Abstract. CV. Citra Sari Bakery is a food industry company that produces bread variants. The nature of the company's production is make to stock. Overall the production process is divided into 2 parts, namely the process of making and packaging process of bread. In the baking process include the process of making dough, printing and filling bread, burning and flavoring. In the process of packaging the bread includes the process of labeling on the packaging and packaging. The operator at the labeling station on the packaging has many complaints of work-related pain as well as fatigue and work risk due to unnatural posture, excessive force, repetitive repetition, and length of working time that will interfere with concentration in work, causing fatigue and ultimately will decrease productivity. Finding operator complaints using the Nordic Body Map method and work risk assessment using the Manual Tasks Risk Assessment (MANTRA) method that focuses on the assessment of risk factors for total work time, cycle time duration, strength, speed, stiffness / posture, body ie the forearm, back, neck / shoulder and wrist. Based on the results of the Nordic Body Map questionnaire, the operator has complaints on the body of the neck, upper back, lower back, wrist, buttocks / thighs, and ankles. Based on the result of testing of work risk with ManTRA method, the measurement of risk factor due to the deployment of the value 5 and the sum of the exertion value of 8, the cumulative risk of the body parts (lower, back, neck / shoulder and wrist) are all greater than 15 which means the need or evaluation of the risk of injury that may be experienced by the worker while doing his work. Improved ergonomic work facility aims to minimize the risk of work to provide convenience for operator labeling on the packaging and increase operator productivity. The design of work facilities using the method of anthropometry.Keywords : Nordic Body Maps, Manual Task Risk Assessment Tools (ManTRA), Antropometri.Abstrak. CV. Citra Sari Bakery merupakan perusahaan industri pangan yang memproduksi varian roti. Sifat produksi perusahaan yaitu make to stock. Secara keseluruhan proses produksi terbagi menjadi 2 bagian, yaitu proses pembuatan dan proses pengemasan roti. Pada proses pembuatan roti meliputi proses pembuatan adonan, pencetakan dan pengisian roti, pembakaran dan pemberian rasa. Pada proses pengemasan roti meliputi proses pemberian label pada kemasan dan pengemasan. Operator pada stasiun pemberian label pada kemasan mengalami banyak keluhan rasa sakit akibat pekerjaannya serta kelelahan dan resiko kerja karena postur yang tidak alamiah, tenaga yang berlebihan, pengulangan berkali-kali, dan lamanya waktu kerja sehingga akan menggangu konsentrasi dalam bekerja, menimbulkan kelelahan dan pada akhirnya akan menurunkan produktivitas. Mengetahui keluhan operator menggunakan metode Nordic Body Map dan penilaian resiko kerja dengan metode Manual Tasks Risk Assessment (MANTRA) yang berfokus terhadap identifikasi penilaian pada faktor resiko waktu total pekerjaan, waktu siklus durasi, kekuatan, kecepatan,  kekakuan/canggungan postur, dan getaran terhadap bagian tubuh yaitu lengan bawah, punggung,  leher/bahu dan  pergelangan tangan. Berdasarkan hasil kuesioner Nordic Body Map, operator mengalami keluhan pada tubuh bagian leher, punggung atas, punggung bawah, pergelangan tangan, bokong/paha, dan pergelangan kaki. Berdasarkan hasil pengujian resiko kerja dengan metode ManTRA didapatkan pengukuran faktor resiko akibat pengerahan tenaga nilai 5 dan jumlah dari nilai pengerahan tenaga sebesar nilai 8, nilai kumulatif resiko dari bagian tubuh (bagian bawah, punggung, leher/bahu dan pergelangan tangan) semuanya lebih besar dari 15 yang berarti perlu atau mengevaluasi resiko cedera yang mungkin dialami oleh pekerja saat melakukan pekerjaannya. Perbaikan fasilitas kerja yang ergonomis bertujuan untuk meminimalisir resiko kerja guna memberikan kenyamanan bagi operator pemberian label pada kemasan serta menambah produktifitas operator. Perancangan fasilitas kerja menggunakan metode Antropometri.Kata Kunci: Nordic Body Maps, Manual Task Risk Assessment Tools (ManTRA), Antropometri.CV. Citra Sari Bakery is a food industry company that produces bread variants. The nature of the company's production is make to stock. Overall the production process is divided into 2 parts, namely the process of making and packaging process of bread. In the baking process include the process of making dough, printing and filling bread, burning and flavoring. In the process of packaging the bread includes the process of labeling on the packaging and packaging. The operator at the labeling station on the packaging has many complaints of work-related pain as well as fatigue and work risk due to unnatural posture, excessive force, repetitive repetition, and length of working time that will interfere with concentration in work, causing fatigue and ultimately will decrease productivity. Finding operator complaints using the Nordic Body Map method and work risk assessment using the Manual Tasks Risk Assessment (MANTRA) method that focuses on the assessment of risk factors for total work time, cycle time duration, strength, speed, stiffness / posture, body ie the forearm, back, neck / shoulder and wrist. Based on the results of the Nordic Body Map questionnaire, the operator has complaints on the body of the neck, upper back, lower back, wrist, buttocks / thighs, and ankles. Based on the result of testing of work risk with ManTRA method, the measurement of risk factor due to the deployment of the value 5 and the sum of the exertion value of 8, the cumulative risk of the body parts (lower, back, neck / shoulder and wrist) are all greater than 15 which means the need or evaluation of the risk of injury that may be experienced by the worker while doing his work. Improved ergonomic work facility aims to minimize the risk of work to provide convenience for operator labeling on the packaging and increase operator productivity. The design of work facilities using the method of anthropometry.