Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil

Abstract

The Hazard Analysis and Critical Control Point (HACCP) is a preventive system which serves for ensuring consumer’s food safety by identifying the hazards associated to a food or drink. In this work, the specific hazards found in a bottling line of virgin olive oil are described, as well as the preventive measures which should be taken in the plant, the surveillance systems to implement, the corrective actions which eventually could be necessary to apply and the control records which should be registered. The implementation of this knowledge will provide any oil bottling line –specially those installed in the olive mill, complementing the processing line of virgin olive oil- with a self-control of their products based on the HACCP system.

Keywords

• bottling
• critical control point
• haccp
• oil mill
• quality
• virgin olive oil