MISE EN PLACE DU SYSTÈME HACCP DANS UNE LAITERIE

Abstract

Due to its high nutritional value and susceptibility to contamination, milk requires strict control of hazards throughout the production chain. This thesis deals with the implementation of the HACCP (Hazard Analysis Critical Control Point) system in a dairy processing unit, in a context where food safety has become a major concern in the agri-food industry. This work presents the theoretical foundations of the HACCP system, focusing on its principles, objectives, and implementation approach according to Codex Alimentarius guidelines. It also highlights the essential role of prerequisite programs, particularly Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), which form the basis for an effective HACCP system. The analysis of biological, chemical, and physical hazards led to the identification of Critical Control Points (CCP) at different stages of the dairy process, especially pasteurization, cooling, packaging, and storage. Controlling these critical points is essential to prevent health risks and ensure product quality. The results show that the implementation of the HACCP system improves risk management, enhances the sanitary and nutritional quality of dairy products, and strengthens consumer confidence. Therefore, HACCP represents a key tool for effective food safety management in dairy industries.