Purpose: The purpose of this study was to measure the ergonomics and hazards of meatball sellers.
Research methodology: For assessing ergonomic and hazard risk on meatball sellers, the researcher use REBA and HIRARC.
Results: The result of REBA is a grand score of 3 which signifies that meatball sellers had a low risk of work and maybe needed change. Meanwhile, based on risk assessment by HIRARC, it is found that one type of hazard is included in the high-risk category from heat from heating pan (boil) meatball broth hazard, two types of hazards that fall into the medium category, namely preparing food while standing and not using assistive devices (gloves) when preparing food, as well as two types of hazards that are classified as the low risk that consist of long working hours/lack of rest and various kinds of customer behavior.
Limitations: Data collection and documentation are still influenced by the accuracy of researchers. In addition, the results of the risk assessment analysis are based on the assumptions of the researcher with all researcher’s limited knowledge.
Contribution: This study provides insight about ergonomics, especially about the working posture of meatball sellers, hazard risk they face.