Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs
Resources efficiency in production is essential to support sustainable production. “X” Bakery is one of the bread small and medium enterprises (SMEs) in Batu, East Java Indonesia. This study aimed to evaluate the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2020-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1960 |
| _version_ | 1797919389751705600 |
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| author | Sucipto Sucipto Petri Wani Sumbayak Claudia Gadizza Perdani |
| author_facet | Sucipto Sucipto Petri Wani Sumbayak Claudia Gadizza Perdani |
| author_sort | Sucipto Sucipto |
| collection | DOAJ |
| description | Resources efficiency in production is essential to support sustainable production. “X” Bakery is one of the bread small and medium enterprises (SMEs) in Batu, East Java Indonesia. This study aimed to evaluate the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) in bread processing of SMEs production. This research used observation methods, interviews, and questionnaires. Respondents in this research are supervisors and employees of “X” Bakery. The results of this study indicated that the GMP implementation achieved 58.3% and SSOP of 52.3%, implying this industry had been standing under a minimum of 60%. This industry had poor qualified of GMP and SSOP. Five aspects of GMP have be fulfilled, namely the location and environment, production equipment, process control, food labelling, and product recall. Although, nine elements that have not met, namely buildings and facilities, water supply, sanitation facilities and activities, pest control, employee health, storage, supervision by the responsible person, employee documentation, and training. Furthermore, three aspects of SSOP have met, namely the prevention of cross-contamination, food protection, and labelling. There are five elements have not fulfilled SSOP criterias, namely the security of water, surface hygiene, sanitation facilities, and employee health control and pest prevention. The weakest indicator for each GMP and SSOP implementation are supervision and employee's health control respectively. Therefore, it was necessary to increase the employee's knowledge, the addition of supporting facilities, and production supervision to improve the implementation of GMP, SSOP, and sustainable production. |
| first_indexed | 2024-04-10T13:44:45Z |
| format | Article |
| id | doaj.art-a50fb753a5044f2aab68fe285b7dd9c0 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:44:45Z |
| publishDate | 2020-01-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-a50fb753a5044f2aab68fe285b7dd9c02023-02-15T16:11:00ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2020-01-018171210.24925/turjaf.v8i1.7-12.19601470Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEsSucipto Sucipto0Petri Wani Sumbayak1Claudia Gadizza Perdani2Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, IndonesiaDepartment of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, IndonesiaDepartment of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, IndonesiaResources efficiency in production is essential to support sustainable production. “X” Bakery is one of the bread small and medium enterprises (SMEs) in Batu, East Java Indonesia. This study aimed to evaluate the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) in bread processing of SMEs production. This research used observation methods, interviews, and questionnaires. Respondents in this research are supervisors and employees of “X” Bakery. The results of this study indicated that the GMP implementation achieved 58.3% and SSOP of 52.3%, implying this industry had been standing under a minimum of 60%. This industry had poor qualified of GMP and SSOP. Five aspects of GMP have be fulfilled, namely the location and environment, production equipment, process control, food labelling, and product recall. Although, nine elements that have not met, namely buildings and facilities, water supply, sanitation facilities and activities, pest control, employee health, storage, supervision by the responsible person, employee documentation, and training. Furthermore, three aspects of SSOP have met, namely the prevention of cross-contamination, food protection, and labelling. There are five elements have not fulfilled SSOP criterias, namely the security of water, surface hygiene, sanitation facilities, and employee health control and pest prevention. The weakest indicator for each GMP and SSOP implementation are supervision and employee's health control respectively. Therefore, it was necessary to increase the employee's knowledge, the addition of supporting facilities, and production supervision to improve the implementation of GMP, SSOP, and sustainable production.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1960gmpbreadsmesssopsustainable |
| spellingShingle | Sucipto Sucipto Petri Wani Sumbayak Claudia Gadizza Perdani Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs Turkish Journal of Agriculture: Food Science and Technology gmp bread smes ssop sustainable |
| title | Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs |
| title_full | Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs |
| title_fullStr | Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs |
| title_full_unstemmed | Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs |
| title_short | Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs |
| title_sort | evaluation of good manufacturing practices gmp and sanitation standard operating procedure ssop implementation for supporting sustainable production in bakery smes |
| topic | gmp bread smes ssop sustainable |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1960 |
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