Open AccessGood manufacturing practices for risk management in food safety sustainability: An empirical study
Author(s) -
Debrina Puspita Andriani,
Azizah Putri Nur Aini,
Melati Ayu Lestari,
Paul Aldo Purba
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/733/1/012118
Subject(s) - physical hazard , business , sustainability , food safety , critical control point , risk analysis (engineering) , product (mathematics) , risk management , production (economics) , hazard , food processing , harm , empirical research , biological hazard , hazard analysis , consumption (sociology) , hazard analysis and critical control points , occupational safety and health , environmental health , engineering , food science , medicine , reliability engineering , mathematics , ecology , pathology , biology , finance , social science , philosophy , law , macroeconomics , chemistry , sociology , geometry , epistemology , political science , organic chemistry , economics
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.