Safe Kitchen, Optimal Performance : An Occupational Health and Safety Risk Analysis for Chefs
DOI:
https://doi.org/10.55927/wakatobi.v4i1.59Keywords:
Occupational Health and Safety, Risk Analysis, Kitchen SafetyAbstract
This study aims to determine the results of hazard identification, occupational health and safety risk assessment, and risk control in the work of cooks. This study uses quantitative and qualitative research types. The sample in this study was 20 cooks at Green Kubu Café Bali (total sampling). Data collection in this study used interviews to conduct a Job Safety Analysis (JSA) to identify existing hazards, risks, and controls using the TRA (Task Risk Assessment) 2017 instrument. This study identified 14 potential hazards and six risks at three stages of the cook's work. Potential hazards and risks are always present at every stage of the cooking process, and there is no low risk. The results of this study provide significant contributions to the development of occupational safety and health theory in professional kitchen environments by systematically identifying risks, classifying risk levels, and measuring control effectiveness. In practice, these findings help kitchen managers design specific mitigation strategies. Thus, this study supports creating a safer work environment, increased productivity, and minimized work incidents.
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