Compliance to Good Manufacturing Practices among Micro, Small and Medium Bakery and Confectionary Manufacturers in Nagcarlan, Laguna

Date

12-2019

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Agnes T. Banzon

Committee Member

Dia Noelle F. Velasco, Loida E. Mojica, Normito R. Zapata, Jr.

Abstract

This study was primarily conducted to determine the status and problems regarding compliance with good manufacturing practices among micro, small and medium bakery and confectionery manufacturers in Nagcarlan, Laguna. The specific objectives of the study were to: 1) present the profile of the food manufacturing enterprises and the entrepreneurs involved in the business, in Nagcarlan, Laguna; 2) determine the respondents’ level of awareness of good manufacturing practices; 3) discuss the respondents’ level of agreement on statements pertaining to safe food handling and prevention of food borne illnesses; 4) assess the respondents’ level of compliance with good manufacturing practices; 5) identify the respondents’ perceived barriers and drivers affecting the adoption of good manufacturing practices; and 6) formulate recommendations and strategies to address the issues faced by the enterprises related to GMP adoption.

A descriptive research design was employed in this study. The primary data were gathered through personal interviews with 43 micro, small and medium bakery and confectionery manufacturers from 8 barangays in Nagcarlan, Laguna, using a pre-tested questionnaire.

The respondents were mostly married females with ages between 36 to 55 years old. Majority were able to reach the tertiary level of education and had about 17 years of experience in food manufacturing, the same with their enterprises’ age. Most of the respondents were also sole proprietors and not affiliated with any groups or associations. Moreover, majority of the bakery and confectionery enterprises were small enterprises which earn up to Php 50,000 per month while most of the micro enterprises make about Php 5,000 to 25, 000. Business permits and other licenses needed for them to operate were also acquired by most of the respondents. Likewise, business protocols, job demonstrations, and presence to any seminars or trainings provided by the municipality, DTI or DOST were also being done by most of the respondents.

In general, the awareness level of the respondents toward good manufacturing practices was low, wherein most of their source of awareness were solely based on seminars they have attended. Twenty statements pertaining to safe food handling and prevention of food borne illnesses were also discussed in the study, to understand which statements, the respondents, were most likely willing to agree, using a five-point Likert scale rating. In terms of the respondents’ level of compliance with the good manufacturing practices, it was found that almost half of the respondents (46.5%) which were mostly micro enterprises, have complied poorly. Small enterprises scored between fair and good level of compliance. Out of the 60 practices, only the sections regarding sanitary operations and maintenance, facilities and control, and hygienic practices were the most complied with.

The respondents identified 16 barriers to and 18 drivers of adoption of good manufacturing practices. Most of the reported barriers include their employees’ disobedience, the attributed additional costs that adoption and registrations would entail, and both the owners and employees’ lack of knowledge. On the other hand, the top answers that would motivate the respondents to comply with the good manufacturing practices are if adoption is required by the governing body, if customers were aware and prefer food products that are GMP certified, the continuous monitoring of the sanitary inspectors, and the seminars/trainings on GMP.

This study recommended that the micro, small and medium enterprises, set a guideline about food safety standards to be complied with, agreed upon by both the employer and employees, which clearly define what the employees are expected to do once they have been hired or have been part of the business, to increase participation to trainings and seminars, which then may increase the respondents’ level of awareness and knowledge. They can also opt to invest in machineries to have product uniformity. Packaging of the products with best before dates, as well, were suggested. Moreover, keeping records and documentations with all the aspects in the business for traceability were also advised. For the involved government agencies and regulators, such as the LGUs, it is essential that a continuous and more frequent monitoring of the practices concerning food safety in food related businesses should be done, as well as the seminars and trainings being held. The involved agencies can also carry out a fee waiving policy and intensify their role in disseminating relevant information about food safety, which should be accessible and easy to understand. The other government units can also organize a team from the LGUs, which can hence create posters, pamphlets or any means prominent in the area that would help distribute information quickly.

Language

English

LC Subject

Bakeries, Business enterprises, Production management

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993 2019 M17 J38

Notes

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Document Type

Thesis

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