Abstract: Adoption of Good Manufacturing Practices in of Small and Medium Smoked Fish Enterprise (SMSFE) is the key in producing safety food and quality product. Smoked fish is the most common cured fish sold in the market in Bicol. This study determines the extent of adoption of the good manufacturing practices of smoked fish operators. The study was conducted in twenty five (25) smoked fish operators in Bicol Region. Data were collected using structure interview schedules and observation methods on the general profile of SMSFE, availability of facilities, good manufacturing practices, good hygienic practices and problems encountered. The results revealed that majority of the smoked processors rated their facilities as “Partially adequate” meaning their equipment use still traditional. Most of the respondent had assessed their overall performance in manufacturing practices as “average or fair” hence the performance index is quite low. The general constraints experienced by the smoked processors are lack of capital, no available cold storage in the area, lack of proper training for workers, work load and time constraint. To ensure the safety of the consumers, it is important for the SMSFE to take corrective action to improve its GMP application status.
Keywords: Good Manufacturing, Hygienic Practices, Smoked Fish Bicol Region.
Title: Adoption of Good Manufacturing Practices of Small and Medium Smoked Fish Enterprise (SMSFE) in Bicol Region, Philippines
Author: MYRNA C.BIGUEJA
International Journal of Social Science and Humanities Research
ISSN 2348-3156 (Print), ISSN 2348-3164 (online)
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