Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

There are numerous food safety aspects that must be taken into consideration by organic producers and processors to ensure the quality of their products. The application Hazard Analysis Critical Control Point (HACCP) principles, together with implementation good hygiene practices (GHP), ensures process criteria met. This study was based on a survey conducted among 316 representing sector in five European countries (Croatia, Estonia, Germany, Italy Poland). knowledge experience operators HACCP systems were evaluated. Moreover, needs expectations towards assistance (training, guidance materials) could improve level compliance respective rules regulations assessed. need for support number issues related documents principles also identified. provides highlights particular focus identifying priorities two types (food processors). Although most surveyed confirmed have basic regarding system, there lack understanding system principles. varied studied operators. Recognition full potential requires assistance, particularly preparation records. Further research is needed understand implications these findings identify effective strategies