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Introduction
The food industry is one of the sub-sectors in the industrial structure, where its existence is the most important part of agro-industry in Indonesia. Food companies are required to guarantee that the products produced are safe for consumption. All producers must apply hazard analysis critical control point (HACCP) (Toropilova and Bystricky, 2015). It is the best system currently available for maximizing the safety of meat and meat products, and food in general, which is why it has been recommended for use in the food industry and promoted by governments and scientific groups for decades (Tomasevic and Dekic, 2017).
HACCP is a food security guarantee that can be applied to produce safe products (Gandhi, 2008); while Motarjemi (2014) revealed that HACCP is a reference method for guaranteeing food safety. HACCP is able to reduce the risks associated with food hazards to acceptable levels (Ajidarma et al., 2018). HACCP is a preventive approach to controlling hazards at every stage of the food chain, from primary production, processing, storage to marketing and consumption (Chen et al., 2018). Tomasevic et al. (2012) and Hung et al. (2015) also defined that HACCP is a worldwide recognized systematic and preventive approach that is applied to the food industry to identify and control certain hazards such as biological, chemical and physical hazards, which include the use of materials, final products, facilities and people involved in CCPs. Ndiaye et al. (2018) also stated that HACCP is a system that identifies, evaluates and controls hazards that are significant in accordance with food safety standards.
Application of HACCP as a part of good manufacturing practices (GMPs) in food production has been obligatory and sometimes implemented mainly with the objective of satisfying the requirement of authorities or is seen as a task that is mandatory (Toropilova and Bystricky, 2015). GMPs are sometimes referred to as “control points” and are defined as the correct processes and procedures to be followed in the preparation of food to prevent microbial, chemical and physical contamination of the finished product (Tomasevic et al., 2012).
Based on the results of the study by Kokkinakis et al. (2011), the implementation of HACCP has a positive impact on company functions, employee performance and quality standards for raw materials, which...