Implementation of ricotta cheese production process in Tunisia

Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry, there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. The purpose of this study was to modify the generic HACCP model for Tunisian ricotta cheese production based on actual conditions in this cheese plant. A specific model was developed to ameliorate the safety and quality of ricotta cheese products in this plant. Food safety measures were used at each step in the supply chain, but most of these measures were prerequisite programs rather than critical control points from a HACCP system.