The Pig Farm “X” is a livestock business located in Yogyakarta that
specializes in producing pork. This business focuses on raising pigs from small
sizes to full-grown, slaughter-ready conditions. The primary goal of the farm owner
is to expand sales, ranging from selling processed products in traditional markets
to exporting processed pork to restaurants and other cities. However, the farm
faces several operational challenges, including environmental issues, licensing
problems, feed supply constraints, and workplace accidents in the barn area. This
research specifically addresses the issue of workplace accidents in the barn area.
Several key factors contribute to workplace accidents at this farm, namely
human factors, methods, machinery, and the environment. The human factor
arises from workers' lack of caution while performing activities in the barn area.
The method factor includes the absence of clear occupational safety procedures
for barn workers. The machinery factor is linked to the lack of safety standards for
the equipment used. Lastly, the environmental factor stems from unsafe working
conditions within the workplace.
The results of this study include a reduction in the potential hazard levels
experienced by barn workers, particularly during high-risk activities such as cutting,
burning, and similar operations. The Critical Success Factor indicating the success
of this research is the ability to control the hazards present in certain operations.
Before the intervention, some of these hazards were classified as medium, high,
or even extreme. After implementation, the potential hazard levels were reduced
to low or medium. Additionally, the design outcomes tailored to the needs of this
farm include the development of occupational safety signage, the implementation
of personal protective equipment (PPE) usage, and the provision of safety
induction training for barn workers at the "X" Pig Farm.