The study of Hazard Analysis Critical Control Points (HACCP) in an up-graded rice processing factory

Abstract

Hazard Analysis Critical Control Points (HACCP) is a system worldwide used to guarantee the safety from food consuming. Many high-risk products such as fish sauce and seafood are already controlled by governmental regulations. This thesis presents the application of HACCP system in an up-graded rice processing factory. This rice processing is used in rice exporters and involves cleaning, and gets rid of impurities. The application of this system was carried out in accordance with the principles of CODEX Alimentarius Committee. Moreover, it suggests the application of Good Manufacturing Practices (GMP), which is the prerequisite program of HACCP in order to use as a guideline for good sanitary in the case factory. The development of HACCP plan can make the company identify 4 critical control points and design the monitoring and verification methods in each critical control point. From the implementation of HACCP, the system can improve the manufacturing process by reducing the amount of reworks from 0.09% to 0.004%. Moreover, this thesis also summarizes the benefits and problems of developing HACCP plan.