HUMAN ERROR ANALYSIS WITH SYSTEMATIC HUMAN ERROR REDUCTION AND PREDICTION APPROACH (SHERPA) AND HUMAN ERROR ASSESSMENT AND REDUCTION TECHNIQUE (HEART) METHODS IN THE PROCESS OF MAKING BREAD BRAND X Asep Hermawan (a*), Osep Hijuzaman (b), Irfan Nasihin (c)
This study aims to analyze and find corrective solutions to the cause of the highest human error in bread production operators in a manufacturing company in Indonesia. Measurement of human error is carried out using the Systematic Human Error Reduction and Prediction Approach (SHERPA) method to predict possible human errors and Human error Assessment and Reduction Technique (HEART) to determine the probability of operator failure in carrying out their duties. The results showed the mixer division operator that the operator did not prepare the raw materials correctly and the operator did not prepare the dough formula correctly with a HEP value of 0.16 each, in the make up division operator it was found that the operator did not do filling & make up correctly and the operator did not panning & racking correctly with the HEP value of 0.88, in the oven division operator it was found that the operator did not do the baking process correctly and the operator did not slam the pan correctly with the HEP value of 0.459 and 0.88, respectively. , and in the packaging division it was found that the operator did not sort the product correctly, the operator did not set the big former according to the item, and the operator did not set the metal detector, check weighter, and counter correctly with HEP values of 0.64, 0, respectively. 8, and 0.8. Repair solutions that can be done are by providing regular refreshment training to the operators of each division, briefing by the direct superiors of each division before and after carrying out work, making a checklist of raw materials according to company standards, enforcing a change of baking and slamming tasks. to other operators on a regular basis to prevent over-fatigue, to change sorting tasks to other operators on a regular basis so that the concentration of sorting operators is maintained, to make a sorting checklist in accordance with company standards.
