<![CDATA[The fish-processing industry faces considerable challenges in safeguarding food safety, particularly during the production of skin-on red snapper fillets, which is highly susceptible to contamination when sanitation procedures are not consistently followed by workers. This study aims to analyze the influence of knowledge, attitude, facilities, and supervision on employee compliance with Sanitation Standard Operating Procedures (SSOP) during the production of skin-on red snapper fillets at PT Global Maju Pratama, Maros, and to identify the most dominant factor. The research was conducted from August to December 2025 using a quantitative approach with a population of 88 production workers and a sample of 40 respondents selected through purposive sampling. Data were collected through Likert-scale questionnaires, observation, interviews, and documentation, then analyzed using multiple linear regression. The results show that knowledge, attitude, facilities, and supervision each have a positive and significant effect on employee compliance, both partially and simultaneously (F = 17.987; Sig. = 0.000), with a coefficient of determination (R2) of 0.673, indicating that the four variables explain 67.3% of the variation in employee compliance. Attitude was the most dominant factor (Beta = 0.384), followed by facilities, knowledge, and supervision. These findings suggest that improving compliance with sanitation procedures in the fish-processing industry requires strengthening positive work attitudes, providing adequate facilities, continuous education, and consistent managerial supervision.]]>
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