Asesmen Kesiapan Keselamatan dan Kesehatan Kerja pada Dapur Makan Bergizi Gratis Tahap Pra-Operasional
DOI:
https://doi.org/10.63004/hrji.v4i6.1319Keywords:
food safety, Free Nutritious Meals kitchen, occupational safety and health, OSH readiness, pre-operational phaseAbstract
Program Makan Bergizi Gratis (MBG) memerlukan fasilitas pengolahan makanan yang tidak hanya mampu menjamin keamanan pangan, tetapi juga mendukung penerapan keselamatan dan kesehatan kerja (K3). Kesiapan K3 pada tahap pra-operasional penting untuk mengidentifikasi potensi risiko dan memastikan tersedianya sarana pendukung sebelum kegiatan produksi makanan dimulai. Penelitian ini bertujuan menggambarkan kesiapan K3 pada dapur MBG tahap pra-operasional. Penelitian menggunakan desain deskriptif observasional yang dilakukan pada satu dapur MBG sebelum operasional. Data dikumpulkan melalui observasi menggunakan instrumen asesmen yang meliputi penilaian kelayakan K3, gap analysis terhadap komponen K3, dan asesmen kesiapan manajemen K3. Data dianalisis secara deskriptif dan disajikan dalam bentuk skor, persentase, tabel, dan narasi. Hasil penelitian menunjukkan bahwa seluruh komponen yang dinilai pada aspek fisik, mekanik dan peralatan, kimia, biologi, ergonomi, kebakaran dan kedaruratan, serta manajemen K3 telah tersedia pada tahap pra-operasional. Hasil gap analysis menunjukkan bahwa komponen struktur dan tata letak, fasilitas sanitasi, serta keselamatan kerja telah tersedia sesuai kriteria penilaian. Selain itu, komponen kebijakan, standar operasional prosedur, pelatihan, alat pelindung diri, dan safety climate juga telah dipersiapkan. Dapat disimpulkan bahwa komponen dasar K3 telah tersedia pada dapur MBG tahap pra-operasional. Evaluasi lanjutan diperlukan setelah dapur beroperasi untuk menilai implementasi K3 dan efektivitas pengendalian risiko kerja.
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