Implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOPs) in the Sliced Beef Industry for the Modern Market in Indonesia

Abstract The growing demand for microbiologically safe and high-quality sliced beef in Indonesia’s modern retail sector highlights the urgent need for stringent hygiene and sanitation management in processing facilities. This study evaluated the effectiveness of implementing Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOPs) in a commercial beef slicing plant and assessed their impact on compliance performance and microbial safety. A mixed-method approach was applied, including direct observations, structured interviews, compliance audits using pre- and post-implementation checklists, and microbiological analyses of final products. Following implementation, GMP deviations decreased from 124 to 19 across 372 sub-parameters, while SSOP deviations declined from 56 to 10 across 116 sub-parameters. Microbiological tests confirmed full conformity with the Indonesian National Standard (SNI 9159:2023), with low Total Plate Counts and the absence of Escherichia coli and Salmonella spp. These results demonstrate that structured GMP–SSOP programs can substantially enhance hygiene compliance and product safety in the sliced beef industry. The findings provide evidence-based insights for scaling hygiene assurance systems in medium-scale meat processors and inform future policy development to strengthen food safety and traceability in Indonesia’s modern markets.