Abstract:
The Good Manufacturing Practice (GMP) in the dairy industry is the
foundation to control the food safety hazards associated with the industry,
which in turn ensure public health. The objective of this study is to determine
whether microbiological risks were present in the factory and products before
the pre-project, analyze GMP gaps using SLS 143 and close those. In the
microbiological risk assessment (Escherichia coli, yeast & molds, coliform,
and total plate count) for swab and product samples, 7 out of 16 test results
were found to be satisfactory and 9 were unsatisfactory in the pre-project. A
GMP checklist based on SLS 143 was then used to conduct an independent
audit, which revealed flaws in primary production (40%), design and
facilities (45%), control of operation (25%), maintenance and sanitation
(44%), personal hygiene (40%), transportation (20%), product information
and consumer awareness (40%), and training (50%) among other areas.
Overall, the audit results revealed that 40% of them did not comply with SLS
143, while 60% of them did. Root cause analysis was conducted for the nonconformances, using the fishbone diagram, brainstorming diagram, 5Y
technique, flow diagram, and mind map. Corrective action was taken for 32%
of the gaps that were discovered. These actions included developing an
appropriate waste management procedure, enforcing personal hygiene
protocol and providing adequate training on food safety practices, etc. The
results of the microbiological tests that were conducted to reevaluate the
microbial hazards were all satisfactory. Moreover, chi-square analysis
verified a significant difference (χ2=12.522, df=1, p<0.001) between the
microbiology results obtained before and after the project. Research
effectively addressed deficiencies discovered in a dairy plant with GMP
implementation and certification. The industry must consistently uphold
GMP standards to ensure dairy product safety and suitability.
