Based on our researchers’ many years of scientific expertise, we have developed scientific procedures and mathematical models to help companies design customised documentation, quality and safety management systems for their products. This allows us to guarantee the launch of a quality and safe product for sale, as we analyse both the raw materials and the different stages of the production process. We invite all olive professionals to participate in this new approach to the production model, which will help them to modernise, access ICT technologies, grow and differentiate themselves from their competitors.
Oleica seeks to provide a response to industry demand for quantitative microbiological risk management systems by adopting preventive approaches in line with those being implemented in other European countries, as well as in the USA.
The Oleica team develops user-friendly, intuitive computer applications for the study of the table olive production process. They implement mathematical models that offer multiple possibilities and help companies to have a quantitative assessment of quality, food risk and document management.
If you want more information about the scientific procedure and the journal in which it has been published, click on the following link: Frontiers Microbiol 2017. Vol 8. Art 2326.
These IT services can be tailored to the potential needs of customers in relation to the characteristics of their process and/or product and taking into account each of the processing steps and the factors associated with them.
Finally, it should be noted that the ICT applications developed have an intuitive data entry system, allowing real-time feedback on the hygienic conditions of the process and product safety. The results obtained can be stored securely, allowing users access to the documentation and account history whenever necessary.
The OleicaSentinel System provides companies with an integrated platform that supports compliance with quality regulations and predicts the degree of compliance with hygiene and sanitary conditions. Its development is aimed at improving food quality and safety, enabling the company to continuously monitor all variables that influence the production process in real time. This system is composed of four innovative modules: the OnGuard alert system, the Module for Expert Data Analysis (MAED), theISO manager system and the PRP`S manager system.
Inference engine for tracking data and information that allows real-time display of process alerts and notifications.
Based on technology from the Spanish National Research Council (CSIC) and the University of Cordoba, using mathematical models that allow predictions to be made about the degree of hygienic-sanitary compliance of the process in order to improve food quality and safety.
Implementation of the UNE-EN ISO 22000 standard, which specifies the requirements to be met by a food safety management system.
Enables computerised implementation of the General Hygiene Plans and pre-requisite programmes to be developed in all food companies to achieve food safety through operational process hygiene procedures.