The EU Food Safety Project kicked off the new year by launching on-site advisory activities focused on checks and good practices at olive oil establishments.
Protecting public health and ensuring consumer trust require clear procedures and strong coordination. Given the key role olive and olive oil play in daily diets, the project is supporting teams responsible for food-related checks to work more consistently and efficiently across the sector.
Through targeted on-site visits, EU FSP experts are working closely with relevant stakeholders to provide practical guidance and strengthen understanding of hygiene, traceability and quality requirements. These activities build on specialised training already delivered, helping to apply common approaches and ensure clearer, more consistent practices for everyone involved.
📸 Here are a few snapshots from recent on-site visits to two olive oil establishments in the TCc, highlighting the project’s continued hands-on support for food safety and quality.