4.0 Hazard Identification Risk Assessment Risk Control (HIRARC)

HIRARCCompany: Pizza Hut Conducted by: MISS WAHIDAH IBRAHIM

Location: Pizza Hut Kuala Pilah Date: 20 Sept 2015Approved by: MR. AZHAR IDRUS Liason officer: MR ABDUL SALAM BIN

ABDULLAHDate: 28 October 2015

4.0 Hazard Identification Risk Assessment Risk Control (HIRARC)

HIRARC FORM

Company: Pizza Hut Conducted by: MISS WAHIDAH IBRAHIM

Location: Kuala Pilah Date: 20 Sept 2015

Approved by: MR. Shukri Bin Saleh Liason officer: MR ABDUL SALAM BIN ABDULLAH

Date: 28 October 2015

HAZARD IDENTIFICATION RISK ANALYSIS RISK CONTROLNo Work

ActivityHazard Which can

cause/ effectExisting Risk Control (If any)

Likelihood(1-5)

Severity(1-5)

Risk (Likelihood x Severity)

Recommended PIC (Due Date/ status)

1.Bending, reaching, kneeling, squatting, lifting, lowering and carrying. Such as need to hold a pot, pan, container, vat, case of liquid, or keg in an uncomfortable way.

Unnatural or awkward postures.

Physical injuries at the body.

Sinks/racks are installed at the height of most workers’ hips.

Heavy and frequently used items is stored on racks that are no lower than hip height and no higher than chest height.

5 2 10Workers in the selection is trained for the use of any mechanical equipment and aids and safe handling methods

Andy (26 August 2015)/ completed

Rather than bending, stooping or kneeling, the workers is advised to work at levels between hips and chest

An elevated work platform should be use for high work.

Equipment is used to assist with pours.

2. A task forces you to do the same motion over and over again

Repetitive motions.

Physical injuries and the body fell cramps.

Repetitive tasks is spread out over the day and between workers.

Hands movement is always change to spread out repetitive movement. (use your right hand half of the time and the left hand the other half of the time)

Frequent rest breaks is taken from the repetitive activity.

3 2 6The sit-stand stools should be provided.

Amin (14 September 2015)/In progress

3.Standing in the same place all day long

Standing in the same place for a long time

Increases strain on the muscles, tendons, ligaments and nerves in the lower back, hips, legs and feet.

Provide foot rails or a step to shift body weight and reduce stress on employees’ lower back and legs, when standing for prolonged periods;

Workers should take breaks from standing still by walking around to increase blood flow.

5 3 15Buy and install thick rubber mats to make standing more comfortable.

Chia ( 27 October 2015)/completed

4.Carry heavy loads such as box of flours

Heavy load Increase strain to neck, upper back, arms, lower back and pelvis.

Buy service carts with wheels and comfortable handles

Get help from coworkers when handling bulky or heavy

3 4 12Organize work to reduce reaching, bending, pulling, pushing and squatting.

Sam (6 July 2015)/In progress

loads

Keep your head up and your torso (belly) straight.

Turn with your feet; do not twist your torso

Free your fingers and toes from underneath a box or load before placing it down.

Bring the load you are carrying as close as possible to your body

5.Taking glassware or

Slips, strips and falls

Serious injury such as

Good housekeeping 3 3 9

Consider whether it is

something from shelf above head, walking on a slippery floor

fractures from a fall from any height.

Kitchen equipment maintained to prevent leaks onto floor.

Equipment faults leading to leaks reported promptly to manager.

Drainage channels and drip trays provided where spills more likely.

Staff clean up spillages (including dry spills) immediately using suitable methods and leave the floor dry.

appropriate to change floor surface with better surface roughness.

Muthu (2 October 2015)/completed

Remind staff to maintain good standard of housekeeping.

Repair damaged floor tiles by the dishwasher in the kitchen.

Ensure suitable footwear with good grip worn by staff.

Good lighting in all areas including cold storage areas.

No trailing cables or obstruction in walkways.

Buy slip-resistant shoes with low heels.

6.Hot surfaces, deep fryers and hot grease by contact

Burns Staff may suffer serious or fatal injury.

Provide splashguards around hot surfaces

Make dry potholders and mitts readily available

Fill fryer baskets no more than half full

Place food in basket, then slowly lower into hot oil;do not drop food into hot oil.

Cool oil and grease before handling.

Dry food before placing in hot oil

4 3 12

Ensure a burn fast aid kit is available in the working area

Make dry potholders and mitts readily available

Jason (15 August 2015)/ In progress

7. Working at hot working condition for a long time

Workplace temperature

Kitchen staff may suffer ill health when they overheat in hot working conditions.

Fans and extractors provided to control air temperature.

Staff encouraged to take rest breaks in cooler conditions when required.

Encourage staff to take regular drinks of water.

8. Working with dangerous parts of machinery

Machinery Staff risk serious injury from contact with dangerous/moving parts on machinery.

Staff trained in cleaning, assembly and operating procedures.

All dangerous parts to machinery suitably guarded.

Daily checks of machinery guards before use.

Remind staff to always isolate (switch off from power supply) machinery before carrying out maintenance or cleaning work.

Staff trained to spot and report any defective machinery.

Safety-critical repairs carried out by competent person.

Operating instructions easy to locate.

9. Working in the electrical sources/area

Electrical Staff could suffer serious/fatal injuries as a result of electric shock.

Manager visually inspects the system once a year, and is competent to do so.

System inspected and tested by an electrician every five years.

Manager to inspect plugs, cables etc regularly.

Get electrician to inspect electrical equipment and advise on how often these should be inspected and tested.

Sttaff trained to check equipment before use and to report any defective plugs, discoloured sockets or damaged cable and equipment.

Staff know where fuse box is and how to safely switch off electricity in an emergency.

Plugs, sockets etc suitable for kitchen environment.

Access to fuse box kept clear.

Residual current devices (RCDs) installed on supplies to hand-held and portable appliances

10 Preparation of food (using knives, pizza cutter, etc)

Knives Staff involved in food preparation and service could suffer cuts from contact with blades.

Staff trained to handle knives.

Knives suitably stored when not in use.

I First-aid box provided and nominated first-aider always on site.

Tell staff not to use knives to remove packaging – suitable cutters will be provided.

11 Washing dish and glassware frequently or handle food using hands.

Food handling

Frequent hand washing can cause skin damage. Some foods can cause some staff to develop skin allergies.

Where possible and sensible, staff use tools (cutlery, tongs scoops etc) to handle food rather than hands

Food grade, single-use, non-latex gloves are used for tasks that can cause skin problems.

Where handling cannot be avoided hands are rinsed promptly after finishing the task.

Staff reminded to thoroughly dry hands after washing.

Provide non-taint, nut-oil-free cream for staff to apply regularly to replace the moisture ‘stripped’ by frequent washing.

Remind staff to check for dry, red or itchy skin on their hands and to tell manager if this occurs.

HAZARD IDENTIFICATIONNo Work Activity Hazard Which can cause/ effect

1 Bending, reaching, kneeling, squatting, lifting, lowering and carrying. Such as need to hold a pot, pan, container, vat, case of liquid, or keg in an uncomfortable way.

Unnatural or awkward postures.

Physical injuries at the body.

2 A task forces you to do the same motion.

Repetitive motions.

Physical injuries and the body fell cramps.

3 Standing in the same place. Standing in the same place for a long time.

Increases strain on the muscles, tendons, ligaments and nerves in the lower back, hips, legs and feet.

4 Carry heavy loads during works.

Heavy loads, Increase strain to neck, upper back, arms, lower back and pelvis.

5 Cleaning the windows, taking glassware or something from shelf above head, walking on a slippery floor

Slips, strips and falls

Serious injury such as fractures from a fall from any height.

6 Fried the chicken at the Burns. Staff may suffer serious or fatal

stove. injury.

7 Use the knife or machinery knife to cut the foods.

Cuts and lacerations

Staff may get injury from the knife, fatal injury.

8 Hands is holding long metal kitchen utensil handles that are sharp, unpadded, and narrow or kneeling on hard surfaces on one or both knees

Contact stress The sides of the fingers, palms, wrists and forearms are more likely to get injured. Knees and elbows are also at risk of being hurt in the same way.

RISK ANALYSISNo Existing Risk Control (If any) Likelihood

(1-5)Severity

(1-5)Risk (Likelihood x Severity)

1.Sinks/racks are installed at the height of most workers’ hips.

Heavy and frequently used items is stored on racks that are no lower than hip height and no higher than chest height.

5 2 10

2.Hands movement is changed to avoid repetitive movement. The right hand is used half of the time and the left hand is used for the other half of the time.

3 2 6

3.Workers is allowed to take breaks from standing still by walking around to increase blood.

5 3 15

4.Service carts with wheels and comfortable handles is bought to serve food.

Well-designed hand or platform trucks, or carts to move food product in and trash out is bought.

3 4 12

5.The workers using a slip-resistant shoes with low heels in the kitchen.

A housekeeping schedule is maintained to keep walkways and surfaces clear

Slippery, wet floors and spills is mopped right away.

3 3 9

6.Splashguards is provided around hot surfaces.

A burn fast aid kit is available in the working area

Long oven gloves or mitts is used for deep ovens.

Food in boiling water is placed slowly

4 3 12

to reduce splash.

Workers always make sure that pot handles do not stick out over the edge of a range or stove

7. Workers never cut meat in a slicer once it becomes too thin. They use a knife to complete the cutting.

Workers do not wear jewelry or loose clothing, which can get stuck in a machine.

Workers always make sure that machine guards are installed on all meat slicers, mixers, baking machines, and similar types of equipment.

8. Cutlery, dishes, plates, or glassware is not placed on the bottom shelf. These objects is placed in the “power zone,” which is between hips and chest.

RISK CONTROLNo Recommended PIC (Due Date/ status)

1.Rather than bending, stooping or kneeling, work at levels between hips and chest

Use an elevated work platform for high work.

Use equipment to assist with pours.

Andy (26 August 2015)/ completed

2.Take frequent rest breaks from the repetitive activity

Spread repetitive tasks out over the day and between workers.

Amin (14 September 2015)/Completed

3.Rotating workers so everybody shares the load and does less tiring tasks during the day Chia ( 27 October 2015)/

completed

4. Promote seat belt use and compliance with the fasten seat belt sign.

Flight crew should be prompt in advising cabin when it is safe to move around the air craft with clear, and concise communication.

Sam (6 July 2015)/In progress

5. Any faulty equipment should be noted, stowed securely and not being used. The equipment should then be replaced at the next available part.

Maintenance certificate or tags that are attached to cart should not be tampered with.

Muthu (2 October 2015)/Completed

6. Replace reusable earplugs at least 3 times per month. Disposable earplugs should be used only once and then discarded.

Be aware that hearing loss can come from a variety of source, including recreational pursuits. Some people are more sensitive to noise than others and can lose their hearing more readily through noise exposure.

Jason (15 August 2015)/ In progress