Implementation Of Good Manufacturing Practices Research Articles

Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scombercolias)

For several years, fish smoking has been the widely adopted processing method among artisanal fish smokers located along the coastal zones in many parts of West Africa including Ghana. However, several issues pertaining to biochemical and microbiological contaminants still remain, mainly because of the suboptimal, unhygienic fish handling during the processing. To help curtail the problem, we developed and implemented a simple good manufacturing practice (GMP) system for experimentation at two local fish smoking facilities (Facility A, FA; Facility B, FB) to assess the effectiveness for improving the quality of smoked fish. The implementation of GMP did not affect the physical properties of the smoked fish but improved the peroxide value, total volatile base nitrogen, polyaromantic hydrocarbons and histamine levels. The total aerobic counts decreased from 3.96 ± 0.12 cfu/g to 1.52 ± 0.28 cfu/g (FA) or from 4.10 ± 0.2 cfu/g to 1.85 ± 0.85 cfu/g, (FB). The coliforms and Escherichia coli decreased respectively from 1.69 ± 0.12 cfu/g and 1.15 ± 0.21 cfu/g (FA) and from 1.74 ± 0.37 cfu/g and 1.24 ± 0.37 cfu/g, (FB) to below detection (no observed colony) after introducing the single use of potable water, use of smoking oven and fish core temperature of 108.1 ± 7.5 °C and 82.5 ± 3.9 °C, respectively for 2 h, wearing of safety apparels, drying and cooling of smoked fish under nets, and the use of waste disposal bins. The results show that sensitization and training of fish smokers in GMP may be relevant for improving the microbial and overall quality of smoked fish.

Implementation of Good Manufacturing Practices in Milk Processing Companies in Nairobi County and Microbial Contamination of Milk and Milk Products

Good manufacturing practice involves a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations. Even though good manufacturing practices are vital systems in food safety and is associated with minimum sanitary and processing requirements for the food industry, only a few studies have reported GMP implementation by small milk processing companies. Therefore, the present study was undertaken in milk processing firms to evaluate the implementation of good manufacturing practices for control of microbial contamination in milk and milk products. Purposive, random and stratified sampling techniques was used to identify milk processing companies. Ten processing facilities were purposively sampled for the study. The representatives were interviewed, using a pretested questionnaire and data was collected and analyzed. All the processors had qualified personnel handling milk and milk products with a daily processing capacity of 20000-30000 litres. It was observed that the processors complied with all regulatory and licensing requirements and had in place critical process controls with majority indicating pasteurization at temperatures ranging from 80-90oC as the most common method. The processors had several food safety management systems such as ISO 22000, GMPs, and HACCP which were handled by trained and competent staff. It was observed that all the processors tested for total viable counts (TVC), and E. coli while only 50% and 33.3% of the processors tested for S. aureus and L. monocytogenes respectively. Furthermore, the processors (33.3%) reported E. coli as the main contaminant while L. monocytogenes were not detected. A majority (83.3%) had well-documented cleaning programs and had a system of controlling cross contamination which was enforced through different colour codes (66.7%), memos and notices (16.7%) and through colour coding of processing equipment (16.7%). In conclusion, the present study discovered that milk processors had implemented good manufacturing practices (GMP) and conformed to good processing practices.

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.

Assisting Food Household Industries in Implementation of Good Manufacturing Practice (GMP) on Frozen Meat Kebab in Sidoarjo District

Background: Good Manufacturing Practice (GMP) is a reference that explains the procedures to produce processed food so that it is of high quality, safe, and suitable for public consumption. The Food Safety Facilitator's role is to help register the processed products of SME (Small Medium Enterprise) X to obtain an NIE( Nomor Izin Edar) number. Objectives: The SME assistance aims to improve the implementation of GMP so that it can meet the GMP level that meets the requirements of the Regulation of the Head of the Food and Drug Administration on Guidelines for Inspection of Processed Food Production Facilities. Methods: Initial observations were made with a form based on the standards of the Food and Drug Administration to determine the score and value of SME X, then mentoring and training were carried out to correct GMP non-conformities. Results: The first observation of SME X showed that there were aspects that did not comply with the GMP requirements. With several non-conformities obtained, SME X received a grade of D or very poor, so it needs improvement to get an NIE number from BPOM. The results of the final inspection indicated an improvement in the score from D (very poor) to B (good) so that SME X could obtain the NIE number. Conclusions: Assistance and training to SMEs contributed to the improvement of SMEs' GMP implementation scores so that SME X was able to obtain a distribution license number for its food products

Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caillé in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from rural and urban sites. Finally, an attempt to improve the hygiene of the traditional processing was proposed by use of Lactococcus lactis and Leuconostoc mesenteroides stains as starter. These were previously isolated from traditional lait caillé. The results on the manufacturing processes revealed from the raw milk practices of spontaneous fermentation, backslopping and contact with bacterial biofilms attached to container. The survey on perceived quality indicated that traditional lait caillé possessed a niche market which could be enlarged by implementation of good manufacturing practices in the production sites. The microbiota of the end product was characterised by high loads of Enterococcus spp., Enterobacteria and Pichia spp. Fermented milks by starter cultures showed improved hygienic quality and a positive sensory appreciation. However, the use of selected strains might be followed by loss of some features of traditional lait caillé, which scientists should work to resolve.

Evaluation of Good Manufacturing Practice (GMP), Standard Sanitation Operating Procedure (SSOP) for Traditional Chicken Slaughterhouses In Malang City

Sanitation practices in the process of slaughtering chickens are very influential on the occurrence of contamination of microorganisms so traditional chicken slaughterhouses (RPA) must apply good production practice procedures or Good Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard Operating Procedures (SSOP) to produce chicken meat that meets microbiological requirements. This study aims to evaluate the implementation of GMP and SSOP and categorize it in Traditional RPA in Malang City. The evaluation was carried out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each aspect. The evaluation results show that traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are categorized at level III to level V. In terms of fulfilling GMP aspects, they are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment profile is categorized as level III (15%), level IV (50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by traditional RPA are location and environmental aspects (91%) as well as raw material handling and processing aspects (88%). The highest SSOP aspects that were not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect (71%). Based on the evaluation results of the critical parameter aspects (weighted 2) several recommendations are prepared in order to increase the fulfillment of GMP and SSOP in traditional RPA.

Evaluation of Good Manufacturing Practice (GMP), Standard Sanitation Operating Procedure (SSOP) for Traditional Chicken Slaughterhouses In Malang City

Sanitation practices in the process of slaughtering chickens are very influential on the occurrence of contamination of microorganisms so traditional chicken slaughterhouses (RPA) must apply good production practice procedures or Good Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard Operating Procedures (SSOP) to produce chicken meat that meets microbiological requirements. This study aims to evaluate the implementation of GMP and SSOP and categorize it in Traditional RPA in Malang City. The evaluation was carried out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each aspect. The evaluation results show that traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are categorized at level III to level V. In terms of fulfilling GMP aspects, they are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment profile is categorized as level III (15%), level IV (50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by traditional RPA are location and environmental aspects (91%) as well as raw material handling and processing aspects (88%). The highest SSOP aspects that were not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect (71%). Based on the evaluation results of the critical parameter aspects (weighted 2) several recommendations are prepared in order to increase the fulfillment of GMP and SSOP in traditional RPA.

Assessment of Food Safety Knowledge of Food Handlers and the Level of Implementation of Good Manufacturing Practices at Restaurants in Kegalle District, Sri Lanka

The study aims to assess the food safety knowledge of restaurant owners/head chefs and toinvestigate the current level of implementation of Good Manufacturing Practices (GMP) in restaurants inKegalle District, Sri Lanka. Data were collected from a convenient sample of 100 respondents (50 ownersand 50 head chefs) of 50 restaurants in the Kegalle District using both researcher and self-administeredquestionnaires. The collected data were analyzed using Minitab (16/17) and the Microsoft Excel softwarepackages. The General and in-depth food safety knowledge of the respondents were tested using a selfadministeredquestionnaire which consisted of 24 questions. The GMP implementation was evaluatedusing a checklist consisting of 40 major Good Manufacturing Practices. The results indicate that the foodsafety knowledge of the respondents (restaurant owners and head chefs) increased with their educationlevel and level of training. The mean in-depth knowledge score of the respondents was significantlydifferent (p < 0.05) from that of their mean general knowledge of food safety. Results indicate that 22%of the respondents have never attended any training sessions or open seminars related to food safety andshowed poor knowledge, especially on aspects such as correct temperature control during handling food.The level of GMP implementation increased with restaurant owners' in-depth and total food safetyknowledge. The food safety knowledge of head chefs did not seem to affect the level of GMPimplementation at restaurants. Since the GMP implementation at restaurants is mostly affected by therestaurant owner’s knowledge and skills, the authors recommend conducting training sessions or openseminars to upgrade their in-depth and total knowledge of food safety.

Microbiological Safety and Quality of Meals and Work Surfaces in Collective Catering Systems in Central Italy: A Five-Year Monitoring Study.

Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the most effective tool to ensure food safety and protect consumers' health. The aim of this study was to perform a thorough assessment of the microbial safety and quality of meals and work surfaces of collective catering systems in central Italy, over a five-year period (2014-2018). In total 11,012 microbiological analytical determinations were performed in food matrices (80.1%) and environmental samples (19.9%). The results obtained show a low level of non-conformities ranging from 2.2% to 6.3% of total samples, concerning both hygiene and safety parameters. A decreasing trend of non-conformities during the years was also highlighted (p-value < 0.05), especially for environmental samples. This study suggests that the implementation of Good Manufacturing Practices (GMPs) and the proper definition of Hazard Analysis and Critical Control Point (HACCP) plans, combined with a thorough evaluation of microbiological monitoring, are able to ensure high levels of food safety and hygiene.

Hygiene Indicators and Salmonellae on Surfaces of Swine Carcasses from Two Slaughterhouses in Northern Portugal

The monitoring of carcass surface contamination along the slaughter line enables verification of slaughter operation hygiene and the use of good manufacturing practices. Pork meat is a common source of human nontyphoidal salmonellosis, one of the most frequently reported foodborne illnesses worldwide. This study was conducted to gather data on microbial loads before and after evisceration on the surfaces of swine carcasses in two slaughterhouses. The presence of Salmonella enterica was evaluated only after evisceration on carcass surfaces and in livers and floor drains (environmental samples) because pigs are common carriers of this pathogen. The contamination of carcass surfaces was evaluated by delimitation of surface area with sterilized templates (100 cm2), and surface samples were collected with gauze swabs. Total aerobic mesophilic bacteria, Enterobacteriaceae, and Escherichia coli were enumerated. Significant differences (P < 0.05) in counts of mesophilic bacteria, Enterobacteriaceae, and E. coli were found on the external carcass surfaces, with higher counts after evisceration. The neck and abdominal areas had higher levels of mesophilic bacteria, Enterobacteriaceae, and E. coli and a high prevalence of Salmonella. Salmonella was detected in only one of the studied slaughterhouses; 19 (7.3%) of 259 analyzed carcass samples were positive for Salmonella, and Salmonella was detected in two livers and two floor drains. A total of 52 Salmonella isolates (44 from carcasses, 5 from livers, and 3 from drains) were recovered. Three Salmonella serovars (Typhimurium 4,5:i- , Wernigerone, and Derby) were identified, and 53.8% of the 52 isolates were multidrug resistant. The results reveal the need for continuous improvement of slaughtering operations and implementation of good manufacturing practices to ensure the safety of pork produced in Portugal.

Recent Advances in Extracellular Vesicle-Based Therapies Using Induced Pluripotent Stem Cell-Derived Mesenchymal Stromal Cells.

Extracellular vesicles (EVs) are being widely investigated as acellular therapeutics in regenerative medicine applications. EVs isolated from mesenchymal stromal cells (MSCs) are by far the most frequently used in preclinical models for diverse therapeutic applications, including inflammatory, degenerative, or acute diseases. Although they represent promising tools as cell-free therapeutic agents, one limitation to their use is related to the batch-to-batch unreliability that may arise from the heterogeneity between MSC donors. Isolating EVs from MSCs derived from induced pluripotent stem cells (iMSCs) might allow unlimited access to cells with a more stable phenotype and function. In the present review, we first present the latest findings regarding the functional aspects of EVs isolated from iMSCs and their interest in regenerative medicine for the treatment of various diseases. We will then discuss future directions for their translation to clinics with good manufacturing practice implementation.

Strategies for Improving Traditional Food Safety “Urutan” Chicken through the Implementation of GMP and SSOP

&#x0D; &#x0D; &#x0D; &#x0D; In the traditional “Urutan” chicken production process, the type and quality of raw materials and additional materials vary widely. In addition, other factors such as environmental conditions are difficult to control, and also the uncertain endpoint of the process involved, thus the application of basic feasibility needs to be done to improve the quality of the product. In this study, a model for the application of GMP (Good Manufacturing Practice) and (Sanitation Standard Operating Procedures) was developed for the production of 'Urutan' chicken. Analysis of the chemical, microbiological and organoleptic components was carried out based on the quality and food safety of meat sausage (SNI 3820-1-2015). According to analysis results, it was revealed that the implementation of GMP and SSOP was poorly implemented. This was proven from the results of the analysis of the product from producers number 6 and 8 that did not meet the requirements of Total Plate Count (TPC) meat sausage (SNI 3820-1-2015) because it exceeded the requirements of 1 x 105 which from the test results obtained 2.5 x 106 colonies/ g and 5.5 x 106 colonies/g. That indicated that sanitation and hygiene were inadequate. Meanwhile, the organoleptic assessment of color resulted (slightly like - very like), texture (rather dislike - extremely like), aroma (rather dislike - like), taste (neutral – extremely like), and overall acceptance (neutral to very like).&#x0D; &#x0D; &#x0D; &#x0D; &#x0D;

Review and Comparison of Food Drug Administration (FDA) and Medicines and Healthcare products Regulatory Agency (MHRA) on Good Manufacturing Practice (GMP) Implementation

A government is responsible for ensuring public health and safety. One of the approaches is to establish a regulatory body that governs health-related items such as pharmaceuticals and other human health-related products. These regulatory bodies exist to ensure that goods satisfy high standards of quality, safety, and efficacy. This article investigates several aspects of regulatory bodies' regulation and Good Manufacturing Practice (GMP) standards controlled by two regulatory organizations, the Food and Drug Administration (FDA) and the Medicines and Healthcare products Regulatory Agency (MHRA). Both regulatory agencies appear to have some items controlled and fairly specific product authorization guidelines. It is apparent that both regulatory authorities have some comparable notions in common when it comes to GMP implementation, product registration, mutual recognition agreements, and MoU implementation.

Evaluation of the implementation of good manufacturing practices (gmp) in cv panda food, a special region of yogyakarta

CV Panda Food is a company engaged in the snack food industry in the form of nori (seaweed) which Mr. Stenly Hendi Avanda founded in 2012. There are several products and various flavors offered by CV Panda Food, such as Mininori Seasoned Chicken and Roast Beef, Panda Seaweed Original Flavor, Spicy Flavor, and Barbeque Flavor. To keep the food free of potential biological, chemical, and other pollutants that could harm, interfere with, or otherwise put human health in jeopardy so that it is safe to consume, CV Panda Food needs to be evaluated on Good Manufacturing Practices (GMP). Mininori production, which refers to the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/2010, consists of location, buildings, facilities and sanitation, machinery and equipment, materials, process control, final products, laboratories, workers, packaging, labels and product description, storage, maintenance and sanitation programs, transportation, documentation and recording, training, product recall and program implementation. The purpose of implementing the Practical Work is to implement GMP at CV Panda Food concerning the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 and the obstacles found in CV Panda Food in implementing GMP in Miniori production. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The results are that CV Panda Food has not fully implemented the GMP Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010. There are 83.07% appropriate, and 16.93% non-conformance from 18 aspects due to human factors, materials, environment, and methods, namely doors, ventilation, and windows not equipped with screens, not having a laboratory, walls, and floors form elbows so that the production environment is challenging to clean, there is no pest prevention, lack of dryers or tissue and lack of firm action on GMP violators, lack of awareness in the implementation of sanitation, and there is still garbage that accumulates in the production room due to lack of monitoring from the head production that pollutes the environment.

Stability evaluation of [18F]FDG: literature study, stability studies from two different PET centres and future recommendations

BackgroundThe need for a stability evaluation of [18F]FDG is evident. The main purpose of this study was to make recommendations for determining the shelf life based on the available stability literature and our own two-centre stability studies.ResultsWe performed a non-systematic literature study to find the most relevant stability data for [18F]FDG. The amount of radioactivity, radio-stabilizers, choice of synthesis, dilution, pH, temperature, storage and the choice of stability tests and acceptance criteria were the most important factors to evaluate for the implementation of good manufacturing practice. Moreover, we discuss some limitations of the study, especially the choice of synthesis, photostability, the environment, temperature and storage. Based on these data, we designed our own two-centre stability studies. All the defined acceptance criteria were met.ConclusionsWe have made recommendations for future stability evaluations based on our findings. The most important findings were that the amount of the radio-stabilizer ethanol should be > 0.1 % ethanol for activities up to 4 GBq/mL and > 0.2 % ethanol for activities up to 22.7 GBq/mL to keep [18F]FDG stable.

FOOD SAFETY EDUCATION BY EVALUATING GOOD MANUFACTURING PRACTICES FOR THE HOME INDUSTRY OF PROCESSED PALM FRUIT IN HENDROSARI GRESIK

Hendrosari village has great potential to develop business activities, especially in food and baverage of processed palm fruit as regional characteristic business from the Lontar Sewu Tourism Village area. The government through the Food and Drug Supervisory Agency stipulates a guideline or regulation on Good Food Production Methods for Home Industries usually called Good Manufacturing Practices (GMP) so that the quality of the food products produced not only has good nutritional value, but also safe and suitable for consumption. This study aims to educate the implementation of GMP in home industry that producing processed palm fruit. The method used to deliver the material was a focus group discussion consisting of entrepreneurs and village officials. The material presented was about food product regulation and food safety, food control, product packaging and storage and how to use safe additive. Thirty participants took part in the education activities. After participating in the activity, participants' knowledge increased. Participants were better able to identify the shortcomings of implementing food safety from their businesses. Most of the enterpreneurs have not implemented good manufacturing practices perfectly considering that their businesses are classified as small businesses. Enterpreneurs found it difficult to provide standard buildings and facilities according to GMP guidelines because they required large fund. A non-standard place of labor will affect the flow and production process that the possibility of contamination of raw materials and finished products is still high. The way to minimize the presence of contaminants, participants were willing Participant committed to improving maintenance and sanitation programs and carrying out monitoring process. Entrepreneurs and stakeholders were aware of the importance of implementing GMP as a consumer right and being able to increase product competitiveness. They were committed to improving food safety practices by forming a village food safety supervisory team. Participants hope that food safety education and monitoring activities can be carried out regularly.

Evaluation of good manufacturing practices (GMPs) in traditional fish cracker home industries in Pangkahkulon-Gresik, East Java, Indonesia

Fish crackers are one of the very popular snacks in Indonesia. The production processed of this snack, which starts from handling of raw materials to packaging, must be in accordance with food safety that has been determined by the government through the Food and Drug Supervisory Agency. This study aims to evaluate the implementation of Good Manufacturing Practices (GMPs) in 5 fish cracker home industries in Pangkahkulon Village, Ujungpangkah, Gresik District. The evaluation method used is based on the Indonesia Minister of Industry Regulation No.75/M-Ind/Per/7/2010 and regulation of the head of BPOM No. HK03.1.23.04.12.2200 of 2012, both was concerning the procedures for Inspection of Home Industry Food Production Facilities. The results indicate that the home industry has not implemented GMPs in accordance with BPOM regulations so that the five SMEs can be categorized at the lowest level (level IV). Some critical findings include the absence of closed waste bins, animals and pets that roam around the production site, do not have a record of the production process and do not have a label that shows the list of ingredients used along with the nutritional value available.

Prospects of implementation of good manufacturing practice in the cosmetic industry in Ukraine

Prospects of implementation of good manufacturing practice in the cosmetic industry in Ukraine

Perbaikan proses produksi dan ijin edar guna meningkatkan mutu produk unggulan daerah

KWT "Sri Tanjung" was one of the Women Farmers Groups (KWT) in Sukosari Village, Malang Regency. They produced "Jaselang" drinks (ginger, secang, alang-alang) and corn chips. KWT members produced the products with traditional technology and low quality of food safety and they did not have marketing license. The purpose of this service activities was to provide the education of KWT members in the form of training related with good product handling processes to ensure product safety, especially the Good Manufacturing Practices (GMP) and marketing license of National Food and Drug Agency. The method of implementing this community service were preparation, implementation, monitoring, and evaluation. The results of the activities showed that 100% of the participants could know the definition, benefits, and objectives of implementing GMP. Besides, after the implementation of the marketing license socialization, 100% of the participants knew the definitions, requirements, methods, and registered the marketing license. The activities increased the knowledge of KWT members regarding the implementation of GMP and marketing license .

Pengaruh Penerapan Good Manufacturing Practices (GMP) Dan Penyusunan Sanitasi Standar Operasional Prosedur (SSOP) terhadap Proses Pengolahan Cumi Beku yang Dimoderasi oleh Sistem Hazard Analysis Critical Control Point (HACCP) pada PT. Sanjaya Internasional Fishery

This Study aims to determine the effect of the application of Good Manucturing Practices (GMP) and the preparation of Sanitation Standard Operational Procedure (SSOP) on the processing of frozen squid, and determine the effect of the Hazard Analysis Critical Control Point (HACCP) system as a moderating variable. The results of the research that love been carried out show the influence of the implementation of Good Manufacturing Practices (GMP), preparation of Sanitasi Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HACCP) on the processing frozen squid. However, moderating the Hazard Analysis Critical Control Point (HACCP) is not able to moderate the Good Manufacturing Practices (GMP) and Sanitation Standard Operational Procedure of the frozen squid processing. From this research, it is explained one of the effects is that there are still irregularities in craying out the application of Good Manufacturing Practices (GMP), Sanitation Standard Operational Procedure (SSOP) and Hazard Analysis Critical Control Point (HAACP) to the frozen squid processing.