Risk of HACCP Plan Implementation for Food Safety in Fruit Combining Start up Business PT Redceri Indonesia
Journal Title: International Journal of Social Science And Human Research - Year 2021, Vol 4, Issue 12
Abstract
HACCP is a tool to assess hazards and establish control systems focused on preventative measures rather than relying mainly on end product testing over seven basic principles underline the concept. These principles include an assessment of the inherent risk that may be present from harvest through ultimate consumption. Six hazard characteristics and a ranking schematic are used to identify those points throughout the food production and distribution system whereby control must be exercised in order to reduce or eliminate potential risks. A guide for HACCP plan development and critical control point (CCP) identification. Furthermore, the document points out the additional areas that are to be included in the HACCP plan: the need to establish critical limits that must be met at each CCP, appropriate monitoring procedures, corrective action proceed ures to takes if a deviation is encountered, record keeping, and verification activities.
Authors and Affiliations
Kartiko Setiyadi, Tantri Yanuar Rahmat Syah, Dadan Ramdhani, Semerdanta Pusaka,Darmansyah HS
Keywords
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- EP ID EP704376
- DOI 10.47191/ijsshr/v4-i11-06
- Views 89
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