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Soy sauce is one of the fermented soybean products that is widely used as a food flavoring because it has a distinctive taste and aroma. The high demand for soy sauce requires Company X as one of the soy sauce producers in Indonesia to ensure that consumer needs are always met. Therefore, company X need the help of many stakeholders, including suppliers and distributors to support the continuity of production. These stakeholders are interconnected in a supply chain system. With the many members involved in that supply chain system, company X needs to maintain optimal performance, one of which is by applying supply chain risk management. The aims of this study are to identify and analyze supply chain risk in the soy sauce production process in company X. Firstly, all activities carried out by supply chain members are mapped using the Supply Chain Operational Reference (SCOR) approach. Secondly, the potential risk of these activities was analyzed using the House of Risk Phase 1 (HOR-1) method. 21 risk events and 19 risk agents have been identified based on the SCOR approach and HOR-1 method. Furthermore, the results of risk identification are analyzed using the Aggregate Risk Potential (ARP) method to obtain a priority rank of risks. The results show that there are 5 priorities of risk agents that need to be mitigated, namely human error, products that are not in accordance with orders, power outages, variations in raw materials, and disruptions during product delivery.