Hazard analysis and testing for implemented a HACCP system at a dairy factory in South West Algeria

Abstract

The poor quality of a food product may have more or less far-reaching consequences, ranging from a simple alteration of the product, causing loss of its organoleptic qualities or its commercial value, to foodborne disease constitutes a danger to human health. The objective of this study is to implement a HACCP system focusing on controlling up stream processes as much as possible in all stages of the food chain which it is developed through surveys and visits of the dairy factory in south-west Algeria (SUDLAIT-IGLI). The investigation showed much more failure in the hygiene context, in the program of human resource development (education, training, and motivation), a complete lack of retreat program and even a loss of control after bagging milk at the transport level, but after the efforts adopted by the leaders of the production unit, a HACCP platform namely prerequisites programs (PRP) can be accessed by the industrials, this is a first step towards the establishment of a quality system. The short and long-term assessment of this approach may contribute to the widening of HACCP strategy.

Keywords: HACCP, Milk and milk products, Prerequisite programs, Danger, Safety, SUDLAIT dairy, food-borne disease.