PERBAIKAN LINGKUNGAN KERJA BERBASIS ERGONOMIUNTUK MEMINIMASI RESIKO TERJADINYA KECELAKAAN KERJA (Studi kasus: UKM kerupuk lucky di sukabangun)

Lucky Crackers SMEs is a medium-sized small business engaged in the food business. it is known that the work environment in this SME does not provide a sense of security and comfort for workers so that it can cause hazards that can result in work accidents. There were 16 work accidents from December 2019 to June 2020 and decreased work productivity. Then it is necessary to analyze the risk factors that cause these accidents so prevention can be done to minimize workplace accidents and increase company productivity. The Hazard And Operability (HAZOP) method is a method that can be used to analyze and identify the risks involved in a production process through the Risk Assessment ranking. Kemplang Lucky Crackers UKM has 16 work accidents with 10 sources of danger and from the ranking there is 0 hazard source that has an Extreme value, 0 hazard sources that have a High Risk value, 7 moderate risk, 3 low risk. From the implementation of the decline in the source of hazard has decreased from high risk and moderate to low risk and make productivity after implementation to be optimal 100% Keywords: Work Accident, HAZOP, Risk Assessment, work environment, worker productivit