Application de l'audit nutritionnel en production de truites fumées

The quality of the products takes increasingly an important place in the food industry. Nowadays, the consumer requires not only a safe product with regard to the healt but also to highlight its nutritional aspects. The HACCP method provides safety point of vue health while the nutritional audit’s method, which is close to a HACCP process with regard to the principle, allows to define the nutritional aspects of the product. This method proposes a structured process which consists of researches and analyses concerning the company, the nutriments composing the product, the regulations, the competition and the consumer. Moreover, the audit allows to develop a label showing the product’s nutritional composition. His application in the smoked rainbow trout’s production allowed to underline the problems which the audit can create.