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The Role of Worker Hygiene in Fish Farming Based on a Green Economy

Worker hygiene plays a crucial role in supporting environmentally friendly and sustainable fish farming practices. In general, workers involved in operational activities in fish farming businesses often do not use proper safety equipment to prevent the spread of disease and protect themselves from injuries. For example, many workers do not wear rubber boots, which are essential for self-protection and disease prevention.

Female farm worker standing in fish tank (shutterstock.com)

Worker hygiene is a key aspect that cannot be separated from the implementation of the green economy in the fisheries sector. Implementing proper hygiene standards—such as ensuring that workers are always in good health, wearing personal protective equipment during harvesting and post-harvest activities, and adhering to strict sanitation protocols—not only ensures the safety and quality of fishery products but also contributes to environmental sustainability.

By reducing the potential for cross-contamination and lowering the risk of disease outbreaks, hygienic practices help minimize the excessive use of chemicals for treatment or sanitation. This supports more eco-friendly production processes. Furthermore, healthy and well-trained workers are better equipped to manage waste and production processes efficiently, thereby reinforcing the overall application of green economy principles in fishery businesses.

The green economy promotes the creation of sustainable and equitable green jobs that support social welfare and poverty reduction. According to Edi Purwanto (2024), green jobs aim to significantly reduce environmental impact and improve efficiency in the use of energy, raw materials, and water through sustainable strategies.

Female fish farm worker  (shutterstock.com)

Improving worker hygiene not only impacts environmental and production outcomes but also enhances the reputation of fish farming businesses in the eyes of consumers and the global market. High hygiene standards serve as a benchmark for sustainability and social responsibility in the fisheries industry, potentially opening up wider market access—especially for export-oriented fishery products, which often require food safety and environmental certifications.

Efforts to improve worker hygiene can be implemented through regular training, provision of adequate sanitation facilities, and raising awareness about the importance of using personal protective equipment at every stage of production. The adoption of a clean and healthy work culture will foster a more productive, innovative, and environmentally adaptable working ecosystem.

Reference:

Edi Purwanto. (2024). Ekonomi Hijau Konsep, Kebijakan, dan Implementasi. Diandra Creative : Yogyakarta.

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