HAZARD IDENTIFICATIONNo Work Activity Hazard Which can cause/

effect1 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 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 Hot surfaces, deep fryers and hot grease by contact

Burns. Staff may suffer serious or fatal injury.

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.

8 Working with dangerous parts of machinery

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

9 Working in the electrical sources/area

Electrical Staff could suffer serious/fatal injuries

as a result of electric shock.

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

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

11 Washing dish and glassware frequently or handle food using hands

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

RISK ASSESSMENTNo Current Risk Control Likelihood Severity Risk Level

(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 3 15

2 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 6

3 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 2 10

4 Buy service carts with wheels and comfortable handles

4 4 16

Get help from coworkers when handling bulky or heavy 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 Good housekeeping

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.

Good lighting in all areas including cold storage areas.

No trailing cables or

4 4 16

obstruction in walkways.

Buy slip-resistant shoes with low heels.

6 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 4 16

7 Fans and extractors provided to control air temperature.

Staff encouraged to take rest breaks in cooler conditions when required

3 3 9

8 Staff trained in cleaning, assembly and operating procedures.

All dangerous parts to

3 3 9

machinery suitably guarded.

Daily checks of machinery guards before use.

Staff trained to spot and report any defective machinery.

Safety-critical repairs carried out by competent person.

Operating instructions easy to locate

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

System inspected and tested by an electrician every five years.

Staff 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

3 3 9

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

10 Staff trained to handle knives.

Knives suitably stored when not in use.

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

4 2 8

11 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.

3 2 6

RISK CONTROLNo Type Of

ControlRecommended Control

MeasuresPIC(Due

Date/Status) 1 Administrative Workers in the selection is

trained for the use of any mechanical equipment and aids and safe handling methods

Amin(15th Mei 2015/Completed)

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

Amin(4th October 2015/Completed)

Engineering An elevated work platform should be use for high work.

Khairul(2nd July 2015/Completed)

PPE Equipment is used to assist with pours.

Hazman(1st May 2015/Completed)

2 Engineering The sit-stand stools should be provided.

Khairul( 15thJuly 2015/Completed)

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

Hazman( 30th January 2016/Completed)

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

Amin(16th July 2015/Completed)

5 Administrative Consider whether it is appropriate to change floor surface with better surface roughness.

Saiful(20th May 2015/Completed)

Administrative Remind staff to maintain good standard of housekeeping.

Saiful(12th January 2016/ Completed)

Engineering Repair damaged floor tiles by the dishwasher in the kitchen.

Khairul(23th January 2016/Completed)

Administrative Ensure suitable footwear with good grip worn by staff.

Amin(22th July 2015/Completed)

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

Saiful(10th August 2015/Completed)

PPE Make dry potholders and mitts readily available

Hazman(1th August 2015/Completed)

7 Administrative Encourage staff to take regular drinks of water.

Amin(11th May 2015/Completed)

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

Saiful(1st April 2016/Completed)

9 Administrative Manager to inspect plugs, cables Saiful(1st April

and other regularly. 2016/Completed)

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

Saiful(12th April 2016/Completed)

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

Amin(12th April 2016/Completed)

11 Administrative Staff reminded to thoroughly dry hands after washing.

Amin(30th

September 2015/Completed)

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

Amin(19th January 2016/Completed)

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

Amin(12th Jun 2015/Completed)