The majority of the food companies are on the way to work out steps of management and quality which constitute a reference of information to give confidence to the consumers and to customers.
The installation of the ISO standards, as well as the use of methods of management of quality made it possible for different companies to improve considerably their productivity on the one hand, and to fulfill the requirements of the customers on the other hand, indeed with this step total quality an enormous step was crossed in Food industries; and so that these can go further towards total quality, it is necessary in first to continue a step quality making it possible to integrate methods much more technical, as the functional analysis, in order to guarantee the quality and the safety measures of produced food.
Our contribution through this work aims at setting up a combined step HACCP-SADT for the management of the food systems. functional analysis SADT prolonged by the HACCP allows best to ensure the reliability of the products, it has thus the advantage of intervening upstream of the distribution in order to give necessary information as for principal the activities and conditions of health in the production of food, and the determination of the critical points which must be the permanent control object (CPC) and which constitutes information of quality or non quality of food.