Tunisian food companies will begin widespread implementation of the Hazard Analysis & Critical Control Point (HACCP) system by year’s end.
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“We are positioned to acquire international recognition,” says Saloua Ghedamsi, director of Tunisia’s National Institute for Standardisation and Industrial Property, “moving with a scientific approach to the international market.”
With a “zero risk” objective at three levels – local consumers, tourism and importing countries – the Tunisian Food Technology Centre began to upgrade ten companies with auditors chosen in collaboration with the National Environmental and Medical Product Control Agency.
Until December 2003, the project features audits followed by HACCP introduction. HACCP principles ensure safe handling of foodstuffs through analysis, controls and record keeping.
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