Digital Transformation in the Implementation of Hazard Analysis and Critical Control Points (HACCP) in the Food Industry
Keywords:
Digital Transformation, HACCP, Food Safety Culture, Food IndustryAbstract
This study aims to analyze digital transformation in the implementation of Hazard Analysis and Critical Control Points (HACCP) in the food industry, with a focus on how digital tools reshape monitoring, documentation, corrective action, and audit readiness. This study uses a qualitative case study approach because the phenomenon involves organizational experience, work routines, technology acceptance, and food safety culture. Data were collected through semi-structured interviews, non-participant observation, and documentation involving quality assurance managers, quality control staff, production supervisors, internal auditors, production operators, sanitation officers, and information technology personnel who were directly involved in HACCP activities. The findings reveal three main themes: digital monitoring as a control mechanism, organizational adaptation to new work routines, and data integration for audit readiness. Digital HACCP improves the visibility of critical control points, accelerates document retrieval, and supports the identification of repeated deviations. However, its implementation also requires employee training, management support, and gradual adaptation because workers may initially perceive digital systems as additional pressure. This study contributes to the understanding of HACCP by showing that digital transformation is not only a technological process, but also a cultural and organizational change. The findings imply that food companies and regulators should promote phased, participatory, and readiness-based digital HACCP implementation. Further research may compare digital HACCP adoption across different food industry sectors and company scales.
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