ANALISIS PROSES PRODUKSI TAHU DENGAN METODE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

LKF, Andres Sulayman (2022) ANALISIS PROSES PRODUKSI TAHU DENGAN METODE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP). Undergraduate thesis, Univesitas Katolik Musi Charitas.

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Abstract

Tahu Bukit SME is a house hold industrial which works in tofu production. since a long time ago Tahu Bukit SME never cares and never prioritizes worker safety. This research was made for knowing the level of worker accidents, the factors that become, and encouraging some possibilities point to make the worker healthier and safer in the work place. The public analyses of Health and Safety used the hazard method and operability. From Quantative data given from interviews and observations noted 4 processes that can be affect the risk of milling, risk of burning, and the risk from firing the soybean. beside of quantitative data made from a pie diagram and table from risk of each production. Next every risk of work accidents that possibly happen will grouped in a different level of risk and will showed the level of 10% low return risk accident. The medium level of accident start in 18% and the high ones 78%. The highest level of accident in Tahu Bukit SME identified came from root causes analysis so the point of problem of work accidents in each process can be done as the helps from electrical phase such as lamp and fan, also completing tool for safety that base on worker health and safety, they need to add a lot of sign so the worker know which places are flammable and slippery floors.

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