Evaluation of the Application of Sanitation Standard Operating Procedures for Boiled Herbal Drinks in MSMEs X, Central Java Province, Indonesia

Novia Aristi Rahayu, Endah Puspitojati, Tiara Ayu

Abstract: Sanitation Standard Operating Procedures (SSOP) are an important step in meeting food safety standards. In terms of field conditions, several food companies have yet to completely adopt SSOP.MSMEs X is one of the food industries in Central Java, Indonesia that produced fresh herbal drinks. This study aimed to assess the use of eight SSOP keys in MSMEs X. This study used qualitative descriptive research methodologies and was conducted in MSMEs X. The data collected was primary and secondary data. The results revealed that MSMEs X had not completely applied the eight SSOP keys.Four important processes were not carried out properly: the condition and cleanliness of surfaces in contact with foodstuffs, cross-contamination prevention, handwashing, sanitation, toilet facilities maintenance, and employee health control.The issue that needed to be addressed in the industry's adoption of SSOP was the continued demand for manual procedures for various sanitation implementations.

Keywords: sanitation, herbal medicine, food safety, industry