{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T18:42:02Z","timestamp":1785436922810,"version":"3.56.0"},"reference-count":84,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2026,6,14]],"date-time":"2026-06-14T00:00:00Z","timestamp":1781395200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"OliveSafe project","award":["PID2022-137720OB-I00"],"award-info":[{"award-number":["PID2022-137720OB-I00"]}]},{"name":"European Commission NextGenerationEU, Momentum CSIC Programme: Develop Your Digital Talent","award":["MMT24-IG-01"],"award-info":[{"award-number":["MMT24-IG-01"]}]},{"award":["MMT24-IG-01"],"award-info":[{"award-number":["MMT24-IG-01"]}],"id":[{"id":"https:\/\/ror.org\/00k4n6c32","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Universidad Internacional de La Rioja-UNIR"},{"id":[{"id":"https:\/\/ror.org\/029gnnp81","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Table olive processing comprises multiple stages in which physical, chemical, and biological hazards may occur. Although risk assessment is a core element of Hazard Analysis and Critical Control Points (HACCP) systems, the selection of assessment tools remains insufficiently standardized. This study compared a 4 \u00d7 4 risk matrix and Failure Mode and Effects Analysis (FMEA) for hazard evaluation in Spanish-style and Californian-style table olive processing. Hazards were assessed across 41 processing stages for Spanish-style olives and selected key stages for Californian-style olives using probability \u00d7 severity in the 4 \u00d7 4 matrix and severity \u00d7 occurrence \u00d7 detection in FMEA. Significant hazards were further evaluated using the Codex Alimentarius decision tree to identify critical control points (CCPs) and strengthened prerequisite programs (PRPs). Both tools identified similar significant hazards, including biological hazards associated with fermentation, brine management, storage, container sealing, and heat treatment, as well as physical hazards from foreign bodies and chemical hazards related to heavy metals, pesticide residues, mycotoxins, and food-contact material migration. FMEA provided greater analytical detail through the detection parameter, whereas the 4 \u00d7 4 matrix was simpler and more practical for complex flow diagrams. Overall, both tools were suitable for HACCP-based risk assessment in table olive processing.<\/jats:p>","DOI":"10.3390\/foods15122153","type":"journal-article","created":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T03:01:27Z","timestamp":1781492487000},"page":"2153","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-8961-6038","authenticated-orcid":false,"given":"Cristina Campanero","family":"Pintado","sequence":"first","affiliation":[{"name":"Escuela Superior de Ingenier\u00eda y Tecnolog\u00eda (ESIT), Universidad Internacional de La Rioja (UNIR), Avenida de la Paz, 137, 26006 Logro\u00f1o, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1174-019X","authenticated-orcid":false,"given":"Kharla Andreina","family":"Segovia Bravo","sequence":"additional","affiliation":[{"name":"Escuela Superior de Ingenier\u00eda y Tecnolog\u00eda (ESIT), Universidad Internacional de La Rioja (UNIR), Avenida de la Paz, 137, 26006 Logro\u00f1o, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9978-1617","authenticated-orcid":false,"given":"Antonio Ben\u00edtez","family":"Cabello","sequence":"additional","affiliation":[{"name":"Instituto de la Grasa, Consejo Superior de Investigaciones Cient\u00edficas, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Seville, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6308-7746","authenticated-orcid":false,"given":"Francisco No\u00e9","family":"Arroyo-L\u00f3pez","sequence":"additional","affiliation":[{"name":"Instituto de la Grasa, Consejo Superior de Investigaciones Cient\u00edficas, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera, km 1, 41013 Seville, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1484-3127","authenticated-orcid":false,"given":"Efr\u00e9n","family":"P\u00e9rez-Sant\u00edn","sequence":"additional","affiliation":[{"name":"Escuela Superior de Ingenier\u00eda y Tecnolog\u00eda (ESIT), Universidad Internacional de La Rioja (UNIR), Avenida de la Paz, 137, 26006 Logro\u00f1o, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,14]]},"reference":[{"key":"ref_1","unstructured":"International Olive Council (2025, November 10). 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