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General and specific
objectives of the project The strategy for accomplishing project goal assumes the
structuring of the entire program according to the general objectives (coresponding to the solutions for project’s theme) and
specific objectives (in order to obtain intermediate answers for achieving
the project’s final solutions). - General objectives (GO): GO1.
– elaboration and implementation of HACCP plan to the ecological vegetable
crops for fresh products; GO2. – elaboration and application of a
traceability system for major contaminants from ecological vegetable crops
for fresh products; GO3. – elaboration and use of a standard monitoring
(respecting food’s security and safety) system for ecological vegetable crops
for fresh products. - Specific objectives (SO):
SO1. – evaluation of environment conditions for every crop and exploitation
system; SO2. – evaluation of the main risk factors from soil, water, plant,
product; SO3. – dynamic evaluation of the main risk factors for crops
studied; SO4. – evaluation and evolution of the soil’s health and its
microbiological and enzymatic activity; SO5. – elaboration and use of a traceability
system for food safety control of fresh vegetables; SO6. – the establishment
of the HACCP efficiency in the study, control and risk prevention of
ecological vegetable crops; this aspect will be accomplished in order to
ensure food safety and security; SO7. – elaboration of the standard
monitoring system for ecological vegetables food safety in an optimum growing
technology. |
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