Practical and acceptable OSH programs for SMBs in food and bag manufacturing in Indonesia

Background: In the U.S., OSHA and NIOSH have recommended guidelines, called OSHA Core Elements and Total Worker Health^® concepts, to prevent workplace injuries and illnesses and to promote worker health and well-being, respectively. Little is known about how Total Worker Health^® and OSHA Core Elements can be applied to sized businesses (SMBs) in developing countries, including in Indonesia, where health and safety issues are not a priority due to cost, lack of resources, and a lack of national oversight. Objective: This study aims to better understand which occupational safety and health (OSH) strategies that small and medium sized food and bag manufacturing businesses in Indonesia can reasonably implement to reduce workplace injuries. Methods: This qualitative study utilized focus group discussions with owners of small and medium sized food and bag manufacturing businesses located in Bogor, Jakarta, and Depok City, and relevant stakeholders that work with SMBs, including governmental and non-governmental organizations. Results: Business owners and stakeholders were interested in the Basic OSH Program Plan, a guideline discussed in this study, which incorporate components and contents from OSHA Core Elements, Total Worker Health^® concepts, and International Labor Organization (ILO) guidelines. Although some of the OSH strategies in the Program may not be currently feasible to implement, overall, the business owners and stakeholders thought it could be beneficial to address their OSH concerns. Conclusion: This study shows that there are potential avenues for OSH implementation and enforcement in small and medium sized food and bag manufacturing businesses in Indonesia that can also be expanded to other sectors of SMBs.