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This study is aimed to develop the manufacturing process of the jelly mushroom drink using primary good manufacturing practice (GMP) for community enterprise, Phitsanulok, Thailand. The evaluation of the existing production process highlighted that the process had risks of cross-contamination, including from the plant layout, which still lacking in food safety management systems. Therefore, the improvement of process manufacturing and layout planning could be divided into three steps: (1) process analysis, (2) line production development, and (3) design plant layout to prevent and reduce crosscontamination causes. The cross-contamination incidence was reduced upon the improvement of the plant layout and processing as observed from the results of the amount of total plate count were reduced from 1.9 × 10 to <1 CFU/mL, where yeast and mold and 29 to 8.3 CFU/mL respectively. Meanwhile, the counts for Salmonella spp. and Staphylococcus aureus were below the detection level, whereas Clostridium perfringens, Bacillus cereus, and Listeria monocytogenes were not detected in all samples.

Improving plant layout and processing flow of jelly mushroom drink to reduce microbial contamination