Strategies for Integrating Technology into Hazard Analysis and Critical Control Points (HACCP) Systems to Optimize Food Safety
Keywords:
Digital HACCP, Food Safety, Socio-Technical System, Technology IntegrationAbstract
This study aims to analyze strategies for integrating technology into Hazard Analysis and Critical Control Points (HACCP) systems to optimize food safety in food production businesses. The study addresses the challenge of conventional HACCP implementation, which often depends on manual documentation, delayed monitoring, and limited traceability. A qualitative case study approach was used in three food production businesses in Surabaya, East Java, Indonesia, from January to April 2025. Data were collected through semi-structured interviews, non-participant observation, and documentation involving business owners, production managers, quality control officers, production operators, and food safety documentation staff. The data were analyzed using thematic analysis supported by the interactive model of Miles, Huberman, and Saldaña. The findings reveal four main themes: digital monitoring as a response to manual HACCP limitations, traceability as a source of control and accountability, employee adaptation as a key condition for technology use, and managerial support as the foundation of sustainable digital HACCP. The study shows that technology improves monitoring accuracy, documentation, and corrective action, but its success depends on employee competence, organizational readiness, and food safety culture. The findings contribute to socio-technical understanding of digital HACCP and offer practical guidance for food businesses and policymakers in developing adaptive, realistic, and sustainable food safety systems.
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