Incorporating Lead and Lag Key Performance Indicators Technique into AHP Method for HSE Management System Performance Measurement in Selected Food Products Industry

摘要

Most industries throughout the world are planning to reduce occupational illnesses, accidents, near misses, financial, and environmental losses using preventive approaches based on the human, financial, and environmental resources conservation issue. Therefore, HSE units have been established step by step in different industries and contributing to each other well-integrated. Thus, the HSE unit’s performance rate or level is significant considering their important role and it is required to be measured and reviewed regularly. In this study, lead and lag performance new technique indicators with “analytic hierarchy process” (AHP) and “key performance indicators” (KPI) were used in order to measure HSE management system performance level in a selected food products company which including three main steps: measurement criteria’s determination in three health, safety, and environment scopes using AHP technique to determine importance rate and scoring them in two lead and lag groups, calculating deviation frequency and severity parameters, reward factor in two lead and lag groups, and finally HSE management system performance level score determination in every 5 year period. The results were indicated HSE management system performance level gradual progress in meat products section of food products company in the last 5 years and showed relatively good on average progress in dairy products section. The dairy product section had better performance and faster progress trend which affected considerably due to the accident happened last year (2019) and consequently placed in weak performance level in that year. KPIs leading and lagging indicators could be used with multi-criteria decision-making methodologies to evaluate HSE management system performance while it is important to select exact indicators and categorize them into leading and lagging parts.