Application Of Good Manufacturing Practices Research Articles

Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese

The efficacy of salting to ensure the safety of “Bagaces” cheese was assessed. Six producers with different processing practices were visited to develop a standard processing protocol for “Bagaces” cheese making. The effect of two different salting methods (brine or dry direct salting) and two cheese geometries (block or cubes) were assessed on product pH, water activity (Aw) and salt content. Both cheese geometry and salting method significantly influence the salting kinetics (p = 0.0027 and p = 0.0187, respectively), yet based on the physicochemical properties measured and its influence on pathogens growth based on previous studies, salting may not guarantee the safety of the final product as a critical measure of control since the growth of reference pathogens is likely to occur. Therefore, milk pasteurization, refrigeration during cheese storage and distribution, and strict application of good manufacturing practices are required for the safety assurance of this artisanal Mesoamerican cheese.

Analysis of Good Manufacturing Practices (GMPs) Implementation In Gudeg SMEs to Improve Food Safety Product

Gudeg is one of traditional food prefered by public in Yogyakarta. To meet the standard and quality requirements for Gudeg product the industry is required to be capable of making improvement to production procedure in each flow of its production activities. An analysis of the implementation of GMPs (Good Manufacturing Practices) to Gudeg SMEs in Yogyakarta is deemed important. It aims to identify the factors of the highest non-conformities and to provide solutions in creating a better food production procedure for Gudeg SMEs in Yogyakarta. The aspects that had the highest incompatibility values were formulated using the 5 Why's Analysis method and Ishikawa diagrams. The research aims: 1) to analyze the implementation of GMPs in one of the SMEs in Gudeg production in Yogyakarta; 2) to analyze the factors of the highest discrepancy with the implementation of GMPs; and 3) to give suggestions for the improvements such nonconformities. The results of the assessment of the implementation of GMPs in Gudeg SMEs showed that the level of GMPs implementation was good with a conformity (93.30%). The highest discrepancy was found in the employee aspect (37.5%) due to the absence of employee training regarding food sanitation and safety in the industry, also the lack of reference standards for the application of GMPs in industry.

EVALUATION OF THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AT PT XYZ UNIT CENGKARENG

The airline catering industry faces challenges in providing food due to diverse requirements and constrained space and resources on airplanes. This research investigates the application of Good Manufacturing Practices (GMP) in aviation catering production, exploring its potential to enhance product quality, adhere to safety and health standards, and satisfy customer expectations. The research methods employed encompassed observation, interviews, and a thorough examination of credible literature sources.The overall GMP implementation at PT XYZ demonstrated 93.59% compliance and 6.41% non-compliance. In conclusion, the adoption of GMP in aviation catering leads to enhanced product quality and compliance with health standards. Through this approach, airline catering companies can ensure that their products meet both customer quality expectations and health regulations.

Analysis of the application of good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) for products "Emping Singkong Super Telur Bu Siti" in Bantul, Yogyakarta

Analysis of the application of good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) for products "Emping Singkong Super Telur Bu Siti" in Bantul, Yogyakarta

Application of good manufacturing practices in the production of food products for special medical purposes

In order to guarantee the proper quality of medical products and medicines, the mandatory application of Good Manufacturing Practices (GMP) norms in almost all countries is provided by law. Given the importance of nutritional provision of human portrebs in emergencies, the use of GMP is also relevant in the production of food products for special medical purposes. The object of research is the methodological base, approaches, and norms of GMP application in the manufacture of this product category. It is determined that the implementation of these practices is ensured mainly through measures for raw materials, equipment, personnel, premises, compliance with hygienic requirements, journaling, internal control, response to complaints, monitoring, traceability, product recall. It is established that the basic principle of GMP application is the production of products that will meet the purpose and provisions of the registration dossier. At the same time, ensuring product quality is a comprehensive concept of ensuring compliance with properties, combining organizational measures at all stages. This activity should be carried out taking into account risk-oriented thinking based on the control of raw materials, packaging, testing in the production and release of goods to the declared characteristics, ensuring high competence of personnel, process and analytical validation. Recommendations on a set of measures aimed at introducing good manufacturing practices at enterprises producing food products for special medical purposes have been compiled and presented. The essence of these recommendations is to identify technological processes, monitor their implementation, provide the necessary resources and measures, establish the process of documenting actions, validation at all stages, including self-inspection

Good Manufacturing Practices in Black Tea Processing at PT. XYZ

Black tea comes from perfectly fermented tea leaves and is one of Indonesia's main export commodities. The high level of black tea exports requires producers to produce high-quality products. One way to realize quality and safe products is by implementing Good Manufacturing Practices (GMP). The purpose of this study was to determine the application of Good Manufacturing Practices (GMP) in black tea processing at PT XYZ. The research method was carried out by collecting primary and secondary data. Primary data were obtained through direct observation and practice in the field, as well as interviews with related parties. While secondary data is obtained through records and archives such as libraries and references to other supporting sources, The variables observed were company location, buildings, sanitation facilities, production equipment, raw and supporting materials, production processes, personnel hygiene, waste handling, production support facilities, and product packaging. The results showed that PT XYZ as a whole had implemented GMP well in the black tea processing industry, with GMP implementation levels ranging from 75–100%. The building GMP component has an implementation rate of 80%, with the "walls and floors" sub-component not properly implemented. In addition, the personnel hygiene component has an implementation rate of 75% with the sub-component "hygiene monitoring for personnel who have direct contact with the product," which is still not properly implemented.

Definition and evaluation of good manufacturing practices for plastic injection molding

In this work, the impact of good manufacturing practices (GMP) on the specific energy consumption (SEC) of plastic injection molding process, in 9 representative companies in Colombia, was studied. The GMP applied to the injection molding process and the degree to which they are adopted by the companies were defined. Afterwards, the SEC of 17 representative injection molding processes in those companies were evaluated. Finally, the impact of applying the GMP and their effect on SEC were studied. The degree of application of GMP on the analyzed companies ranges from 35 to 72%. A single SEC value could not be established for all the injection systems, because it depends on the injected weight and the productivity of each mold-machine-material combination. Nevertheless, a characteristic curve was defined for different systems. A relationship between the application of GMP and SEC was found. It was observed that all GMP contributed to improve the SEC, with different significance, ranging the relevance from 6 to 14%. Finally, it was concluded, taking in consideration a representative company, that “Plasticizing” and “Drive Units” were the most relevant categories to impact the SEC.

Hygiene and Safety of Hard Cheese Made from Raw Cows' Milk.

Simple SummaryRaw cheeses have gained the preference of some consumers because of their intense and stronger taste compared with that of pasteurised cheeses. The pasteurization of raw milk causes the inactivation of the pathogenic and beneficial microorganisms of milk and of enzymes such as proteases and lipases which play a significant role in enhancing the unique flavour of raw cheeses. This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. The microbiological quality of raw milk was found generally good and was improved throughout the experiments. For the cheese samples, a small increase in the prevalence of indicator microorganisms in curd and cheese samples was observed for the first few days, followed by a relatively stable condition as manufacturing proceeded and throughout the ripening of the final product. The outcome of our study was that the use of good-quality raw milk under sanitary conditions, the application of good manufacturing practices and a maturation period in a controlled environment were found to be the necessary prerequisites for the production of safe raw cheese products.This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows’ milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. Furthermore, the pH, the moisture and salt concentration were also monitored throughout processing, ripening and storage. Seven cheesemaking trials took place along with the microbiological and physicochemical analysis of the milk, curd and cheese produced. The milk used for the cheesemaking, two curd samples before the heating and two after the heating, two cheese samples at days 3, 7, 15, 30, 60 and 90 were subjected to microbiological analysis for total mesophilic bacterial count (for milk only), Enterobacteriaceae, E. coli, Staphylococcus, Salmonella, Listeria, and Clostridium. The microbiological quality of raw milk was found to be good. It was initially slightly above the EU limit but improvements associated with farm biosecurity and milking equipment hygiene led to a significantly improved milk quality. A small increase in the prevalence of indicator microorganisms in curd and cheese samples was observed for the first few days, followed by a relatively stable condition as manufacturing proceeded and throughout the ripening of the final product. In two cheesemaking trials, Clostridium perfringens and Salmonella spp. were detected, the first originating from the milk and the second from the environment. The use of good-quality raw milk under sanitary conditions, the application of good manufacturing practices and a maturation period in a controlled environment were found to be the necessary prerequisites for the production of safe raw cheese products.

Application of Good Manufacturing Practices and Sanitation Standard Operating Procedures on Jambal Roti Salted Fish Processing at MSME Mamah Jambal Pangandaran

Application of Good Manufacturing Practices and Sanitation Standard Operating Procedures on Jambal Roti Salted Fish Processing at MSME Mamah Jambal Pangandaran

Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry

All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.

Study on the Application of GMP and SSOP in Efforts to Improve Food Safety in SMES Processed Shredded Milkfish Bunda Juminah Food in Cipadung Kidul Village, Bandung City

This study aims to analyze the quality control of food safety with the Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) systems in Small and Medium Enterprises (SMEs) processed from milkfish shredded Bunda Juminah Food and compare it with the Regulation of the Minister of Maritime Affairs and Fisheries of the Republic of Indonesia Number 17/PERMEN-KP/ 2019 so that it can provide recommendations for improvement in efforts to improve food safety. This research uses a case study method, the discussion is descriptive with a qualitative approach. The parameters observed in this research include the Total Plate Count (TPC) test, water content test, and protein content test. The data obtained from this research were analyzed descriptively comparatively. The results of the research show that the application of GMP and SSOP in Small and Medium Enterprises (SMEs) Bunda Juminah Food is not in accordance with the standards set in the aspect of raw material selection. The implementation of SSOP in Bunda Juminah Food UKM is also not in accordance with the standards set in the aspect of preventing cross contamination, employee health and hygiene conditions, and controlling nuisance animals. Based on the results of the Total Plate Count (TPC) test, water content and protein content tests, Bunda Juminah Food's shredded milkfish products meet Indonesian National Standards.

Assessment of the application of Good Manufacturing Practices (GMP) in some wheat mills in Sudan

The present study was conducted during the period from April to December 2018. The objectives of this work were to assess the application of Good Manufacturing Practice (GMP) in nine wheat mills in Khartoum State and one wheat mills in Elobeid - North Kordofan State. Ready questionnaire prepared by Primus Lab Checklist (2013) was used and data were categorized according to GMP system. Concerning the first part of general GMP, the result revealed that two wheat mills in Khartoum state adopted the general GMP system whereas eight wheat mills were not adopted it. Regarding pest control requirements the mills scores ranged (48-87) out of 95 degree, for storage area and packaging material the score was (33-55) out of 55 degree, only one wheat mills in Khartoum state scored full degree. Concerning the operational practice requirement, all mills scores ranged (80-133) out of 144 degree and for the employee practice requirement they gained (9-45) out of 64 degree. In case of the equipment, the score was (32-50) for all mills and (40%) of wheat mills in Khartoum scored full degree whereas for the equipment cleaning requirement they acquired (26-60) and (20%) of them that belong to Khartoum had full degree, for general cleaning they recorded (32-73) out of 83 degree and for building and ground requirement they obtained (77-102) out of 106 degree. The total degree of Good Manufacture Practice (GMP) varied from 346 to 641 compared to 642 degree. The result showed that the mean total score of Good Manufacturing Practices in all expellers in this study was 693.3 points (69.33%) the highest score recorded 855 points (85.5%) in M8 and the lowest score obtained 555 points (55.5%) in M2, M6 and M10, respectively out of 1000 points. These findings indicated that the M8 plant was categorized as very good, while M9 was standard, but the rests of wheat mills studied in present investigation were categorized as unsatisfactory.

Training on the preparation of internal audit instruments on the application of Good Manufacturing Practices (GMP) for class B catering services

Good Manufacturing Practices (GMP) is the most fundamental food safety system, and it is required in the catering business. This community service strives to educate personnel in class B catering services, particularly hospital food providers, how to construct internal audit instruments for the application of GMP catering services. The online session was attended by 59 people from 23 different institutions. Following the training, 66.1% said that conducting an internal audit of GMP implementation was simple. A total of 98.3% said they are prepared to conduct routine internal audits on a regular basis, albeit in stages. Aside from that, all participants reported satisfaction with the training's implementation, with 82.76 percent stating that they were extremely satisfied.

Application of Good Manufacturing Practices in Nutmeg Syrup Business in South Aceh Regency

Nutmeg syrup is one of the processed nutmeg flesh products that has high selling potential, one of the producers of nutmeg syrup in the South Aceh area is Usaha Diyanti. The purpose of this research activity is to determine whether or not there is GMP application in the nutmeg syrup production process at Diyanti Enterprises, Hilir Village, Tapaktuan District, South Aceh Regency, Aceh Province through the Kedai Reka internship program, Merdeka Campus, Teuku Umar University 2021. This study uses a study method. field and interviews with Diyanti Business owners to find out the existing problems. The problem-solving method is done by making a questionnaire to the business owner. The application of Good Manufacturing Practices (GMP) aims to improve product quality and employee hygiene when processing products at home businesses and is safe for consumption by consumers. Aspects that are considered by consumers to be unfavorable really need to be observed and need to be improved, namely production room facilities, storage areas for finished products, employee hygiene in producing products in the home industry and aspects of product design and packaging to attract consumers' attention and want to consume beverage products nutmeg syrup.

PENDAMPINGAN PROSES PRODUKSI, PENERAPAN GMP (GOOD MANUFACTURING PRACTICES) SERTA PENDUGAAN MASA SIMPAN KERIPIK PISANG AGUNG UMKM JAPA DESA GADINGKULON

Community Services is one of the applications of responsibility as a student stated in the Tri Dharma of University in the form of publics empowerment with the purpose of giving solutions to problems in the publics without expecting anything in return. One purpose of community services is by giving accompaniment to JAPA UMKM in the publics community. JAPA UMKM is one of the UMKM is located in Malang Regency which produces banana chips of the Great Banana type. JAPA UMKM is located in Princi, RT 02 RW 04 Gadingkulon Village, Dau, Malang Regency, East Java. This JAPA UMKM assistance purpose is provide solutions, evaluations and improvements to the problems that exist in JAPA UMKM including of the production system, application of GMP and estimation of shelf life. The solutions and improvements that we have made at JAPA UMKM are assisting the production process from raw materials to finished products, implementing the GMP (Good Manufacturing Practices) process for JAPA UMKM, calculating the estimated shelf life of banana chips and assisting the packaging process of banana chips JAPA UMKM

Screening of diesters of ortho‐phthalic acid in printed baby bibs in the European market

AbstractA screening exercise targeting ortho‐phthalates in 22 plastic baby bibs collected in the European market was performed. A GC–MS method was used with a limit of detection ranging from 0.1 to 0.6 mg kg−1 bib. The most frequently detected phthalates were di‐n‐butyl phthalate (DBP) and diisobutyl phthalate (DIBP) in nearly all samples. DIBP was detected at concentrations suggesting its intended use. Overall, the highest levels were detected for benzyl butyl phthalate (BBP), with six samples presenting concentration from 13 to 47 mg kg−1 and one sample with the highest value of 65 mg kg−1. Results indicate that several non‐authorised phthalates are intentionally used either in the plastic or in the printing inks. Worst case migration calculations indicate that diethyl phthalate (DEP), DAP and DIBP exceed the limit of 0.01 mg kg−1. Therefore, determination of experimental migration is needed to conclude on compliance of baby bibs with the European and Swiss legislation. Bibs are articles that fall in the scope of the definition of FCMs accordingly to European legislation. Therefore, they should comply with the applicable rules, restrictions and limits. These articles should be included in surveillance plans, focusing on monitoring bib composition, migration and the application of good manufacturing practices by industry.

Análisis de buenas prácticas de fabricación en plantas procesadoras de leche de cabra en Cariri

The growing demand for safe food has resulted in a need for industries to adapt to established standards to ensure quality products that do not pose risks to consumers' health. There are several factors that can influence the quality of the milk and can make it an inappropriate product for human consumption, such as physical, chemical or biological factors that may contaminate the milk due to failures in obtaining, processing or shipping it. Thus, it is essential that food producing / industrializing establishments obtain excellent percentages of conformities about GMP's, which are measures that must be implemented by food industries in order to guarantee the necessary requirements for food production safe. The present work aimed to evaluate the application of Good Manufacturing Practices (GMP), in caprine milk processing units, in the Cariri region of Paraíba. Four processing units were visited, called A, B, C and D, and were checked for compliance with GMP standards. From the observational analysis carried out, it was found that, of the four establishments studied, only processing plants A and C were classified in group 1, being considered of low risk to food security, plants B and D, in turn, were classified in group 2, which offered a medium risk to food security. Non-conformities were observed in all five items on the list, in all establishments, being described flaws in buildings, lack of products related to personal hygiene, presence of pests within the industry, and mainly, non-compliance with some Operations Procedures Standardized. The present study demonstrated that plants B and D should improve their levels in relation to GMP's, both to meet the requirements of current legislation and to offer safer products to their consumers, in view of the large number of non-conformities observed in these establishments. It is also necessary to have a more effective inspection of the competent bodies to ensure that the establishments are adapted to all GMP's requirements, thus avoiding the risk of transmitting foodborne illnesses to consumers, waste of raw materials as well as financial losses for the establishment.

KAJIAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA PENGOLAHAN KERIPIK PISANG

The purpose of this study was to examine the application of Good Manufacturing Practices (GMP) in banana chip processing in Konda District. Research data were collected by (a) field studies (observation, interviews, and documentation); and (b) literature study. The results showed that the processing of banana chips in Konda District was sufficient to apply GMP with an application rate of 74.06% of the average application of GMP aspects, namely: (1) location and production environment 90.00%; (2) buildings and facilities 48.48%; (3) production equipment 88.88%; (4) water supply or water supply facilities 100.00%; (5) hygiene and sanitation facilities and activities 73.91%; (6) employee health and hygiene 68.18%; (7) maintenance and hygiene and sanitation programs 57.69%; (8) storage of 84.00%; (9) process control 74.07%; (10) food labeling 87.50%; (11) supervision by the person in charge of 80.00%; (12) 50.00% product withdrawal; (13) recording and documentation 35.71%; and (14) 100.00% employee training.

Benefits and Challenges in the Incorporation of Insects in Food Products.

Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.

Evaluation Of Gmp And Recommendation Of Haccp At Sme Robusta Coffee In Tanggamus, Lampung

Coffee was a type of beverage that widely consumed and favored by Indonesians. The level of coffee consumption in Indonesia increases every year. Lampung is one of the largest coffee producing provinces in Indonesia with Tanggamus being the 2nd highest coffee-producing district in Lampung. This has led to the growth of Small and Medium Enterprise (SME) of coffee at Tanggamus area, one of which was the processing of Robusta ground coffee. These SME produced robusta coffee to be marketed throughout Indonesia and often export to customers abroad. Therefore, SME owners must maintain the quality and quality of coffee by implementing GMP (Good Manufacturing Practices). This causes the need for evaluation of GMP at SME Tanggamus ground coffee to ensure product quality and quality as well as Yeast and Mold Plate also Total Plate Count testing to determine the level of product safety. In addition, there we also gived some recommendations for the application of the HACCP system to SME. Based on the results of observations on the application of GMP at SME Robusta Tanggamus Ground Coffee, there are 12 elements that are checked according to the requirements and there are 2 elements that should have an effort to improve. The results of YMP and TPC tests on Tanggamus robusta ground coffee products showed that the product did not contain mold, yeast, and microbes. Based on the recommendations for the application of the HACCP system, regular observations of the water used for washing coffee beans are required.