Strategi Manajemen Risiko Pada Produksi Sate Bandeng Rumahan Menggunakan Kerangka ISO 31000
DOI:
https://doi.org/10.63822/n4qj6327Keywords:
ISO 31000; Risk Management; Food Safety; MSMEs; Sate BandengAbstract
This study aims to apply the ISO 31000:2018 risk management framework to identify, analyze, and evaluate risks occurring in the production process of traditional Banten cuisine, namely homemade sate bandeng. As a micro and small-scale business, the production of sate bandeng is vulnerable to variations in raw material quality, biological contamination, inconsistent product quality, and inadequate storage, which significantly affect food safety and business continuity. Using qualitative methods supported by a 5×5 risk matrix, a total of 45 risk events were identified and categorized into raw material risks, production process risks, product quality risks, market risks, food safety risks, human resources risks, operational risks, regulatory risks, and distribution risks. The results show that most risks fall under the Medium category, while several High-risk events—particularly contamination, improper storage, and unstable raw material conditions—require immediate mitigation. Recommended treatments include strengthening sanitation practices, improving Standard Operating Procedures (SOP), enhancing storage technologies, and implementing simple GMP guidelines. Overall, the application of ISO 31000 proves effective in providing structured guidance for risk control in traditional food MSMEs
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Copyright (c) 2025 Muhammad Azka Julian, Muhammad Saefuloh, Fajar, Yesica Maulina, Alfiana (Author)
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