WIT Press


The Implementation Of A New ISO 22000 In The Cyprus Olive Oil Industry

Price

Free (open access)

Paper DOI

10.2495/RISK080271

Volume

39

Pages

14

Page Range

261 - 274

Published

2008

Size

592 kb

Author(s)

A. A. Zorpas & N. Tzia

Abstract

Quality and safety are important for the delicatessen industries. The quality assurance of the whole process is significant for consumer acceptability, while the assurance of safety is obligatory for the protection of public health. Quality is required in order for the product to meet the customers’ specifications and may be assured by application of a quality management system such as ISO 9001. As far as food safety is concerned, E.C. food legislation, recognizing the significance of the safety for human health, has established the application of 852/2004 in which the basic hygiene and HACCP requirements are defined. Implementation of the HACCP system is a fundamental approach to ensure the safety of the food supply, providing a systematic procedure for the identification, evaluation and control of hazards in each operation. Risk profiling is one activity in preliminary risk management that has recently been defined as a description of a food safety problem and its context developed for the purpose of identifying those elements of a hazard or risk that are relevant to risk management decisions. In Cyprus food plants have started to apply safety programs in the past few years in a preliminary way to comply with the food safety legislation and regulations (852/2004/EU, 854/2004/EU). This paper describes the application of the above according to the new standard ISO 22000:2005 in an olive oil (olive oil production line) industry in Cyprus. Keywords: ISO 22000, food safety, quality assurance, olive oil.

Keywords

ISO 22000, food safety, quality assurance, olive oil.