1. Baby foods

2. Baby foods and drinks = foods satisfying special dietary demands, and as for such they determined special conditions considerable part of allergic diseases is traceable to alimentary origin importance of the first foods given after mother’s milk to have appropriate substance and to be free of harmful environmental burdening

3. baby foods made of raw materials from organic production the requirements of two basic regulation systems are to be taken into consideration: –EEC Regulation No. 2092/91 about organic production –actual Comission Regulation on baby foods

4. Selection of growing areas separate properly the growing area from the conventionally cultivated areas, e.g. with row of trees

5. growing areas to be in adequate distance (400 to 500 m) from air pollution sources (factories, high traffic roads) and not to be positioned in main wind direction practical to consider: –possibilities for irrigation water with adequate purity –availability of manure in quantity necessary for organic matter supply

6. Soil analysis examined factors: –heavy metals: Pb, As, Cd, Hg –chemical residues

7. Leaf analysis leaf is analysed mainly in orchards aims: –determination of heavy metal content –disclosure of eventual lack of macro- and microelements

8. Choice of variety Substance, dietetics requirements –choice of low acid content fruit varieties –bitterish taste is to be avoided at carrot –high dry matter content –certain viscosity Growing technology requirements –production of resistant or tolerant varieties industrial processing requires

9. Processing technology requirements –the raw material to have possibly smooth surface to have less cleaning loss and to have easier processing –outer and inner colour of root vegetables to be the same to have uniform colour of the final product made of them –fruits: the pulp to have colour typical for the variety, which may not contain darker points (kernel, core, stem, pieces originating from sepal)

10. Contractual growing After soil analysis and selection of growing area and variety, if the grower fulfils other requirements of organic growing a contract will be concluded. advantageous for both parties: –based on contractual volume and price the farmer can better manage his resources –safe market for the product

11. The contract stipulates conditions –for the applied technology –for the produced raw material: stipulates in details the quality of raw material both for look and substance

12. System of producers’ control Control of growing area –in the vegetation period the production is controlled several times: technology plant protection Control prior to harvest –joint establishing of optimal date of harvest and processing –joint sampling

13. –from the sample: the laboratory is checking the residues of toxic heavy metals and of plant protection chemicals –if result of control is negative, harvest can start Control of processing –Points of evaluation: accuracy of delivery accuracy of quantities permanence of quality handling of claims flexibility of supplier

14. Control of storage, transportation –separation and identification of given processing lots with marking on the goods and accompanying documents Control of documentations –contracting party and organic certification body have access to production documentations

15. Application of ISO 9000 quality assurance system ISO 9001: –regulating activities of production, customer services (sales) and of product development, planning ISO 9002: –regulating the production system ISO 9003: –regulating the system of final product’s control instead of the former final product checking where the final product’s quality can’t be influenced any more it regulates, checks and documents the fabrication process in a way which is guaranteeing the expected product quality

16. Quality assurance system of production Control at receiving –checking of raw material and packing material organoleptic qualification food-analytical tests (pH, dry matter, degree of acidity, refraction etc.) microbiological test test of toxic materials: –toxic metals, plant protection chemicals residues, antibiotics, nitrite and nitrate content

17. Control during production –heat treatment is the only suitable solution for the preservation of baby foods and drinks reaching of adequate F 0 value, are determined by: –the pH value given by the product characteristics –climate of the country of destination –phases of production process: preparation, cooking, sealing, heat treatment, labelling, other marking

18. Control of final product = food-analytical tests and microbiological check satisfying special dietary habits: protein, fat, carbohydrate, sodium content is to be marked on the label ash content, dry matter, refraction, salt content, fibre content are also analysed lot number = marking of given production volume the processed raw material respectively the test results can be traced back up to the grower charge number = incoming raw material gets it, accompanying raw material through the processing

19. HACCP system Food industrial products’ safety is guaranteed by use of the HACCP system. –Hazard = the material of biological, chemical or physical effect, present in the food, or condition of the food, which can be harmful for health. –These are the following in case of baby foods and drinks: biological: microbiological contamination chemical: chemical residue, toxic metals, nitrate, nitrite content etc. physical: glass splinter, metal contamination etc.