Participation process in good manufacturing practice system for developing OTOP(Thai)

Abstract

This research was to study feasibility of GMPs using in OTOP food products, effect of participation process in product quality development, contamination of bacteria in food products, utensils and handler's hand, including, to evaluate GMPs corporation. Study samples were 20 OTOP food products in Khon Kaen province. The samples were examined the food producing process, quality of bacteria in the products, utensils and handler's hand. The food producers were interviewed, trained, educated, advised for GMPs using. The study was carried out during December 2003 to September 2004. There was statistical significantly (p<O.05) changed in positive way of production process. Most of the food producers agreed to introduce GMPs in OTOP with average mean 83.9%. The contamination of E. coli was decreased to 7.1% in food products (p > 0.05), 19.5% in handler's hand moreover 0.05), bacteria contamination in utensils was also significantly decreased to 12.5% (p < 0.05). The food producers showed well corporation and participation in the problems assessment, problems solving, and evaluation for improvement in GMPs documentation and report in product analysis, including, kinds, quantity and date of products. This data were recorded and collected at least for 2 years