Gap Analysis of Good Manufacturing Practice Compliance in Fruit Crunch Production: A Case Study of CV Sahabat Pangan

Abstract

Good Manufacturing Practices (GMP) serve as a fundamental prerequisite for ensuring food safety and quality by controlling potential hazards throughout the production process. This study aimed to evaluate the level of GMP compliance at CV Sahabat Pangan based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 using Gap Analysis, identify existing nonconformities, and propose corrective actions. A descriptive study with a cross-sectional approach was conducted. Data were collected through direct observation, interviews, and document review using a GMP checklist developed in accordance with the Good Processed Food Manufacturing Practices (CPPOB) guidelines. A scoring system was used to assess the implementation level of each GMP aspect, followed by Gap Analysis to compare actual practices with regulatory requirements. The results showed that the overall GMP implementation level at CV Sahabat Pangan reached 96.93%, indicating a high level of compliance with GMP requirements. Of the 189 parameters evaluated, most met the established standards, although several nonconformities were still identified. Major nonconformities were primarily related to employee hygiene, storage practices, equipment condition, pest control, and waste management, while minor nonconformities were found in building conditions, sanitation facilities, and chemical labeling. Overall, GMP has been implemented effectively at the company. However, improvements in the identified areas are necessary to strengthen the effectiveness of the food safety system and support continuous improvement.

Keywords:  Good Manufacturing Practices (GMP), Gap Analysis, Corrective Action, Food Industry