ANALISIS KESELAMATAN DAN KESEHATAN KERJA (K3) MENGGUNAKAN METODE HAZID DAN HIRA (STUDI KASUSPADA CAFÉ KUPA COFFEE & HANDMADE WAFFLE)

Muhammad Akhdan, . (2026) ANALISIS KESELAMATAN DAN KESEHATAN KERJA (K3) MENGGUNAKAN METODE HAZID DAN HIRA (STUDI KASUSPADA CAFÉ KUPA COFFEE & HANDMADE WAFFLE). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

The culinary industry, particularly cafés and restaurants categorized as micro, small, and medium enterprises (MSMEs), has a relatively high potential for occupational safety and health (OSH) risks due to work activities involving hot equipment, high-temperature liquids, and the use of electrical devices. This study aims to identify hazards, assess risk levels, and determine appropriate OSH risk control measures at Café Kupa Coffee & Handmade Waffle. The methods applied in this study include Hazard Identification (HAZID) to identify potential hazards and Hazard Identification and Risk Assessment (HIRA) to evaluate risk levels based on the dominant factors of likelihood and severity. Data collection was conducted through direct observation, interviews with workers, and documentation review. The results indicate that there are six occupational risks classified as Extreme Risk, namely exposure to hot water, contact with melted waffle ingredients, explosion of the waffle maker due to excessive heat, electrical short circuits in the waffle maker, exposure to hot oil, and contact with boiling water during the cooking process. These risks are considered dominant and intolerable, therefore requiring immediate control measures. Risk control implementation was carried out through the provision and use of appropriate personal protective equipment (PPE) in accordance with the identified risk factors, as well as the application of safer work procedures. The evaluation results show a reduction in risk levels along with positive feedback and increased OSH awareness among workers. Based on the findings of this study, it can be concluded that the application of HAZID and HIRA methods is effective in identifying and controlling OSH risks in café-based culinary MSMEs. This research is expected to serve as a reference for café owners and similar MSMEs in implementing a systematic OSH management approach to create a safe and healthy working environment.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2010312039] [Pembimbing: Nanang Alamsyah] [Penguji 1: Mohammad Rachman Waluyo] [Penguji 2: Nur Fajriah]
Uncontrolled Keywords: Café, HAZID, HIRA, MSMEs, Occupational Safety and Health
Subjects: Q Science > QP Physiology
Divisions: Fakultas Teknik > Program Studi Teknik Industri (S1)
Depositing User: MUHAMMAD AKHDAN
Date Deposited: 28 Jan 2026 07:44
Last Modified: 28 Jan 2026 07:44
URI: http://repository.upnvj.ac.id/id/eprint/42117

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