Issue |
E3S Web Conf.
Volume 332, 2021
International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|
|
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Article Number | 05002 | |
Number of page(s) | 8 | |
Section | Food Safety | |
DOI | https://doi.org/10.1051/e3sconf/202133205002 | |
Published online | 13 December 2021 |
Ergonomic analysis through good manufacturing practice (gmp) training (case: Binjai MSME)
Department of Industrial Engineering, Universitas Sumatera Utara, 20154, Medan, North Sumatera, Indonesia
* Corresponding author: listiani@usu.ac.id
The work environment is one of the most important factors in production. In this paper, a study was conducted on the work environment in MSMEs to determine the safety and health of the work environment in producing products. Specifically, the study was conducted to see the deviation in the application of GMP in MSME. The subjects were 30 MSMEs involved in the research from Binjai Municipalities. This study uses a qualitative analysis method that aims to evaluate the level of application of 14 aspects of GMP and find out the understanding of MSMEs on aspects of GMP. The analysis results show that the types of products with the most considerable deviations from the GMP aspect are Bakery Products and Ready-to-Eat Snacks MSMEs. However, overall, the most urgent aspects to improve are Aspect Process control and Production Location and Environment. The deviation results can reach 100%, indicating that GMP implementation is lacking or does not apply GMP.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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