The Quality Improvement of Butcher Shops to Meet the Sanitary Standard: A Case Study of the Beef Distributors in Kerng Sub-district, Muang, Mahasarakham

บทคัดย่อ

This action research examined the process of quality improvement and development of butcher shops to achieve the food sanitation standard. The research was conducted in stakeholders, in Kerng Sub-district, Muang, Mahasarakham. The data were mixed both quantitative and qualitative method which was divided into four phases and fourteen steps. Results were found that the entrepreneurs’ knowledge and practices on food sanitation skill was at a good level, the attitude was at moderate level. However, in regard to the sanitation laboratory test, all panels did not meet the standard; contamination with Coliform Bacteria was found on food, food containers and on the hands of food handlers. A new development plan was approached by the relevant local authorities and monitoring agencies within the local community in order to improve the hygiene behavior of food handlers and their shops through the local people. A Healthy Public Policy technique was the main focus of stakeholders and a legal authority was engaged to monitor the skill improvement process. It was found that should be created a continuous and sustainable of the process.