Manufacturing valuation for the standards for community products in kamphaeng phet province

Abstract

The objective of this study is to upgrade the quality of community product manufacturers in Kamphaeng Phet province to the national and international level of the standard for community products by using a knowledge implementation workshop promoted its processing and standard specification, followed up by sample screening test of Thai FDA certified or none products; and then, qualified each screened sample quality for the standards for community products by Thai Industrial Standards Institute. The result of this study revealed that the dry fish chili paste , fry tapioca butter, aloe vera in syrup, mushroom fermented, soya milk, cookies, noodle and chili paste which must be improved is aflatoxin, sorbic acid, the definition and scope of products, Staphylococus aureus, moisture content, benzoic acid, water activity respectively. Screening test showed net weight measurement, and product labeling problems. The product information which met the standards could be applied for the standard quality of community product in Kamphaeng Phet province and upgraded to the quality of community product to food safety and food security.