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Application of a facilitating HACCP system using two innovative methods for the production of Hibiscus syrup by a Senegalese small and medium business (SMBs)

Ndiaye N.A., Cisse M., Bonne R., Sene B., Kane N.C., Montet D.. 2018. International Food Research Journal, 25 (1) : p. 376-382.

The occurrence of food-borne diseases in the end of the 20th century allowed the emergence of the HACCP system whose role was to ensure food safety. This system is usually applied by large companies and industries, but not by SMBs in the developing world because they are binding, cumbersome and unsuited to their processes. This is the case of most of the African food industries that use artisanal methods. However, two innovative methods were especially developed by Bonne et al. (2005) and Bonne (2013) for African SMBs allowing them a comprehensive hygiene management with the determination and rapid control of their CCP process. These methods were applied to the manufacturing process of hibiscus syrup by a Senegalese SMBs and showed that HACCP principles can be adapted to SMBs. Its success depended on the commitment of management, ownership, awareness, and staff training. These two innovative methods of HACCP system were applied to enable a Senegalese SMB to produce safe syrup of Hibiscus sabdariffa that meet international requirements.

Mots-clés : jus de fruits; hibiscus sabdariffa; haccp; contrôle de qualité; biosécurité; hygiène des aliments; innovation; petite et moyenne entreprise; sénégal

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