This booklet is a guideline for small enterprise olive processors who want to ensure that microbiological safe table olives are produced and presented to their customers.
It takes the reader from the point of harvesting the olives to being ready for sale.
The reader will be guided in applying the Greek method of Natural Fermentation A large section of this booklet is dedicated to comply with the requirements of AS/ISO 22000-2005 Food Safety Management System and will ensure that, following the steps outlined in this booklet, a quality and food safe product will be produced.
This booklet can also be used as a guideline for those wanting to implement a Food Safety Management system in a general food processing and packaging operation.
Tablo Pty Ltd Table olives and as/iso 22000: food safety management applied when processing table olives, paperback/jos weemaes
