Work

Activity
Hazard
HAZARD
IDENTIFICATION
1

No
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.

Which can
cause/ effect

Unnatural or
awkward
postures.

Physical injuries at
the body.

A task forces you to do

the same motion.

Repetitive
motions.

Physical injuries
and the body fell
cramps.

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.

Carry heavy loads

during works.

Heavy loads,

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

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.

Hot surfaces, deep

fryers and hot grease
by contact

Burns.

Staff may suffer

serious or fatal
injury.

Working at hot working

condition for a long
time

Workplace
temperature

Kitchen staff may

suffer ill health
when they
overheat in hot
working
conditions.

Working with
dangerous parts of
machinery

Machinery

Staff risk serious

injury from
contact with
dangerous/moving
parts on
machinery.

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 handling

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

No

Current Risk
Control

RISK ASSESSMENT
Likelihood
Severity

Risk Level
(Likelihood x
Severity)
15

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.
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

Provide foot rails or

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

10

16

16

Workers should take

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

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
underneath a box or
load before placing
it down.
Bring the load you
are carrying as
close as possible to
your body

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
obstruction in
walkways.
Buy slip-resistant
shoes with low heels.

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;

16

do not drop food

into hot oil.
Cool oil and grease
before handling.
Dry food before
placing in hot oil
7

Fans and extractors

provided to control
air temperature.

Staff encouraged to

take rest breaks in

cooler conditions
when required

Staff trained in
cleaning, assembly
and operating
procedures.
All dangerous parts
to 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
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 firstaider always on site
11

Where possible and

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

Food grade,
single-use, nonlatex gloves are
used for tasks that
can cause skin
problems.
Where handling
cannot be avoided
hands are rinsed
promptly after
finishing the task.

No
1

RISK CONTROL
Type Of
Recommended Control
Control
Measures
Administrative Workers in the selection is
trained for the use of any
mechanical equipment and
aids and safe handling
methods

PIC(Due
Date/Status)
Amin(15th Mei
2015/Completed
)

Administrative Rather than bending,

stooping or kneeling, the

Amin(4th
October

workers is advised to work at

levels between hips and
chest

2015/Completed
)

Engineering

An elevated work platform

should be use for high work.

PPE

Equipment is used to assist

with pours.

Engineering

The sit-stand stools should

be provided.

PPE

Buy and install thick rubber

mats to make standing more
comfortable.

Administrative Organize work to reduce

reaching, bending, pulling,
pushing and squatting.

Khairul(2nd July
2015/Completed
)
Hazman(1st May
2015/Completed
)
Khairul( 15thJuly
2015/Completed
)
Hazman( 30th
January
2016/Completed
)
Amin(16th July
2015/Completed
)

Administrative Consider whether it is

Saiful(20th May
2015/Completed
)

Administrative Remind staff to maintain good

Saiful(12th
January 2016/
Completed)
Khairul(23th
January
2016/Completed
)
Amin(22th July
2015/Completed
)
Saiful(10th
August
2015/Completed
)
Hazman(1th
August
2015/Completed
)
Amin(11th May
2015/Completed
)

appropriate to change floor

surface with better surface
roughness.

standard of housekeeping.

Engineering

Repair damaged floor tiles

by the dishwasher in the
kitchen.

Administrative

Ensure suitable footwear

with good grip worn by staff.

Administrative Ensure a burn fast aid kit is

available in the working area

PPE

Make dry potholders and

mitts readily available

Administrative Encourage staff to take regular

drinks of water.

Administrative

Remind staff to always

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

Administrative Manager to inspect plugs,

Saiful(1st April
2016/Completed
)

Saiful(1st April
cables and other regularly.
2016/Completed
)
Administrative Get electrician to inspect Saiful(12th April
electrical equipment and advise 2016/Completed
on how often these should be )
inspected and tested.

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
)
Amin(19th
January
2016/Completed
)

Administrative Provide non-taint, nut-oil-free

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

Administrative Remind staff to check for dry, Amin(12th Jun

red or itchy skin on their hands 2015/Completed
and to tell manager if this )
occurs.