62 pages
Published: 16 Oct 2012
Author(s): Smyth, J D
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This publication is a practical guide for all table olive producers. It includes an overview of Hazard Analysis Critical Control Point (HACCP) principles for table olives within the framework provided by the Food Standards Australia New Zealand (FSANZ) Food Standards Code.
It provides an overview of table olive processing equipment and materials, as used in both small-scale and large-scale production. In addition, it provides detailed descriptions of methods involved in the processing and packaging of both small and large batches of green and black olives, with references to the new Voluntary Industry Standard for Table Olives in Australia.
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