HEALTH RISK ASSESSMENT AND ENVIRONMENTAL IMPLICATIONS OF TRADITIONAL KEROPOK KEPING MANUFACTURING PROCESSES IN TERENGGANU

Abstract

Keropok keping, a traditional Malaysian fish cracker, is widely produced along the east coast of Peninsular Malaysia. This study aims to understand the manufacturing processes of keropok keping, identify potential hazards, and assess the associated risks to human health and the environment. Conducted at "Perusahaan Keropok Keping XYZ" in Kampung Pengkalan Setar, Terengganu, the research involved site visits and a comprehensive literature review. The manufacturing process, from fish cleaning to packaging, was scrutinized for health and safety risks. Key hazards identified include cuts, exposure to chemicals, repetitive strain injuries, and extreme temperatures. The risk levels varied, with the mixing and cutting stages posing the highest risks, while packaging was identified as low risk. The study highlights the need for improved safety measures, including the use of personal protective equipment (PPE), ergonomic enhancements, and regular health and safety training. By implementing these measures, the industry can mitigate risks, ensuring a safer working environment and reducing the environmental impact of keropok keping production. This research contributes to a deeper understanding of occupational hazards in traditional food processing and provides practical recommendations for enhancing workplace safety and sustainability.