Optimizing The Effectiveness Of HACCP In Agri- Food SMEs

Authors

  • Arnaud Fabrice Goue Université du Québec à Trois-Rivières (UQTR), Canada
  • Ayi Ayayi Gavriel Université du Québec à Trois-Rivières (UQTR), Canada
  • Patrick Drogui Institut national de recherche scientifique (INRS), Canada

DOI:

https://doi.org/10.19044/esj.2016.v12n24p18

Abstract

Improving the safety of food products manufactured and marketed by agri-food businesses, and in particular by small and medium-sized enterprises (SMEs) of this industry, was the aim of this study focusing on optimizing the effectiveness of the HACCP system. The main objective was to determine which of the parameters involved in the operation of the HACCP system significantly influenced its effectiveness in order to make suggestions to SME managers on how to improve the safety of their food products.

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Published

2016-08-30

How to Cite

Goue, A. F., Gavriel, A. A., & Drogui, P. (2016). Optimizing The Effectiveness Of HACCP In Agri- Food SMEs. European Scientific Journal, ESJ, 12(24), 18. https://doi.org/10.19044/esj.2016.v12n24p18

Issue

Vol. 12 No. 24 (2016): ESJ August Edition

Section

Articles

License

This work is licensed under a Creative Commons Attribution 4.0 International License.