4.

0 Hazard Identification Risk Assessment Risk Control (HIRARC)

HIRARC
Company:

Pizza Hut Sdn Bhd

Conducted by:

MISS LAILA AMANINA

Location:

Pizza Hut Kuala Pilah

Date:

20th OCTOBER 2015

Approved by:

MR. MUHAMMAD
AZLAN BIN SAAD
25th SEPTEMBER
2015

Liason officer:

MR AZMAN BIN AZMI

Date:

4.0 Hazard Identification Risk Assessment Risk Control (HIRARC)

HIRARC FORM
Company:

Pizza Hut

Conducted by:

MISS LAILA AMANINA

Location:
Approved by:

Kuala Pilah
MR. MUHAMMAD
AZLAN BIN SAAD
25th SEPTEMBER
2015

Date:
Liason officer:

20th OCTOBER 2015

MR AZMAN BIN AZMI

Date:

HAZARD IDENTIFICATION
N
Work
Hazard
o
Activity

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
uncomforta
ble way.

Unnatural
or
awkward
postures.

Which can
cause/
effect
Physical
injuries at
the body.

RISK ANALYSIS
Existing
Likeliho
Risk
od
Control (If
(1-5)
any)
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.

Severit
y
(1-5)

RISK CONTROL
Risk
Recommend PIC (Due
(Likelihoo ed
Date/
dx
status)
Severity)
Workers in the Amin(15th
selection is
15
Mei 2015/
trained for the Completed
use of any
)
mechanical
equipment
and aids and
safe handling
methods
Rather than
bending,
stooping or
kneeling, the
workers is
advised to
work at levels
between hips
and chest

Amin(4th
October
2015/
Completed
)

An elevated
work platform
should be use
for high work.

Khairul(2n
d July
2015/
Completed

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)

The sit-stand
stools should
be provided.

Hazman(1st
May 2015
/
Completed
)
Khairul( 15
th July
2015/Com
pleted)

Frequent rest
breaks is
taken from
the
repetitive
activity.

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.

10

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

Hazman
(30th
January
2016/
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 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

16

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

Amin(16th
July 2015/
Completed
)

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
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.

Good
housekeepin
g
Kitchen
equipment
maintained
to prevent
leaks onto
floor.
Equipment
faults
leading to
leaks

16

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

Saiful(20th
May
2015/Com
pleted)

Remind staff
to maintain
good standard
of
housekeeping.

Saiful(12th
January
2016/
Completed
)

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

Repair
damaged floor
tiles by the
dishwasher in
the kitchen.

Khairul(23t
h January
2016/
Completed
)

Ensure
suitable
footwear with
good grip
worn by staff.

Amin(22th
July
2015/Com
pleted)

cables or
obstruction
in walkways.
Buy slipresistant
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

16

Ensure a burn
fast aid kit is
available in
the working
area
Make dry
potholders
and mitts
readily
available

Saiful(10th
August
2015/
Completed
)
Hazman(1t
h August
2015/Com
pleted)

7.

8.

Working at
hot working
condition
for a long
time

Working
with
dangerous
parts of
machinery

Workplace
temperatu
re

Machinery

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

Fans and
extractors
provided to
control air
temperature.

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

Staff trained
in cleaning,
assembly
and
operating
procedures.

Encourage
staff to take
regular drinks
of water.

Amin(11th
May
2015/Com
pleted)

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

Saiful(1st
April 2016/
Completed
)

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

All
dangerous
parts to
machinery
suitably
guarded.
Daily checks
of machinery

guards
before use.

Staff trained
to spot and
report any
defective
machinery.
Safetycritical
repairs
carried out
by
competent
person.
Operating
instructions
easy to
locate.
9.

Working in
the
electrical
sources/are
a

Electrical

Staff could
suffer
serious/fata
l injuries as
a result of
electric
shock.

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

Manager to
inspect plugs,
cables etc
regularly.
Get

Saiful(1st
April
2016/Com
pleted)
Saiful(12th
April 2016/

System
inspected
and tested
by an
electrician
every five
years.

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.

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

Completed
)

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

Staff trained
to handle
knives.
Knives
suitably

Tell staff not

to use knives
to remove
packaging
suitable
cutters will be

Amin(12th
April
2016/Com
pleted)

cuts from
contact
with blades.

stored when
not in use.

provided.

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

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

Staff
reminded to
thoroughly
dry hands
after washing.

Amin(30th
September
2015/
Completed
)

Provide nontaint, nut-oilfree cream for

staff to apply
regularly to
replace the
moisture
stripped by
frequent
washing.

Amin(19th
January
2016/
Completed
)

gloves are
used for
tasks that
can cause
skin
problems.
Where
handling
cannot be
avoided
hands are
rinsed
promptly
after
finishing the
task.

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
)