SHS Web Conf.
Volume 49, 2018International Cooperation for Education about Standardization 2018 (ICES 2018) Conference Joint International Conference with 5th ACISE (Annual Conference on Industrial and System Engineering) and World Standard Cooperation Academic Day
|Number of page(s)||6|
|Section||Standard and Quality|
|Published online||02 October 2018|
Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer
Manufacturing System Research Group, Bandung Institute of Technology, Jalan Ganeca No. 10 Bandung, West Java, Indonesia
* Corresponding author: email@example.com
Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.
Key words: food safety / quality management / HACCP / hazard analysis
© The Authors, published by EDP Sciences, 2018
This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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