Hazard Analysis Critical Control Points (HACCP) Application during Olive oil centrifugal extraction

Abstract

Olive fruit is considered as one of the most important fruit crops in Egypt. Olive fruits could be processed to produce olive oil which, consumed strongly these days as a results of its desirable biological effects. HACCP system is an international preventive system concerning with food safety. So, the present work was carried out to investigate the possibility of implementation of HACCP system during olive oil extraction using centrifugation system to improve the quality and safety of olive oil production. Hazard analysis was conducted to identify hazards that may be occur in the product cycle and to assess the preventive measures for controlling them, critical control points (CCPs) were determined to control the identified hazards. Critical limits were established at each CCP, appropriate monitoring system was established for each CCP to monitor its control , Corrective actions to be taken when monitoring indicates deviation or loss of control were established, Verification procedures were established to confirm that the HACCP system is working effectively, Documentation concerning all procedures and records were established. HACCP system can be also used to control the safety and quality of olive oil extraction plant.