Issue |
E3S Web of Conf.
Volume 465, 2023
8th International Conference on Industrial, Mechanical, Electrical and Chemical Engineering (ICIMECE 2023)
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Article Number | 02039 | |
Number of page(s) | 7 | |
Section | Symposium on Electrical, Information Technology, and Industrial Engineering | |
DOI | https://doi.org/10.1051/e3sconf/202346502039 | |
Published online | 18 December 2023 |
Improvement of The Food Safety Management System for Tea-Producing SMEs Based on HACCP
1 Research Center for Testing Technology and Standard, National Research and Innovation Agency of Indonesia, Indonesia
2 Research Center of Sustainability Production and Life Cycle Assessment, National Research and Innovation Agency of Indonesia, Indonesia
* Corresponding author: ellia004@brin.go.id
Tea is a beverage product that has many health benefits. The growth of the small and medium scale industry (SMEs) is able to push this industry sector to become the second largest beverage industry after mineral water in Indonesia. Controlling the risk of food safety hazards is very important for this sector to produce products that are safe for consumption. Focusing on prevention, Hazard Analysis and Critical Control Points (HACCP) can assist change including designing treatment equipment and procedures. This work provides an overview of the development of a HACCP system in a teaproducing SME-scale industry. The methodology used is based on the guidelines for developing a HACCP system. The results of the work found four critical control points (CCP) in the tea production line and as a recommendation, it is necessary to take corrective actions in receiving raw materials, chopping, grinding and drying tea.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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