
Subfield |
| 4.03.00 |
Biotechnical sciences |
Plant production |
|
| Code |
Science |
Field |
| B006 |
Biomedical sciences |
Agronomics |
| S187 |
Social sciences |
Agricultural economics |
farm production, export oriented products, hops, quality standards, HACCP, EU regulations
Researchers (3)
| no. |
Code |
Name and surname |
Research area |
Role |
Period |
No. of publicationsNo. of publications |
| 1. |
07494 |
PhD Dušica Majer |
Plant production |
Researcher |
2002 - 2003 |
248 |
| 2. |
11171 |
PhD Martin Pavlovič |
Plant production |
Head |
2002 - 2003 |
423 |
| 3. |
10039 |
PhD Janko Rode |
Plant production |
Researcher |
2002 - 2003 |
551 |
Organisations (1)
Abstract
An introduction of high EU quality standards on the basis of Hazard Analysis and Critical Control Point (HACCP) in Slovenian farm production is (1) consistent with current objectives in relation to EU Common Agricultural Policy regime and (2) presents a contribution to a competitive agricultural production in Slovenia. The HACCP system is designed to prevent the occurrence of potential food and beverage safety problems. Essentially, HACCP is a system that identifies and monitors specific foodborne hazards - biological, chemical, or physical properties - that can adversely affect the safety of the food product. This hazard analysis serve as the basis for establishing critical control points (CCPs). CCPs identify those points in the process that must be controlled to ensure the safety of the food or beverage. Further, critical limits are established that document the appropriate parameters that must be met at each CCP. As project results monitoring and verification steps shall be included in the system, to ensure that potential risks are controlled. The hazard analysis, critical control points, critical limits, and monitoring and verification steps are documented in a HACCP plan. According to preliminary studies in some EU countries, 7 principles have been developed which provide guidance on the development of an effective HACCP plan. Project results will point out which control points at a certain agricultural (hop) production are critical in an operation and what the critical limits are at these points, for each preparation step they perform. The results will also support producers to remain competitive on EU and world markets of agricultural products.
