The Sanitation and Hygiene Assessment on the Feasibility of Crispy Anchovy Processing at Y UMKM Situbondo
Sanitation and Hygiene Assessment on the Feasibility of Crispy Anchovy Processing at Y UMKM Situbondo
DOI:
https://doi.org/10.25047/jofe.v4i4.6552Keywords:
Fisheries Product, GMP, SSOP, UMKMAbstract
Sanitation and hygiene are important issues that must be considered in the food processing industry. Currently, there are many micro, small, and medium enterprises (UMKM) in East Java, especially in the food processing sector. However, the implementation of sanitation and hygiene in some UMKM is still rarely considered. UMKM Y is one of the UMKM engaged in the food processing industry based on fisheries. This study aims to assess the feasibility of the processing process based on the implementation of sanitation and hygiene according to Sanitation Standard Operating Procedures (SSOP). The observation of the fisheries processing process was conducted directly at UMKM Y using observation and interviews with relevant parties. The observation results indicate that the location, buildings, sanitation and hygiene facilities for the process and employees at UMKM Y are categorized as sufficiently meeting the Good Manufacturing Process (GMP) standards. The final products produced at UMKM Y were not detected to contain Escherichia coli contamination. Therefore, UMKM Y is deemed suitable to conduct food processing, particularly for fishery products.References
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