Occupational Health and Safety Risk Analysis at the Purwodadi Village Fish Processing Station in Gresik Using the Hierarchy Approach

Abstract

Workplace accidents in the fish processing industry remain a concern, as production activities involve various potential hazards. Unsafe working conditions, improper work procedures, and suboptimal risk control measures can increase the likelihood of accidents. This study aims to identify occupational health and safety (OHS) hazards, assess risk levels, and provide recommendations for risk control at a fish processing facility in Purwodadi Village, Gresik. This study employs a descriptive method using the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) approach.  Identification results using the HIRARC method indicate that the fish processing facility in Purwodadi Village, Gresik, presents potential hazards associated with machinery operations, sharp tools, heat exposure, LPG, and fire risks—categorized as Extreme (E), High (H), and Medium (M). Consequently, control measures are required—including engineering controls, the implementation of safe work procedures, OHS training, and the use of Personal Protective Equipment (PPE)—to mitigate the risk of workplace accidents.  Based on the HIRARC method, several primary sources of risk were identified—stemming from the use of machinery and work equipment, heat exposure, LPG usage, and potential fire hazards—with varying levels of risk. The assessment results indicate that certain risks require priority attention and control measures to prevent workplace accidents. Implementing controls through work system improvements, enhanced supervision, equipment maintenance, the enforcement of safety procedures, and consistent use of Personal Protective Equipment (PPE) is essential to create a safer work environment and foster a stronger OHS culture within the fish processing industry.