Contribution a la mise en place du systeme de HACCP au niveau de la minoterie de la fabrication de la farine du blé tendre (Moulins tell) Blida.

Abstract

There is many control and permanent systems of the quality of food products, the most famous one as an efficacy system is the HACCP’s. The purpose of this study is set up of the self-control by used the chemicals, physicals and microbiological analyzes of the different stages of production for, the row material (soft wheat) to the product (flour) To make sure of the efficacy and the viability of this system, it is necessary to integrate in this project the obligation of the industry to install the good practices of hygiene. In the term of this first, we can say MOULI TELL society works in the line of respect of good practices of hygiene .The HACCP system let us to define nineteen dangers including eight biological dangers, six physical dangers and five chemical dangers. And two critical control points (CCP). So, it presents a real tool of amelioration and the best way to guaranty to the security of the final production.