Main features for an IT system intended for Olive Oil Geographical Identification Certification. PDO, PGI or other.

1. Main features for an IT system intended for Olive Oil Geographical Identification
Certification.
Key Steps
Management functions
Management of applications
from operators intending to join
the system
 Management of first application by operators: growers, presses, bottlers,
traders. For growers applications might be collected and forwarded by
cooperatives;
 Ri‐admission procedures and presentation of updated application
(following the first one);
 Verification of operator compliance to administrative and financial access
requirements;
 Leaving procedures (activity interruption or operators departing from
system).
 Management of communication of adjustment or structural modification
of the working plant (or factory).
Verification of assets and
structures
 On‐site and on‐field verification of operator compliance to GI technical
and structural requirements;
 Check with relevant data bases (farm register and notification to
inspection body);
 Verification of compliance of structural modifications by the working site.
Traceability of supplies
 Register of approved growers and manufacturers and related information
made available to operators.
Verification of process and
manufacturing technical
requirements
 Inspection during harvest or processing (pressing, storing or bottling).
 Processing parameters and extraction ratio in relation to the limits set by
the protocol.
 Cross verification of yield per hectare and processing quantities in relation
to structural capabilities and limits set by the protocol.
Traceability within the working
site
 Segregation of controlled working lines and stocking sites;
o identification of controlled processes, processing lines, rooms,
devices and tools operating under the controlled system or – in
case of promiscuous use –operating instructions or timing
reserved for product intended for certification;
o Identification of lots in the stock house (accurate detection of
related pressings must be possible).
Mass balance.
 Registers of quantities at Key Processing steps.
 Register of losses.
Sampling and analysis.
 Management of operator requests for analysis (per lot);
 Evaluation of results from Chemical and Sensorial analysis;
 Notification of conformity to the GI protocol and certification of oil;
 Management of analysis revision (in case of non compliance to the GI
standard);
 Registration of different displacement of oil graded below the GI
standard.
 Setting of limits for duration of certification before bottling or selling
(based on the stocking methods).
o Controlling system for certification expiration.
Labeling  Permission to print code – identified labels.
 Communication of progressive bottled (or canned) quantities.