This leaflet provides a practical overview for producers and others involved in egg production and packaging, of what can be done at these steps to improve quality and safety of organically produced eggs, in addition to certification and general food safety require-ments. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers

Brandt, Kirsten

Lück, Lorna

Ogden, Iain

Wyss, Gabriela

English

This leaflet provides a practical overview for producers and others involved in milk production and dairy, of what can be done at these steps to improve quality and safety of organically produced milk, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers

Bergamo, Paolo

Torjusen, Hanne

Organic Eprints

  Info Organic HACCP  © BLE, Bonn / Thomas Stephan   This leaflet provides a practical overview for producers and others involved in milk production and dairy, of what can be done at these steps to improve quality and safety of organically produced milk, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.  Milk ProductionControl of Quality and Safety in Organic Production Chains Paolo Bergamo, Hanne Torjusen, Gabriela S. Wyss, Kirsten Brandt Published by    In co-operation with      Funded by the Commission of the European Communities under Key Action 5 of the Fifth Framework Programme for Research and Technological Development              2  The Organic HACCP Project leaflets This is no. 7 of a series of 14 leaflets comprising information on how control of quality and safety can be further improved in organic supply chains across Europe. The Organic HACCP project has reviewed studies of consumer concerns and preferences in relation to organic production systems and collected information about typical production chains for 7 commodities in regions across Europe. For each of the criteria listed below, the information was analysed to identify Critical Control Points (CCPs), defined as the steps in sup-ply chains where the qualities of the final product can be controlled most efficiently. CCPs were identified using methods developed for Hazard Analysis by Critical Control Points (HACCP), a standard procedure to prevent food safety risks. The new aspect is thus to improve how con-sumer concerns are addressed, through the use of the CCP concept for a wide range of criteria, not only safety: 1. Mi-crobial toxins and abiotic contaminants; 2. Potential patho-gens; 3. Natural plant toxicants; 4. Freshness and taste; 5. Nutrient content and food additives; 6. Fraud; 7. Social and ethical aspects.   Overview of the chains examined for milk The diagram shows the analysed organic supply chains for milk throughout Europe. On the project’s homepage (www.organichaccp.org) they are shown in more detail and each of the CCPs are shown and described. Feed quality and composition Important issues to control at this step Some fungal diseases, such as Fusarium and Penicillium can produce mycotoxins, which can damage animal or hu-man health, if they occur in grain, hay or other feed.  Feedstuffs can contain the toxic industrial pollutants dioxins.  Feed composition, in particular content of grass and herbs as roughage, affects taste and nutrient content of the milk. Rodent infestation can be a source of pathogens. Recommendations  Ensure that the feed storage facilities are kept clean, tidy and rodent free, ensure good control of humidity and tem-perature, even during adverse weather conditions.   Check feed at harvest and each subsequent week for appearance (smell and colour). For dry materials (grain, hay), measure humidity and temperature and plot the val-ues on a chart. Act immediately if the values become to high, before any sign of mould appear. Discard feed that smells or looks mouldy.  Check with your feed supplier for results of analysis on dioxins and mycotoxins, and consider testing for dioxins in own produced feed if produced near an industrial site.  Use as much grass as possible, fresh or as silage, pref-erably with a high content of aromatic herbs.  Management of cows Important issues to control at this step  Dioxins can come from contaminated soil and grass in pas-tures. Dioxins accumulate in the animal’s body over time.  Specific problems for organic production Some consumers find it unethical that male calves are killed at birth or calves fed conventional milk, e.g. from cows sub-jected to extended withholding periods after medication. The substantial income loss after antibiotic treatment makes the decision to intervene difficult in case of early, ambiguous symptoms, this can be a risk to animal welfare.  Recommendations  Consider if a pasture is on or near former industrial sites or incinerators and if so, test for dioxin and other persis-tent chemicals in the soil, or in milk fat from old cows.  Support efforts to provide information to consumers, e.g. a website or a farm visit scheme, where the agronomic and economic factors are explained (e.g. the low quality and price of beef from milking breeds) rather than hidden.  Use a defined strategy of best practice for disease pre-vention, adapted to the climatic conditions and breed.   Give higher priority to udder health, longevity and lifetime production than to annual yield, when devising production plans and selecting mothers for replacement stock. Milk collection, transport and processing at dairy Important issues to control at this step Consumers find it important to know the freshness of the milk they buy. Chain M1 (Austria)Chain M2 (Denmark)Chain M5 (Denmark)Chain M4 (Norway)Production of milk by multiple producersProduction of milk by multiple producersProduction of milk by multiple producersProduction of milk by single producerTransport of milk by transport companyTransport of milk by dairyTransport of milk by dairyProcessing of milk by producerProcessing of milk by dairyProcessing of milk by dairyProcessing of milk by dairyPacking of milk  by producerPacking of milk by dairy Packing by dairy Packing by dairyDelivery to private households by producerTransport of packed milk by dairyDistribution by supermarket chainDistribution by supermarket chainDistribution by supermarket chainRetail by supermarket outletRetail by supermarket outletRetail by supermarket outlet              3  Specific problems for organic production Often a good organically certified dairy is not available in the local area. Some larger dairies are parallel operations, certi-fied to handle both organic and conventional products. This gives more options for the farmers, but introduces a risk of mixing with conventional milk or accidental use of non-allowed agents or methods. Recommendations  Collect milk daily, or keep the newest milk separate from that from the previous day, at the farm and in the truck.  Use only the freshest milk for fresh consumption, older milk for yoghurt, cheese etc.  If technically possible, keep milk from different farmers separate.  In parallel operations, as far as possible use dedicated trucks and other equipment for organic material, and mark them clearly, e.g. by painting in different colours.   Packaging and transport to retail Important issues to control at this step  For the consumer, the packaging is often the primary source of information about the entire production chain. Indications of willingness to take responsibility for the product are im-portant determinants for trust. A well-known brand is trusted more than a completely anonymous product, while disclo-sure of the identity of the producer is often seen as even stronger proof of commitment. Specific problems for organic production Homogenisation is to pass milk through a filter at high pres-sure to break its fat globules into small pieces, which remain suspended in the milk rather than collecting as cream on the surface. It changes the appearance and taste of milk, al-though opinions differ on if it is an improvement. The EU food labelling rules do not specify information about homo-genisation, so in some countries this is not compulsory. Consumers of organic products are particularly concerned with issues such as transparency and honesty in food pro-duction, and they often support local production. Recommendations  Include date of milking or specify that the milk was proc-essed and packaged on the day of milking, or that it took no more than x days from milking to packaging.    Identify the producer on each package by name (of enter-prise or person), not only by an anonymous number. In-clude an address or phone number (defining area of ori-gin, and perhaps a picture or a webpage with additional information). If milk from several farms is mixed, then the dairy should be the transparently identified unit.  Pictures and other descriptions on the package or other promotion material (e.g. advertisements) should illustrate how the actual production facilities look, not a fairy tale landscape. A webpage can include illustrations from both the dairy and examples of typical farms.  Define clearly which processes have been applied to the milk, including homogenisation, centrifugation, reconstitu-tion, pasteurisation etc., even if this information is not formally required. Explain complex terms.  General Recommendations  Exchange information about your quality control and their quality measurements with the companies and persons in charge of the other parts of the chain. Formal or informal collaboration agreements can ensure that quality and safety is controlled at every step of the supply chain, and that the costs of this are shared fairly among the participants.  Continuation in the QLIF project The work of Organic HACCP identified several areas where more research is needed to improve the control of quality and safety of organic products. In 2004 the project QualityLowInputFood (QLIF, www.qlif.org) was started to broaden the understanding of quality of organic food. QLIF is an Integrated Project in the European Com-mission’s 6th Framework Programme with 31 participants in 15 countries. QLIF is a 5-year project aiming to provide research and development on quality, safety and efficiency of organic and other low-input farming methods in Europe. The following topics relevant for quality and safety of milk production will be investigated in QLIF:  Studies of relations between different aspects of food quality, consumer perceptions and buying behaviour (Consumer expec-tations and attitudes, 2004-2007).  Effect of dairy management practices on production efficiency, milk quality and herd health status and reproductive efficiency (Effects of production methods, 2004-2008).  Development of improved preventive management strategies for mastitis, and study of effects of feeding regimes on enteric pathogen transfer risk, sensory and nutritional quality of milk (Livestock production systems, 2004-2008).  Assessment of processing technologies that may improve the nutritional composition of dairy products (Processing strategies, 2004-2008).  Development of HACCP procedures for control of quality and safety in organic supply chains and training courses for advisors (Transport, trading and retailing, 2006-2008).                4  Editorial Notes The editors and authors gratefully acknowledge financial support from the Commission of the European Communities under Key Action 5 of the Fifth Framework Research and Technological Development Programme and co-funding by the Swiss Science Agency (SBF) for the project "Recom-mendations for improved procedures for securing consumer oriented food safety and quality of certified organic products from plough to plate" (Organic HACCP; QLK1-CT-2002-02245). The views expressed are those of the authors and do not necessarily reflect the views of the European Com-mission, nor do they in any way anticipate the Commission's future policy in this area. The contents of this leaflet are the sole responsibility of the authors. The information contained herein, including any expression of opinion and any projection or forecast, has been obtained from sources believed by the authors to be reliable but is not guaranteed as to accuracy or complete-ness. The information is supplied without obligation and on the understanding that any person who acts upon it or oth-erwise changes his/her position in reliance thereon does so entirely at his/her own risk. Bibliographical Information Paolo Bergamo, Hanne Torjusen, Gabriela S. Wyss, Kirsten Brandt (2005): Milk Production, Control of Quality and Safety in Organic Production Chains. Research Institute of Organic Agriculture FiBL, CH-5070 Frick, Switzerland  © 2004, Research Institute of Organic Agriculture FiBL and University of Newcastle upon Tyne   FiBL, Ackerstrasse, CH-5070 Frick, Tel. +41 62 865 7272, Fax +41 62 865 7273, e-mail info.suisse@fibl.org, Internet http://www.fibl.org   University of Newcastle, Agriculture Building, Newcastle upon Tyne UK - NE1 7RU, e-mail organic.haccp@ncl.ac.uk, Internet http://www.ncl.ac.uk/afrd/tcoa/ Language editing: Kirsten Brandt  Cover & layout: FiBL  Logo Organic HACCP: Tina Hansen, DIAS, Denmark   A PDF version can be downloaded free of charge from the project internet site at www.organichaccp.org or from www.orgprints.org/view/projects/eu-organic-haccp.html. Printed versions can be ordered from the FiBL Shop at www.shop.fibl.org. Authors Paolo Bergamo (ISA), Hanne Torjusen (SIFO), Gabriela S. Wyss (FiBL) and Kirsten Brandt (UNEW).  Contact: Paolo Bergamo, ISA: Institute of Food Science and Tech-nology, Via Roma 52, 83100 Avellino, Italy. Tel. +39 0825 299506 Fax:  +39 0825 299105 e-mail: p.bergamo@isa.av.cnr.it  Internet: http://www.isa.cnr.it About Organic HACCP The main objectives of this Concerted Action are to assess current procedures for production management and control in organic production chains, with particular reference to the characteristics valued by consumers, and from this to formu-late and disseminate recommendations for improvements.  The 2-year project started in February 2003.  The results of the project, including a database of Critical Control Points in the analysed chains, are available on the project website www.organichaccp.org. The Project Partners  University of Newcastle (UNEW), Newcastle upon Tyne, United Kingdom.  Swiss Research Institute of Organic Agriculture (FiBL), Frick, Switzerland.  Royal Veterinary and Agricultural University (KVL), Co-penhagen, Denmark.  Italian National Research Council, Institute of Food Sci-ence and Technology (CNR-ISA), Avellino, Italy.  University of Aberdeen (UNIABDN), Aberdeen, United Kingdom  Ludwig Boltzmann Institute for Biological Agriculture (LBI) Vienna, Austria.  Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal.  Agro EcoConsultancy BV (Agro Eco), Bennekom, The Netherlands.  National Institute for Consumer Research (SIFO), Oslo, Norway. 

Milk Production. Control of Quality and Safety in Organic Production Chains

  Info Organic HACCP   © BLE, Bonn / Dominic Menzler   This leaflet provides a practical overview for producers and others involved in egg production and packaging, of what can be done at these steps to improve quality and safety of organically produced eggs, in addition to certification and general food safety require-ments. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.  Egg Production and Packaging Control of Quality and Safety in Organic Production Chains Iain D. Ogden, Lorna Lück, Gabriela S. Wyss, Kirsten Brandt Published by    In co-operation with       Funded by the Commission of the European Communities under Key Action 5 of the Fifth Framework Programme for Research and Technological Development              2  The Organic HACCP Project leaflets This is no. 8 of a series of 14 leaflets comprising information on how control of quality and safety can be further improved in organic supply chains across Europe. The Organic HACCP project has reviewed studies of consumer concerns and preferences in relation to organic production systems and collected information about typical production chains for 7 commodities in regions across Europe. For each of the criteria listed below, the information was analysed to identify Critical Control Points (CCPs), defined as the steps in sup-ply chains where the qualities of the final product can be controlled most efficiently. CCPs were identified using methods developed for Hazard Analysis by Critical Control Points (HACCP), a standard procedure to prevent food safety risks. The new aspect is thus to improve how con-sumer concerns are addressed, through the use of the CCP concept for a wide range of criteria, not only safety: 1. Mi-crobial toxins and abiotic contaminants; 2. Potential patho-gens; 3. Natural plant toxicants; 4. Freshness and taste; 5. Nutrient content and food additives; 6. Fraud; 7. Social and ethical aspects.   Overview of the chains examined for eggs The diagram shows the analysed organic supply chains for eggs throughout Europe. On the project’s homepage (www.organichaccp.org) they are shown in more detail and each of the CCPs are shown and described.  Feed quality and composition Important issues to control at this step Some fungal diseases, such as Fusarium and Penicillium can produce mycotoxins, which can damage animal or hu-man health, if they occur in the grain or after the feed is produced. The toxic industrial pollutants dioxins can occur in feedstuffs. The feed composition, in particular the content of fresh grass and herbs, affects taste, appearance (colour) and nutritional value of eggs. Rodent infestation can be a source of pathogens. Recommendations   Ensure that the feed storage facilities are kept clean, tidy and rodent free, ensure good control of humidity and tem-perature, even during adverse weather conditions.    Check feed on arrival and each subsequent week for appearance (smell and colour). Measure humidity and temperature and plot the values on a chart. Act immedi-ately if the values become to high, before any sign of mould appear. Discard feed that smells or looks mouldy.   Use oldest feed first.   Check with your feed supplier for results of analysis on dioxins and mycotoxins, and consider testing for dioxins in own produced feed if produced near an industrial site.   Manage outdoor runs as “pastures” to ensure that the layers have regular access to fresh grass, or give them other fresh plant material as appropriate for the season.  Management of hens Important issues to control at this step  Pathogens (mainly Salmonella) can contaminate the flock, and hence the eggs, directly or indirectly from faecal mate-rial of infected animals or birds in or near the production area, including via contaminated water. Dioxin in eggs can come from contaminated soil and grass in the chicken run or general intake of airborne particles. Dioxins accumulate in the bird’s body over time.  Specific problems for organic production The outdoor runs means that some level of contact with other animals is inevitable. Recommendations   Minimise the presence of wild birds and rodents in both the chicken run and feed storage area.    Protect the chicken run and in particular water sources and feeders from possible runoff from places where wild animals occur. Imagine the consequences of the worst possible weather before deciding on the design of outdoor facilities.   Buy the chickens from sources where they have similar out-doors facilities, or raise them yourself, to support their development of resistance against the pathogens they are likely to encounter.    Limit the age of the layers to 2 laying periods.   Consider if a site for organic egg production is on or near former industrial sites or incinerators and if so, test for di-oxin and other persistent chemicals in the soil.    Production of eggs by multiple producersProduction of eggs by multiple producersProduction of eggs by single producerPacking of eggs by multiple producersPacking of eggs by multiple producersPacking of eggs by producersTransport of eggs by wholesalerTransport of eggs by wholesalerTransport of eggs by producerSorting and final packing of eggs by wholesalerSorting and final packing of eggs by wholesalerPacking of eggs by wholesalerDistribution of eggs by supermarket chainDistribution of eggs by supermarket chainsTransport of eggs by wholesalerRetail by supermarket outletsRetail by supermarket outlets RetailŹby charity store              3  Collection and on-farm storage of eggs Important issues to control at this step If Salmonella are present in the eggs, they can multiply to very high levels in a short time under favourable conditions (e.g. 20 - 40˚C). Growth of Salmonella at different storage temperatures: Temperature (˚C) Time (h) taken to increase 1000-fold, in eggs (or in culture broth) 25 18 16 35 10 97 5  No increase in 40 h 4  480 (measured in culture broth) Data source: http://www.combase.cc/ Loss of taste and consistency (the eggs whites become “runny”) also happens faster the higher the temperature. Consumers find it important to know the freshness of the eggs they buy. Specific problems for organic production Consumers are concerned about the risk of fraud, especially when organic eggs are much more expensive than those produced conventionally.  Recommendations   Collect eggs frequently, and stamp the date of collection with an organic logo on each egg.   Ensure that the eggs are cooled as soon as possible after collection and kept at a constant low temperature, as specified in national standards for good practice.   Ensure that the on-farm storage facilities have sufficient excess capacity to keep all eggs cooled as long as they stay at the farm, in particular during unusually hot weather.  Packaging and transport to retail Important issues to control at this step  For the consumer, the packaging is often the primary source of information about the entire production chain. Indications of willingness to take responsibility for the product are im-portant determinants for trust. A well-known brand is trusted more than a completely anonymous product, while disclo-sure of the identity of the producer is often seen as even further proof of commitment. Specific problems for organic production Consumers of organic products are particularly concerned with issues such as transparency and honesty in food pro-duction, and they often support local production. Recommendations   Identify the producer on each package, not only by an anonymous number, but by address or phone number (defining area of origin), name and perhaps a picture.   Pictures and other descriptions on the package or other promotion material (e.g. advertisements) should illustrate how the actual production facilities look, not a fairy tale landscape. Inform clearly if the pullets you buy are or-ganic or conventional, and why you made this choice.   Ensure that cooling is maintained throughout packaging and transport, in particular avoid temperature changes.  General Recommendations  Exchange information about your quality control and their quality measurements with the companies and persons in charge of the other parts of the chain. Formal or informal collaboration agreements can ensure that quality and safety is controlled at every step of the supply chain, and that the costs of this are shared fairly among the participants.  Continuation in the QLIF project The work of Organic HACCP identified several areas where more research is needed to improve the control of quality and safety of organic products. In 2004 the project QualityLowInputFood (QLIF, www.qlif.org) was started to broaden the understanding of quality of organic food. QLIF is an Integrated Project in the European Com-mission’s 6th Framework Programme with 31 participants in 15 countries. QLIF is a 5-year project aiming to provide research and development on quality, safety and efficiency of organic and other low-input farming methods in Europe.The following topics relevant for quality and safety of egg production will be investigated in QLIF:   Studies of relations between different aspects of food quality, consumer perceptions and buying behaviour (Consumer expec-tations and attitudes, 2004-2007).   Studies of effects of growing conditions and variety choice on mycotoxin contamination of wheat (Effects of production meth-ods, 2004-2008).   Development of seed treatments to prevent transmission of Fusarium (Crop production systems, 2004-2008).   Development of improved preventive management strategies and alternative treatment strategies for endo- and ectoparasites, bac-terial zoonoses of poultry and for rodent control (Livestock pro-duction systems, 2004-2008).   Development of HACCP procedures for control of quality and safety in organic supply chains and training courses for advisors (Transport, trading and retailing, 2006-2008).                4  Editorial Notes The editors and authors gratefully acknowledge financial support from the Commission of the European Communities under Key Action 5 of the Fifth Framework Research and Technological Development Programme and co-funding by the Swiss Science Agency (SBF) for the project "Recom-mendations for improved procedures for securing consumer oriented food safety and quality of certified organic products from plough to plate" (Organic HACCP; QLK1-CT-2002-02245). The views expressed are those of the authors and do not necessarily reflect the views of the European Com-mission, nor do they in any way anticipate the Commission's future policy in this area. The contents of this leaflet are the sole responsibility of the authors. The information contained herein, including any expression of opinion and any projection or forecast, has been obtained from sources believed by the authors to be reliable but is not guaranteed as to accuracy or complete-ness. The information is supplied without obligation and on the understanding that any person who acts upon it or oth-erwise changes his/her position in reliance thereon does so entirely at his/her own risk.  Bibliographical Information Iain D. Ogden, Lorna Lück, Gabriela S. Wyss, Kirsten Brandt (2005): Production of Eggs, Control of Quality and Safety in Organic Production Chains. Research Institute of Organic Agriculture FiBL, CH-5070 Frick, Switzerland  © 2005, Research Institute of Organic Agriculture FiBL and University of Newcastle upon Tyne    FiBL, Ackerstrasse, CH-5070 Frick, Tel. +41 62 865 7272, Fax +41 62 865 7273, e-mail info.suisse@fibl.org, Internet http://www.fibl.org    University of Newcastle, Agriculture Building, Newcastle upon Tyne UK - NE1 7RU, e-mail organic.haccp@ncl.ac.uk, Internet http://www.ncl.ac.uk/afrd/tcoa/ Language editing: Iain D. Ogden  Cover & layout: FiBL  Logo Organic HACCP: Tina Hansen, DIAS, Denmark A PDF version can be downloaded free of charge from the project internet site at www.organichaccp.org or from www.orgprints.org/view/projects/eu-organic-haccp.html. Printed versions can be ordered from the FiBL Shop at www.shop.fibl.org. Authors Iain D. Ogden (UNIABDN), Gabriela S. Wyss (FiBL), Lorna Lück and Kirsten Brandt (UNEW).  Contact: Iain D. Ogden, UNIABDN: University of Aberdeen, Forester-hill, Aberdeen, AB25 2ZD, United Kingdom.  Tel.: +44 1224 551132 Fax: +44 1224 685604 E-mail: i.ogden@abdn.ac.uk, Internet: http://www.abdn.ac.uk/ims/staff/details.php?id=Iain-Ogden  About Organic HACCP The main objectives of this Concerted Action are to assess current procedures for production management and control in organic production chains, with particular reference to the characteristics valued by consumers, and from this to formu-late and disseminate recommendations for improvements.  The 2-year project started in February 2003. The results of the project, including a database of Critical Control Points in the analysed chains, are available on the project website www.organichaccp.org.  The Project Partners   University of Newcastle (UNEW), Newcastle upon Tyne, United Kingdom.   Swiss Research Institute of Organic Agriculture (FiBL), Frick, Switzerland.   Royal Veterinary and Agricultural University (KVL), Co-penhagen, Denmark.   Italian National Research Council, Institute of Food Sci-ence (CNR-ISA), Avellino, Italy.   University of Aberdeen (UNIABDN), Aberdeen, United Kingdom   Ludwig Boltzmann Institute for Biological Agriculture (LBI) Vienna, Austria.   Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal.   Agro EcoConsultancy BV (Agro Eco), Bennekom, The Netherlands.   National Institute for Consumer Research (SIFO), Oslo, Norway. 

Egg Production and Packaging Control of Quality and Safety in Organic Production Chains

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