Implementation of the HACCP system - Hmidouch, Sekayna;El Ghazi, Ibrahim
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One of the most important tasks in a canning factory is to achieve a stable quality of the finished product. However, the constant increase in the rate of waste, the rise in the number of pathogens and the existence of foreign bodies are signs of a lack of managerial support. Thus, control measures that act in a truly preventive manner should be put in place to ensure the sanitary safety and achieve a permanent quality of canned peas. The work aims specifically to encourage management to make a commitment to HACCP, contribute to the awareness and training of staff to respect good hygiene…mehr

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Produktbeschreibung
One of the most important tasks in a canning factory is to achieve a stable quality of the finished product. However, the constant increase in the rate of waste, the rise in the number of pathogens and the existence of foreign bodies are signs of a lack of managerial support. Thus, control measures that act in a truly preventive manner should be put in place to ensure the sanitary safety and achieve a permanent quality of canned peas. The work aims specifically to encourage management to make a commitment to HACCP, contribute to the awareness and training of staff to respect good hygiene practices (GHP) and manufacturing as well as the implementation of the HACCP system at the pea production line.
Autorenporträt
HMIDOUCH Sekayna hat einen Masterabschluss in Biologie von der Universität Meknès (Marokko), wo er derzeit Forschungsarbeiten im Bereich der Charakterisierung der Lebensmittelqualität entwickelt.