Grasas y Aceites, Vol 54, No 1 (2003)

Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil


https://doi.org/10.3989/gya.2003.v54.i1.278

J. E. Pardo
Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha, Spain

J. I. Pérez
Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha, Spain

J. E. Sánchez
Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha, Spain

M. Andrés
Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha, Spain

A. Alvarruiz
Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha, Spain

Abstract


The Hazard Analysis and Critical Control Point (HACCP) is a preventive system which serves for ensuring consumer’s food safety by identifying the hazards associated to a food or drink. In this work, the specific hazards found in a bottling line of virgin olive oil are described, as well as the preventive measures which should be taken in the plant, the surveillance systems to implement, the corrective actions which eventually could be necessary to apply and the control records which should be registered. The implementation of this knowledge will provide any oil bottling line –specially those installed in the olive mill, complementing the processing line of virgin olive oil- with a self-control of their products based on the HACCP system.

Keywords


Bottling; Critical control point; HACCP; Oil mill; Quality; Virgin olive oil

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