Sanitation Standard Operating Procedures Research Articles

Effects of washing sanitation standard operating procedures on the microbiological quality and safety of cattle carcasses

Sanitation standard operating procedures (SSOP) are self-control tools used by the food industry to minimize contamination and ensure compliance with quality standards and safety for consumption. SSOPs are implemented in slaughterhouses to reduce or eliminate contamination during the slaughter stage. This work aimed to verify the microbiological effect of SSOP for washing beef carcasses, with pressurized (3 atm) and chlorinated (5 ppm) water from the hind to the front limb. In the forelimb region, groups of indicator microorganisms were quantified, and Salmonella spp., Listeria monocytogenes, pathotypes of diarrheagenic Escherichia coli non-0157, and Staphylococcus aureus with toxigenic potential were investigated in cattle carcasses slaughtered in northern Brazil before and after washing with SSOP. No significant differences (p > 0.05) were observed in the quantification of enterobacteria, mesophilic aerobes, total coliforms, E. coli, and S. aureus after washing with the SSOP. However, were detected Salmonella spp., Shiga toxin-producing (STEC), enteropathogenic (EPEC), and enterotoxigenic (ETEC) E. coli in the sampled carcass regions after washing. S. aureus, potentially producing enterotoxin D, was identified in two carcasses (6.66 %) before and after washing SSOP. Therefore, the SSOP may have spread contamination from other carcass areas to the forequarter region. Therefore, the processes, techniques, and SSOPs carried out at this stage must be reviewed, verified, and monitored to avoid the inclusion of pathogens that could compromise the microbiological safety of carcasses during the pre-washing stages.

Pemberdayaan Masyarakat Pesisir dalam Meningkatkan Nilai Tambah Melalui Inovasi Mesin Pengering Ikan dan Pemasaran Secara Online di Desa Lampulo Kecamatan Kuta Alam Kota Banda Aceh

The problems that exist in partners are: 1). Lack of knowledge and skills of partners in producing dryer innovation, 2). Lack of knowledge about good quality management, 3). Not understanding the concept of product packaging, 4). Not yet understanding how to market online and professionally, 5). Not yet understanding the business management system and correct bookkeeping administration. Implementation activities will begin with the coordination and outreach stage with partners for implementing activities, then continue with the provision of drying oven machines and training on their use. Followed by good quality management training by introducing GMP (Good Manufacturing Practices) and SSOP (Sanitation standard operating procedures). Furthermore, partners will be facilitated in creating a marketing platform and training in its use to make the marketing process easier. The final activity is providing counseling regarding correct business management, administration and bookkeeping as well as evaluating the activities that have been carried out. The conclusions of the implementation of community service activities in Lampulo Village, Kuta Alam District, Banda Aceh City are: (1) Availability of drying equipment (ovens) using LPG fuel, as well as an increase in woodfish production, especially during the rainy season, by 30%. (2) Increased knowledge, skills, and abilities of partners in applying GMP and SSOP (100%). (3) Increasing partners' knowledge, skills, and abilities regarding product packaging manufacturing (Pakcakging). (4) Availability of a marketing platform that can be used by partners (100%). (5) There is an increase in knowledge, skills and abilities in understanding business management and ways to develop it (100%).

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

Penerapan Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada Pengolahan Produk UMKM Rendang

This study aims to evaluated the application of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) in SMEs processing rendang in Payakumbuh, West Sumatera. This study used a qualitative descriptive method with non-probability sampling technique and used the ISO 9001:2000 Gap Analysis Tools. The results of this study indicated that the application of Good Manufacturing Practice (GMP) to SMEs MK is 80.33. Meanwhile, MN SMEs have a percentage of 79.17. Thus, the two SMEs have met the standard requirements based on to the Rule of the Minister of Industry No. 75 of 2010 and on the application of the Sanitation Standard Operating Procedure (SSOP) to MK SMEs has a percentage of 72.16. Meanwhile, MN SMEs have a percentage of 77.04. Thus MK SMEs must improve to meet the standard requirements based on to the Rule of the Minister of Industry No.75 of 2010 and SMEs of MN have met the standard qualification according to the Rule of the Minister of Industry No.75 of 2010.

Impactos causados ​​por el COVID-19 en industrias cárnicas ubicadas en el Distrito Federal y Goiás

The SARS-CoV-2 virus, responsible for COVID-19, spreads more easily in crowded places, including slaughterhouses and meat processing factories, which employ over 560,000 workers in Brazil. However, there is still limited information on how the pandemic has affected meat processing plants in the Federal District and Goiás. Therefore, this study aimed to determine the main operational and structural changes adopted for disease control. The study involved the participation of 15 micro, small, and medium-sized companies, which together employ more than 1,500 workers in cattle, poultry, and swine slaughterhouses, meat processing units, and distribution centers. The study material was obtained through an online questionnaire directed at technical managers, agricultural inspectors, quality control teams and industry managers. The questions focused on potential structural and operational changes that occurred during this period, human resources and employee health, product logistics, and microbiological quality of the produced food. The statistical analysis revealed that 93% of the factories developed contingency plans. Among the changes implemented, 40% introduced a 1-meter distance between workstations, 33.3% increased the frequency of Sanitation Standard Operating Procedures (SSOPs), and 27% modified the layout of workstations to avoid face-to-face contact. Approximately 80% of the companies reported confirmed cases of COVID-19, with the majority (66.7%) choosing to isolate suspected employees and providing them paid medical leave (86%). Regarding finished products, there were challenges in customer delivery (71.4%), while 26.7% of the companies showed an improvement in microbiological quality. No establishments needed to close for procedure revisions related to pandemic control. The contingency plans followed Joint Ordinance nº 19/2020 (MAPA/MS/ME) and primarily aimed to ensure social distancing. However, promoting distance between workstations proved challenging due to the internal organization of meat factories. The pandemic recommendations did not replace existing legal obligations, and companies had to further emphasize their responsibility toward public health.

Implementation of Standard Sanitation Operating Procedure in the process Stik Jaleee making in UMKM Kube Amanah Samarinda

Sanitation Standard Operating Procedure (SSOP) is an important step that plays a role in maintaining the quality of a food product and fulfilling food safety guarantees according to standards. There are 8 key aspects of SSOP that must be met by a food business unit to produce good product quality and safety. The purpose of this study was to determine the application of SSOP in the production of Stik Jaleee at UMKM Kube Amanah Snack Samarinda. The method used in this research is descriptive qualitative with primary data collection through observation, interviews and active participation. The production process of Stik Jaleee includes the preparation of raw materials, weighing, grinding, mixing ingredients, printing, frying, draining, sorting and packaging. The results of this study indicate that the application of 8 key aspects of SSOP has not been fully implemented in Kube Amanah. Aspects that have been implemented according to the SSOP key are water safety, condition and cleanliness of surfaces in contact with food, protection or protection from chemicals, labelling and storage, employee health and pest control. Aspects that have not been properly implemented are the prevention of cross-contamination and the provision of hand washing, sanitation and toilet facilities.

Evaluation of Shredded Duri Lele Sanitation Standard Operating Procedure (SSOP) in UMKM XYZ

Sanitary procedures play an important role in achieving food safety. The application of sanitation in the food industry has a standard procedure, namely the Sanitation Standard Operating Procedure (SSOP). SSOP is important to apply, not only in large industries but also in small and medium enterprises. XYZ UMKM is located in Mojokerto, East Java. This MSME is engaged in processed catfish. UMKM XYZ products in particular are shredded catfish meat and spines. There are problems related to sanitation in these MSMEs, such as the use of untested water for production, workers who do not understand the principles of sanitation, the layout of the storage room that is integrated with the production room, to the workers' sanitation facilities that are not properly maintained for cleanliness. This situation can be corrected by evaluating the SSOP in the production process which is the scope of this community service activity. The method of implementing this community service activity consists of internal coordination and coordination with partners, carrying out SSOP reviews by observation and through partner interviews, to evaluating the results of the review and Focus Group Discussion between teams and partners. Data analysis was carried out based on 8 key aspects of SSOP requirements. Observation results are described using tables and explained in narrative form. The implementation of SSOP in the scope of the production area and toilets at UMKM XYZ is in accordance or meets the SSOP of 57.57%. Other SSOP parameters need to be improved by improving the quality of sanitation, through the application of solutions provided according to SSOP, so it is hoped that this evaluation can guarantee quality and increase product competitiveness in the market.

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.

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

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.

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


 
 
 
 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).
 
 
 
 

Enhanced training, employee-led deep cleans, and complete sanitation execution are effective Listeria monocytogenes controls in retail produce environments

Our recent study on Listeria monocytogenes prevalence and persistence in 30 retail produce environments across seven U.S. states revealed that some produce departments harbored persistent L. monocytogenes isolates. Alongside food safety and sanitation experts in the retail grocery sector our research team implemented an intervention consisting of re-training on and reinforcement of sanitation standard operating procedures (SSOPs) concurrent with an employee-led deep clean in eight departments with high prevalence of L. monocytogenes. SSOPs were unchanged, apart from adding emphasis on known harborage sites. The goal was to improve the frequency and quality of sanitation tasks to their prescribed levels. Training was reinforced with regular consultative visits including weekly audits of a subset of seven departments in order to elucidate factors driving intervention outcomes. We found that our approach was able to decrease L. monocytogenes prevalence overall, however, only three of eight stores significantly reduced their prevalence. Audits revealed that the presence of foam squeegees, damaged equipment or plumbing leaks was predictive of intervention outcome. A significant reduction in prevalence on food contact surfaces (FCS) was observed; we saw no FCS positive samples post-intervention. The monthly prevalence on non-food contact surfaces wasn't significantly reduced post-intervention until the third month of sampling. Survey data demonstrated that cross-contamination risk and timing of sanitation execution were significant behavioral variables influencing L. monocytogenes prevalence. Collectively, the data indicate that a combination of enhanced retraining on sanitation and cross-contamination, employee-led deep cleans, consultative audits, a cleaning tools program, and equipment maintenance together can reduce the prevalence of L.monocytogenes in retail produce departments.

Food Safety Compliance and Challenges of Micro Food Business Operators: Implications to COVID-19 Pandemic

The food safety compliance and challenges of micro–Food Business Operators (FBOs) that could impact COVID-19 are assessed in this study using the descriptive-comparative research design. The findings reveal that the sanitary conditions of utensils and equipment, the sanitary operations and facilities, the monitoring of time and temperatures, and the maintenance of the sanitary conditions in the facility need major improvement to increase food safety compliance and to contribute in mitigating the transmission of COVID-19. Minor improvements are needed in the handwashing facility, the implementation of the water potability program, Sanitation Standard Operating Procedures, personnel disease control, and hygienic practices. Moreover, the lack of technical knowledge and time to manage and continuously improve food safety system are the challenges experienced by the FBOs. These findings are instrumental to the improvement of the food safety practices, formulation of relevant policies, and conceptualization of research in mitigating COVID-19 relevant to food safety.

Systematic Review on Food Safety and Supply Chain Risk Assessment Post Pandemic: Malaysian Perspective

The novel coronavirus disease 2019, or COVID-19, is a recent disease that has struck the entire world. This review is conducted to study the impacts of the COVID-19 pandemic to food safety as well as the food supply chain. The pandemic has caused various changes around the world as numerous countries and governments have implemented lockdowns and restrictions to help curb the rising cases due to COVID-19. However, these restrictions have impacted many aspects of everyday life, including the economic sectors such as the food industry. An overview of the current COVID-19 situation in Malaysia was discussed in this review along with its implication on food safety and food supply chain. This is followed by a discussion on the definition of food safety, the impact of the pandemic to food safety, as well as the steps to be taken to ensure food safety. Hygiene of food handlers, complete vaccination requirement, kitchen sanitation and strict standard operating procedures (SOPs) should be in place to ensure the safety of food products, either in food industries or small scale business. Additionally, the aspect of the food supply chain was also discussed, including the definition of the food supply chain and the impact of COVID-19 to the food supply chain. Travel restriction and lack of manpower had impacted the usual operation and production activities. Lack of customers and financial difficulties to sustain business operational costs had even resulted in business closure. As a conclusion, this article provides insight into crucial factors that need to be considered to effectively contain COVID-19 cases and highlights the precaution methods to be taken through continuous monitoring and implementation by Malaysian government.

ANALISIS PRA PENERAPAN SANITATION STANDARD OPERATING PROCEDURE (SSOP) DI SUIS BUTCHER STEAK HOUSE SETIABUDHI BANDUNG

Problems studied in this research is application of hygiene and sanitation atSuis Butcher Steak House Setiabudhi Bandung. This research is done based onsome guest comment from customer who comes to Suis Butcher Steak HouseSetiabudhi Bandung. This is cause of neglect of food handling that made byemploye. The purpose of this research is for analysis of pre application ofsanitation standard operating procedure (SSOP) at Suis Butcher Steak HouseSetiabudhi Bandung. Research method that used in this research is quantitativemethod with description and accumulation technique of data is field research(observation, interview, documentation, questionnaire) and literature researchstudi. Questionnaire had given to 26 employe at Suis Butcher Steak HouseSetiabudhi Bandung, in particular for food product and food service section.Analysis technique of data had done with validitas and reliabilitas experiment for questionnaire that observe.Out of this analysis show that employe’s knowledge of Sanitation StandardOperating Procedure is 75% and analysis condition of aspects SanitationStandard Operating Procedure that applied in di Suis Butcher Steak HouseSetiabudhi Bandung is 76.5%.Application of hygiene and sanitation with Sanitation Standard OperatingProcedure is one of the needed to apply at Suis Butcher Steak House SetiabudhiBandung. Sanitation Standard Operating Procedur is a way for prevent crosscontamination, keep cooking process and for apply principle of hygiene andsanitation.

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir.

The aim of this work was to reinforce actions tending to reduce Shiga toxin-producing Escherichia coli (STEC) in beef products from an Argentinean commercial abattoir implementing Hazard Analysis and Critical Control Point (HACCP) practices. An environmental stx map was built with 421 environmental samples from the slaughter, quartering, cool chamber and deboning sectors (February-May 2013). For stx determination, 125 carcass and 572 anatomical cut samples were used. Based on the environmental stx mapping results, improvement actions were designed and implemented (June and July 2013). After implementing improvement actions, 160 carcass and 477 anatomical cut samples were collected to identify stx and verify the impact of improvement actions (August-December 2013). Our results showed stx-positivity in pre-operational (10.1%) and operational (15.5%) environmental samples and in carcass and beef cut samples before (4.8 and 10.1%; p = 0.144) and after (1.2 and 4.8%; p = 0.0448) implementing improvement actions, respectively. Although improvement actions reduced stx in beef cuts, it is difficult to implement and sustain a system based on stx zero-tolerance only by reinforcing Good Manufacturing Practices, Sanitation Standard Operating Procedures and HACCP practices. The application of combined intervention strategies to reduce STEC in carcasses and beef cuts should be therefore considered.

Evaluasi Penerapan Good Manufacturing Practice dan Sanitation Standard Operating Procedure pada Rumah Pemotongan Hewan Unggas di Bogor

Microbial contamination in chicken meat is caused by unsanitary practices during slaughtering in poultry slaughtering house. Poultry slaughtering house need to apply Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) system to produce the standard microbial requirements of meat. This study was aimed to evaluate the implementation of GMP and SSOP and categorize 30 slaughtering houses located in Bogor. Observation was carried out in 4 modern slaughtering houses (RPH-U) and 26 traditional slaughtering houses (TPH-U). Parameter evaluation was determined based on the Indonesian national standard SNI 01-6160-1999 and the veterinary control certificates which consisted of eight aspects of GMP and six aspects of SSOP. The categorization was clustered in five levels. The results showed that modern slaughtering houses were categorized into 1st and 2nd level, whilst traditional slaughtering houses were categorized into 2nd and 3rd level. The highest incompliance of GMP in modern slaughtering house was the waste treatment aspect (31%) and in traditional slaughtering house was the cold storage presence aspect (95%). The highest incompliance of SSOP in modern slaughtering house was the sanitation facilities and avoiding cross-contamination aspect (21%) and in traditional slaughtering house was the cleanliness of food contact surface aspect (97%). There are some recommendations for improvement the fulfillment of GMP and SSOP aspects based on the critical parameters. Keywords: chicken meat, Good Manufacturing Practice, modern slaughteringhouse, Sanitation Standard Operating Procedure, standard slaughteringhouses

Monitoring Italian establishments exporting food of animal origin to third countries: SSOP compliance and Listeria monocytogenes and Salmonella spp. contamination

Trade of food of animal origin between countries is carried out according to specific bilateral agreements based on the Sanitary and Phytosanitary Measures (SPS) Agreement. As specific control plans are currently in place for establishments that produce meat products to be exported to the US in order to ensure the equivalence between control systems, the Italian Ministry of Health implemented a monitoring plan in food processing establishments that export meat (n = 29), fishery (n = 5) and dairy products (n = 16) to other Third Countries.Audits of good hygiene practices for the verification of Sanitation Standard Operating Procedures (SSOPs), were carried out. For each plant, 15 environmental samples for detection of Listeria monocytogenes (L. monocytogenes) and 5 samples of ready-to-eat products for detection of L. monocytogenes and Salmonella were taken, in a total of 750 surface samples and 250 food samples.The presence of L. monocytogenes was reported in 58 environmental samples (7.7%, 95% CI 6.0–9.9), detected in 50% of food companies. L. monocytogenes was also detected in 7 food product samples (2.8%, 95% CI 1.4–5.7). Salmonella spp. was never detected. Genetic characterization of L. monocytogenes strains with pulsed-field gel electrophoresis (PFGE) was made, in one case, to correlate the origin of product contaminations to the processing environment. Genetic homogeneity among strains isolated from the same establishment was always highlighted. Audits showed that the most part of features relating to the presence and application of SSOPs were satisfied in the large majority of food companies in a proportion ranging from 88% to 100%, except the rotation of disinfectants (44% not compliant) and the presence of a list of surfaces to be regularly checked (18% not compliant).This study allowed to collect information on the microbiological safety of food companies that export from Italy to the Third Countries. Microbiological contaminations were similar to food companies that export to the US, even if L. monocytogenes detection was slightly more common. Improving cleaning and disinfection procedures and the correct application of the SSOPs will be useful to comply with the zero tolerance for L. monocytogenes requested by some Third Countries.

Application of Good Manufacturing Practices (GMP) in Frozen Squid company, PT Starfood Lamongan, East Java

Freezing is one of processing of fishery products intended to preserve food by inhibiting the growth of microorganisms, resist chemical reactions and enzyme activity. Program eligibility freezing base in the industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures / SSOP) and the good food production (Good Manufacturing Practices / GMP). Good Manufacturing Practices (GMP) are the basic requirements that should be met by a company that wants to produce quality and safe food consistently. These requirements include the production requirements, locations, buildings and facilities, production equipment and employees. Research implementation goals are to know directly how the application of GMP, knowing the factors that affect the application of GMP, know and understand the problems or obstacles that arise in the implementation of GMP in the freezing squid (Loligo vulgaris). The research was carried out at PT. Starfood International, located in Kandang Semangkon village, District Paciran, Lamongan, East Java Province on 18th January to 18th February, 2016. The work method was implemented as the descriptive method with collecting data through observation, documentation, interview, and active participation. PT. Starfood International is a branch of PT. Kelola Mina Laut which is a national private company that is form of limited company engages in the processing of fishery products. This company has three operational activity units including surimi managing unit, frozen fish managing unit and fish meal managing unit. The implementation of GMP is done by assessing some aspects include plant location, the building, the final product, processing equipment, production materials, personal hygiene, process control processing, sanitation facilities, label, product description, storage, maintenance of treatment facilities and sanitation activities, laboratory, packaging and transportation.