在UMKM Kube Amanah Samarinda生产过程中执行标准卫生操作程序

I. Rusdin, Septiana Sulistiawati, I. Kusumaningrum
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引用次数: 0

摘要

卫生标准操作程序(SSOP)是维持食品质量、按标准履行食品安全保障的重要步骤。SSOP有8个关键方面,食品经营单位必须满足,以生产良好的产品质量和安全。本研究的目的是确定SSOP在UMKM Kube Amanah小吃Samarinda的Stik Jaleee生产中的应用。本研究采用描述性定性方法,通过观察、访谈和积极参与收集原始数据。棍子贾利的生产过程包括原料准备、称重、研磨、配料混合、印刷、油炸、沥干、分拣和包装。本研究的结果表明,SSOP的8个关键方面的应用并没有在Kube Amanah得到充分的实施。根据SSOP实施的关键方面是水安全,与食品接触表面的状况和清洁度,对化学品的保护或保护,标签和储存,员工健康和虫害控制。没有适当执行的方面是防止交叉污染和提供洗手、卫生和厕所设施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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