Application of HACCP (Hazard Analysis Critical Control Point) system for the professional mastery of chemical risk to the operator.

H. RACHIDI, J. BENGOURRAM, F. RACHIDI, B. MALLOUKI & H. LATRACHE
In the field of chemical risk, conducting an evaluation process is often difficult. It is even more complicated in the small agri-food establishments, where the activity requires the use of chemicals without being registered so far in the business of chemistry. Therefore, the question to resort to the use of simple methods of chemical risks analysis, allowing better use of resources and economies. To help small and medium enterprises (SMEs) in Morocco to manage this...
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