AW101-OCCUPATIONAL SAFETY AND HEALTH

TOPIC: WORKPLACE ENVIRONMENT AND ERGONOMICS

CASE STUDY
Lecturer

: En.Mohd Nor Hamam Bin Saeman

PREPARED BY : DAT2A
NAME
MUHAMAD AMIRUL ADHWA B ROSLINORAZAM

MATRIK NO
14DAT13F1041

MOHD NADZMI BIN ISMAIL

FARIDZI BIN ZAHIDIN
LUKMAN AL HAKIM B MOHD NOOR
MUHAMMAD FARZLI BIN MUSLIM
MUHAMAD NOR HAZIQ BIN RAZAK
MOHAMAD FARIS YUZAINI BIN YASER
AFIQ HAKIMI BIN ZURAIMI

14DAT13F1026
14DAT13F1013
14DAT13F1002
14DAT13F1046
14DAT13F1019
14DAT13F1015
14DAT13F1027

1.0 INTRODUCTION

Ergonomics is the science of designing equipment to maximize worker productivity by reducing

operator discomfort and fatigue.The principle behind ergonomics is that by fitting the job to the
worker, either by adjusting the workstation , rotating the job between workers , either by
adjusting the workstation , rotating the job between workers,or using mechanical assistance,
certain workplace injuries can be greatly reduced or even eliminated.
The butchers are most at risk of cut or puncture injuries. Cuts are not only a danger to the
employee but customers are put at risk too whenever an employee slices their finger open. Life
threatening illnesses like HIV and Hepatitis can be transferred through human blood. So it is
important that commercial kitchen workers take extra care when handling or working with sharp
objects.

2.0 Tasks consists in the restaurant workers

JOB

TASKS

The Butchers

who may slaughter animals, dress their flesh, sell their

meat or do any combination of these three tasks. They may
prepare standard cuts of meat, poultry, fish, and shellfish for
sale in retail or wholesale food establishments. A butcher
may be employed by supermarkets and fish markets or
maybe self-employed.

3.0 Management and employees roles in order to practice the proper and safe
methods of ergonomics in the workplace.

BIL

METHODS

Work

EXPLANATION/RECOMMENDATION

position-related

to

body

posture(standing/sitting/moving)

- including arms and legs while working.

Bad or awkward postures mean that joints
must be held beyond their comfortable,
neutral position, and close to the extreme
end of their maximum range of movement.
Remaining in the same posture for too long
is also inadvisable.

Workplace

and

workstation

design(tools/facilities/computer

- The butcher must used the

tools or equipment carefully to
avoid any harmful to him/herself.

arrangements)

-the arrangement of the tools and

equipments in the workplace must be
arranged properly to avoid it from causing
any harmful.
3

Workplace

environment(air

quality/temperature/lighting/noise)

- physical climate temperature, air speed

and humidity. The temperature affects the
muscles, and the heat and humidity in the
market area makes the worker tire easily
producing sweat.
- lighting can create glare or shadows,
causing the worker to move into awkward
positions to see more clearly the work he is
doing.
-excessive noise at the workplace can make
the staff feel stress and fatigue which can
make them lose their focus in work.

Provision

of

Personal

Protective

-The butcher must used the

Equipment(PPE) and well maintained

tools or equipment carefully to

machines/tools

avoid any harmful to him/herself.

Self Practice of employees

-the employers should send their workers to

work course to experienced and gain more
knowledge about health and safety at
workplace to produce a better work quality
and minimum the harmful to their workers.

4.0 CONCLUSION

From the tasks given, we can conclude that health and safety at workplace are very important
and must be concerned by all the party involved (both employers and employees). If the
workers careless about their own safety and health, it may be cause many harmful to
themselves or to others around them. These and many other factors can determine whether a
worker is at risk of developing MSDs. As they are hard to cure and can seriously affect a
workers long-term health, prevention is vital.
By law, the employer must take care of the health and safety of the workers. He is responsible
for evaluating the risks within the workplace and improving the standards of safety and health
for all workers.

6.0 Refferences

Internet websites

https://osha.europa.eu/en/publications/efacts/http://www.tandfonline.com/doi/abs/10.3200/AEOH.64.2.107-114