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A Swot analysis of HACCP implementation in Madagascar

Sarter S., Sarter G., Gilabert P.. 2010. Food Control, 21 (3) : p. 253-259.

Malagasy government is updating its legal and regulatory framework to develop a sound national food control system. In this context, promoting good hygienic practices and HACCP principles where appropriate, are important components to ensure that food safety goals are met throughout the food chain. Relevant institutions and laboratories were identified regarding four main responsibilities for which the commitment of government is vital (food policy, risk assessment, legislation, public authorities). The paper highlighted then the internal Strengths and Weaknesses, as well as the external Opportunities and Threats, the government is facing towards the implementation of GHPs and HACCP system. (Résumé d'auteur)

Mots-clés : législation alimentaire; hygiène des aliments; haccp; produit alimentaire; madagascar; sécurité des aliments

Thématique : Contamination et toxicologie des aliments pour animaux; Législation; Nutrition humaine : considérations générales

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