| 作成者 |
|
|
|
|
|
| 本文言語 |
|
| 出版者 |
|
|
|
| 発行日 |
|
| 収録物名 |
|
| 巻 |
|
| 号 |
|
| 開始ページ |
|
| 終了ページ |
|
| 出版タイプ |
|
| アクセス権 |
|
| Crossref DOI |
|
| 権利関係 |
|
| 概要 |
The main characteristics of wet noodle products that determine the quality and limits of food safety are the relatively short shelf life of wet noodle products, 10-12 hours at room temperature due to ...their high-water content, and the absence of harmful substances such as formalin and boric acid. To ensure that the product is of high quality and safe for consumers, the production process must have proper control to manage the shelf life and minimize any potential risks. This study aims to analyze the level of application of the basic feasibility of GMP and SSOP for wet noodle production. This research is a quantitative descriptive study using survey methods in collecting data through observation and interviews with questionnaires through case studies in wet noodle producers SMEs and analyzed by gap analysis tools. The percentage calculation using gap analysis tools for each GMP and SSOP aspect shows that the level of compliance is 69% for the GMP aspect and 75% for the SSOP aspect. Compliance with GMP aspects is included in category 2 (50% - 74%), so it can be concluded that the program GMP on SMEs still needs improvement to comply with GMP regulations. The results show that the SSOP aspect of GMP compliance with a score of 75% falling into category 1 (75% - 100%), indicated that the SSOP program on SMEs is already in compliance with SSOP requirement.続きを見る
|
Mendeley出力
