Evaluation of Sanitation Standard Operating Procedures (SSOP) Implementation in Ready-to-Eat Home Food Industries

Abstract

Home-based food industries play an important role in food supply but often face challenges in implementing food safety standards. This study aimed to evaluate the implementation of Sanitation Standard Operating Procedures (SSOP) in a ready-to-eat home-based food industry in Banjarbaru City. A descriptive mixed-methods approach was employed using direct observation, in-depth interviews, and questionnaires to assess compliance with eight SSOP aspects and identify factors affecting implementation. The results showed that the average SSOP implementation rate was only 44.3%, indicating substantial gaps in sanitation practices. The highest compliance was observed for cleanliness of food-contact surfaces (62.5%), followed by handwashing, hand sanitation, and toilet facilities (57.2%). In contrast, cross-contamination prevention showed the lowest compliance (28.6%), while employee health control and pest management each reached only 33.3%. Major deficiencies included the absence of routine bacteriological water monitoring, inadequate cross-contamination control procedures, improper chemical storage, lack of employee health monitoring, and insufficient pest control documentation. Limited knowledge, inadequate facilities, insufficient trained personnel, and weak monitoring were identified as important barriers to SSOP implementation. These findings indicate that sanitation practices have not yet been systematically integrated into food production operations. Strengthening training, sanitation infrastructure, routine monitoring, and documented corrective actions is therefore essential to improve SSOP compliance and food safety in home-based food industries.