Assessment of compliance with good hygiene and manufacturing practice : case of the artisanal chocolate factory

Abstract EN

The present work concerns the investigation of the products of the artisanal chocolate company X (confidentiality reason).

At the end of this survey, the company wishes to increase the notoriety of its brand on the whole national territory by making its products available in at least 200 points of sale (small, medium and large surfaces).

The company also intends to create more than 200 recipes of gourmet chocolates with exotic flavors and ingredients that can serve as an example to the food industry in Cameroon.

This study highlights all foodrelated hazards identified in the manufacturing process and then proceeds to eliminate the non-conformities observed.

According to the technical requirements of ISO/TS 22002-1:2009, a diagnostic audit of the Prerequisite Programs (PP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) is conducted and executed to achieve this objective.

The goal is to verify if the risks related to the safety of the meals produced by the company are controlled.

Then, the collected data is processed and analyzed.

The results reveal that a total of 105 requirements are applicable, indicating an overall compliance rate of 42%.

Management seems to feel that it is imperative that their production system, although functioning, be improved in order to reach an ideal compliance rate in terms of cleanliness, health and safety.

The company is then advised to comply with the technical requirements of ISO/TS 22002-1: 2009 to facilitate the development of a health risk management plan.

In addition, the company is advised to develop the necessary data sheets and work instructions for specific tasks within the organization.