Good manufacturing practices for risk management in food safety sustainability: An empirical study
D P Andriani (a*), A P N Aini (a), M Lestari (b), P Purba (a)

a) Department of Industrial Engineering, Brawijaya University
Jl. MT. Haryono 167, Malang 65145, Indonesia
*debrina[at]ub.ac.id
b) Central Laboratory of Life Sciences, Brawijaya University

Abstract

Food is the most important needs for the sustainability of human life, so that consumers have the right to get a product that is safe for consumption. However, cases of food poisoning due to the risk of biological, chemical, physical and other contamination still occur frequently. In this study, empirical investigation on the production process of apple pie in a food processing SMEs are known to have a risk of physical, chemical and biological. This study uses the HACCP and GMP approaches to analyze the hazards in each production process. In addition, this study also identifies factors that cause harm and provide recommendations for improvements to food safety and security for the SME business sustainability.

Keywords: Critical control point- Failure mode and effect analysis- Food safety- Good manufacturing practice- SME

Topic: FOOD SAFETY AND SECURITY