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Master thesis

Suivi du Plan de Maîtrise Sanitaire

Abstract : The Health Control Plan is a set of measures to ensure food hygiene and safety. It is thus essential for any company placing food on the market and is composed of several items: Good Hygienic Practices (GHP), HACCP plan, and traceability and nonconformity management system. When I arrived at the IDBUFFET company, a plan was already in place and I had the task of ensuring its respect. I had to make sure that the rules already applied and their effectiveness were respected. For this purpose, I carried out several audits that highlighted common minor nonconformities, traceability tests of products started in the kitchen and used for production as well as the follow-up of various microbiological analyzes. Added to this, I had to manage the allergen risk, the records , the regulatory monitoring and the supervising of the "cooling after cooking" stage, the only CCP identified.
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Submitted on : Wednesday, December 13, 2017 - 10:37:17 AM
Last modification on : Saturday, April 30, 2022 - 4:03:11 PM

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  • HAL Id : hal-01662425, version 1



Clémentine Petit. Suivi du Plan de Maîtrise Sanitaire. Biotechnologies. 2017. ⟨hal-01662425⟩



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