Tugas Akhir

Analysis of occupational safety and health using the hirarc method in the new rte production area pt. so good food wonoayu sidoarjo / Anang Nur Ma\'ruf Hidayatullah

Abstrak
This research aims to examine the implementation of Occupational Health and Safety (OHS) practices within the New RTE production area of PT. So Good Food Wonoayu Sidoarjo utilizing the Hazard Identification Risk Assessment and Risk Control (HIRARC) methodology. The ready-to-eat food industry such as the New RTE production line presents a high level of occupational hazard potential which if inadequately managed may significantly endanger worker safety. The HIRARC method provides a structured approach to identifying potential hazards evaluating the associated levels of risk and determining appropriate risk control strategies to mitigate occupational accidents and work-related illnesses. Data for this study were obtained through direct field observations structured interviews with workers and a comprehensive review of the company s occupational health and safety documentation (opsional). The research identified nine main potential hazards including injuries from slipping on slippery floors head collisions with the filler machine non-ergonomic working postures high work pressure the risk of entanglement with katelpak ropes on the conveyor the risk of electric shock during maintenance of the filler and Kawashima machine panels hearing impairment due to noise the risk of contact burns when replacing blades on the Kawashima machine and steam gas leaks from the boiler. Risk assessments based on likelihood and severity indicated that among these nine potential hazards five risks fell into the high category three risks were classified as medium and one risk was categorized as low. The recommended control measures include a) using SNI-standard high-voltage-resistant gloves and replacing or repairing damaged cables on the filler machine panel and Kawashima machine b) installing ldquo Noise Zone rdquo signage with dBA level information at the entrance to the cooking area and conducting regular outreach or training on noise hazards and their protections c) providing counseling or occupational psychology services d) instructing workers to check the katelpak condition before entering the active conveyor area and installing moving safety guards around the conveyor e) installing gas detectors on the steam gas pipelines (boiler) f) adjusting the workspace design to be more efficient in the filler machine area g) providing padding on the top or protruding parts of the filler machine h) creating work zones with floor color codes (red hazardous yellow alert green safe) and i) using SNI-standard heat-resistant gloves during maintenance (blade replacement) of the Kawashima machine. It is expected that implementing these recommendations will help reduce the risk of occupational accidents and improve the safety and health of workers in the production area of New RTE PT. So Good Food Wonoayu Sidoarjo. This research is also expected to serve as a reference for implementing HIRARC-based risk management in the food industry to create a safe healthy and productive working environment.

Informasi Detail

DDC

TUGAS AKHIR DIGITAL

Prodi

Universitas Negeri Malang. Program Studi Teknologi Rekayasa Otomotif, 2025.

Deskripsi Fisik

xiv, 51 hlm. : ilus.

Bahasa

No Reg

4111/TA/25

Edisi

Tugas Akhir (Diploma)--Universitas Negeri Malang. 2025

Subjek

1. KESELAMATAN KERJA - MANAJEMEN RESIKO
2. METODE HIRARC
3. OCCUPATIONAL SAFETY - RISK MANAGEMENT

Pembimbing

1. Windra Irdianto, S.pd., M.pd.

Lampiran Berkas