Food safety standards: GMP and SSOP in rendang production by MSMEs in Padang

Food MSMEs play a crucial role in the food industry, contributing to economic growth and food security. In Padang City, food safety concerns, including food poisoning cases, underscore the need for proper food safety practices among business owners. To mitigate these risks, implementing Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) is essential for ensuring product safety and quality. This research focuses on rendang MSMEs, as the lengthy cooking process increases the risk of contamination. The study assesses GMP and SSOP compliance in five rendang businesses, finding that the average compliance rate for GMP is 82%, while SSOP compliance stands at 62%. The causes of non-compliance, including inadequate sanitation facilities, employee training, and equipment, are analyzed using a fishbone diagram. Based on these findings, recommendations are made to enhance employee health, sanitation facilities, and infrastructure. Such improvements are crucial to ensuring safer food production and reducing foodborne risks, ultimately enhancing product quality and consumer confidence.