ความพร้อมของผู้ประกอบการผลิตเมล็ดกาแฟคั่วจังหวัดเชียงใหม่ในการยกระดับมาตรฐานคุณภาพความปลอดภัยอาหารเข้าสู่ระบบ HACCP

Abstract

The objective of this research aims to study the readiness of entrepreneurs to produce coffee with HACCP criteria as well as to conduct the directions for the readiness of roasted coffee bean entrepreneurs in Chiang Mai Province into HACCP system. The research done by Survey Research with the tool called Self-Assessment. The methodology was applied with food hygiene CXC 1-1969 or GHP HACCP V.5 (re.01) and data collection from total 124 entrepreneurs of roasted coffee bean in Chiang Mai province who obtain GMP. However, only 111 entrepreneurs or 89.52% could perform Self-Assessment with HACCP system. Those were divided into 16 entrepreneurs as factory classification and 95 entrepreneurs as non-factory classification from 108 registered entrepreneurs. Then data information were analyzed by Descriptives Statistic which consist of Frequency and Percentage. The research found that most of entrepreneurs could not perform and follow HACCP both in fundamental and principle criteria. According to food hygiene standards, most of entrepreneurs could not perform in several aspects namely human resource and personal hygienic care, cleanliness, maintenance, disease carrier control and waste management as well as production process control. Regarding to the readiness into HACCP system, the research found 4 dimensions of percentage level as follow : - Human resource development (Man) was at 74.05% of readiness entrepreneurs which lower than 80% and 25.95% of non-readiness entrepreneurs. -Organization administration (Management) was highest at 82.75% of readiness entrepreneurs and 17.25% of non-readiness entrepreneurs. - Capital (Money) was at 80.43% of readiness entrepreneurs and 19.57% of non-readiness entrepreneurs. - Place and equipment management (Material) was at 80.20% of readiness entrepreneurs and 19.80% of non-readiness entrepreneurs. The research brought the recommendations for industrial promotion and suggested for public health institutions as well as entrepreneurs.