ANALISIS RISIKO KECELAKAAN KERJA PADA PRODUKSI IMAGAWAYAKI MENGGUNAKAN METODE HIRARC

Company Z is a frozen food processing industry located in Japan that produces
imagawayaki cakes, traditional Japanese cakes that have a round shape and are
filled with various fillings. In the production process, workers often come into
direct contact with various large-capacity machines, raw materials, and work
equipment that have potential hazards from a physical, mechanical, and
ergonomic perspective. Some potential hazards often found in the production
environment in this food industry include slippery floors due to water or oil
spills, hot molds and baking machines, hot room temperatures, and the use of
sharp tools. This study aims to identify all hazards in each stage of the
production process, then map them into risk levels so that appropriate controls
can be provided for existing risks. This study uses a descriptive quantitative
approach that applies the Hazard Identification, Risk Assessment, and Risk
Control (HIRARC) method as an analytical tool to identify potential hazards
and assess the risk of work accidents in the food processing industry sector.
Thus, the risk percentage results obtained are at extreme risk of 0%, high risk
of 66%, medium risk of 27%, and low risk of 7%. There are also 50 risk
control suggestions based on the risk control hierarchy, namely 2 elimination,
7 substitution, 12 engineering controls, 15 administrative controls, and 14 use
of personal protective equipment.