Effectiveness of the Food Safety Aspects in Small Medium Entrepreneur’s Bakery Food Technology of Dhaka Metropolitan City

Abstract

Bakery and confectionary products are dominated by small cottage industries in Bangladesh. The SMEs sub-sector plays an increasingly important role in the technology assimilation and dissemination in economic development of Bangladesh. Resources such as information, materials, technology, industry, and finance are too limited for Bangladeshi SMEs food sectors. 86% bakeries are small and 14% medium out of 50 selected samples at Dhaka Metropolitan city was investigated. Most of the entrepreneurs invested small amount of finance i.e., 1- 15 million taka. Large number of respondents i.e. 56% bakeries produced multi items such as biscuit, cake and bread were being of different qualities and only 10% produced single product. Production capacity of 84% industries were <500 Kg/day and 16% industries were >500-1000 Kg/day. Maximum industries have partial practice as per standard requirements of plant design, solid waste disposal and drainage facilities. 68% SME food industries used standard raw materials and remaining 32% had not. Only 4 to 4.5 % have good quality control and hygiene system, 74% poor sanitation & hygienic condition and 28% poor quality control; & 53.33% industries under regulatory license i.e,96% trade license, 54% BSTI license and 10% premises license and 46.67% have no regulatory license.