Application of a facilitating HACCP system using two innovative methods for the production of Hibiscus syrup by a Senegalese small and medium business (SMBs)

Ndiaye Ndeye Adiara, Cisse Mady, Bonne Richard, Sene Babacar, Kane N.C., Montet Didier. 2018. Application of a facilitating HACCP system using two innovative methods for the production of Hibiscus syrup by a Senegalese small and medium business (SMBs). International Food Research Journal, 25 (1) : 376-382.

Résumé : The occurrence of food-borne diseases in the end of the 20th century allowed the emergence of the HACCP system whose role was to ensure food safety. This system is usually applied by large companies and industries, but not by SMBs in the developing world because they are binding, cumbersome and unsuited to their processes. This is the case of most of the African food industries that use artisanal methods. However, two innovative methods were especially developed by Bonne et al. (2005) and Bonne (2013) for African SMBs allowing them a comprehensive hygiene management with the determination and rapid control of their CCP process. These methods were applied to the manufacturing process of hibiscus syrup by a Senegalese SMBs and showed that HACCP principles can be adapted to SMBs. Its success depended on the commitment of management, ownership, awareness, and staff training. These two innovative methods of HACCP system were applied to enable a Senegalese SMB to produce safe syrup of Hibiscus sabdariffa that meet international requirements.

Mots-clés Agrovoc : jus de fruits, Hibiscus sabdariffa, HACCP, contrôle de qualité, biosécurité, hygiène des aliments, innovation, petite et moyenne entreprise

Mots-clés géographiques Agrovoc : Sénégal

Mots-clés libres : HACCP, Innovative methods, SMBs, Syrup of Hibiscus sabdariffa, Hygiene, Sanitary control of Bisap

Classification Agris : Q03 - Contamination et toxicologie alimentaires
Q02 - Traitement et conservation des produits alimentaires
U30 - Méthodes de recherche

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Ndiaye Ndeye Adiara, University Cheikh Anta Diop of Dakar (SEN) - auteur correspondant
• Cisse Mady, UCAD (SEN)
• Bonne Richard
• Sene Babacar, UCAD (SEN)
• Kane N.C., University Cheikh Anta Diop of Dakar (SEN)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/587050/)

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