4.

0 Hazard Identification Risk Assessment Risk Control (HIRARC)

HIRARC
Company:

Pizza Hut

Conducted by:

MISS WAHIDAH IBRAHIM

Location:

Pizza Hut Kuala Pilah

Date:

20 Sept 2015

Approved by:

MR. AZHAR IDRUS

Liason officer:

MR ABDUL SALAM BIN

ABDULLAH

Date:

28 October 2015

4.0 Hazard Identification Risk Assessment Risk Control (HIRARC)

HIRARC FORM
Company:

Pizza Hut

Conducted by:

MISS WAHIDAH IBRAHIM

Location:
Approved by:

Kuala Pilah
MR. Shukri Bin Saleh

Date:
Liason officer:

20 Sept 2015
MR ABDUL SALAM BIN
ABDULLAH

Date:

28 October 2015

HAZARD IDENTIFICATION
N
Work
Hazard
o
Activity

Which can
cause/

RISK ANALYSIS
Existing
Likeliho
Risk
od

Severit
y

RISK CONTROL
Risk
Recommend PIC (Due
(Likelihoo ed
Date/

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
uncomforta
ble way.

Unnatural
or
awkward
postures.

Physical
injuries at
the body.

Control (If
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.

(1-5)

(1-5)

dx
Severity)
10

status)
Workers in the
selection is
trained for the
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
An elevated
work platform
should be use
for high work.

Andy (26
August
2015)/
complete
d

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

The sit-stand
stools should
be provided.

Amin (14
Septembe
r 2015)/
In
progress

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;

15

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

Chia ( 27
October
2015)/
complete
d

Organize work

Sam (6

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

Heavy

Increase

Buy service

4.

loads such
as box of
flours

load

strain to
neck, upper
back, arms,
lower back
and pelvis.

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
underneath a
box or load
before
placing it
down.

12

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

July
2015)/
In
progress

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

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

Remind staff
to maintain
good standard
of
housekeeping.

Muthu (2
October
2015)/
complete
d

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.

Ensure
suitable
footwear with
good grip
worn by staff.

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

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.

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.

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

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

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

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

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.

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

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.
Provide nontaint, nut-oilfree cream for
staff to apply
regularly to
replace the
moisture
stripped by
frequent
washing.

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

HAZARD IDENTIFICATION

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

No

Work Activity
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.

Hazard
Unnatural or
awkward
postures.

Which can cause/ effect

Physical injuries at the body.

A task forces you to do

the same motion.
Standing in the same
place.

Repetitive
motions.
Standing in the
same place for a
long time.

Physical injuries and the body fell cramps.

Carry heavy loads during

works.

Heavy loads,

Increase strain to neck, upper back, arms, lower

back and pelvis.

Cleaning the windows,

taking glassware or
something from shelf
above head, walking on a
slippery floor
Fried the chicken at the
stove.
Use the knife or
machinery knife to cut

Slips, strips and

falls

Serious injury such as fractures from a fall from

any height.

Burns.

Staff may suffer serious or fatal injury.

Cuts and
lacerations

Staff may get injury from the knife, fatal injury.

2
3

6
7

Increases strain on the muscles, tendons,

ligaments and nerves in the lower back, hips, legs
and feet.

the foods.
Hands is holding long
Contact stress
metal kitchen utensil
handles that are sharp,
unpadded, and narrow or
kneeling on hard surfaces
on one or both knees

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 ANALYSIS
No

1.

Existing Risk Control (If any)

Sinks/racks are installed at the

height of most workers hips.

Likelihood
(1-5)

Severity
(1-5)

Risk (Likelihood x
Severity)

10

Heavy and frequently used items

is stored on racks that are no
lower than hip height and no
higher than chest height.

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.

Workers is allowed to take breaks

from standing still by walking
around to increase blood.

15

4.

Service carts with wheels and

comfortable handles is bought to
serve food.

12

12

Well-designed hand or platform

trucks, or carts to move food
product in and trash out is
bought.

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.

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 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.

No
1.

RISK CONTROL
Recommended
Rather than bending, stooping or kneeling,
work at levels between hips and chest

PIC (Due Date/ status)

Andy (26 August 2015)/ completed

Use an elevated work platform for high

work.
Use equipment to assist with pours.

2.

Take frequent rest breaks from the

repetitive activity

Amin (14 September 2015)/

Completed

Spread repetitive tasks out over the day

and between workers.

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

Any faulty equipment should be

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

Muthu (2 October 2015)/

Completed

Maintenance certificate or tags that

are attached to cart should not be
tampered with.

Replace reusable earplugs at least 3

times per month. Disposable
earplugs should be used only once
and then discarded.

5.

6.

Be aware that hearing loss can come

from a variety of source, including

Jason (15 August 2015)/ In progress

recreational pursuits. Some people

are more sensitive to noise than
others and can lose their hearing
more readily through noise exposure.