Abstract
For several years, the food industry sets up its own systems of controls and risk management to insure the healthiness of the products which it puts in market and as the last years were marked by the deep change of behavioural companies towards the natural, resource management, and the environment-friendlier adaptation of policies. The majority of these food-processing companies favored the introduction of methodologies of risk management in a concept of sustainable development which aims at expressing the access to a quality food supply, while contributing to the social and economic long-term development and also to protect the environment for the future generations. The integration of the idea of durability in the food processing industry by the implementation of a common system of management of the risks according to the food codex and by means of the method HACCP (Hazard Analysis and Critical Control points) aims at ensuring a better quality of life through the implementation of actions centered on health, by the control of the food chains. Our contribution, which becomes integrated into context, consists in bringing to light the factor health as a pillar into interface with the other themes to know the social, the economy and the environment.
Highlights
The food industry sector has become aware of the specific risks generated by this type of installation and its impact on the population health, which has raised a number of questions related to the management system which can provide information reliable on the safety and quality of the products coming to the consumers
The food security has undergone a considerable development with the implementation of hazard analysis and critical point (HACCP) (Hazard Analysis and Critical Control Point) system, which is a systematic approach which aims to identify, evaluate and control the physical, chemical and biological risks along the whole production process [5], and it has become the tool of control of the food hazards [6], the HACCP constitutes a reference base to the food safety, it provides a systematic method for analyzing the food processes, identifying potential risks and specifying their critical control point (CCP), to avoid the distribution of unsafe food to consumers [7]
We present the following points and which will be the base of integration of our approach: The food industry on the way of durability; The Risk management by the HACCP system; The importance of the HACCP system for a sustainable development
Summary
The food industry sector has become aware of the specific risks generated by this type of installation and its impact on the population health, which has raised a number of questions related to the management system which can provide information reliable on the safety and quality of the products coming to the consumers. These risks of contamination exist in every company that manufactures sells or transports food. A reception control for the purchased materials, inspections during the manufacture and verification of the finished products constitute the classical phase of the management of the safety and quality of food [3]. The food security has undergone a considerable development with the implementation of HACCP (Hazard Analysis and Critical Control Point) system, which is a systematic approach which aims to identify, evaluate and control the physical, chemical and biological risks along the whole production process [5], and it has become the tool of control of the food hazards [6], the HACCP constitutes a reference base to the food safety, it provides a systematic method for analyzing the food processes, identifying potential risks and specifying their critical control point (CCP), to avoid the distribution of unsafe food to consumers [7]
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