Analyses des Conditions Préalables à la Mise en Œuvre d’une Démarche Qualité Type HACCP dans une Industrie Laitière.

Abstract

In the dairy industry, quality has become an essential criterion and an undeniable major requirement for companies faced with increasingly strong competition. Indeed, the application of the HACCP system contributes to the control of the quality of milk and dairy products. In this context, an analysis of the prerequisites for the implementation of a HACCP-type quality approach in a dairy industry was conducted. An analysis of the prerequisite programs based on the requirements of the Canadian Food Inspection Agency (CFIA) was conducted. The proposal of a HACCP plan focusing on the control of upstream processes, the identification of potential hazards and critical control points (CCP) using the decision tree, and the proposal of corrective actions was also carried out. The analysis of the prerequisites showed that Milkind meets more than 76% of the prerequisites. The HACCP approach revealed the existence of four (4) critical points at different stages of the manufacturing process that must be controlled by preventive and corrective measures that the company must undertake in order to prevent the frequency of occurrence of microbiological hazards that threaten the safety of the consumer and the quality of milk.