Workplace Hazard Identification in an Informal Bakery Production: A Plant Survey

Ita Marlita Sari; Fitri Arianti; Seftia Yolanda; Pandu Sabatian Sumarsono; Alya Indah Gayatri; Ayu Nur'aliya Hanifa; Ayesha Meldevira Medina; Nasywa Mudrikah; Marshavina Damayanti; Farras Rizkia Sasikirana; Ichwan Delfecio; Muhammad Fitrullah

doi:10.26877/e-dimas.v17i3.26940

Workplace Hazard Identification in an Informal Bakery Production: A Plant Survey

Ita Marlita Sari, Fitri Arianti, Seftia Yolanda, Pandu Sabatian Sumarsono, Alya Indah Gayatri, Ayu Nur'aliya Hanifa, Ayesha Meldevira Medina, Nasywa Mudrikah, Marshavina Damayanti, Farras Rizkia Sasikirana, Ichwan Delfecio, Muhammad Fitrullah

Abstract

Despite being a major contributor to regional economies, food-sector micro, small, and medium enterprises (MSMEs) often inadequately implement occupational safety and health (OHS) standards. Their predominantly informal work environments increase workers’ susceptibility to hazards that may result in occupational accidents and serious health problems. This study aimed to identify workplace hazards, evaluate potential health risks, and propose preventive measures for workers in a small-scale bakery supervised by a community health center. A descriptive observational plant survey was conducted at the Donat Sarkim MSME at Serang District, Banten. Hazard identification covered all production stages and included physical, chemical, biological, ergonomic, psychosocial, and safety factors. Ergonomic risk was assessed using the Brief Survey instrument, and risk levels were classified with a frequency severity matrix. Multiple hazards were identified, including flour dust, excessive heat from poor ventilation and asbestos roofing, repetitive wrist motions, prolonged standing, heavy lifting, hot oil splashes, machine noise, slippery floors, and inadequate lighting. Ergonomic evaluation showed moderate risk (score 2) affecting the wrists, neck, back, and lower limbs. Potential health effects included respiratory irritation, musculoskeletal disorders, burns, dehydration, hearing problems, stress, and occupational injuries. Preventive measures were limited and mainly targeted physical hazards. Overall, workers faced moderate to high occupational risks, highlighting the need to strengthen OHS through engineering improvements, administrative controls, personal protective equipment, workplace modifications, and worker education.

Keywords

workplace; hazard; bakery; plant survey

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DOI: https://doi.org/10.26877/e-dimas.v17i3.26940