Optimizing The Effectiveness Of HACCP In Agri- Food SMEs

Arnaud Fabrice Goue, Ayi Ayayi Gavriel, Patrick Drogui


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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European Scientific Journal (ESJ)


ISSN: 1857 - 7881 (Print)
ISSN: 1857 - 7431 (Online)


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Publisher: European Scientific Institute, ESI.
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