Implementasi Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) Pada Rumah Makan Wong Solo Seutui Kota Banda Aceh.

Abstrak : Keamanan pangan (food safety) merupakan salah satu ilmu yang membahas aktifitas pencegahan resiko bahaya fisik, kimia dan biologis selama proses pengolahan pangan. Penerapan keamanan pangan ini sangat krusial mengingat meningkatnya kasus keracunan makanan khususnya pada makanan cepat saji seperti catering, restoran atau rumah makan. Kasus keracunan makanan umumnya disebabkan kurangnya penerapan sanitasi dan higiene. Oleh karena itu dalam penerapan keamanan pangan, program Good Manufacturing Practices (GMP) dan Standard Sanitation Operational Procedure (SSOP) menjadi program pra-syarat dalam sistem keamanan pangan. Studi ini bertujuan untuk melaporkan implementasi GMP dan SSOP di Rumah Makan  Wong Solo (RM-WS) Seutui kota Banda Aceh dan menyusun rekomendasi perbaikan kepada RM-WS. Dari hasil pengamatan terhadap lima belas aspek implementasi GMP, RM-WS yang menjadi rekomendasi yaitu untuk memperbaiki kondisi umum sarana pengolahan, pencatatan dan dokumentasi, penyimpanan produk, tindakan pengawasan mutu namun keseluruhan sudah sangat baik. Sedangkan aspek SSOP yang menjadi rekomendasi yaitu kebersihan permukaan yang kontak dengan makanan, pencegahan kontaminasi silang, pelabelan, pemberantasan hama.Implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) at Wong Solo Seutui Restaurant, Banda Aceh CityAbstract. Food safety is one of the study that discusses the prevention of physical, chemical and biological risks during food processing. Implementation of food security is crucial in view of the rise in cases of food poisoning, especially in ready to eat foods such as catering, restaurants or restaurants. Cases of food poisoning are primarily due to lack of sanitation and hygiene use. Thus in the application of food security, the good manufacturing practices (GMP) and standard prescribed procedure (SSOP) become a pre-prerequisite program in food security systems. The study aims to report the implementation of GMP and SSOP at Wong Solo's (RMWS) restaurant, and recommends the suitable improvements to achieve the needs of GMP and SSOP. Based on the results of the GMP implementation of fifteen aspects, the RM-WS that became a recommendation for improving public conditions through processing, record and documentation, product storage, quality control measures but overall are excellent. The SSOP aspect is a recommendation for food-related surface hygiene, cross contamination prevention, labeling, the eradication of pests.