Peningkatan Higiene dan Sanitasi Produk UMKM Melalui Implementasi GMP dan SSOP (Studi Kasus : UMKM The Real Kopi Tempur)

Abstract

This study aims to evaluate the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) at The Real Kopi Tempur MSME in Jepara Regency. The research employed methods including observation, interviews, and field documentation, which were analyzed using Gap Analysis, Root Cause Analysis (RCA), and the 5W+1H method to formulate corrective recommendations. The observation results show that the implementation of GMP and SSOP has not yet met the established standards, especially in areas such as production environment cleanliness, sanitation facilities, documentation, and employee training. Issues identified include unclean surroundings, ventilation without protective screens, lack of cleaning schedules, and insufficient monitoring of personal protective equipment (PPE) usage. Additionally, there were no water quality testing records and no structured cleaning documentation. Root cause analysis revealed that the main obstacles stem from limited awareness of hygiene and sanitation importance, financial constraints, and the absence of structured documentation systems. The study concludes that a comprehensive and gradual improvement is required to help the MSME comply with food safety standards.