Grasas y Aceites, Vol 53, No 3 (2002)

Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil


https://doi.org/10.3989/gya.2002.v53.i3.322

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

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 tries to ensure the food safety and wholesomeness and allows us product protection and flaw correction. Quality control costs are therefore reduced, since final super-control becomes almost unnecessary. In this work the hazards that can be found in a processing line of virgin olive oil are described, as well as the preventive actions which can be taken in the oil mill, the surveillance systems to be implemented, the eventual corrective actions and the records to be kept by the plant. The implementation of these principles would make possible, for any oil mill (regardless of the system used for solid-liquid separation), a production self-control based on the HACCP system.

Keywords


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

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