HACCP Plan Implementation for Food Safety for Startup Business: Fruit Combining

Kartiko Setiyadi, Tantri Yanuar Rahmat Syah, Semerdanta Pusaka, H. S. Darmansyah

2018

Abstract

HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end-product testing. 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 are noted. Further, 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 procedures to takes if a deviation is encountered, record keeping, and verification activities.

Paper Citation

in Harvard Style

Setiyadi K., Yanuar Rahmat Syah T., Pusaka S. and Darmansyah H. (2018). HACCP Plan Implementation for Food Safety for Startup Business: Fruit Combining.In Proceedings of the 1st International Conference on Recent Innovations - Volume 1: ICRI, ISBN 978-989-758-458-9, pages 2865-2872. DOI: 10.5220/0009953828652872

in Bibtex Style

@conference{icri18,
author={Kartiko Setiyadi and Tantri Yanuar Rahmat Syah and Semerdanta Pusaka and H. S. Darmansyah},
title={HACCP Plan Implementation for Food Safety for Startup Business: Fruit Combining},
booktitle={Proceedings of the 1st International Conference on Recent Innovations - Volume 1: ICRI,},
year={2018},
pages={2865-2872},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009953828652872},
isbn={978-989-758-458-9},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Recent Innovations - Volume 1: ICRI,
TI - HACCP Plan Implementation for Food Safety for Startup Business: Fruit Combining
SN - 978-989-758-458-9
AU - Setiyadi K.
AU - Yanuar Rahmat Syah T.
AU - Pusaka S.
AU - Darmansyah H.
PY - 2018
SP - 2865
EP - 2872
DO - 10.5220/0009953828652872