Application of HACCP (Hazard Analysis Critical Control Point) system for the professional mastery of chemical risk to the operator.

Abstract

In the field of chemical risk, conducting an evaluation process is often difficult. It is even more complicated in the small agri-food establishments, where the activity requires the use of chemicals without being registered so far in the business of chemistry. Therefore, the question to resort to the use of simple methods of chemical risks analysis, allowing better use of resources and economies.

To help small and medium enterprises (SMEs) in Morocco to manage this risk daily, including food compagnies, our team has developed a simple methodology, based on the synergy of the principles of HACCP and OPERA method, it is the HACCP-OPERA approach. This approach develops a se-curity plan and creates a state of mind "quality, safety and health" in the company. This can favorite ser subsequently the establishment or improvement of a management system of quality, safety and health, minimizing the multiplicity of adopted approaches by the food company, for the management of risks related to the product and to the operator.

The developed approach allows to conduct a simplified and progressive identification and chemical risk assessment. It allows, in particular, the critical points determination, establishing of critical limits of risk exposition, establishing surveillance measures and fasten action priorities. Indeed, it is recommended that this approach is put in place taking into account the own characteristics of the property.