Implementation of food safety for the soft drink industry in Indonesia

Background: The awareness of food safety and the responsibility to meet the standards in the food industry is still lacking. As a logical consequence, the authorities implement the HACCP (Hazard Analysis Critical Control Point) system as a strategy for fostering and supervising food safety in the food and beverage industry. This study aimed to assess the implementation of food safety in the soft drinks industry. Method: The database used in this systematic review was Ebsco/Annuler/Pubmed/Google Scholar/ ScienceDirect/Willey Online Library. The search for Scopus-indexed literature about food safety keywords including Implementation, Food safety, Food security, Industry, and Soft drinks. The total number of literature found was 18,829 and then data extracts were obtained to get the number of articles 184 and finally a total of articles 7 that carried out the analysis to obtain the thematic phenomena of the description of implementation. The criteria for systematic literature review was using Prisma method. This study also compares the implementation of food safety in Indonesia with other relevant countries such as Pakistan and India. Result: This study revealed that the awareness of the soft drink companies in meeting the requirements for production permits was low. The licensing system for beverage industry in Indonesia uses HACCP (Hazard Analysis Critical Control Point), as recommended by the Codex Alimentarius Commission (CAC) WHO/ FAO as the basis for developing the quality management system in ASEAN countries. The level of security and the constraints of this system has been recognized internationally. The application of the HACCP system in the soft drink industry in Indonesia only fulfilled 8 of the 12 procedures of the HACCP system. Conclusion: Implementation of the HACCP process in the soft drink industry in Indonesia is not in accordance with the actual HACCP procedure. The application of the principle of food safety in the soft drink industry in Indonesia only includes 8 steps, while the correct HACCP procedure consists of 12 steps.