{"id":5079,"date":"2023-08-03T13:43:10","date_gmt":"2023-08-03T13:43:10","guid":{"rendered":"https:\/\/challengeseconomiques.com\/?p=5079"},"modified":"2023-08-03T13:43:44","modified_gmt":"2023-08-03T13:43:44","slug":"partenariat-cciad-feed-the-future-formation-des-pme-sur-les-bonnes-pratiques-pour-la-securite-sanitaire-des-aliments","status":"publish","type":"post","link":"https:\/\/challengeseconomiques.com\/?p=5079","title":{"rendered":"Partenariat CCIAD \u2013 Feed The Future : Formation des PME sur les bonnes pratiques pour la s\u00e9curit\u00e9 sanitaire des aliments"},"content":{"rendered":"

Le secteur agro-alimentaire est soumis \u00e0 des exigences sanitaires codifi\u00e9es. Dans sa mission d\u2019accompagnement et d\u2019encadrement des entreprises, la Chambre de Commerce, d\u2019Industrie et d\u2019Agriculture de Dakar (CCIAD) a nou\u00e9 un partenariat avec <\/strong>Business Drivers for Food Safety (BD4FS), <\/strong>programme de l\u2019USAID,<\/strong> pour une meilleure prise en charge de la s\u00e9curit\u00e9 sanitaire des aliments des sites de production \u00e0 la consommation. Ainsi, <\/strong>la CCIAD et le programme Feed The Future de l\u2019USAID, ont organis\u00e9 une session de formation sur les <\/strong>bonnes pratiques d<\/strong>\u2019hygi\u00e8ne au profit des PME agro-alimentaires, ce mercredi 26 juillet 2023 au si\u00e8ge de la Chambre Consulaire. <\/strong><\/p>\n

Face \u00e0 une trentaine de femmes transformatrices de c\u00e9r\u00e9ales locales, de produits halieutiques et de fruits et l\u00e9gumes, la coordonnatrice du projet Food Safety, Rokhaya Diop a ax\u00e9 sa pr\u00e9sentation sur la s\u00e9curit\u00e9 sanitaire des aliments. Le but de la formation est de permettre aux b\u00e9n\u00e9ficiaires d\u2019adopter les bonnes pratiques pour le bien-\u00eatre du consommateur et d\u2019avoir un meilleur acc\u00e8s aux march\u00e9s.<\/p>\n

Pyramide de l\u2019hygi\u00e8ne<\/strong><\/p>\n

Sp\u00e9cialis\u00e9e en technologie agro-alimentaire et gestion des risques, Rokhaya Diop est revenue sur l\u2019importance de mettre sur le march\u00e9 des aliments consommables sans dangers. Selon elle, l\u2019atteinte de cet objectif requiert le respect pointu des r\u00e8gles d\u2019hygi\u00e8ne. La veille doit \u00eatre op\u00e9r\u00e9e de la fourche \u00e0 la fourchette, pr\u00e9cise-t-elle.
\nA d\u00e9faut, l\u2019entreprise s\u2019expose \u00e0 des sanctions allant de l\u2019amende \u00e0 l\u2019emprisonnement des responsables en passant par le retrait de la licence, en fonction de la r\u00e9glementation en vigueur. Preuve du caract\u00e8re sensible dans la prise en charge de la s\u00e9curit\u00e9 sanitaire des aliments, divers services de diff\u00e9rents minist\u00e8res (Commerce, Sant\u00e9, Agriculture et P\u00eache) sont impliqu\u00e9s, souligne Mme Diop.
\nLa coordonnatrice du projet Food Safety, Rokhaya Diop a d\u00e9cel\u00e9 quatre types de dangers susceptibles de contaminer les aliments \u00e0 savoir ceux physiques, chimiques, biologiques et les allerg\u00e8nes. Elle a partag\u00e9 avec les femmes chefs d\u2019entreprise, la pyramide de l\u2019hygi\u00e8ne des aliments avec au sommet la tra\u00e7abilit\u00e9 et la gestion des non-conformit\u00e9s.<\/p>\n

Eliminer les risques de contamination<\/strong><\/p>\n

Les responsables des entreprises doivent soumettre leurs employ\u00e9s au respect de la visite m\u00e9dicale \u00e0 l\u2019embauche et m\u00eame apr\u00e8s, selon elle. La manipulation des produits se fait dans des conditions bien d\u00e9termin\u00e9es.
\nL\u2019autre aspect important, d\u2019apr\u00e8s Rokhaya Diop, a trait au site de production. L\u2019emplacement, le choix des couleurs pour le d\u00e9cor et les diff\u00e9rents compartiments indispensables ne se font pas de mani\u00e8re fortuite si l\u2019on veut avoir une production de qualit\u00e9. En outre, chaque entreprise doit d\u00e9finir un plan de nettoyage et de d\u00e9sinfection pour \u00e9liminer les risques de contamination des produits. Le volet stockage et entreposage n\u2019est pas \u00e0 n\u00e9gliger, insiste Mme Diop.<\/p>\n

BIE<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Le secteur agro-alimentaire est soumis \u00e0 des exigences sanitaires codifi\u00e9es. Dans sa mission d\u2019accompagnement et d\u2019encadrement des entreprises, la Chambre de Commerce, d\u2019Industrie et d\u2019Agriculture…<\/p>\n","protected":false},"author":1,"featured_media":5080,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[23,8,10],"tags":[],"class_list":["post-5079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une","category-actualite-economique","category-infos-eco","wpcat-23-id","wpcat-8-id","wpcat-10-id"],"yoast_head":"\nPartenariat CCIAD \u2013 Feed The Future : Formation des PME sur les bonnes pratiques pour la s\u00e9curit\u00e9 sanitaire des aliments - challenges economiques<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/challengeseconomiques.com\/?p=5079\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Partenariat CCIAD \u2013 Feed The Future : Formation des PME sur les bonnes pratiques pour la s\u00e9curit\u00e9 sanitaire des aliments - challenges economiques\" \/>\n<meta property=\"og:description\" content=\"Le secteur agro-alimentaire est soumis \u00e0 des exigences sanitaires codifi\u00e9es. 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