Olfactory sensation typical of fresh pears.

Step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Step at which control can be applied and is essential to prevent or eliminate a food safety hazard.

Document setting out the specific quality practices, resources and sequence of activities relevant to a particular product, project or contract.

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.

Positive attribute of virgin olive oil determined according to the intensity of perception. Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly

kernels.

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