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Rahmawati Rahmawati
Department Of Food Technology, Faculty Of Engineering And Science, University Of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
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Implementation of Good Hygiene Practice (GHP) In Poultry Product Industry: Sausage Commodity Rahmawati Rahmawati; Dewi Fara Afifa; Ivan Atmaja Ghani; Azmil Umur; Btari Nur Azizah; Dian Ayuning Puspa Dewi; Alga Yean Fatika; Nash’wa Aqillah Yvonne Ramadhani; Maria Nurlian Turnip
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4502

Abstract

Food safety is one of the requirements to ensure that a food product is produced according to standards and safe for consumption by consumers. The food industry, especially for the fresh food processing industry such as poultry products, has a higher risk of food safety. Biological, chemical, and physical hazards can appear during the production process that is supported by industrial environmental factors. This study aims to review and identify several forms of efforts to implement Good Hygiene Practices based on the production process chain by the food industry that produces sausages. The study focuses on practices that have been done by a related industry as well as things that can be of concern in the implementation of GHP. The Good Hygiene Practice (GHP) is related to hygiene and sanitation practices which are divided into nine aspects in the CAC document. Food Business Operators (FBOs) must pay attention to the implementation of GHP to ensure maximum safety of a product. Hygiene and sanitation practices relate to the environment where food products are received, stored, handled, produced or prepared until distributed. The implementation of GHP can include preventive measures to control food hazards such as designing the layout of production processes that is adapted to GHP practices, providing worker skills training, systematic cleaning, disinfection also waste management according to characteristics, personnel hygiene checks, control of production and storage temperatures, and appropriate product labeling.
Co-Authors Adella Farah Diana Alga Yean Fatika Amanda Dewi Safitri Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Astrid Damayanti Azmil Umur Btari Nur Azizah Dewi Fara Afifa Dian Ayuning Puspa Dewi Elina Putri Anggraeni Erika Widianti Ivan Atmaja Ghani Larestananda Asmaul Husna Hizaumi Putri Lutfiah Ayu Khoirunisa Maria Nurlian Turnip Milenia Fitria Cholifah Muhammad Alfid Kurnianto Nash’wa Aqillah Yvonne Ramadhani Pardi Sampe Tola Qurrotu A'yun Rachma Anggaratih Sri Djajati Sri Winarti Tanaya Dayinta Choirina Tania Amalia Teti Estiasih Widyasari Yunita Satya Pratiwi Yushinta Aristina Sanjaya