The Application of Hazard Annalysis and Critical Control Point (HACCP) in Food Production Process of Rice Noodle Case Study of Ubolratana Distict Khon Kaen Province

Abstract

This action research aimed to study hygienic procedures in the production of rice
noodles, determine the contamination of noodles during the production process,
and assess application of HACCP system in rice noodles processing. The samples
were rice noodles food handlers 26 persons from 11 factories of Ubolratana
district, Khon Kaen province. Tools used in the research are as following; good
manufacturing practice (GMP) form, examined of microorganisms, and determine
chemical contamination in rice noodle. Descriptive statistics frequencies and
percentages in the enumeration value, standard deviation, minimum, maximum
continuous data, different test with Paired t-test statistics is to compare the ratio
before and after operation and McNemar's Chi-square test. The study was
conducted during June 2010 – April 2011. The results showed as following: After
intervention, rice noodles processing better than before when assess with GMP
forms, and 6 categories is statistically significant different p-value <0.0001. After
intervention, found bacteria in rice noodle were total bacteria, Staphylococcus
aureus, Bacillus cereus and E.coli did not standard decreased to 13.6 %, 9.1 %,
18.2% and 13.6%, respectively. On the containers found total bacteria and
Staphylococcus aureus did not standard decreased to 13.6% and 4.5%, respectively.
Microbial in water, both before and after found total coliform bacteria and faecal
coliform bacteria did not standard the same to 22.7% and 0%, respectively.
Coliform bacteria on food handles did not standard decreased to 16.6 %. Before
and after intervention, all kind of bacteria in rice noodles, container, water and
food handlers decreased did not significantly different, p-value > 0.05. The pH in
the rice noodle decreased did not significantly different, p-value > 0.05. And did
not found Salicylic Acid, sodium hydrosulfite in all samples of rice noodles. Critical
control point in rice noodles processing had 4 points, including starch boiling, dough
kneading, rice noodle catch, and rice noodles packaging. After intervention found
that knowledge, attitudes, food sanitation practice, GMP, HACCP, and the wash
hands with 7 steps better than before.