DEVELOPMENT OF PRODUCTION PLACES OF PRE-PACKAGED PROCESSED FOODS FOLLOWS THE PRIMARY GOOD MANUFACTURING PRACTICE (PRIMARY GMP) IN NAKHON RATCHASIMA PROVINCE: A PRELIMINARY STUDY

Abstract

Objective: The aim of this study was to develop the production places of pre-packaged processed foods follows the Primary GMP.

Methods: The population was 103 entrepreneurs of pre-packaged processed foods in Nakhon Ratchasima province with non-permitted status of Primary GMP that surveyed in 2013. Study period start from 1 October 2013 to 31 May 2014. Initially, Food entrepreneurs improved their production places follows the Primary GMP standard and for the Primary GMP evaluation at Nakhon Ratchasima Provincial Public Health Office. After that, provincial and district food standard team visited food production places and evaluated followed the Primary GMP standard.

Results: During 1 October 2012 to 31 May 2013 and 1 October 2013 to 31 May 2014, 104 and 103 non-permitted food entrepreneurs were observed, respectively. Furthermore, during 1 October 2012 to 31 May 2013 and 1 October 2013 to 31 May 2014, 4 (3.85%) and 5 (4.85%) food entrepreneurs passed the Primary GMP standards, respectively. Thus, Nakhon Ratchasima province had only 9 food production places that passed the Primary GMP standard. In 1 October 2013 to 31 May 2014 study period; the total score of passed entrepreneurs was 89.09±6.12%. The scores for each category were 89.52±5.46, 95.56±9.94, 89.32±8.47, and 88.51±12.68% for category 1-4, respectively. This development project was not effective to improve the number of applied and passed food entrepreneurs.

Conclusions: The number of food entrepreneur that passed the Primary GMP standard increased. However, Nakhon Ratchasima province had only 9 food production places that passed the Primary GMP standard. In addition, the number of passed food entrepreneurs was further improved.