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Food quality has many definitions,
such as: taste, aroma, color, texture, functionality, health, cost,
environment, decent work, equity, tradition and culture. Good
Agricultural Practices (GAP), Good Manufacturing Practices (GMP) and
Hazard Analysis and Critical Control Points (HACCP) are all tools for
assuring product quality, and in some countries they have been made
compulsory by law. Private standards, for example, EUREPGAP, are
required for exporting products to certain retailers in certain
markets. Organic standards and procedures, initiated by civil society,
have become part of the legal and institutional framework of many
countries. There are also voluntary systems for certifying quality
assurance programmes, for example the International Standards
Organization (ISO) standards.
Quality Assurance Training Materials on the IFOAM Training Platform
IFOAM is constantly updating the information on this website. Comments or suggestions contact the Platform Coordinator
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