Food Hygiene, Sanitation, and Safety Hazards in Frozen Pempek: GMP, SSOP, and HACCP Evaluation

Authors

  • A. Syamsiah Adha Program Studi Kesehatan Masyarakat, Universitas Islam Negeri Alauddin Makassar
  • Zaskia Maharani Program Studi Kesehatan Masyarakat, Universitas Islam Negeri Alauddin Makassar
  • Rini Jusriani Nutrition Study Program, Technology and Health Sciences Institute of Tri Tunas Nasional

Keywords:

food hygiene, sanitation, GMP, SSOP, HACCP

Abstract

Background: Food hygiene and sanitation are essential environmental health safeguards in small-scale food production because deficiencies in the production environment, sanitation facilities, food-contact equipment, and food-handler hygiene can create contamination pathways. Objective: To evaluate hygiene-sanitation conditions and potential food safety hazards in a small-scale frozen pempek enterprise using Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis and Critical Control Point (HACCP) frameworks. Methods: A descriptive qualitative study was conducted at small-scale enterprise X in Maros Regency, Indonesia, during March-April 2025. Data were collected through in-depth interviews, direct observation, and documentation. GMP conformity was assessed against 28 requirements, SSOP implementation was reviewed across key sanitation components, and hazards were identified across 11 production stages. Results: Overall GMP conformity was 71% (20/28), with the lowest conformity in maintenance and sanitation programs (33%). SSOP gaps involved food-contact equipment, shared washing facilities, inconsistent food-handler hygiene, and the absence of structured worker-health records. Four critical control points were identified: starter-paste cooling, pempek boiling, frozen storage, and distribution. Conclusion: Strengthening sanitation infrastructure, equipment maintenance, food-handler hygiene, sanitation documentation, and cold-chain management is necessary to reduce contamination potential and improve food safety in small-scale frozen food production.

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Published

2026-08-20

How to Cite

Adha, A. S., Maharani, Z., & Jusriani, R. (2026). Food Hygiene, Sanitation, and Safety Hazards in Frozen Pempek: GMP, SSOP, and HACCP Evaluation. HIGIENE: Jurnal Kesehatan Lingkungan, 11(1). Retrieved from https://journal.uin-alauddin.ac.id/index.php/higiene/article/view/71878

Issue

Vol. 11 No. 1 (2026): Kesehatan Lingkungan

Section

Artikel

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Copyright (c) 2026 A. Syamsiah Adha, Zaskia Maharani, Rini Rini

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