Human Error Reduction for Cost Efficiency Improvement in the Butchery Area of a Chicken Processing Company

Abstract

It is in the nature of a human to make mistakes. However, it does not necessarily follow for it not to be reduced or eliminated in a system. A company may experience significant monetary losses due to human error due variability of products being produced. This study aims to reduce, if not eliminate, the probability of occurrence of human error in a chicken processing company. Also, the study used a descriptive research design which applied a two-step methodology – the general to specific approach. For the general approach, human reliability assessment tool: Human Error Assessment and Reduction Technique (HEART) was utilized in identifying the area or process in the business where the probability of human error occurrence is highest. Afterwards, the specific approach was done targeting the area with highest error probability occurrence. The study used survey questionnaires and random sampling techniques for this phase. As a result, the area with the highest error probability of occurrence is the butchery or the chopping area. Equipped with the findings from the study, several recommendations have been proposed addressing the concerns regarding human error reduction.