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

Authors

  • Sucipto Sucipto Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia http://orcid.org/0000-0002-2450-1542
  • Petri Wani Sumbayak Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia http://orcid.org/0000-0003-0937-0051
  • Claudia Gadizza Perdani Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia http://orcid.org/0000-0003-0333-3049

DOI:

https://doi.org/10.24925/turjaf.v8i1.7-12.1960

Keywords:

GMP, Bread, SMEs, SSOP, Sustainable

Abstract

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.

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Published

27.01.2020

How to Cite

Sucipto, S., Sumbayak, P. W., & Perdani, C. G. (2020). 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, 8(1), 7–12. https://doi.org/10.24925/turjaf.v8i1.7-12.1960

Issue

Section

Research Paper