Evaluasi Penerapan GMP dan Peluang Cross Contamination Area Packing pada Produksi Mi Instan di PT XYZ.

Abstract

PT XYZ is a ready-to-eat food industry that produces instant noodles. Quality assurance and food safety are essential aspects for businesses to compete effectively. PT XYZ implements the Good Manufacturing Practice (GMP) system to ensure product safety. The implementation of the GMP system is evaluated based on checklists from the Directorate General of Agro Industry Regulation No. 30/IA/Per/12/2011 on Technical Guidelines for the Assessment of the Application of Good Processed Food Production and the Indonesian National Agency of Drug and Food Control (BPOM) Regulation No. 22 of 2021 on Good Processed Food Processing Methods (CPPOB). Based on the checklist of Directorate General of Agro Industry Regulation No. 30/IA/Per/12/2011, PT XYZ is rated at Level I. Level I indicates that the number of deviations found in the minor category is between 0- 6, major deviations are 0-5, and critical deviations are 0. One minor finding from the Directorate General of Agro Industry checklist is the slippery condition of the floor surface. This finding does not affect the quality of the final product but should be considered for the safety of employees and is thus categorized as minor. On the other hand, based on the BPOM Regulation No. 22 of 2021 checklist, PT XYZ is rated at Level A (excellent). Level A indicates that the number of deviations found in the minor category is between 0-6, major deviations are 0-5, critical deviations are 0, and there are no serious deviations. The sanitation and hygiene in the area where complementary seasonings are packed, both on the packaging and among workers, have been done well and effectively, as evidenced by the Total Plate Count test results which are below the company's internal standards. However, sanitation regarding the air in the packing area needs to be improved to maintain product quality and safety. The use of automatic air sanitation equipment can be implemented or used in the complementary seasoning packing area.