Tingkat Praktik Sistem Manajemen Keselamatan dan Kesehatan Kerja Di Industri Manufaktur Bahan Pangan

Abstract

The food manufacturing industry carries complex and high risks of occupational accidents that urgently require serious and comprehensive management. Although the studied company achieved 95.2% in SMK3 audit compliance and maintained zero fatalities, unsafe actions still dominate field reports at 53%. This study aims to descriptively analyze the level of safety management practices based on active workers' perceptions. The research method employs a quantitative approach with a descriptive design. Data were collected from 161 respondents using a 29-item questionnaire and processed with SPSS software to determine the mean scores of each dimension. Results show that all instruments are valid and reliable. Overall, safety practices are classified as good. The highest-performing dimension is management commitment (4.45), sequentially followed by safety training (4.38), safety rules and procedures (4.35), safety communication and feedback (4.27), and workers' involvement (4.25). The lowest score is found in safety promotion policies (3.84). This aligns with a safety culture stalled at the Calculative level, where implementation remains merely written-procedural and not yet internalized as workers' values. Management is advised to structurally evaluate the reward and punishment system and optimize worker hazard reporting programs.