Development of Processed Food Producers According to Primary GMP in Prakonchai District, Buriram

Abstract

In 2012, Ministry of Public Health of Thailand introduced a policy to improve the standard of ffacilities involved in food processing. It also set the regulations that all processed food in containers ready for sale must comply with the minimum standard for food processing (primary GMP). This policy aims to improve the standard of the food processing facilities. The objectives of this study were to improve all food processing facilities in Prakhonchai District in order to meet the minimum standard of the primary GMP set by the Ministry of Publi Health. It was conducted as a quasi-experimental research during the period from October 2012 to December 2015. The study samples were all 30 regular processed food producers in the District who produced food for sale. The study method included: (1) investigating and collecting data on the processed food producers, and improving knowledge, skill and motivation of the food producers; (2) improving the licensing system; and (3) visiting and evaluating the facilities of processed food producers every 6 months. Implementation activities were performed by all responsible stakeholders in the district.

Data were collected through site visit records; and were analyzed by using descriptive analysis. It was found that at the beginning of the study (October 2012), there were 9 processed food producers who passed the minimum standard. The maximum score was found to be 86.80%, minimum score - 30.45%, and the mean score - 60.87%. In October 2015, after the 3-year intervention, significant improvement was observed. The number of processed food producers who met the minimum standard increased to 26 (86.67%); and the maximum score was 95.00%, the minimum was 37.73%, and the mean was 78.39%.

In conclusion, the study demonstrated that the cooperation among all stakeholders with multiple interventions played a key role in improving the number of processed food producers meeting the primary GMP standard. Recommendations from this study included continued development, regular follow-up and evaluation in order to achieve sustainable development on food processing improvement program.