Good manufacturing practices for risk management in food safety sustainability: An empirical study

Abstract Food is an essential need for the sustainability of human life so that consumers have the right to get a product that is safe for consumption. However, food poisoning cases due to the risk of biological, chemical, physical, and other contamination still occur frequently. In this study, an e...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 733; no. 1; p. 12118
Main Authors Andriani, D P, Aini, A P N, Lestari, M, Purba, P
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.04.2021
Subjects
Chemical pollution
Empirical analysis
Failure analysis
Failure modes
Food consumption
Food contamination
Food poisoning
Food processing
Food production
Food safety
Good Manufacturing Practice
Hazard analysis critical control point
Hazard assessment
Hazard identification
Risk management
Safety management
Small business
Sustainability
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Summary:Abstract Food is an essential need for the sustainability of human life so that consumers have the right to get a product that is safe for consumption. However, food poisoning cases due to the risk of biological, chemical, physical, and other contamination still occur frequently. In this study, an empirical investigation was conducted on apple pie production in a food processing SME that is known to have a risk of physical, chemical, and biological. This study used the hazard analysis and critical control point (HACCP) and good manufacturing practice (GMP) approaches to analyze each production process’s hazards. This study also identified factors that harm using failure mode and effect analysis (FMEA) and provided recommendations for improving food safety and security for the SME business sustainability.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/733/1/012118