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[evafot]

Has anyone any experience in haccp aplication in olive oil industry? 

 

What are the ccps?

 

Thank you in advance!

[Tony-C]

Hi Evafot,

 

 

Have a look at QUALITY MANAGEMENT GUIDE FOR THE OLIVE OIL INDUSTRY: PACKING PLANTS

7. Hazard identification
7.1. Delivery of raw materials:
Hazards:
- Physical: presence of foreign matter in the oil, particularly glass, dust, pieces of metal, small animals, insects.
- Microbiological: particularly the contaminants cited in the standard.
- Chemical: residues of phytosanitary products in virgin olive oils, presence of halogenated solvents and residues of extraction solvents in refined olive-pomace oils (traces of allergenic contaminants), oils inconsistent with their grades, aromatic solvents, polycyclic aromatic hydrocarbons.
Preventative measures:
- Control of suppliers, requirement of certificates attesting that the primary packing material is suitable for food, requirement of certificates attesting the conformity of filtering or packing aids.
- Control of transportation, certificate of transportation of food in the vehicle.
- Control of detergents and lubricants to check they are food-grade quality.
Critical control points (CCP):
- Sampling and physico-chemical and organoleptic testing of oils for the purpose of product acceptance and separate storage.
- Sampling of containers and visual inspection to check they are in good order.
Critical limits:
- Maximum content of phytosanitary residues, halogenated solvents or extraction solvents; other contaminants described in the chemical hazard section.
- Acceptable limits for physico-chemical and organoleptic characteristics according to oil grade.
Control system for each CCP:
- Relevant tests.
Corrective action:
- Separation of lots.
- Return to suppliers.
- Withdrawal and reprocessing.

 

Kind regards,

 

Tony