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

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

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...

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Bibliographic Details
Main Authors: J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2002-09-01
Series:Grasas y Aceites
Subjects:
critical control point
haccp
oil mill
quality
virgin olive oil
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/322

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/322

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