A SURVEY OF PRODUCTION PLACES OF PRE-PACKAGED PROCESSED FOODS BEFORE EVALUATION FOLLOWS THE PRIMARY GOOD MANUFACTURING PRACTICE (PRIMARY GMP) STANDARDS: A CASE STUDY OF NAKHON RATCHASIMA PROVINCE

Abstract

Objective: The aim of this study was to survey the 103 non-permitted production place of pre-packaged, processed foods follow the Primary GMP standard for evaluating the probability to apply the Primary GMP evaluation.

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. Three types of pre-packaged processed foods and types of food entrepreneurs were collected and identified. Pre-evaluation of food production places follow the Primary GMP standard was evaluated and reasons of food entrepreneurs that non-apply for the Primary GMP evaluations were collected.

Results: From the survey data, three types of pre-packaged processed foods that produced in Nakhon Ratchasima province were identified and reported. Almost of pre-packaged processed foods were general processed foods, 51(48.57%) production places as well as ready-to-eat foods. The food entrepreneurs had different types including alone, housewife group, community enterprise, and the company. There were 62 (60.19%), 23 (22.33%), 12 (11.65%), and 6 (5.83%) production places, respectively. The evaluation of food production places by provincial and district food team before apply the Primary GMP evaluation. For category 1, approximately 84% of food entrepreneurs were lack of production building. Category 2, 3, and 4, the food entrepreneurs had production equipment, processing control, and sanitation, respectively, but these categories failed the criteria nearly 100%. There were five reasons made food entrepreneur does not apply for the Primary GMP evaluation, lack of budget was the most important reason, 79.61%.

Conclusions: The survey results showed that generally processed foods and ready-to-eat foods were mostly produced. The food entrepreneurs usually worked by oneself and almost food production places failed the Primary GMP standard. Lack of budget was the most important reason that made food entrepreneur does not apply for the Primary GMP evaluation.