riduzione del numero di microrganismi presenti nell’ambiente mediante agenti chimici o fisici, fino a raggiungere un livello che non presenti rischi per la sicurezza o la salubrità degli alimenti.
IOC NEWSLETTER 153
MADRID / 19.10.2020
The Executive Secretariat enhances its relations and meetings through videoconferences to connect the world of olive oil and table olives with IOC headquarters in Madrid. In this newsletter you will find details about the...
Advisory Committee: 55th meeting on 10 November 2020
MADRID / 15.10.2020
The Advisory Committee meets again after nearly a year. The 55th meeting will take place from 10am to 5.30pm on 10 November 2020, just under two weeks before the 112th session of the Council of Members and the first since...
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS TO CARRY OUT ACTIVITIES TO PROMOTE OLIVE OIL AND TABLE OLIVES IN MEMBER COUNTRIES
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM