On August 5, 2024, KKN Team II students of Diponegoro University (UNDIP) who were assigned to Cibelok Village, Taman District, Pemalang Regency, provided assistance and education on the use of Personal Protective Equipment (PPE) according to Occupational Safety and Health (K3) standards at the Andyn Bakery MSME. This MSME is located in Kesembir Hamlet, Cibelok Village, Taman District, Pemalang Regency. This activity aims to increase MSME workers’ awareness of the importance of using appropriate PPE to create a safe and hygienic work environment, especially in the food processing industry.
Andy Bakery is a small business that produces bread and cakes and serves the local community’s needs. However, the production process carried out so far has yet to fully implement adequate K3 standards fully, thus posing a risk to the safety and health of workers and the quality of the products produced. In response, Lian, as a student from the Mechanical Design Engineering study program, is here to provide a solution in the form of assistance in using PPE by food industry standards.
In this program, Lian provides three types of PPE to Andyn Bakery workers: food-grade latex gloves, cooking aprons, and chef masks. Food-grade latex gloves protect workers’ hands from exposure to raw food materials and prevent cross-contamination between hands and processed food. By using these gloves, workers can work more safely, maintain cleanliness, and maintain the product’s quality.
The cooking aprons that are distributed play an essential role in protecting workers’ clothing from food and liquids that may come into contact with the body during the production process. This apron helps maintain worker cleanliness and prevents food contamination by outer clothing that may carry germs or particles from the surrounding environment.
In addition, the chef masks given to workers aim to protect their respiratory tract while working in the kitchen. This mask prevents dust particles, food vapors, and microorganisms from the mouth and nose from contaminating the food being processed. The use of masks is essential to maintain food quality and, at the same time, protect workers’ health from exposure to potentially hazardous substances.
During the mentoring activities, KKN students were also provided with education on how to use PPE properly, when PPE needs to be replaced, and the importance of maintaining a clean work environment. This socialization was carried out directly with field practice, where workers were invited to implement the use of PPE according to K3 standards during the production process.
The owners and workers of Andyn Bakery welcomed this mentoring program. They felt helped by this program, especially in increasing awareness of the importance of maintaining safety and health in the workplace. In addition, with the implementation of K3 standards, the products produced by Andy Bakery will have better quality and be more trusted by consumers.
This activity is part of the KKN Team II work program of Diponegoro University, which focuses on community empowerment and improving micro-business quality in villages. With this mentoring, students hope that MSMEs such as Andyn Bakery can continue to develop by prioritizing good occupational safety and health aspects to compete in the broader market.