| Topic: | Self-assessment for Primary Good Manufacturing Practice (Primary GMP) to Improve Performance of Community Enterprise: A Case Study of Production Curry Paste. |
| Abstract: | The objective of this research was to study the performance of community enterprise using self-assessment questionnaire on primary good manufacturing practice (Primary GMP) and in-depth interview. The results of self-assessment for the curry paste production community enterprise showed that the average overall score was 50.68%, which is lower than 60% of the overall Primary GMP criteria. This means that the curry paste production community enterprise did not pass the Primary GMP standard. The problems resulted from 4 criteria categories: 1) location and production buildings; 2) tools, machinery and production equipment; 3) sanitation; and 4) personnel and employee hygiene. It was also found that the community enterprise has poor financial performance for measuring the effectiveness of the enterprise. This was due to lack of basic knowledge on how to record accounting properly. |
| Advisor: | Asst. Prof. Kanokwan Kingphadung, Ph.D. |
| Author: | 61403304 : |
| Full Paper: | รายงานฉบับสมบูรณ์(pdf) |
| รายงานฉบับสมบูรณ์(doc) |
| Presentation: | Presentation(pptx) |
| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |