Applicazione del piano HACCP ad un oleificio continuo a tre fasi

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).