This document summarizes a research paper on occupational safety and hygiene practices at PT. GarudaFood's beverage packaging production line. It discusses the production workflow, including formulation, mixing, pasteurization, filling, and packaging processes. It also examines six key determinants of hygiene: sanitary materials, production space, machinery, workers, storage space, and environmental sanitation. The document outlines PT. GarudaFood's wastewater treatment process using activated sludge and solid waste management practices. It concludes with recommendations for understanding Good Manufacturing Practices and sanitation management to ensure hygienic packaging production conditions.

1. LECTURER :
Prof. Dr. Qomariyatus S, Amd., Hyp., ST., Mkes
Rd. Indah Nirtha Nilawati NPS, S.T., M.Si.
AUTHOR:
Raissa Rosadi (H1E113206)
DEPARTMENT OF ENVIRONMENTAL ENGINEERING
FACULTY OF ENGINEERING
LAMBUNG MANGKURAT UNIVERSITY
BANJARBARU
2015
OCCUPATIONAL SAFETY AND HEALTH
HYGIENE & SANITATION PACKAGING PRODUCTS
PT.GARUDAFOOD

2. BACKGROUND
FORMULATION
Production
Workflow
Ensures
Hygiene
Process
Wastewate
r Treatment
Process
OBJECTIVES
Food and beverage sanitation hygiene is one of the efforts in controlling the
premises, equipment used, processed foods, and the manufacturing processes
that enable health disorders. Given the purpose of hyginie and sanitsai food and
drinks which are to ensure the safety and purity makana and drinks as well as
preventing consumers from health problems (Sholihah andNirtha, 2014).
Knowing the beverage
packaging production line
at PT. Garuda Food Tbk.
Know the description of
sanitary hygiene products
in PT. Garuda Food. Tbk.
Knowing the waste
treatment process at PT.
Garuda Food. Tbk

3. HIGENIE SANITASI
PRODUK KEMASAN
Definition of
Occupational Health and
Safety
Hygiene Relationship
Company and HSE
Factors Affecting Hygiene
and HSE
Management and
Implementation of Hygiene
and HSE
(Dewinta, 2012)
(Tri, 2009)
(Suhartini, 2013)
(Oktarita, 2003)
REVIEW
REFERENCES

4. Input
Location and Time
Research
Research Design
Research Variable
Research Objects
Report Writing Results and
Discussion
Conclusions and
Recommendations
Output
Factors Sanitation
Hygiene Products
Descriptive Methods
Physical Factors
Relating entire Hygiene
Products
RESEARCH OF
METHODOLOGY

5. RESULTS AND DISCUSSION Material
HTST
Holding
Cooking
Formulation
Raw Material Packaging Material
Storage
Packaging
Filling
Raw Water
Production
Workflow

6. HYGINIE
&
SANITATI
ON
MATERIAL SANITATION
SANITARY ROOM PRODUCTION
WAREHOUSE STORAGE SANITATION
MACHINES SANITATION
WORKEERS SANITATION
ENVIRONMENTAL SANITATION COMPANIES

7. Material
Quality
Control
Packaging
Material
Raw Material
FIFO FEFO
Quality
Control
Production
Appropriat
e
Inappropriate
GMT Refunded
Pengecekan
Blogstock Rule Out Blogstock Rule Out
Production
FIFO FEFO
Appropriat
e
Appropriat
e
Inappropriate Inappropriate

8. SOLID WASTE MANAGEMENT
LIQUID WASTE MANAGEMENT
Wastewater
Aerated tub
Digester TubNetralisation TubScreen TubControl Tub
Clean Water
Indicator Tub Qualifier Tub
Waste
Third Party
Composter
Anorganic
Organic
Hazardous and Toxic
Substances
Collector

9. Well Water
Carbon Filter Tank 1 Filter Carbon Tank 2
Softener Tank 1 Softener Tank 1
After Softener Tank 1 After Softener Tank 1
Filter 1 Filter 2
Raw Water is Ready to
Use
Header Clorin
Raw Water Tank 1 Raw Water Tank 2
Sand Filter Tank 1 Sand Filter Tank 2
Manganese Filter Tank 1 Manganese Filter Tank 2
WATER
TREATMENT
PLANT

10. CONCLUSIONS
RECOMMENDATIONS
• Production groove Beverage Packaging In PT. Garuda Food Tbk is the
process of formulation, mixing process (Holding), Pasteurisation process
(HTST), the process Filling and packaging process (Packaging).
• There are 6 determinants hygiene products beverage packaging PT.
Garudafood Tbk. namely sanitary materials, sanitary production space,
sanitary machinery, sanitation workers, sanitation of storage space, and
environmental sanitation company.
• Wastewater management in PT. Garudafood Tbk using activated sludge
process while the solid waste management adapted to its characteristics.
Before observing the practitioner should first understand the meaning of GMP and
what is considered in the management of sanitation hyginie packaging products
packaging products are produced in order to awake hygiene conditions.

11. • Dewinta, Grahmatia., dkk. 2012. Analisa Keselamatan Dan Kesehatan Kerja (K3)
Dalam Meningkatkan Produktivitas Kerja (Studi Kasus: Pabrik Teh Wonosari PTPN
XII). Jurnal Teknik Pomits Vol. 1, No. 1, (2012) 1-4
• Oktorita, Yenny., dkk. 2001. Hubungan Antara Sikap Terhadap Penerapan
Program K3 Dengan Komitmen Karyawan Pada Perusahaan. Jurnal Psikologi 2001,
No. 2, 116 – 132.
• Suhartini. 2013. Kesehatan Dan Keselamatan Kerja Pada Pt. Metro Abdi Bina
Sentosa. Prosiding ISBN: 978-602-98569-1-0 edisi : surabaya, 13 februari 2013,
penerbit: institut teknologi adhi tama surabaya.
• Tri, Chairini., dkk. 2009. Hubungan Higiene Sanitasi Dan Perilaku Penjamah
Makanan Dengan Kualitas Bakteriologis Peralatan Makan Di Warung Makan. Berita
Kedokteran Masyarakat Vol. 25, No. 4, Desember 2009