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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.
Document type :
Master thesis
File URL :
http://docnum.univ-lorraine.fr/ulprive/BUS_M_2017_PETIT_CLEMENTINE.pdf
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https://hal.univ-lorraine.fr/hal-01662425
Contributor : Memoires Ul <>
Submitted on : Wednesday, December 13, 2017 - 10:37:17 AM
Last modification on : Monday, October 19, 2020 - 2:42:05 PM

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  • HAL Id : hal-01662425, version 1

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Citation

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

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