Assessing Microbiological Quality and Hygiene Practices in the Supply Chain of Edible Tube Ice Production in Uthai Thani Province

Abstract

This research aims to assess the microbiological, chemical, and physical qualities of raw water, filtered water, and tube ice used in the production process at a medium-sized ice factory in Uthai Thani Province. It also monitors the microbiological quality of the ice throughout the supply chain, including production, transportation, and food service establishments. Additionally, it assesses the hygiene practices of workers involved in bag washing, production, and ice transportation, as well as the food sanitation at food premises. The results indicated that the ice production site complied with GMP 420 standards, achieving high scores across all categories, with a total of 111 out of 114 points (97.37%), and passing all three specific requirement items. Raw water and filtered water had pH, dissolved solids and hardness values that complied with the specified standard criteria. Microbiological tests on the ice at the production site, both before and after packaging, as well as on the delivery vehicle and at food premises prior to transfer into containers, found no detectable coliform bacteria. The evaluation of worker hygiene and overall cleanliness in the production of tube ice also complied with the specified standards. However, issues remained at some food premises, where ice storage containers and handling tools often failed to meet sanitary requirements. This study recommends providing food handlers throughout the tube ice production supply chain with additional training in food hygiene knowledge and practices to ensure consumer safety.