Risk Mitigation in Sausage Production Using a Combination of Supply Chain Operations Reference (SCOR) and House of Risk (HOR) Methods
Mitigasi Risiko dalam Produksi Sosis melalui Kombinasi Metode Supply Chain Operations Reference (SCOR) dan House of Risk
DOI:
https://doi.org/10.21070/ups.5183Keywords:
mitigation, risk, sausage, SCOR mapping, house of riskAbstract
PT Ciomas Adisatwa is a poultry processing company that produces products such as sausages. Despite a generally well-functioning production flow, several risks have caused non-compliance with company standards, such as production plan changes and machinery breakdowns. This study aims to identify risk factors affecting sausage production quality and mitigation steps using the SCOR and House of Risk (HOR) methods. In HOR phase 1, risk events and risk agents were identified, severity and occurrence were assessed, correlations between risk events and risk agents were analyzed, and ARP values were calculated. The results identified 17 risk events and 24 risk agents, with the highest ARP values on A3, A6, and A10. HOR phase 2, used for planning mitigation, yielded 7 mitigation strategies, with the highest priorities on PA2, PA5, and PA6.
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