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Procedure whereby official certification bodies and officially recognised bodies provide written or equivalent assurance that foods or food control systems conform to requirements. Certification of food may be, as appropriate, based on a range of inspection activities which may include continuous on-line inspection, auditing of quality assurance systems, and examination of finished products.
Last Posts
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
Olive oil has been recognized as a fundamental component of the Mediterranean diet due to its various health benefits. The first article we have selected this week delves into the underlying mechanisms that explain some of...
PRESENTATION OF THE IOC-PANEL PLATFORM
JAEN, SPAIN / 29.05.2023
The sensory analysis platform used by the International Olive Council (IOC) was presented by the Fundación del Olivar on 11 May 2023, within the framework of the 21st edition of the International Fair of the Olive Oil and...
The 60th meeting of the Advisory Committee on Olive Oil and Table Olives kicks off today in Nicosia (Cyprus)
Nicosia (Cyprus), 25 May 2023 – The 60th meeting of the International Olive Council (IOC) Advisory Committee (AC) on Olive Oil and Table Olives has begun today, Thursday 25 May, 2023, at the invitation and with the...
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