Risk Analysis of Environmentally Friendly Milk Production Process with GMP and HACCP

Abstract

Fresh milk is a product that is susceptible to physical, chemical and microbiological contamination. It can cause risks to the food safety of dairy products. In this study, the principles of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) were used to analyze hazards in milk processing. There were 3 processes of Critical Control Point (CCP), namely the process of quality testing, filtering fresh milk with nylon fabric, and packaging. There are 4 recommendations for improvements, namely health and hygiene checking of employees, setting standards of nylon fabric lifetime, as well as recommendations for the 5S (housekeeping) implementation. In addition, recommendations for improvements to the cross-section design of the tool used for fresh milk filtering process were made.