SHAFIRA ZAHROH, SUNU PANGESTUTI, EGA KARISA GIOVANNI, SYACHRUL LUHUR PRAMONO, SARI WIDYA UTAMI

EVALUASI PROGRAM KESEHATAN DAN HYGIENE KARYAWAN DALAM PENERAPAN GMP PADA UMKM SAMBAL TUNA UMMI ZEE CILACAP

Introduction

Evaluasi program kesehatan dan hygiene karyawan dalam penerapan gmp pada umkm sambal tuna ummi zee cilacap. Evaluasi program kesehatan dan hygiene karyawan dalam penerapan GMP di UMKM Sambal Tuna Ummi Zee Cilacap. Menilai kepatuhan, risiko kontaminasi, kualitas & keamanan pangan.

Abstract

The food processing industry in Indonesia continues to grow, driven by increasing consumer awareness of food safety. Most food businesses have implemented good sanitation and hygiene practices, such as providing handwashing facilities, maintaining clean toilets, and encouraging employees to wash their hands before and after production. However, issues remain, including the improper use of work attire and jewelry during production, which pose contamination risks. This underscores the need for stricter supervision and routine training to enhance compliance with GMP standards. The evaluation aims to provide a realistic overview of GMP implementation in MSMEs and serve as a basis for improvements to enhance product quality and safety.

Review

The submitted work, titled "EVALUASI PROGRAM KESEHATAN DAN HYGIENE KARYAWAN DALAM PENERAPAN GMP PADA UMKM SAMBAL TUNA UMMI ZEE CILACAP," addresses a highly relevant and critical area within food safety: the practical implementation and evaluation of Good Manufacturing Practices (GMP) in Micro, Small, and Medium Enterprises (MSMEs). The abstract effectively highlights the growing importance of food safety in Indonesia and acknowledges that while basic hygiene practices are often in place, persistent issues like improper work attire and and jewelry pose significant contamination risks. This clearly articulates the problem addressed by the study, emphasizing the necessity for stricter supervision and routine training to bridge the gap between awareness and consistent compliance with GMP standards. The stated aim to provide a realistic overview and basis for improvements is commendable. A significant strength of this research lies in its specific focus on a particular MSME, "UMKM Sambal Tuna Ummi Zee Cilacap." This localized approach is crucial as it allows for an in-depth understanding of the challenges and nuances of GMP implementation in smaller-scale food processing units, which often lack the resources and stringent oversight of larger corporations. The evaluation aspect, as indicated by the title and abstract, suggests a systematic assessment that can yield actionable insights rather than just descriptive observations. Such a targeted study has the potential to contribute significantly to improving product quality and safety within the specific context, and potentially offer a replicable model for other similar MSMEs, thereby strengthening the overall food safety ecosystem in the region. While the abstract provides a compelling rationale and clear objectives, a comprehensive review of the full paper would need to elaborate on the specific methodology employed for this evaluation. Details regarding the criteria used to assess the hygiene program, data collection methods (e.g., observations, interviews, checklists, microbiological testing if applicable), and the analytical framework would be essential to gauge the rigor and validity of the findings. The subsequent discussion should then translate the "realistic overview" into concrete, evidence-based recommendations for the MSME, particularly addressing how "stricter supervision" and "routine training" can be effectively implemented. This study, when fully fleshed out, has the potential to be a valuable resource for policymakers, food safety educators, and MSME owners striving to elevate their GMP compliance and ensure consumer safety.

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