Good manufacturing practices for risk management in food safety sustainability: An empirical study

Abstract 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.