The Hazard Analysis and Critical Control Point(HACCP) system is a preventive approach to foodhazards. It is a management scheme for the foodindustry. HACCP is a seven-step process a foodproducer or establishment can use to develop afood safety plan.Olive oil production presents its own problemsrelated to the configuration of the plant for oilextraction. The aim of this paper is to developa plan for application of HACCP to a so calledthree-staged modern-continuous plant for oliveoil extraction existing in Calabria (South Italy).
Il sistema HACCP è un approccio preventivo airischi alimentari. È uno schema di gestione perl’industria alimentare.L’HACCP è un processo in sette punti che unproduttore alimentare o uno stabilimentopossono usare per sviluppare un piano disicurezza.La produzione di olio di oliva presenta problemispecifici collegati alla configurazione degliimpianti estrattivi.Lo scopo di questo studio è di sviluppareun piano per l’applicazione dell’HACCP in un impianto di estrazione oleario cosiddettomoderno-continuo a tre fasi, operante in Calabria.
Applicazione del piano HACCP ad un oleificio continuo a tre fasi
Giuffrè Angelo Maria
2005-01-01
Abstract
The Hazard Analysis and Critical Control Point(HACCP) system is a preventive approach to foodhazards. It is a management scheme for the foodindustry. HACCP is a seven-step process a foodproducer or establishment can use to develop afood safety plan.Olive oil production presents its own problemsrelated to the configuration of the plant for oilextraction. The aim of this paper is to developa plan for application of HACCP to a so calledthree-staged modern-continuous plant for oliveoil extraction existing in Calabria (South Italy).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
