Human resource risk control through COVID-19 risk assessment in Indonesian manufacturing

Abstract

The COVID-19 outbreak that began at the end of 2019 brought a crisis impact on the health sector and other sectors such as the economy, social and politics. Human resource problems that emerged as a result of the pandemic made every company strive to protect employee safety. The food and beverage sector is one of the industries maintained to continue operating despite the large-scale social restrictions imposed in several regions, including an instant food company in East Java. This study aims to identify and determine human resource risk control to support employee productivity during the COVID-19 pandemic. This research used qualitative data based obtained through interviews, observation, and documentation. The method in this study used a combination of Failure Mode Effect Analysis (FMEA) and Bow Tie to identify, measure, and anticipate the risk of COVID-19 transmission in the company. The output result of the Failure Mode Effect Analysis (FMEA) method is the Risk Priority Number (RPN) score. The three activities with the highest RPN value were health services at the polyclinic, employee meal activities in the canteen, and activities inside and outside the factory. This analysis's results were continued by using the Bow Tie method to identify the causes, prevention, impact, and recovery of these risks. Bow Tie analysis results formed the basis for the preparation of Corrective Action and Preventive Action (CAPA). The risk control of human resources is focused on increasing employee productivity by reducing days lost due to labor shortages. In the end, the study results are expected to become recommendations in the evaluation of risk control and preventive measures for COVID-19 in manufacturing companies.