Vol. 2, Issue 6, Part A (2017)

Author(s): Hocine Bensaha and Fodil Arbouche

Abstract: The consumption of low-quality dairy products can endanger consumers' health and even cause serious food poisoning. The implementation of the quality policy in dairy units is therefore a priority in terms of consumer protection. To assess the implementation of hygiene in dairies in the Ghardaia region, a field survey of 07 dairies and a literature research were conducted across the province. Members of staff play a vital role in determining food quality; being trained in hygiene practices remains a quality determinant. Conversely, if poorly trained or careless, staff can be a major source of contamination with their own health, their clothing or their work practices. Also, at the farm level, the incorrect maintenance of the milking equipment and the insufficient level of hygiene in the building proved to be a source of bacterial contamination. In this context, our work has focused on the evaluation of hygiene practices applied by dairies staff.