The Feasibility Analysis of the Food Safety Standard Accreditation for the Local Dessert Enterprise at Chiang Rai, Thailand : A Case Study of the Sticky rice in Coconut enterprise
Food Safety Standard Accreditation for the Local Dessert Enterprise
DOI:
https://doi.org/10.55766/sujst-2023-05-e0144Keywords:
Safety Standard for Food, Hygienic assessment, Sticky rice in coconut shell, Thai dessertAbstract
The aim of this study is to determine the feasibility of a food safety standard accreditation based on a sticky rice in coconut enterprise in Chiang Rai, Thailand. One enterprise was included for the purposive sampling of this study. The methodology consists of the assessment of the details for the production process, and the physical and environmental assessment. To assess the biological contamination, the most probable number or MPN method were used for the cleanliness for the production process, and the water quality. The results illustrated that they are lacking in personal hygiene training, a wastewater treatment system, and one-way entrance and departure. Therefore, to minimize the wastewater pollutants from their process, they should implement the basic treatment, such as a grease tap. Additionally, they should construct the entry and exit as a one-way, reducing the likelihood of cross-contamination. To improve the excellent practices for food safety on their production process, they should also receive training in food sanitation and safety
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