FOOD SAFETY EDUCATION BY EVALUATING GOOD MANUFACTURING PRACTICES FOR THE HOME INDUSTRY OF PROCESSED PALM FRUIT IN HENDROSARI GRESIK

Abstract

Hendrosari village has great potential to develop business activities, especially in food and baverage of processed palm fruit  as  regional characteristic business from the Lontar Sewu Tourism Village area. The government through the Food and Drug Supervisory Agency stipulates a guideline or regulation on Good Food Production Methods for Home Industries usually called Good Manufacturing Practices (GMP) so that the quality of the food products produced not only has good nutritional value, but also safe and suitable for consumption. This study aims to educate the implementation of GMP in home industry that producing processed palm fruit. The method used to deliver the material was a focus group discussion consisting of entrepreneurs and village officials. The material presented was about food product regulation and food safety, food control, product packaging and storage and how to use safe additive. Thirty participants took part in the education activities. After participating in the activity, participants' knowledge increased. Participants were better able to identify the shortcomings of implementing food safety from their businesses. Most of the enterpreneurs have not implemented good manufacturing practices perfectly considering that their businesses are classified as small businesses. Enterpreneurs found it difficult to provide standard buildings and facilities according to GMP guidelines because they required large fund. A non-standard place of labor will affect the flow and production process that the possibility of contamination of raw materials and finished products is still high. The way to minimize the presence of contaminants, participants were willing Participant committed to improving maintenance and sanitation programs and carrying out monitoring process. Entrepreneurs and stakeholders were aware of the importance of implementing GMP as a consumer right and being able to increase product competitiveness. They were committed to improving food safety practices by forming a village food safety supervisory team. Participants hope that food safety education and monitoring activities can be carried out regularly.