Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs

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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Bibliographic Details
Main Authors: Sucipto Sucipto, Petri Wani Sumbayak, Claudia Gadizza Perdani
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2020-01-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
gmp
bread
smes
ssop
sustainable
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/1960

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