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Document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.
Last Posts
IOC and UPB sign MoU
Portugal / Spain / 21.10.2026
The International Olive Council (IOC) and the Bragança Polytechnic University (UPB) in Portugal have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector. The agreement was signed by Mr...
This week on OHIS
Madrid, Spain / 20.10.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Understanding the biological mechanisms through which the Mediterranean dietary...
IOC and IFAPA sign cooperation agreement
Madrid / Seville / 13.10.2026
The International Olive Council (IOC) and the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) have signed a framework cooperation agreement to strengthen collaboration in the olive sector....
