In a context where the food industry is constantly seeking to improve the quality, safety and efficiency of its operations, the integration of Lean Management principles and HACCP practices is emerging as a powerful and innovative approach. The aim of this strategic merger is to create a robust model that guarantees maximum efficiency, while meeting the growing requirements in terms of food safety and risk management. This study explores the design of such a model, highlighting five essential components to achieve 100% efficiency.This article presents a proposal for the implementation of an integrated model combining both the Lean Management and HACCP approaches in an industrial agri-food company specialising in the manufacture of pastries, Viennese pastries and bakery products located in Casablanca, Morocco.The work comprises three parts: the first concerns the implementation of lean management tools in the production chain, which has produced remarkable gains: 92% implementation of the zero-waste method, a reduction in the rate of breakdowns, resulting in an OEE of 76%, 100% of products manufactured on a 'Just in Time' basis, 50% for the application of the SMED method, the production of 95% of compliant products, and waiting times have been reduced to 50%.The second part deals with the implementation of HACCP tools on the production line that is the subject of our study, which has enabled us to achieve very significant gains of over 80% in the elimination of the risks studied. The third part proposes t