Negotiating HACCP pratices in the dairy sector in Portugal : mise en place d'un langage commun entre les acteurs (original) (raw)

2003

Abstract

Food security has been a target of attention of governments and their organisations. This is due, in part, to the pressure made by more and more well informed, attentive and worried consumers. To guarantee security in the food chain and to respond to the consumer worries, the European Union set up a series of legal mechanisms, which were then transposed to the member states. These legal mechanisms frequently clash with traditional practices of food production. This clash happens, in part, due to diverging conceptions regarding food quality and security (technical-scientific conceptions versus cultural-local conceptions). This paper reports the reflections made at the beginning of the Portuguese project "Application of HACCP methodology in the dairy sector: from milk production to the production of cheese and curd cheese". The main objective of this Project is the setting up of a common language among the producers responsible for putting into practice the HACCP systems and...

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