Food for Life Spain
19 al 30 de Octubre de 2020 – International Course of Hygiene control and quality management in the table olive industry University of Athens
Dear Member representatives and assessors, Given the importance of the advanced level course on hygiene control and quality management in the table olive industry that will take place in Athens (Greece) from 19 to 23 October 2020 at the invitation of the University of Athens as part of the celebrations for its 100th anniversary, please note that the deadline to nominate candidates has been extended to 15 July 2020. We attach the provisional programme.
Please take into account that the date of this event may change depending on the progress of the pandemic. It is also possible that this course will take place by videoconference.
Food quality and safety are key issues in the agri-food sector and a main priority for the table olive industry. However, the combination of artisan practices in traditional table olive processing and the potential for poor hygiene, especially in small-scale, family-owned processing plants, may jeopardise the quality and safety of table olives.
Although table olives have a good safety record in terms of foodborne outbreaks on a global level, processing conditions are still not standardised due to the high variety of table olive preparation methods that follow local traditions and practices, resulting in diverse microbiological, physicochemical and sensory characteristics in the final product.
Moreover, table olives are ready-to-eat products that do not require prior cooking, meaning strict hygiene control and quality management are a high priority concern. During this course, a variety of topics will be discussed, including table olive processing, quality management, safety, hygiene standards, microbiological criteria and sensory assessment.
The deadline to nominate two technicians or professionals, by order of preference, to participate in the course is now 15 July 2020. These professionals or technicians must already be directly involved in table olive preparation process.
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