Abstract
In a world characterized by the increasing
requirement of the consumers, the need to optimize the food quality, the food
safety, and the traceability becomes a strategic asset for the food
industries.
With the European regulations as food law EC
178/2002, and the exchange globalization, the implantation of food safety
management systems (FSMS) is not anymore a voluntary step but results rather
from lawful obligation.
In this context, our work proposed to satisfy this
requirement for the olive table production, and this by the conception of food
safety management systems.
For this reason, in one hand, we carried out a
preliminary programs evaluation compared with the codex alimentarius
requirements, and the practice level inside the company compared with the
requirements of ISO 22.000 in the other hand.
Further to this investigation, we have determined the
society state, enabled us to set a plan, which we drew up recording cards for
each operation of olive table transformation, since the farm to the end
product.
As results, we have concluded that, to put the food
safety management systems, it's necessary to establish a:
· Quality service,
· Food periodic control by microbiological,
physical and chemical analysis,
· Traceablility system,
· Follow the food safety management
systems.
Key words: Food Safety Management Systems, ISO
22.000,
Traceability, Olive table.
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