Penerapan Good Manufacturing Practice Pada UMKM Bakery dan Cookies Melalui Revitalisasi Prosedur Sanitasi
DOI:
https://doi.org/10.24127/sss.v8i2.3465Abstract
Penerapan GMP ini seringkali diabaikan penerapannya oleh industri, oleh sebab itu pemerintah membuat peraturan dalam surat kementrian kesehatan RI No.23/MEN.KES/SKJ/1978, dimana dalam peraturan tersebut dijelaskan tentang pedoman ataupun cara memproduksi makanan dan minuman yang baik dan benar. Somwang et al. (2013), menyatakan aspek GMP dalam penanganan makanan terdiri dari pekerja, produksi makanan, pemeliharaan, bangunan dan fasilitas, peralatan, dan sanitasi. Fasilitas pembersihan lingkungan, bangunan dan pencucian peralatan pada pembuatan bakery and cookies ini minimal harus tersedia alat seperti sapu, sikat, pel dan kain lap, dilengkapi tempat sampah yang tertutup serta tempat pencucian standar industri makanan. Permasalahan mitra UMKM bakery and cookies di desa Sumorame kabupaten Sidoarjo ini adalah belum adanya peralatan pembersihan yang memadai baik itu untuk pembersihan peralatan memasak dan juga peralatan pembersihan lokasi sekitar produksi dan Tempat pembersihan belum memenuhi Good Manufacturing Practice, hal ini dapat dilihat dari area kitchen sink yang masih menggunakan bak plastik (ember) yang di tambahkan kran dan tidak ada pipa saluran pembuangan. Adapun hasil dari dilakukannya pengabdian ini adalah berupa penyediaan alat kitchen sink untuk pembersihan peralatan serta tersedianya standar operasional prosedur untuk pembersihan peralatan.
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References
Somwang,C., Charoenchaichana, P., Polmade, M (2013). The Implementation of Good Manufacturing Practices (GMP) System in the Poultry Industry: A case study of the hatchery in Saha Farms Co., Ltd, Thailand. International Journal of Humanities and Management Sciences (IJHMS), 1(1): 2320–4044.
Chukwu, O. 2009. Impacts Of Food Processing Industry On Some Environmental Health And Safety Factors. Caspian Journal of Environmental Sciences, 7 (1): 37-44.
Sutton, S. 2010. The Environmental Monitoring Program in A GMP Environment. Journal of GXP Compliance, 14 (3): 22-30.
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