Biological, chemical and physical hazards control plans to ensure employees health during dried mango production

Abstract

Introduction. Food safety is an important quality approach that ensures the safety of both food products and the health of consumers and employees. Aim. This study aimed to develop a control plan through the analysis of critical points of the manufacturing process in the dried mango production units in Burkina Faso. Methods. Investigations were carried out within the manufacturing units located in two regions of Hauts Basins and Cascades with four cities: Bobo-Dioulasso, Banfora, Orodara and Toussiana. The use of 5M method made it possible to classify the various factors likely to contribute to the depreciation of mango quality. Results. The results showed that the majority of the manufacturing units are artisanal type and do not comply in terms of installation and sanitation. The equipments are rudimentary. The staff have not been trained in good manufacturing and hygiene practices. This derives from the practical solutions for the control, prevention and monitoring of 15 critical control points (CCP) identified during the production of dried mangoes. The CCP control plan including four control points has been established. Indeed, the implementation of the method requires the strict procedure monitoring. Conclusion. This study provided information on the risks associated with the production of dried mangoes in Burkina Faso. It will allow to produce quality dried mangoes and to preserve the health of employees and consumer’s by reducing Biological, chemical and physical hazards.