Perancangan Pengendalian Risiko Bahaya di CV Sawargi sebagai Pencegahan Kecelakaan Kerja

Abstract

Abstract. Occupational Safety and Health (OSH) is a crucial aspect in protecting workers from occupational accidents and work-related diseases. CV Sawargi is a company engaged in bread production. The company faces a high risk of workplace accidents at the mixing, cutting, oven, warehouse, and production floor workstations, caused by hot and noisy working conditions, repetitive activities, and low use of personal protective equipment (PPE). These conditions indicate that the implementation of the Occupational Safety and Health Management System (SMK3) has not been optimal, resulting in lost working hours and a decline in production targets. This study aims to identify the factors causing OSH risks and to design risk control measures at CV Sawargi Bakery using a qualitative method with the HIRARC (Hazard Identification, Risk Assessment, and Risk Control) approach. The results show that there are 7 risks classified as medium level and 11 risks classified as high level. The highest risks are predominantly found at the mixer, oven, cutting, warehouse, and production floor workstations. Risk control measures are developed based on the hierarchy of controls, prioritizing elimination and substitution, followed by engineering controls, administrative controls, and the use of PPE. The controls focus on directly reducing sources of hazards to minimize the potential for workplace accidents.

Abstrak. Keselamatan dan Kesehatan Kerja (K3) merupakan aspek penting dalam melindungi tenaga kerja dari kecelakaan dan penyakit akibat kerja.  CV Sawargi  merupakan perusahaan yang memproduksi roti. Perusahaan menghadapi risiko kecelakaan kerja yang tingga pada stasiun mixung, cutting, oven, gudang, dan lantai produksi akibat kondisi kerja panas dan bising, aktivitas berulang, serta rendahnya penggunaan APD Kondisi tersebut menunjukkan bahwa penerapan SMK3 belum optimal dan berdampak pada hilangnya jam kerja serta penurunan target produksi. Penelitian ini bertujuan mengidentifikasi faktor penyebab risiko K3 dan merancang pengendalian risiko di CV Sawargi Bakery menggunakan metode kualitatif dengan pendekatan HIRARC. Hasil penelitian menunjukkan terdapat 7 risiko dengan tingkat medium dan 11 risiko dengan tingkat high. Risiko tertinggi banyak ditemukan pada stasiun mixer, oven, cutting, gudang, dan lantai produksi. Pengendalian risiko disusun berdasarkan hierarki pengendalian, dengan prioritas eliminasi dan substitusi, diikuti pengendalian teknis, administratif, dan penggunaan APD. Pengendalian difokuskan pada pengurangan sumber bahaya secara langsung guna meminimalkan potensi kecelakaan kerja.