Impact of qualitative and quantitative variables on the effectiveness of training: Example unit of production food Moroccan

Author(s): M.Sobh, M.Aouane, Y.Chbab, A.Echchelh, H.Oudda, A.Chaouch, A.Driouich, M.Ouhssine

The use of a HACCP plan in food processing units became mandatory after a mandatory decisions of international commissions, so after studying the sources and modes of bacterial contamination of the product, that is to say a non-compliance, use the technique of Five M: Raw materials, equipment, Medium, method, Manpower. This means that for each of these categories, look for items that may be at the origin of a germ intake. should be considered in this study, Manpower which remains the most uncontrollable and that is that it depends on the other quads, based on training of GHP (good hygiene practice) and GMP (good manufacturing practice) was conducted inside the unit with assessment of its effectiveness has hot and cold on his staff that is recognized by its great heterogeneity vis-à-vis gender, age, experience, socioeconomic level, place to live, to see who among these variables show a direct impact on the implementation of prior learning objectives, and identify key points at the origin of the impacts, then improvement measures are proposed.

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