The city of Sousse will host on June 24 a conference concerning the importance of certifying HACCP employees. HACCP stands for Hazard Analysis and Critical Control Points system. This system, which was developed in 1996, is widely viewed as critical to food safety and based on its ability to help prevent food contamination.
<i>La Presse</i> reports that the conference, which is organized by the African Association of Microbiology and Food Hygiene (AAMHA) in conjunction with the Faculty of Medicine of Sousse and the European Center for Risk Prevention (CEPR), will host a long series of internationally renowned specialists including Francois-Henri Bolnot, researcher in the French Agency for Food Safety, and Catherine Malterre, the director of the European Center for Risk Prevention.
