STUDY ON MANAGEMENT SYSTEM FOR GOOD MANUFACTURING PRACTICES (GMP) OF FRESH FRUIT AND VEGETABLE PACKING HOUSE
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Abstract
This research was to study the management systems of fresh fruit and vegetable packing house to find out the guidelines for improving and developing of packing houses according to Good Manufacturing Practices (GMP). A survey research was conducted in 30 fresh fruit and vegetable packing houses in Thailand. The fresh fruit and vegetable packing houses can be categorized into 3 groups according to GMP standard system. The first group is the group without GMP system, the second group is the developing GMP system group and the last is GMP certified group. The research suggested that “THAI” model could be used as guidelines to derive safe fruit and vegetable for consumer. The details “THAI” model are as followed; Teaching, training and coaching (T) is the teaching and training knowledge of GMP standard systems for stakeholder in supply chain of fresh fruit and vegetable production. Health and safety (H) is the campaign activities about safety fresh fruit and vegetable production in supply chain in order to create consumer understanding and awareness of the hazards from pesticide residues of fruit and vegetable. Assessment (A) is the providing of self assessment system in supply chain to use as a tool for planning and improvement of work process. Innovation management and marketing (I) is a management to receive of idea, process and technology of business models and apply to create innovation for managing of packing houses.
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