Application of a system of quality control to improve the conservation of the artichoke in an industrial unit in Morocco

摘要

Among the most important undertake a canner artichokes is to achieve consistent quality of the finished product. However, the presence of a consistently high rate differentials happens to 25%, the presence of pathogens, foreign bodies and traces of cleaning chemicals or pesticides are PROVEN failure crew rigorous. However, control measures which proceed in a truly preventive would need to be put in place to ensure the safety of artichokes and lead to better quality and continuously. Similarly that the regulatory requirements of the client, most solid product competitions, are in favor to improve and protect the brand image of the company, to choose the direction of preventive management for quality control. This activity shows a case adapted implementation of the system of risk analysis and study ofCritical Control Point (HACCP) in aMoroccan company conservation artichoke. The outcomes torn completed at a reduced rate differences artichoke from25%to 7%, a total disappearance of pathogens and increased customer satisfaction by about 20%.