Comparison between HACCP and ISO 22000 in Greek organic food sector

dc.contributor.author	Bilalis, D	en
dc.contributor.author	Stathis, I	en
dc.contributor.author	Konstantas, A	en
dc.contributor.author	Patsiali, S	en
dc.date.accessioned	2014-06-06T06:49:18Z
dc.date.available	2014-06-06T06:49:18Z
dc.date.issued	2009	en
dc.identifier.issn	14590255	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4512
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-66349089258&partnerID=40&md5=4670b04a54ea25829197c5b8868e89ba	en
dc.subject	Certification	en
dc.subject	HACCCP	en
dc.subject	ISO 22000	en
dc.subject	Organic food sector	en
dc.subject.other	article	en
dc.subject.other	certification	en
dc.subject.other	comparative study	en
dc.subject.other	food industry	en
dc.subject.other	food quality	en
dc.subject.other	food safety	en
dc.title	Comparison between HACCP and ISO 22000 in Greek organic food sector	en
heal.type	journalArticle	en
heal.publicationDate	2009	en
heal.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.	en
heal.journalName	Journal of Food, Agriculture and Environment	en
dc.identifier.issue	2	en
dc.identifier.volume	7	en
dc.identifier.spage	237	en
dc.identifier.epage	242	en