Hygiene and Manufacturing Practices, Interagency Collaboration, and a Proposal for Improvement: A Case Study of Community Food Enterprise in Thailand

Abstract

Abstract-This study reports the current hygiene and manufacturing practices adopted in a women's community enterprise (WCE) for processing an herbal seasoning product in Sakon Nakhon Province, Thailand. A multidisciplinary team comprised researchers and inspectors from government agencies was formed to conduct interviews and evaluations by using a good manufacturing practice (GMP) checklist. The results showed that the WCE did not pass the GMP standard. We formed an action plan to identify the requirements for GMP implementation. Non-compliance factors were delegated to each stakeholder for action and implementation. To achieve an action plan, the participation of every stakeholder is crucial.

Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung

“…CPPB dapat menjamin bahwa mutu dari produk yang dihasilkan konsisten dan standar mutunya dikendalikan sesuai dengan tujuan penggunaan dan kebutuhan pasar [6]. Pengimplementasian dari CPPB juga dipercaya dapat meningkatkan nilai jual produk serta meningkatkan kepercayaan konsumen [7]. Penelitian sebelumnya yang dilakukan Suhartono terkait penerapan mutu dan keamanan pangan pada salah satu UMKM tempe di Lampung Barat menunjukkan bahwa proses produksi yang dilakukan sudah berjalan baik, hygiene karyawan juga sudah cukup baik, namun ditemukan bahwa kondisi sanitasi lingkungan belum dilakukan dengan baik, dan pengendalian kondisi sarana dan prasarana produksi masih buruk [8].…”

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

“…To communicate how GMP can be introduced to a sugar factory Moberg. [32] GMP Refrigerated foods To identify GMP areas that need consideration in developing, processing and marketing refrigerated foods Rodmanee and Huang [95] GMP Herbal product processing in women's community enterprise at a Thailand province…”

“…Likened to a road map, the implementation of GMPs would provide tangible benefits, which could be assessed by key candidates such as microbiological indicators, pre-and post-implementation costs, etc. [151] The GMP alone or combined with HACCP, etc., was investigated in bakery small-medium enterprises, [96] foodservice kitchens, [98,102] traditional indigenous food production, [97] dairy plants, [99,100] and other food production plants, [95,101] which had a wide variety of outcomes (Table 2). Martinez-Tomé, Vera, and Antonia Murcia [102] used GMP + HACCP to check food production in school kitchens and obtained reductions in the microbial population of examined cutting boards, tables, etc., as food handlers improved in food safety practices.…”

“…By assessing both hygiene and manufacturing practices, Rodmanee and Huang [95] reported that a community (herbal product) enterprise in Thailand fell short of its required GMP standard. It was to tackle this situation that an action plan that considered the participation of every stakeholder was developed.…”