THE EFFECTIVENESS OF GMPs FOR CONTROL OF FOOD HAZARDS IN MAE FAH LUANG UNIVERSITY, THAILAND
Keywords:
Good manufacturing practices, food sanitation and safet, food hazard controlAbstract
The objective of this study is to examine the effectiveness of the GMPs’ practical guideline’ to reduce food hazards in MFU food shops. The research used a Quasi-Experimental Approach with a group pretest-posttest and 66 food shops in MFU were included in the sample size for this study. The methodologies consists of 1) the creation of GMPs’ practical guidelines 2) GMPs’ practical guidelines for the training of food handlers 3) the first stage of food hazard assessments including physical, chemical, and biological hazards 4) a public meeting; 5) a second stage of food hazard assessmentsand 6) an activity called “show and share for food sanitation and safety”. The findings illustrate that food hazards and contamination were reduced by up to 76% after the implementation of the GMPs. However, some E.coli contamination was found on the hands of food handlers and food containers and utensils. Therefore, programs should be introduced for food handlers at MFU to increase their awareness of food sanitation and safety. Moreover, the impact on customers, who are the students and staff at MFU, may provide an important motivation for food handlers to improve their awareness of the necessity of hygiene according to the principles in the GMPs’ practical guidelines. In addition, MFU should advise the food shops which are responsible for a high standard of hygiene to adopt the necessary procedures to reduce food hazards and contamination at MFU.
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