Application of hazard and critical control point analysis (HACCP) in organic farming


  • S Chandra
  • P Dwivedi
  • H Saxena
  • L P Shinde


organic farming, quality, HACCP


The primary purpose of this discussion paper on the integration of food safety management systems based on the Hazard and Critical Control Point Analysis (HACCP) with organic certification was to inform those within and outside the organic industry of recent developments in this area. It is also intended to highlight the need for the organic industry to address food safety management as part of the organic certification process. During the past two years, legislation and international demand in the marketplace for food safety management (complete with verification of the use of these systems) has led to a situation where it has become more a matter of ‘how’ than ‘if’.


Download data is not yet available.


ANZFA (Australian New Zealand Food Authority). 1999. Proposed Food Safety Standards,
Bagshaw J & Ledger S. 2000. Food Safety Information, on line cft/haccpqualmanhort.html
Beck U. 1995. Ecological Enlightenment: Essays on the Politics of the Risk Society, trans M. Ritter, Humanities
Bolton A. 1997. Quality Management Systems for the Food Industry: A guide to ISO 9001/2, Blackie Academic & Professional, London.
Buck D, Getz C & Guthman J. 1997. ‘From farm to table: the organic vegetable commodity chain of Northern California’, Sociologia Ruralis, vol. 37, no 1, pp. 3-19.
Cerexhe P & Ashton J. 2000. Risky Foods, Safer Choices: Avoiding food poisoning, UNSW Press.
Chestnut Hill Farms. 2001. HACCP, on line
Gould W & Gould R. 1993. Total Quality Assurance, 2nd edn, CTI Publications, Baltimore.
Harrigan WF & Park R. 1991. Making Safe Food: A management guide for microbiological quality, Academic Press, Sydney.
HRDC (Horticulture Research & Development Corporation). Strategic Plan 1999-2003, HRDC, Gordon NSW. accessed 31/01/01
Hubbert WT, Hagstad H, Spangler E, Hinton M & Hughes K. 1996. ‘Consumer protection’, in Food Safety and Quality Assurance, Iowa State University, Ames.
Kaltoft P. 1999. ‘Values about Nature in Organic Farming Practice and Knowledge’, Sociologia Ruralis, vol. 39, no 1, pp. 39-53.
Khandke N. 2000. ‘Auditing HACCP-based QA systems’, in Brown, M. H. (ed), HACCP in the Meat Industry, (pp. 273-291), Woodhead Publishing, Cambridge.
McCann E, Sullivan S, Erickson D & De Young R. 1997. ‘Environmental Awareness, Economic Orientation, and Farming Practices: A Comparison of Organic and Conventional Farmers’. Environmental Management, 21(5): 747-758.
Morgan K & Murdoch J. 2000. ‘Organic vs. Conventional Agriculture: Knowledge, Power and Innovation in the Food Chain, Geoforum, 31: 159-173.
Mortimore S & Wallace C. 1994. HACCP: A practical approach, Chapman & Hall, London
NSW Meat Industry Authority. 1997. HACCP Manual: Australian Standards, on line
Our Food. 2001. Our Food: Database of Food & Related Science, on line
Parr JF, Papendick R & Youngberg I. 1983. Organic farming in the United States: Principles and perspectives. Agro Ecosystems, 8: 183-201.
Quality Assurance Services. 2001. Do you want to successfully manage food related risks? HACCP Certified, on line
Loken JK. 1995. The HACCP Food Safety Manual, John Wiley & Sons, New York.
Senauer B, Asp E & Kinsey J. 1991. Food Trends and the Changing Consumer, Eagan Press, St Paul
Shrader-Frechette KS. 1991. Risk and Rationality: Philosophical foundations for populist reforms, University of California Press, Berkeley.
Spanier AM, Okai H & Wamura M. 1993. Food Flavor and Safety: Molecular Analysis and Design, American Chemical Society, Washington DC.
Sumner J. 1995. A Guide to Food Quality Assurance, Barton College of TAFE, Moorabin.
Sumner J. 1995. A Guide to Food Quality Assurance, Barton College of TAFE, Moorabin. Tasmanian Audit Office 2000, Food Safety Report, on line
Tompkin RB. 1992. Corrective action procedures for deviations from the critical control point critical limits in Pierson, M. D. & D. A. Corlett, HACCP: Principles and applications, (pp. 80-81), Chapman & Hall, New York.
Tovey H. 1997. ‘Food, environmentalism and Rural Sociology: On the Organic Farming Movement in Ireland’, Sociologia Ruralis, vol. 37, no 1, pp. 21-37.
USDA Foodborne Illness Education Information Center. 1998. HACCP Consultants, on line




How to Cite

Chandra, S., Dwivedi, P., Saxena, H., & Shinde, L. P. (2020). Application of hazard and critical control point analysis (HACCP) in organic farming. Journal of Agriculture and Ecology, 9(9), 1–20. Retrieved from