Submitted: 20th January
2023 Revised: 02th February 2023 Accepted:
08th February 2023
Abstract: Sanitation
practices in the process of slaughtering chickens are very influential on the
occurrence of contamination of microorganisms so traditional chicken
slaughterhouses (RPA) must apply good production practice procedures or Good
Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard
Operating Procedures (SSOP) to produce chicken meat that meets microbiological
requirements. This study aims to evaluate the implementation of GMP and SSOP
and categorize it in Traditional RPA in Malang City. The evaluation was carried
out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP
aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each
aspect. The evaluation results show that
traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP
aspects are categorized at level III to level V. In terms of fulfilling GMP
aspects, they are categorized as level III (6.6%) and level IV (93.3%). The
SSOP aspect fulfillment profile is categorized as level III (15%), level IV
(50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by
traditional RPA are location and environmental aspects (91%) as well as raw
material handling and processing aspects (88%). The highest SSOP aspects that were
not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect
(71%). Based on the evaluation results of the critical parameter aspects
(weighted 2) several recommendations are prepared in order to increase the
fulfillment of GMP and SSOP in traditional RPA.
Keywords:
Good
Manufacturing Practices (GMP); Sanitation Standard Operating Procedure (SSOP);
Chicken Slaughterhouse; chicken.
INTRODUCTION
The
population and meat production of broiler chickens has increased significantly
from year to year. Statistical data from the East Java livestock service
reported this from 2015 to 2019, namely a population of 194,064,874 heads, an
increase of 460,040,240 heads, while meat production, namely 203,139 tons per
year, increased by 510,536 tons per year (Anonymous, 2019).
Chicken
slaughterhouses are places where chicken carcass production processes play an
important role in producing quality chicken carcasses to ensure consumer
protection in obtaining safe, healthy, intact and halal (SHIH) meat. There are
two types of chicken slaughterhouses (RPA) according to (Abubakar
& Setianto, 1991), namely modern RPA and traditional RPA.
Several differences exist in the two types of RPA, namely the cutting process,
capacity and quality of chicken meat produced so that it will affect the level
of consumer acceptance. Traditional RPA according to the Directorate of
Veterinary Public Health (2018) is characterized by the cutting process using
traditional tools and carcass handling carried out on a table or floor.
SHIH
meat is a requirement that must be met by producers to produce quality-assured
products so that RPA needs to pay attention to the safety of chicken meat as a
result of its cuts because of its high nutritional content so that chicken meat
is easily damaged and results in consumer health problems (meat contaminated
with microbes, especially pathogens). (Hoelzer, Moreno
Switt, & Wiedmann, 2011) reported that animal slaughter is
the main source of contamination by Salmonella sp. in meat, so that the
practice of cutting must be considered in its working order to support food
safety. The process of handling livestock and meat in RPA which is not good and
does not pay attention to sanitation and hygiene factors, will have an impact
on the quality, halal and safety of the meat produced. Pathogenic bacteria that
are often found in broiler chickens according to (Utari
et al., 2016), among others, namely Salmonella
Enteritidis, Staphylococcus aureus, Campylo bacterje juni, and Listeria
monocyte gene. In order to minimize both microbial, physical and chemical
contamination, RPA needs to pay attention to the hygiene aspect which can be
seen from the production flow and sanitation practices carried out (Murtidjo,
2003). Both modern and traditional RPA need to apply good
production practice procedures or
Good
Manufacturing Practices (GMP) to produce products according to the desired
standards. The implementation of GMP is supported by the presence Sanitation
procedures or Sanitation Standard Operating Procedure (SSOP) to ensure the
safety of chicken meat produced. In addition to meeting GMP and SSOP, meeting
halal requirements is also a current requirement (Badan
Standarisasi Nasional, 2016). The research results of (Kuntoro,
Maheswari, & Nuraini, 2012) in ruminant slaughterhouses
showed that SSOP that was not applied to its maximum was closely related to the
level of bacterial contamination in meat as seen from the analysis of TPC, E.
Coli, and Coliform.
Several
regulations and technical rules for producing halal and thoyib chicken meat
include the Poultry Slaughterhouse Standards (National Standards Agency, 1999);
Chicken carcass quality (National Standards Agency, 2009); Guidelines for Halal
Assurance System (HAS) for Slaughterhouses (LPPOM MUI, 2012). According to (Khoirudin,
2017), the average RPA in the city of Yogyakarta only reached
46.07%, which complies with SNI standards. Assessment components that are not
in accordance with SNI include: requirements for slaughterhouse locations, RPA
facilities, RPA main building space, RPA equipment, employee and company
hygiene requirements, for meat transport vehicles, chicken slaughter,
packaging, storage and delivery. According to (Suryanto &
Sipahutar, 2020) the implementation and implementation of GMP in
halal-certified RPA in the Special Region of Yogyakarta has not been fully
carried out properly. There is a significant correlation between GMP
implementation and meat quality (pH and TPC (Total Plate Count)). (Sibarani,
2011) reported that there were 4 chicken slaughterhouses in Bogor
which showed improper handling practices and microbial contamination of the
chicken meat produced exceeded standards. Salmonella spp contamination is
related to cross-contamination from feces when slaughtering (Hoelzer et
al., 2011), while Campylobacter jejuni in chicken carcasses can
come from live chickens (Hermans et al., 2012).
Starting
from the above, it is necessary to conduct research on the application of GMP
and SSOP in traditional RPA so that the quality of meat circulating in the
market meets the standards. The research results are expected to be a reference
for a better handling system.
MATERIALS
AND METHODS
The
research was conducted from April to July 2021 at a traditional chicken
slaughterhouse business in the city of Malang. The tools used are in the form
of a questionnaire (general data, specific and evaluation questions) and
Microsoft Excel to process the data. The questionnaire questions refer to the
modified Veterinary Control Number (VCN) and Indonesian National Standard
01-6160-1999 forms.
This
research method is survey, observation, documentation, interviews, evaluation
and observation. The research was conducted in four stages including 1).
preparation and verification of questionnaires, 2). determination of RPA
respondents, 3). observation in traditional chicken slaughterhouses in the
study area, 4). Evaluation of GMP and SSOP compliance and data analysis. The
questionnaire consisted of 38 negative questions (unqualified conditions), 29
questions related to GMP and 9 questions related to SSOP. Each question has a
rating weight, namely a score of 1 if the level of non-compliance with the
requirements with low contamination risk or not critical (16 GMP questions and
3 SSOP questions); a score of 2 if the level of non-compliance with the
requirements with a high or critical risk of contamination (12 GMP questions
and 6 SSOP questions) and a score of 0 if the conditions meet the requirements.
The total weighted value added together (GMP aspect total=40, SSOP aspect
TOTAL=15) is used to increase the highest level of contamination in traditional
RPA.
Data
analysis is written mathematically through the equation below:
The
percentage of non-compliance with the standards is used to assess the
feasibility of facilities and sanitation (Table 1).
Table 1
RPA Unit Processing
Facility Assessment Level
|
Grade
|
Percentage of non-conformity (%)
|
Deviation Category
|
Category
Appropriateness
|
|
I
|
0–25
|
Not critical
|
Worthy
|
|
II
|
25–50
|
Very less critical
|
Sufficiently worthy
|
|
III
|
50–75
|
Less critical
|
Less worthy
|
|
IV
|
75–100
|
Sufficiently critical
|
Unworthy
|
|
V
|
100
|
Critical
|
Very unworthy
|
Sumber: VCN
(Permentan 2005)
RESULTS
AND DISCUSSION
The
stages of the chicken meat production process in traditional RPA start from
receiving live chickens, slaughtering, draining the blood, scalding (soaking in
hot water), plucking (removing feathers), removing innards, washing carcass,
handling offal and carcass, packaging and distribution, cleaning tools and
buildings. There are several steps that are not carried out which make it
different from modern RPA, including stunning, antemotem and postmortem
examination.
The results of evaluating the feasibility of business units which are the terms
and conditions for establishing RPA (based on the NKV form and Indonesian
National Standard 01-6160-1999) from the GMP and SSOP deviation aspects of 75
traditional RPA in Malang city are presented in Table 2 and Table 3.
Table
2
Percentage
of non-compliance with GMP aspects and traditional RPA categories
|
A
|
B
|
C
|
D
|
Total
|
Total Score Percentage 100%
|
Category
|
|
T1
|
1
|
7
|
1
|
14
|
23
|
58
|
III
|
|
T2
|
2
|
6
|
1
|
14
|
23
|
58
|
III
|
|
T3
|
2
|
7
|
1
|
14
|
24
|
60
|
III
|
|
T4
|
1
|
9
|
2
|
14
|
26
|
65
|
IV
|
|
T5
|
2
|
10
|
2
|
14
|
28
|
70
|
IV
|
|
T6
|
2
|
11
|
2
|
14
|
29
|
73
|
IV
|
|
T7
|
2
|
11
|
2
|
14
|
29
|
73
|
IV
|
|
T8
|
2
|
8
|
1
|
14
|
25
|
63
|
IV
|
|
T9
|
1
|
10
|
1
|
14
|
26
|
65
|
IV
|
|
T10
|
1
|
10
|
1
|
16
|
28
|
70
|
IV
|
|
T11
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T12
|
2
|
7
|
1
|
16
|
26
|
65
|
IV
|
|
T13
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T14
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T15
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T16
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T17
|
2
|
9
|
2
|
16
|
29
|
73
|
IV
|
|
T18
|
2
|
10
|
2
|
16
|
30
|
75
|
IV
|
|
T19
|
2
|
10
|
2
|
16
|
30
|
75
|
IV
|
|
T20
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T21
|
1
|
7
|
1
|
14
|
23
|
58
|
III
|
|
T22
|
2
|
6
|
1
|
14
|
23
|
58
|
III
|
|
T23
|
2
|
7
|
1
|
16
|
26
|
65
|
IV
|
|
T24
|
1
|
9
|
2
|
16
|
28
|
70
|
IV
|
|
T25
|
2
|
10
|
2
|
16
|
30
|
75
|
IV
|
|
T26
|
2
|
11
|
2
|
16
|
31
|
78
|
IV
|
|
|
|
|
|
|
|
|
|
|
T27
|
2
|
11
|
2
|
16
|
31
|
78
|
IV
|
|
T28
|
2
|
8
|
1
|
16
|
27
|
68
|
IV
|
|
T29
|
1
|
10
|
1
|
16
|
28
|
70
|
IV
|
|
T30
|
1
|
9
|
1
|
16
|
27
|
68
|
IV
|
|
T31
|
1
|
8
|
1
|
16
|
26
|
65
|
IV
|
|
T32
|
2
|
8
|
2
|
16
|
28
|
70
|
IV
|
|
T33
|
2
|
10
|
2
|
16
|
30
|
75
|
IV
|
|
T34
|
1
|
11
|
2
|
14
|
28
|
70
|
IV
|
|
T35
|
2
|
11
|
2
|
14
|
29
|
73
|
IV
|
|
T36
|
2
|
11
|
1
|
16
|
30
|
75
|
IV
|
|
T37
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T38
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T39
|
1
|
9
|
1
|
16
|
27
|
68
|
IV
|
|
T40
|
1
|
8
|
1
|
16
|
26
|
65
|
IV
|
|
T41
|
2
|
6
|
1
|
16
|
25
|
63
|
IV
|
|
T42
|
2
|
7
|
1
|
16
|
26
|
65
|
IV
|
|
T43
|
2
|
8
|
1
|
16
|
27
|
68
|
IV
|
|
T44
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T45
|
2
|
9
|
2
|
16
|
29
|
73
|
IV
|
|
T46
|
2
|
9
|
2
|
16
|
29
|
73
|
IV
|
|
T47
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T48
|
2
|
9
|
2
|
16
|
29
|
73
|
IV
|
|
T49
|
2
|
8
|
1
|
16
|
27
|
68
|
IV
|
|
T50
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T51
|
2
|
11
|
1
|
16
|
30
|
75
|
IV
|
|
T52
|
2
|
8
|
1
|
16
|
27
|
68
|
IV
|
|
T53
|
2
|
6
|
1
|
16
|
25
|
63
|
IV
|
|
T54
|
2
|
10
|
2
|
18
|
32
|
80
|
IV
|
|
T55
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T56
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T57
|
2
|
10
|
2
|
16
|
30
|
75
|
IV
|
|
T58
|
2
|
10
|
2
|
16
|
30
|
75
|
IV
|
|
T59
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T60
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T61
|
2
|
11
|
1
|
16
|
30
|
75
|
IV
|
|
T62
|
2
|
11
|
1
|
16
|
30
|
75
|
IV
|
|
T63
|
1
|
9
|
1
|
16
|
27
|
68
|
IV
|
|
T64
|
2
|
9
|
1
|
18
|
30
|
75
|
IV
|
|
T65
|
2
|
8
|
1
|
18
|
29
|
73
|
IV
|
|
T66
|
1
|
9
|
1
|
18
|
29
|
73
|
IV
|
|
T67
|
2
|
9
|
2
|
16
|
29
|
73
|
IV
|
|
T68
|
2
|
8
|
2
|
18
|
30
|
75
|
IV
|
|
T69
|
2
|
8
|
2
|
18
|
30
|
75
|
IV
|
|
T70
|
2
|
10
|
2
|
18
|
32
|
80
|
IV
|
|
T71
|
2
|
8
|
2
|
16
|
28
|
70
|
IV
|
|
T72
|
2
|
9
|
2
|
16
|
29
|
73
|
IV
|
|
T73
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
|
T74
|
2
|
10
|
1
|
16
|
29
|
73
|
IV
|
|
T75
|
2
|
9
|
1
|
16
|
28
|
70
|
IV
|
Note:
A=Location and environment,B=Main building,C=Facilities,D=raw materials
handling
and processing
Table
2 shows that the percentage value of GMP non-conformance ranges from 58% to
80%. The overall average non-compliance of traditional RPA is 70.20%, which is
classified as less critical or less feasible in terms of the basic feasibility
of the RPA unit. In grouping categories as much as 6.6% is level III (less
critical) and 93.3% is classified as level IV (quite critical). The highest
non-compliance with GMP aspects, namely 80%, was shown in RPA T54 and T70.
The
GMP component which consists of several aspects, in this case 4 aspects, needs
to be traced to which aspect shows the dominant non-compliance. Figure 1 shows
the GMP aspect incompatibility values in different aspects.
The
results showed that aspect A (location and environment) showed the greatest
discrepancy, namely 91%, followed by aspect D (raw material handling and
processing) of 88%. This happens because the location and environment of
traditional RPA are not supposed to be in settlements, so this makes RPA
unfeasible to establish in terms of location requirements. While in the aspects
of raw materials, handling and processing there are several aspects that are
not fulfilled so that this greatly affects the quality of chicken carcass. The
absence of antemortem and postmortem inspections, when the carcass is mixed
with offal, the carcass is in contact with the floor and the carcass is not
cooled causes the carcass quality to be low because there will be many chances
of cross contamination. In addition, carcasses are not packaged because they
are placed in open tanks. Of course, this must get attention from the relevant
agencies to improve the feasibility of traditional RPA.
Table
3
Percentage
of Non-conformance of SSOP Aspects and Traditional RPA Categories
|
RPA
|
E
|
F
|
Total
|
Total Score Percentage 100%
|
Category
|
|
T1
|
7
|
4
|
11
|
73
|
IV
|
|
T2
|
7
|
4
|
11
|
73
|
IV
|
|
T3
|
7
|
4
|
11
|
73
|
IV
|
|
T4
|
7
|
4
|
11
|
73
|
IV
|
|
T5
|
7
|
6
|
13
|
87
|
V
|
|
T6
|
7
|
4
|
11
|
73
|
IV
|
|
T7
|
7
|
4
|
11
|
73
|
IV
|
|
T8
|
7
|
4
|
11
|
73
|
IV
|
|
T9
|
7
|
6
|
13
|
87
|
V
|
|
T10
|
7
|
4
|
11
|
73
|
IV
|
|
T11
|
7
|
6
|
13
|
87
|
V
|
|
T12
|
7
|
6
|
13
|
87
|
V
|
|
T13
|
7
|
4
|
11
|
73
|
IV
|
|
T14
|
7
|
4
|
11
|
73
|
IV
|
|
T15
|
7
|
4
|
11
|
73
|
IV
|
|
T16
|
7
|
4
|
11
|
73
|
IV
|
|
T17
|
7
|
6
|
13
|
87
|
V
|
|
T18
|
7
|
6
|
13
|
87
|
V
|
|
T19
|
7
|
6
|
13
|
87
|
V
|
|
T20
|
7
|
6
|
13
|
87
|
V
|
|
T21
|
3
|
4
|
7
|
47
|
III
|
|
T22
|
3
|
4
|
7
|
47
|
III
|
|
T23
|
3
|
4
|
7
|
47
|
III
|
|
T24
|
3
|
4
|
7
|
47
|
III
|
|
T25
|
7
|
6
|
13
|
87
|
V
|
|
T26
|
7
|
4
|
11
|
73
|
IV
|
|
T27
|
7
|
4
|
11
|
73
|
IV
|
|
T28
|
7
|
4
|
11
|
73
|
IV
|
|
T29
|
7
|
6
|
13
|
87
|
V
|
|
T30
|
7
|
4
|
11
|
73
|
IV
|
|
T31
|
7
|
6
|
13
|
87
|
V
|
|
T32
|
7
|
6
|
13
|
87
|
V
|
|
T33
|
7
|
4
|
11
|
73
|
IV
|
|
T34
|
7
|
4
|
11
|
73
|
IV
|
|
T35
|
7
|
4
|
11
|
73
|
IV
|
|
T36
|
7
|
4
|
11
|
73
|
IV
|
|
T37
|
7
|
6
|
13
|
87
|
V
|
|
T38
|
7
|
6
|
13
|
87
|
V
|
|
T39
|
7
|
6
|
13
|
87
|
V
|
|
T40
|
7
|
6
|
13
|
87
|
V
|
|
T41
|
7
|
4
|
11
|
73
|
IV
|
|
T42
|
7
|
4
|
11
|
73
|
IV
|
|
T43
|
7
|
4
|
11
|
73
|
IV
|
|
T44
|
7
|
4
|
11
|
73
|
IV
|
|
T45
|
3
|
6
|
9
|
60
|
III
|
|
T46
|
3
|
4
|
7
|
47
|
III
|
|
T47
|
3
|
4
|
7
|
47
|
III
|
|
T48
|
7
|
4
|
11
|
73
|
IV
|
|
T49
|
3
|
4
|
7
|
47
|
III
|
|
T50
|
7
|
6
|
13
|
87
|
V
|
|
T51
|
7
|
4
|
11
|
73
|
IV
|
|
T52
|
7
|
6
|
13
|
87
|
V
|
|
T53
|
7
|
6
|
13
|
87
|
V
|
|
T54
|
7
|
6
|
13
|
87
|
V
|
|
T55
|
7
|
4
|
11
|
73
|
IV
|
|
T56
|
7
|
4
|
11
|
73
|
IV
|
|
T57
|
7
|
4
|
11
|
73
|
IV
|
|
T58
|
7
|
4
|
11
|
73
|
IV
|
|
T59
|
7
|
6
|
13
|
87
|
V
|
|
T60
|
7
|
6
|
13
|
87
|
V
|
|
T61
|
7
|
6
|
13
|
87
|
V
|
|
T62
|
7
|
6
|
13
|
87
|
V
|
|
T63
|
7
|
4
|
11
|
73
|
IV
|
|
T64
|
7
|
4
|
11
|
73
|
IV
|
|
T65
|
7
|
4
|
11
|
73
|
IV
|
|
T66
|
7
|
4
|
11
|
73
|
IV
|
|
T67
|
7
|
6
|
13
|
87
|
V
|
|
T68
|
7
|
4
|
11
|
73
|
IV
|
|
T69
|
7
|
4
|
11
|
73
|
IV
|
|
T70
|
7
|
4
|
11
|
73
|
IV
|
|
T71
|
7
|
4
|
11
|
73
|
IV
|
|
T72
|
7
|
6
|
13
|
87
|
V
|
|
T73
|
3
|
4
|
7
|
47
|
III
|
|
T74
|
3
|
4
|
7
|
47
|
III
|
|
T75
|
3
|
4
|
7
|
47
|
III
|
Note:
E=Personal hygiene, F=Sanitation
Fulfillment
of SSOP aspects is presented in Table 3. The percentage value of SSOP
non-conformance ranges from 47% to 87% and is classified in categories III, IV
and V. The average SSOP non-conformity as a whole for traditional RPA is 74.2%
which is classified as quite critical or not worthy of review from the basic
feasibility of RPA units, especially aspects of hygiene and sanitation. In
grouping categories as much as 15% belong to level III (less critical), 50.6%
level IV (quite critical) and 35% level V (critical). The highest SSOP
discrepancy of 87% was shown in 7 RPA namely T5, T9 T11, T19 T12, T17, T18,
T18, T20 and T19.
Two
aspects of SSOP need to be traced to which aspect is the dominant
non-conformity in traditional RPA. Figure 2 shows the value of the SSOP aspect
incompatibility in different aspects.
The results
of the study showed that aspect F (sanitation) showed the greatest
inappropriateness, namely 79%, followed by aspect E (personal hygiene) of 71%.
The requirements for this aspect are very critical to note because they involve
irregularities that directly affect carcass quality, especially in terms of the
spread of disease.
One
of the food safety principles proclaimed by WHO is to wash hands as often as
possible, Aspects of personal hygiene with the habit of washing hands only
after the cutting process and the unavailability of washing facilities were
found during observations. The habit of washing hands is important to reduce
the possibility of contamination from workers into chicken meat products. The
habits and level of knowledge of workers on hygiene and sanitation will have an
impact on preventing contamination incidents. According to (Alhaji
& Baiwa, 2015), there is a significant correlation between
the level of knowledge and habits of workers. Research shows that workers' poor
knowledge of sanitation is correlated with not carrying out procedures
properly. The unavailability of special clothing for workers causes
cross-contamination. According to (Kadariya et al., 2014),
there is a very significant positive correlation between poor sanitation and
contamination by Salmonella sp. and S aureus on chicken carcasses
Improvement of Fulfillment
Aspects as Recommendations
In
order to improve the safety of chicken meat produced by traditional RPA in the
city of Malang, the fulfillment of GMP and SSOP is very necessary. GMP and SSOP
aspects studies that have critical value (weight 2) in traditional RPA that are
not fulfilled by more than 90% of traditional RPA (Table 4) are the basis for
preparing recommendations to fulfill these aspects. Recommendations for meeting
GMP and SSOP aspects are presented in Table 4.
Table
4
Parameters
on GMP and SSOP Aspects that are Not Fulfilled by RPA
|
Aspect
|
Inquiry Number
|
Parameters on GMP and
SSOP Aspects with a Value of 2
|
Number of RPA that did not meet (%), n=75
|
|
|
|
Aspek GMP
|
|
|
B
|
13
|
There are no facilities for hand
washing with soap
|
150 (100)
|
|
D
|
22
|
No ante mortem examination was
carried out on the birds to be slaughtered
|
150 (100)
|
|
23
|
Healthy birds and sick birds are
not separated
|
122 (81)
|
|
25
|
The carcass is not separated from
the offal
|
150 (100)
|
|
26
|
Chicken carcass in contact with
floors and/or dirty materials
|
150 (100)
|
|
27
|
Postmortem examination was not
carried out on every slaughtered bird
|
150 (100)
|
|
28
|
No cooling of the carcass
|
150 (100)
|
|
29
|
Transport of unhygienic carcasses
(eg packaged)
|
150 (100)
|
|
|
|
SSOP Aspect
|
|
|
E
|
31
|
Employees do not wash their hands
with soap before and after work
|
128 (85)
|
|
32
|
Employees not preventing
cross-contamination (e.g. smoking and spitting)
|
128 (85)
|
|
34
|
Workers do not pay attention to
hygiene and sanitation
|
150 (100)
|
|
F
|
38
|
Equipment and containers are not
disinfected after use.
|
150 (100)
|
Table 5
Recommendations
for improvement for Traditional RPA
|
Aspect
|
Recommendations for fulfillment of aspects
|
|
|
GMP Aspect
|
|
B
|
Separate or create a partition for
dirty and clean areas
Equip business facilities with a
place to wash hands with soap
Conduct ante mortem inspection on
poultry to be slaughtered by calling service officers periodically
|
|
D
|
Separation of healthy birds and
sick birds
|
|
The carcass is separated from the
offal
|
|
Chicken carcass should not come
into contact with floors and/or dirty materials
|
|
Conducting postmortem inspection on
every slaughtered poultry periodically through the relevant agencies
|
|
Cooling the carcass
|
|
Transportation of carcasses in a
hygienic manner and packaging
|
|
|
|
SSOP Aspect
|
|
E
|
Make
it a habit for employees to wash their hands with soap before and after work
|
|
Employees
do not smoke during the production process
|
|
Workers
pay attention to hygiene and sanitation
|
|
F
|
Equipment
and containers are periodically disinfected.
|
CONCLUSIONS
Traditional
RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are
categorized at level III to level V. In terms of fulfilling GMP aspects, they
are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment
profile is categorized as level III (15%), level IV (50.6%) and level V (35%).
Based on the evaluation of each aspect, the highest GMP aspects that were not
met by traditional RPA were location and environmental aspects (91%) and raw
material handling and processing aspects (88%). The highest SSOP profile was
not fulfilled namely the sanitation aspect (79%) and the personal hygiene
aspect (71%).
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2023 by the authors. Submitted for possible open access
publication under the terms and conditions of the Creative Commons Attribution
(CC BY SA) license
(https://creativecommons.org/licenses/by-sa/4.0/).