Environmental & Operational Controls for an Olive Oil mill
Good afternoon,
I am in the process of putting together a HACCP plan for an Olive Oil mill. Currently we are just having our bottling line audited. During the milling season we will have the whole operation audited. I needed a little help with the following language. I am not exactly sure what they are looking for. I am pulling it directly from the plan checklist provided by the auditor. Any help will be appreciated!!
"All environmental and operational controls necessary to produce safe and legal food products must be in place and identified through prerequisite programs. Control measures and monitoring procedures for prerequisite program must be clearly identified and documented."
Do I need to list our procedures? Prerequisites (another area I am struggling with).
thank you
Adrian
Hi Adrian
Any HACCP program contains several common sections such as HACCP team with specific mentioned who is the team leader, scope of the systems, Management Commitment Statement, process diagram/s, Hazard Analysis tables and HAZARD Audit table/s to identify Critical Control Points in the process. A good HACCP program identify each step as CP (Control Point), QCP (quality Control point) and CCP (Critical control points) Recent trend is to keep the record of all QCP and CCP monitoring to ensute that all identified CCPs are always under control.
The Prerequisites procedures are essential part of any HACCP program as with out implementation of these procedures it is impossible to have an effective HACCP system o some of the Prerequisites procedures are common to all HACCP systems such as Pest Control, Approved suppliers, Internal auditing, Cleaning procedures and Staff training to name a few.
To help you understand the requirements for the HACCP program for an olive oil mills I have attached a guide issued by the Olive oil industry. Please let me know if you need any further help.
Kind regards
Dr. Humaid Khan
Managing Director
Halal International Services
Beverly Hills
Australia
Hi Adrian
Please find herewith the attachment referred in the last post
Kind regards
Dr. Humaid Khan
Managing Director
Halal International Services
Beverly Hills
Australia
Attached Files
Hi Humaid,
Thks for the attachment which contains an interesting description of Olive oil production and its Quality Control.
Unfortunately, by modern standards, the HACCP presentation seems sort of obsolete. I note the quoted Codex is rev3,1997 despite the document's date of 2006.
There is no mention of Prerequisites.
But perhaps still used in the Olive Oil Industry ?
@Adrian - do you know if yr haccp plan is supposed to comply to any particular "Standard", eg NACMCF ?
Maybe you can post the plan/requirements you are currently studying ?
addendum
Google has an additional version, apparently later in same year 2006 (see below). Slightly less bizarre (Codex is now 2003) than previous but still pretty weird and still no Prerequisites.
Maybe there are more versions to find.
quality management guide - olive oil industry (2006).pdf 304.71KB 48 downloads
addendum 2 -
the above file does appear to be the latest version for "packing plants". There are other presentations (all seemingly ca 2005-2006) for other olive production styles, eg table olive industry which has a sterilisation step. Can download all from -
Thank you both for all your help. I had looked at the above referenced documents previously. I am attending a few more HACCP training courses in the next couple weeks.
What I really need is to see a completed HACCP plan to know all the parts. I have been using the guide sent by our auditor but it is super vague and I think I have gone way too far into over analyzing this plan. I need to bring my scattered brain back down to earth!!