Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil
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 preve...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2003-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/278 |