Technological Improvement on Local Food Producer Towards ASEAN Food Manufacturing Standard, Case study of Khao Tean (Rice Cracker) Processing Community Enterprise, Chiang Mai นักสิทธิ์ ปัญโญใหญ่ วีระศักดิ์ สมยานะ นริศรา วังมะนาว และ ปิลันธสุทธิ์ สุวรรณเลิศ

Abstract

The first objective of this research were 1) to study the guidelines for the technological improvement of Thai food production standards to the ASEAN food production standard by using Khao Tean Processing Community Enterprise as the case study and 2) to adjust the production and quality control of Khao Tean under the ASEAN food production standard. The community enterprise has been certified by the basic food production standard, primary GMP since 2019. The research tools were the primary GMP manual, the hygienic guideline of Khao Tean, and Guidelines on Hazard Analysis and Critical Control Point (HACCP), Good Manufacturing Practice (GMP), and Good Hygiene Practice (GHP) for ASEAN Food SMES (2005), including an experimental instrument to inspect the product quality. The results showed that the gap analysis between the ASEAN standard is consistent with Thai food production standard in three provisions, production site, personnel hygiene, and sanitation. However, there are two issues to consider, 1) heating technology and physical/chemical parameters for in-process lines, and 2) final production inspection. The gap analysis was used to design a frying experiment. The controlled parameters were the size of the raw cracker, the weight ratio of uncooking cracker and palm oil, frying time and temperature. The polar compound of cooking oil was analyzed by community enterprise. The colour values and peroxide values of cooking oil were examined by the food laboratory service, including moisture content, water activity value, peroxide value, and pathogens of the ready-to-eat cracker. The frying trial showed that the palm oil could be reused no more than four cycles to ensure good quality and safety. The rice cracker is quantified on the Thai specific standard. Therefore, local food producers or community enterprises should improve production technology and quality controlled by using preliminary inspection during food processing and accompanied by laboratory analysis. The technological improvement will comply with the ASEAN food production standard.