Developing Fried Chili Product Facilities to Meet International Standards to Elevate Economy in Area of Ka Long Subdistrict, Mueang Samut Sakhon District, Samut Sakhon Province

Abstract

This article presents the development of a production facility for producing fried chili which is a product of Ka Long subdistrict, Mueang Samut Sakhon district, Samut Sakhon province, The objective is to promote products to meet the standards and improve the economy in the area. The operation involved 3 population groups: 1) Villagers developing community enterprises (10 persons), 2) Lecturers from the Faculty of Engineering and Industrial Technology, Rajabhat Bansomdejchaopraya University (20 persons), and 3) Public health academics from Samut Sakhon province (3 persons). The operation began with a survey of the production site and then sought advice from public health experts to design the site to meet the required standards. for the production site of fried chili peppers.. Suggestions were given to reorganize the entire facility by arranging rooms according to the production process, starting with changing rooms, followed by raw material preparation rooms, raw material storage rooms, frying rooms, and packing rooms. After adjusting the fried chili production facility, the process of creating documents for inspection and certification of the facility was initiated. The product was tested for its nutritional value, product labels were designed, and applications were submitted for community enterprise establishment and certification from the Food and Drug Administration (FDA).