The Feasibility Analysis of the Development of Production Facilities for Processed Food Contained in Ready-to-Sell Containers in Accordance with the Primary GMP Guidelines by Lamphun Entrepreneurs

Abstract

             Entrepreneurs producing processed food contained in ready-to-sell containers must strictly follow the standard guidelines of the Primary Good Manufacturing Practices (Primary GMP) endorsed by the Thai Food and Drug Administration. This study aimed to evaluate the feasibility of developing food production facilities according to the Primary GPM by evaluating entrepreneurs’ capabilities. A cross-sectional survey with questionnaires, developed based on the Primary GMP, was conducted among 89 entrepreneurs in Lamphun Province.

              The findings from 67 questionnaires (76.4% of response) showed that 62.7% of respondents could improve production facilities to meet the Primary GMP. In accordance with their license approval, 29 licensed entrepreneurs had an average GMP score of 94.39%, while the other of 38 unlicensed entrepreneurs had an average GPM score of 71.33%. These two groups had significantly different average scores. The majority of unlicensed entrepreneurs were principally requested to improve in sanitation and would take over a year for improvement. For the licensed entrepreneurs, their production control was serious defects, but they could improve all items to meet the requirements within one month.

              The results indicated that most entrepreneurs had the potential to develop their production facilities to achieve the standards of Primary GMP. The use of the consumer protection principles together with classifying the production facilities according to their performance, and setting the time frame for improvement may encourage entrepreneurs improve their production facilities in time. In addition, setting the time frame could help the consumer protection staffs having plans to support the entrepreneurs for their production facilities improvement.