Evi, Widowati (2019) Failure Mode and Effect Analysis (FMEA) Application for Safety Risk Assessment Design of “X” Bakery. Unnes Journal of Public Health, 8 (1). pp. 38-44. ISSN 2584-7604

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Abstract

Companies in the food sector have 8 production process lines including: receiving raw materials, storing, making dough, baking, frying, cooling, packaging, and distributing. Potential hazards can include: slip- ping, stuck in a mixer machine, crushed in a dough press machine, crushed in a packing machine, head hit by an elevator, short circuit, fire, explosion, leak, hot oil splash, the potential danger of ergonomics, heat stress, and respiratory disorders. This study aimed to design a risk assessment to minimize the inci- dence of workplace accidents. This type of research is research and development with a semi-quantitative approach. The informants were determined as many as 2 people with a purposive sampling technique. The research instrument used observation sheets, interview sheets, and FMEA worksheets. Product design is validated by an expert team. The results show 23 potential hazards in 8 production processes. The highest hazard potential is slip (RPN = 140) and the lowest is explosion (RPN = 10). So that it requires administrative control, engineering, inspection, repairs to electrical installations and gas pipes, and using personal protective equipment.

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