Analisis Proses Produksi Produk Makanan Daging di Fasilitas Manufaktur Australia Barat
DOI:
https://doi.org/10.55642/phasij.v5i01.986Keywords:
Usaha Kecil, Manufaktur makanan, Produksi baksoAbstract
Setiap bisnis menghadapi beberapa masalah spesifik dalam aktivitas produksi mereka. Dalam bisnis kecil, kegagalan dalam mengelola masalah akan menyebabkan kerugian bisnis dan membahayakan keberadaan mereka. Penelitian ini bertujuan untuk menguji proses produksiproduk daging di fasilitas manufaktur di Australia Barat karena usaha tidak dapat memenuhi permintaan pasar akan bakso. Metodologi penelitian ini adalah studi kasus yang melibatkan berbagai pekerja dari berbagai posisi dan latar belakang pendidikan. Hasilnyamenunjukkan bahwa terdapat beberapa kekurangan dan masalah dalam produksi bakso terkaitperencanaan produksi, manajemen makanan, manajemen produksi, serta standar dan pelatihan untuk supervisor keamanan pangan. Selama perencanaan produksi, para pekerja hanya fokuspada tanggung jawab mereka sendiri dan tidak saling membantu. Para pekerja hanya menerima pelatihan dalam instruksiteoritis tentang bekerja di bagian produksi; oleh karena itu, mereka tidak diberikan sertifikatpelatihan dan pengetahuan yang sah. Selain itu, kurangnya pelatihan yang memadai dapatmeningkatkan risiko cedera pada pekerja. Akibatnya, hal ini dapat menimbulkan biaya medistambahan dan penggantian pekerjaan bagi usaha untuk menjaga kelancaran alur kerja.Untuk mengatasi masalah dan kekurangan tersebut, rekomendasi telah dibuat.
Kata kunci: Usaha Kecil, Manufaktur makanan, Produksi bakso
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