The aim of this work is to apply the HACCP system in a packaging unit of fruit and vegetables production in Morocco artichoke product typically Moroccan. In this work, all microbiological, chemical and physical might occur in this production line havebeen identified. The study of this line artichoke identified the presence of five steps considered CCP, from receipt of raw materials to the finished product formulation. These stages are classified according to the chronological order of production: reception, washing, rinsing, metal detector, storage room no monitoring measures and corrective actions have been established for each CCP to control any deviation limits, acceptable and thereby preserve the sanitary quality of the product, and thus reducethe number of customer complaints.
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