Applicazione del piano HACCP ad un oleificio tradizionale-discontinuo a pressione

Hazard Analysis and Critical Control Point (HACCP) is an efficient approach to the identification, assessment and control of hazards. The food quality must be guaranteed and monitored at all times.
Seven principles of HACCP are used to develop control measures for food safety hazards within a production process.
Olive oil production presents its own problems related to the oil extraction plant configuration.
The aim of this paper is to develop a plan for the application of HACCP to a so called “traditional discontinuous” plant for olive oil extraction existing in the Calabria region.