<![CDATA[Abstrak: Masalah: Pekerja informal UMKM makanan dan minuman menghadapi risiko keselamatan dan kesehatan kerja yang tinggi, namun akses terhadap informasi dan pelatihan K3 masih sangat terbatas. Seluruh pekerja sasaran (100%) belum pernah mengikuti pelatihan K3 meskipun rata-rata telah bekerja selama 8,71 tahun. Tujuan: Meningkatkan pengetahuan dan keterampilan K3 serta menyediakan sarana pendukung penerapan K3 bagi 30 pekerja informal UMKM makanan dan minuman di Kelurahan Perkamil dan Malendeng, Kota Manado. Metode: Kegiatan dilaksanakan melalui pendekatan edukasi partisipatif yang dikombinasikan dengan diskusi, demonstrasi, dan simulasi praktik penggunaan alat pelindung diri, posisi kerja ergonomis, teknik pengangkatan beban, serta higiene dan keamanan pangan. Sebanyak 30 pekerja UMKM menjadi peserta sasaran kegiatan, dan 24 peserta yang memiliki data pre-test dan post-test lengkap diikutsertakan dalam evaluasi. Evaluasi menggunakan kuesioner pengetahuan (15 butir) dan persepsi keterampilan K3 (12 butir). Hasil: Terjadi peningkatan rata-rata skor pengetahuan dari 9,46 menjadi 13,29 (peningkatan 40,53%) dan persepsi keterampilan K3 dari 10,21 menjadi 17,92 (peningkatan 75,51%). Program berhasil mendistribusikan 30 set alat pelindung diri kepada peserta.Abstract: Problem: Informal workers in food and beverage micro, small, and medium-sized enterprises (MSMEs) face high occupational safety and health (OSH) risks; however, their access to OSH information and training remains very limited. All targeted workers (100%) had never participated in OSH training, despite having an average of 8.71 years of work experience. Objective: To improve OSH knowledge and skills and provide supporting facilities for OSH implementation among 30 informal workers in food and beverage MSMEs in Perkamil and Malendeng Urban Villages, Manado City. Methods: The activity was conducted using a participatory educational approach combined with discussions, demonstrations, and practical simulations covering the use of personal protective equipment (PPE), ergonomic working postures, safe lifting techniques, and food hygiene and safety. A total of 33 MSME workers were involved as activity partners, while 30 MSME workers were targeted as participants. Of these, 24 participants with complete pre-test and post-test data were included in the evaluation. The evaluation used a 15-item knowledge questionnaire and a 12-item questionnaire assessing perceived OSH skills. Results: The mean knowledge score increased from 9.46 to 13.29, representing a 40.53% improvement, while the mean perceived OSH skills score increased from 10.21 to 17.92, represent.]]>
