Table Olives & AS/ISO22000
Food Safety Management applied when processing table olives
by Jos Weemaes
Published 2019 by TABLO publishing
Available from all good book stores in paperback and e-format
Jos Weemaes and his partner Kathy owned an olive grove when this food safety management system was created. They were involved full-time in the harvest, processing and sale of table olives, olive oil and olive-related products. The grove achieved outstanding results using this system, receiving many quality awards, gold medals and recommendations in national food magazines for their olive products.
After the business was handed over to new owners, Jos decided to share his knowledge by publishing this book. He wanted to help other small olive processing enterprises produce high quality table olives in a food-safe environment.
The book explains how to extract the bitterness from olives and prepare food safe saleable produce using the Greek method of natural fermentation.
The method of processing olives described in the book is incorporated in the Australian/New-Zealand Standard: Food Safety Management System for Organizations Within the Food Chain, AS/ISO 22000-2005.
Learn how to comply with the Australian standard
Several sections of the book are dedicated to compliance with the Australian standard. They have been included to explain how to manage food safety risks, and what to do when food safety gets out of control.
The book will guide the reader through the processes and procedures, in compliance with the Food Safety management system, to process raw olives into quality table olives.
Table Olives & AS/ISO22000 was developed as part of a study into food safety and inspection with the Open Training and Education Network (OTEN) in collaboration with the University of Sydney, Australia.
Read more about this book
You can read the first couple of chapters at Tablo
It is available from available from all good book stores and on Amazon, both in paperback and e-book format.