Strengthening Partner Capacity in Hygienic Management and Distribution of Animal Products at Slaughter Centers
Keywords:
Partner Capacity, Hygiene, Distribution Of Animal Products, Good Handling Practices (GHP), Sanitation Standard Operating Procedures (SSOP), food security.Abstract
Hygienic management and distribution of animal products are crucial aspects in ensuring food safety and maintaining product quality until they reach consumers. In Pati City, chicken slaughterhouses play a strategic role in meeting the community's animal protein needs. However, slaughterhouse and distribution practices in the field still face challenges, such as inconsistent equipment hygiene, unhygienic product storage, and the use of containers and distribution vehicles that do not meet standards. This community service program, conducted by a team from Ngudi Waluyo University, aims to increase the capacity of partners in the hygienic management and distribution of animal products at the Pati City chicken slaughterhouses. Implementation methods include problem identification, outreach, outreach, training in hygienic practices, distribution management assistance, and monitoring and evaluation. A participatory approach is used to actively involve partners in every stage of the activity, ensuring effective and sustainable knowledge and skills transfer. The results of the activity show significant improvements in hygienic practices, the use of personal protective equipment (PPE), safer meat storage, and more organized distribution procedures. Field observations and partner knowledge tests showed an increase in the average score from 55.5 to 82.3. This improvement demonstrates the successful transfer of knowledge and skills, which has impacted product quality, food safety, and the competitiveness of partner businesses. The implementation of this program has positive implications for strengthening partner capacity, improving the quality of the animal product supply chain, and supporting government programs in food safety. This activity model has the potential to be replicated in other regions to encourage hygienic, safe, and sustainable animal slaughtering and distribution practices.
References
Amalyadi, R., Munandar, I., & Safitri, S. (2025). Implementation of the Halal Guarantee System and Slaughterhouse (RPH) Standards at the Bangkong RPH, Sumbawa Regency. Tarjih Tropical Livestock Journal , 5 (1), 17-29.
Apriyanti, E. (2018). The effect of chicken slaughter centers on the environmental health of residential communities. Journal of Green Growth and Environmental Management , 7 (1), 35-50.
Nurjanah, S., Rahayu, WP, & Najib, RN (2021). Evaluation of the implementation of good manufacturing practices and sanitation standard operating procedures at a poultry slaughterhouse in Bogor. Indonesian Journal of Agricultural Sciences , 26 (1), 60-68.
Puspitosari, H., & Permatasari, NA (2019). Study of Legal Protection Efforts for Consumers Against the Circulation of Unfit Meat from the Perspective of Dignified Justice in Indonesia. Indonesian Law Symposium , 1 (1), 217-227.
Sasmita, F., Latif, WOU, Tao, H., & Prianata, YLO (2025). Implementation of Biosecurity and Hygiene in Small-Scale Poultry Slaughterhouses in Kendari City. Local Animal Husbandry Journal , 7 (1), 11-23.
Wiratanaya, GN (2020). Fresh & Frozen Paradigm: Decision Making in a Complex Business Environment . CV Jejak (Jejak Publisher).
Yaddi, Y., Libriani, R., Fitrianingsih, F., Sahaba, L., Pancar, F., Dewi, F., Nugrawati, A., & Rejeki, S. (2023). Evaluation of the Implementation of Good Hygiene Practices (GHyP) at Chicken Slaughterhouses in Traditional Markets in Kendari City. Journal of Food Science and Technology , 8 (2).
