Innovations in Digital-Based Hazard Analysis and Critical Control Points (HACCP) Systems for Transparency and Food Product Safety

Ahmad Permadi; Budi Hermawan; Citra Safitri

Authors

Ahmad Permadi IPB University Author
Budi Hermawan IPB University Author
Citra Safitri Universitas Brawijaya Author

Keywords:

Digital HACCP, Food Safety, Product Traceability, Transparency

Abstract

This study aims to analyze digital-based Hazard Analysis and Critical Control Points (HACCP) system innovations in improving transparency and food product safety. The study addresses the growing need for food businesses to strengthen traceability, accountability, and real-time monitoring in response to increasingly complex food safety risks. A qualitative case study approach was used in Makassar, South Sulawesi, Indonesia, from January to March 2026. Data were collected through semi-structured interviews, field observations, and documentation involving 12 key informants, including food safety managers, quality assurance staff, production operators, internal auditors, information technology staff, and business managers. The data were analyzed using thematic analysis. The findings reveal four main themes: digital transparency in food safety records, improved monitoring of critical control points, employee adaptation to digital work routines, and stronger accountability in corrective actions and audit readiness. These findings show that digital HACCP is not only a technical system, but also a socio-technical process shaped by employee competence, organizational culture, and managerial commitment. The study contributes to food safety management literature by explaining how digital innovation transforms HACCP practices in real industrial settings. Practically, the findings suggest that food businesses should combine digital tools with training, clear procedures, and continuous supervision. Future research may compare digital HACCP practices across different food sectors and business scales.

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