Analysis of Occupational Safety and Health for Food Handlers at Megarezky Health Polytechnic Food Court Nurul Mawaddah Syafitri*1.
Muhammad Ridha Afdhal2.
Fatmawati Hamid3.
Anas4, 1Program Studi S-1 Kedokteran.
Fakultas Kedokteran.
Universitas Pembangunan Nasional Veteran Jakarta.
Jakarta 2Program Studi S-1 Administrasi Kesehatan.
Fakultas Ilmu Keolahragaan.
Universitas Negeri Makassar.
Makassar 3Program Studi D-IV Keselamatan dan Kesehatan Kerja.
Politeknik Kesehatan Megarezky.
Makassar 4Program Studi Hiperkes dan Keselamatan Kerja.
Sekolah Tinggi Ilmu Kesehatan Makassar Author's Email Correspondence (*): nurul.
syafitri@upnvj.
( 62 823 4722 1.
ABSTRACT
Occupational Safety and Health (OSH) is a vital component in all work environments, particularly in the food and beverage sector.
Effective OSH implementation not only protects workers from accidents and occupational illnesses but also ensures the safety and quality of food products served to consumers.
This study aims to analyze the implementation of OSH among food handlers at the Food Court of Megarezky Health Polytechnic.
A descriptive qualitative method was used, employing HIRARC (Hazard Identification.
Risk Assessment, and Risk Contro.
and thematic analysis.
The HIRARC approach helped identify, evaluate, and control potential hazards in the workplace.
Meanwhile, thematic analysis explored food handlersAo perceptions and experiences regarding OSH practices.
The study involved all 10 food handlers through in-depth interviews using open-ended question guidelines.
Findings revealed a total of 13 hazards: 6 categorized as high risk and 7 as medium risk.
From the thematic analysis, several themes emerged: Workplace Accidents.
Worker Health.
OSH Awareness.
Waste Management.
Fire Response.
Fatigue, and Work Stress.
These themes highlight the multidimensional aspects of OSH practices and challenges faced by workers.
In conclusion, while 13 risks were identified .
high, 7 mediu.
, the study underscores the urgent need to enhance OSH awareness, improve regulatory compliance, and strengthen risk mitigation efforts.
recommends continuous education, routine training, and adequate OSH infrastructure.
Strengthening these aspects can foster a safer and healthier working environment, enhancing both employee well-being and service quality in the food court setting.
Keywords : OSH.
Food Handler.
Foodcourt.
Risk.
Hazard Published by:
Article history :
Tadulako University Received : 26 03 2025 Address:
Received in revised form : 20 06 2025 Jl.
Soekarno Hatta KM 9.
Kota Palu.
Sulawesi Tengah.
Accepted : 27 06 2025 Indonesia.
Available online : 31 08 2025 Phone: 6282197505707 licensed by Creative Commons Attribution-ShareAlike 4.
0 International License.
Email: preventifjournal.
fkm@gmail.
PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2
INTRODUCTION
Occupational Safety and Health (OSH) is a crucial aspect in every work environment, particularly in the food and beverage sector.
Workers in this sector are highly vulnerable to various risks such as burns, cross-contamination, and occupational diseases, all of which can directly impact consumer health and the reputation of food services.
Food handlers have an important responsibility to ensure that the food served is safe and fit for consumption, making the implementation of OSH not only a means of protecting workers but also a form of product quality control.
Several studies have shown that workers in the food service sector experience a high prevalence of workplace accidents, especially cuts, burns, and musculoskeletal disorders caused by poor working posture.
This situation is exacerbated by a lack of training and limited protective facilities in the workplace.
Therefore, it is essential for food service providers, such as food courts in educational institutions, to ensure that food handlers fully understand and apply OSH principles.
Proper OSH implementation not only protects workers from the risks of accidents and illnesses but also guarantees the quality and safety of products served to consumers.
In Indonesia, the food and beverage sector including food courts has experienced rapid growth in line with increasing public demand for ready-to-eat meals.
However, this growth also presents challenges, especially in terms of enforcing adequate OSH standards.
Food poisoning hazards may arise if food production processes are not carried out properly.
The importance of OSH-compliant behavior by food handlers is critical, as their work involves selecting raw materials, processing ingredients, and preparing ready-to-serve food for .
Beyond food production processes, activities in the canteen also involve hazards and For instance, fire hazards may occur due to the limited space in most canteens where tasks such as cooking, washing, and operating electrical appliances like water dispensers, blenders, refrigerators, rice cookers, and others are performed in close proximity.
Attention
PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2
to this hazard identification focuses on the positioning of each item, which is often cramped and closely arranged.
One study highlighted canteen hazards such as gas leaks and fire, finger cuts, slips, falling kitchen equipment, and contact with heat sources.
Another study involving 93 kitchen employees who participated in surveys and interviews revealed that all had experienced kitchen accidents.
Burns were the most common type of accident .
7%), followed by slips .
4%), cuts .
2%), and musculoskeletal disorders .
7%).
Accidents involving knives were reported by 44.
2%, large kettle rotation 22.
1%, deep fryers 2%, gas lines 15.
6%, ovens 13.
0%, and boilers 11.
The Food Court at Megarezky Health Polytechnic is one of the places that provides various food options for students and visitors.
Here, food handlers play a vital role in ensuring that the food served is not only tasty but also safe for consumption.
However, food handlers often do not receive adequate training in OSH practices, which can increase the risk of workplace accidents and health problems.
Effective OSH implementation in food courts involves not only physical aspects such as the use of personal protective equipment (PPE) and good sanitation but also managerial aspects, including training and raising awareness about the importance of OSH among food handlers.
Previous research has shown that improved knowledge and awareness of OSH can reduce the risk of accidents and increase work productivity.
Most existing studies on OSH implementation in the food sector are still focused on large-scale industries such as restaurants, hotels, and food processing factories.
Research related to food handlers in educational health institution environments, particularly in campus food court contexts, remains very limited.
Furthermore, integrative approaches that combine risk identification methods such as HIRARC with thematic analysis based on worker perceptions are rarely used in tandem.
Therefore, this study aims to fill that gap by comprehensively analyzing OSH implementation among food handlers at PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2 the Food Court of Megarezky Health Polytechnic, using both the HIRARC approach and thematic analysis.
METHODE
This study employs a qualitative approach with a descriptive method to illustrate the implementation of Occupational Safety and Health (OSH) in the food court environment of Megarezky Health Polytechnic.
This approach was chosen to gain an in-depth understanding of the experiences, perceptions, and practices of food handlers regarding OSH implementation in the workplace.
Data collection was conducted in two stages.
First, a risk analysis was carried out using the HIRARC (Hazard Identification.
Risk Assessment, and Risk Contro.
approach to identify, assess, and control potential hazards in the work Each identified hazard was assessed based on two parameters: likelihood of occurrence and severity of impact, each scored from 1 to 5.
These scores were multiplied to obtain a risk rating, which was categorized into high risk (RR > .
, medium risk (RR 4Ae.
, and low risk (RR < .
These results were used to formulate appropriate risk control Second, to explore OSH implementation from the workersAo perspectives, thematic analysis was employed using qualitative data collected through interviews guided by openended questions.
These interviews were conducted directly with 10 food handlers, representing the total population in the food court.
The interview guide consisted of nine open-ended questions designed to explore respondentsAo perceptions, experiences, and understanding of OSH aspects such as workplace accidents, environmental cleanliness, use of personal protective equipment (PPE), and work-related stress.
The interviews were manually recorded, in accordance with respondent consent.
The interview data were analyzed using thematic analysis.
This process was carried out manually through three main stages.
First, the researcher conducted open coding of PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2 respondentsAo answers by highlighting key quotes or phrases indicating OSH issues.
Second, these coded data were grouped into initial categories .
xial codin.
based on similarity of meaning or context.
Third, the categories were merged to form major themes that represent general perceptions and experiences of the respondents.
The researcher also conducted constant comparison with raw data to ensure thematic validity.
The final result produced seven main themes: Workplace Accidents.
Worker Health.
OSH Awareness.
Waste Management.
Fire Response.
Fatigue, and Work Stress.
RESULTS
Analysis Using the HIRARC Method (Hazard Identification.
Risk Assessment, and Risk Contro.
Conducting a HIRARC analysis for Occupational Safety and Health (OSH) to ensure a risk-free workflow.
The Occupational Health and Safety Management System (OHSMS) is based on a risk management system that consists of hazard identification, risk assessment, and control measures.
Below are the results of the hazard identification and risk assessment for the hazards present in the Megarezky Health Polytechnic food court:
Table 1 HIRARC Risk Management at the Megarezky Health Polytechnic Food Court Risk Rating Hazard Control Likelihood Severity Risk Rating Cross Contamination .
aw/cooke.
Slippery Floor Separate surfaces for raw and cooked food.
Learn hygiene protocols.
Clean Place signs/Safety Signs for slippery floors.
PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2
Improper food temperature storage Sharp Instrument Use Allergen Contamination Electrical Short Circuit Improper waste Poor sanitation Narrow sales area Untidy arrangement of goods Food handlers do not maintain personal Ensure that the cooling Check the temperature Store sharp tools in a safe Provide training on the use of tools.
Label allergen-risk foods.
Use equipment for allergenic Check cables and outlets Use equipment with safety certification.
Dispose separately and on a scheduled basis.
Cover trash bins.
Conduct Provide training to food handlers.
Rearrange the layout to provide adequate space.
Ensure that evacuation routes are clear.
Implement an organized storage system.
Conduct inspections to maintain Always wash hands before and after handling PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2 Not using Personal Protective Equipment Provide training on personal hygiene.
Use aprons and head Cables scattered Organize cables neatly and use cable protectors.
Conduct inspections for safety.
Source: Primary Data, 2024 Based on Table 1, it shows that the results of the hazard identification and risk assessment for Occupational Health and Safety (OSH) management in the Megarezky Health Polytechnic food court identified 13 hazards, with 6 .
classified as high risk and 7 .
classified as medium risk.
ANALYSIS WITH THEMATIC METHOD
This approach was conducted by interviewing 10 respondents who are food handlers at the Megarezky Health Polytechnic food court.
Based on the analyzed data, the following themes can be identified:
Work Accidents: Many respondents reported having experienced work accidents, with the most common type of accident being cuts from knives.
This indicates the need for improved safety training and the use of personal protective equipment.
This is consistent with the results of the respondents' interviews.
AuYes.
I often experience work accidents.
Usually.
I get cut by knives on my hands.
Ay (I, 30 years AuThe work accidents I usually experience are cuts from knives and burns from hot pans.
Ay (S, 33 years ol.
PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2 Worker Health: Most respondents do not go to work when they are sick, indicating an awareness of the importance of health.
However, some still choose to work even when they are not feeling well.
This is consistent with the results of the respondents' interviews:
AuIf IAom sick.
I donAot go to work unless itAos just a minor illness.
Ay (A, 39 years ol.
AuI still go to work because there are other members who need my help.
Ay (R, 29 years ol.
Awareness of OSH: The majority of respondents are unaware of any clear Occupational Safety and Health (OSH) regulations in their workplace.
This indicates a need for socialization and training regarding safety and health practices.
This is consistent with the results of the respondents' interviews:
AuAs far as I know, there are no OSH regulations from the campus management.
the only thing is where to dispose of the trash.
Ay (A, 30 years ol.
AuIn my 11 years of selling here, there have never been any rules about workplace safety, which is why there are no fire extinguishers installed here, making it dangerous in case of a fire.
Ay (AI, 47 years ol.
Waste Management: All respondents stated that there are trash bins in the cafeteria, indicating an awareness of the importance of cleanliness.
This is consistent with the results of the respondents' interviews:
AuThe trash is disposed of near the dormitory.
The cleaning service usually helps to take it out in the morning, so itAos always clean before we start selling.
Ay (R, 36 years ol.
Fire Prevention: Although most respondents know how to handle fire emergencies, some are still unaware.
This indicates a need for further training.
Additionally, there are no fire extinguishers or clear evacuation routes in the food court area.
This is consistent with the results of the respondents' interviews:
PREVENTIF: JURNAL KESEHATAN MASYARAKAT VOLUME XVI NOMOR 2
AuOnce while cooking, the flame from the stove flared up.
I quickly poured water on it and turned off the gas, and the fire went out.
Ay (A, 39 years ol.
AuI donAot know how to put out a fire.
I would definitely panic if I had to extinguish it.
Thankfully, there has never been a fire here.
Ay (I, 30 years ol.
Fatigue and Work Stress: Many respondents reported experiencing fatigue and workrelated stress, which can affect their performance and health.
This indicates a need for greater attention to the mental well-being of workers.
This is consistent with the results of the respondents' interviews:
AuI definitely feel tired when there are many customers, especially during the lunch rush at around 12 o'clock.
it gets really busy.
Ay (AP, 30 years ol.
AuWhen there are a lot of customers.
I definitely feel tired, especially when there are customers who are in a hurry and want their orders quickly.
that usually causes stress.
Ay (H, 21 years ol.
DISCUSSION