Implementation of Food Safety Management in the Food Industry in Algeria: Benefits and Barriers Factors

Özet

The key objective of this research review is to elucidate the mechanisms for applying a food safety scheme based on the Hazard Analysis and Critical Control Points (HACCP) system and to identify the difficulties and benefits of this technique (HACCP) in Algeria. Characterization of food processing companies around the capital of Algeria was carried out on the basis of questionnaires and direct interviews with the manager in charge of these companies. Forty-six agri-food firms working in the Algiers region and operating in the field for more than 15 years (80.5%) with Joint Stock company (JSC) status (23.9%), Limited Liability Company (LLC) (63%) and multinational companies (26.1%). The establishment of a transparent and effective framework for food safety controls will enable compliance with customer requirements, improved product quality and a stronger commitment to food safety managers. This is favorably correlated with the age as well as the level of education of the managers of the different surveyed companies. The survey conducted in the Algerian region showed that the key barriers to the introduction of the food safety management system (FSMS) in general are inadequate knowledge and competence of the HACCP and a long time to be developed FSMS, a lack of expertise and technical support and a lack of specialized expertise, intelligence and technological assistance to help the small and medium-sized enterprises (SME). The findings of the survey also revealed that the key reason for the introduction of the FSMS is to strengthen product protection, recognize the strengths and shortcomings of the business, enhance relationships with suppliers and enhance government and consumer confidence.