Efforts to Control Work Environment Hazards Based on 5S Principles for Smoked Fish Workers

Occupational Safety and Health Department, Faculty of Public Health, Diponegoro University, Indonesia

^* Corresponding author: yulianifkm@live.undip.com

Abstract

Workstation design can be a potential hazard for workers. A workstation that is arranged following the 5S principles will prevent the exposure of potential work environment hazards such as improper work position that can affect the health of the workers. This research aimed to describe the condition of work station and create a new design a workstation according to 5S principles. This research was quantitative research with cross sectional approach. Samples were taken purposively from 141 smoked fish workers The data on the respondents’ characteristics and potential hazards were analyzed using descriptive analysis. The data were collected using a checklist and a questionnaire. Only several parts of the 5S principles had been applied in the smoked fish workstation. The workstation at the smoked fish production site was not in accordance with 5S principles. The work station has poor hygiene and sanitation condition. New design workstations based on 5S principles with low-cost intervention are proposed to increase the health condition of the workers.