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Procedura tramite cui gli organismi ufficiali di certificazione e gli enti ufficialmente riconosciuti garantiscono per iscritto – oppure in altra forma – che determinati prodotti alimentari o i sistemi di controllo degli stessi siano conformi a requisiti specifici. Secondo i casi, la certificazione degli alimenti può basarsi su un’ampia gamma di attività ispettive: dall’analisi continua della catena di produzione, all’audit dei sistemi di garanzia della qualità, all’esame dei prodotti finiti.
Last Posts
IOC supports the 23rd International Course on Virgin Olive Oil Tasting at the University of Jaén
The International Olive Council (IOC) took part in the opening ceremony of the 23rd International Course for Experts in Virgin Olive Oil Tasting, held at the University of Jaén from 21 September to 11 December 2026. The...
IOC at the inauguration of IFAPA’s 17th Advanced Specialisation Course in Olive Growing
The International Olive Council (IOC) took part in the inauguration of the 17th Advanced Specialisation Course in Olive Growing organised by the Andalusian Institute of Agricultural and Fisheries Research and Training...
This week on OHIS
MADRID, SPAIN / 14.09.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The olive tree (Olea europaea) is a source of a wide variety of products and bioactive...
