Optimizing The Effectiveness Of HACCP In Agri- Food SMEs

  • Arnaud Fabrice Goue Université du Québec à Trois-Rivières (UQTR), Canada
  • Ayi Ayayi Gavriel Université du Québec à Trois-Rivières (UQTR), Canada
  • Patrick Drogui Institut national de recherche scientifique (INRS), Canada

Abstract

Improving the safety of food products manufactured and marketed by agri-food businesses, and in particular by small and medium-sized enterprises (SMEs) of this industry, was the aim of this study focusing on optimizing the effectiveness of the HACCP system. The main objective was to determine which of the parameters involved in the operation of the HACCP system significantly influenced its effectiveness in order to make suggestions to SME managers on how to improve the safety of their food products.

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Published
2016-08-30
How to Cite
Goue, A. F., Gavriel, A. A., & Drogui, P. (2016). Optimizing The Effectiveness Of HACCP In Agri- Food SMEs. European Scientific Journal, ESJ, 12(24), 18. https://doi.org/10.19044/esj.2016.v12n24p18