FSG Introduction for assignment Introduction part PDF

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FSG471 OCCUPATIONAL SAFETY & HEALTHASSIGNMENT 1Prepared by:Name Student ID Group Khairunnisa bt Khairul Azam 2020993247 AS2463A Nur Aznira Binti Kamarul Niza 2020970541 Nurul Syamimi Binti Mohd Zaidi 2020988459 Nurnadhirah Rasyidah Binti Mohd Razani 2020980391Nur Hazwani binti Abdul Razak 202098...

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FSG471 OCCUPATIONAL SAFETY & HEALTH ASSIGNMENT 1 Prepared by: Name Khairunnisa bt Khairul Azam Nur Aznira Binti Kamarul Niza

Student ID 2020993247 2020970541

Nurul Syamimi Binti Mohd Zaidi

2020988459

Nurnadhirah Rasyidah Binti Mohd Razani

2020980391

Nur Hazwani binti Abdul Razak

2020985439

Prepared for: Sir Amin Aadenan Submission date: 30/4/2020

Group AS2463A1

INTRODUCTION The application of advanced technology in the production process has been increasing intensively, so does its side effects on physical factors. The side effects occur in many forms including extreme temperature, noise, vibration, radiation, work lighting and extreme air pressure. Humans are vulnerable to the current science and technology risks. Workplace fatalities and injuries only big losses to both individuals and society (Fang, Xie, Huang, & Li, 2004). In order to control these health and safety hazards, health and safety management should strive to minimize the hazards that may occur to the employees. The potential hazards in every production process activity in the company should be identified. Insufficient risk control and management causes accidents, and is a demonstrative of management failing (Haslam et al., 2005).

One of the methods that have been popular in preventing the unfavourable events is the Job Safety Analysis or JSA. (Debrah & Ofori, 2001). The Job Safety Analysis (JSA) is useful for identifying and analysing the hazards at work. Occupational Safety Analysis is a systematic study of work that should identify potential hazards, risk level evaluations and control measures for managing the recognized risks. Another definition of JSA would be a methodology that is applied to a variety of techniques which provide rich data to researchers for organizing and determining justice strategies (Jafari, 2014). Risk is the product of likelihood and severity of a specified hazardous events occurring. In this case, it requires identification, evaluation and risk management to minimize the existing potential hazards. Hazard Identification, Risk Assessment and Risk Control (HIRARC) acts as an instrument to identify hazard, evaluate and assess its correlated risk and then apply the applicable control measures. In brief, HIRARC covers strategic planning, identifying and finding hazards, defining the risk levels, preparing risk control action plans for high risk activities, and periodically evaluating the adequacy and effectiveness of action plans (Bakri, Zin, Omar, & Kuang, 2008).

This project describes the implementation of HIRARC for bowl chopper machine used by Cracker Enterprise for fish crackers processing. Several activities are involved in identifying risks before analysing them using variety of sources. The purpose of this project is to decide the number of workplace hazards that the employees could recognize and to 1

develop strategies and Standard Operating Procedures (SOP) in order to effectively manage them, besides gaining knowledge and better understanding on JSA and HIRARC. Every danger from the work steps is identified by using JSA method. Risk analysis can determine the magnitude of a risk that is reflected from the possibility and the resulting impacts.

A structural approach that identifies which risks are the most important to a program is the Risk Matrix. Risk Matrix provides a methodology for assessing the potential impact of risks, or groups of risks, over the life of a program (Garvey & Lansdowne, 1998). By using Risk Matrix, risks are evaluated and rated according to a predetermined scale, to determine the value of a known hazard and risk to the employees. When the risk is considered to be intolerable, the risk control action plan must be in place to record any recommended control measures and appropriate implementation programs. The adequacy and effectiveness of the action plan should be monitored regularly by management to control risks. Therefore, HIRARC should be conducted on an ongoing basis (Kuang, Hassan, & Zainudin).

Why is JSA important? JSA establishes and improves standard working performance which is the Standard Operating Procedure (SOP). This provides learning opportunities to supervisors and employees on how to conduct a job in the best way without the possibilities of injury. Next, it serves as a strategy for training documentation at the same time raising awareness of employees and supervisors on the occupational safety requirements. It provides consistent training to foster teamwork among employees. On top of that, JSA is also useful in accident investigations. The causes of an accident can be traced and improve the action plans to prevent them from recurring in the future.

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PART 1: Identifying the Hazard Scenario 1: Fish Cracker grinding and mixing process. In a fish cracker factory, a team of three workers is in charge to operate a bowl chopper machine. Their work includes loading the fish and other raw ingredients into the machine, and as well as unloading the material after the mixing process. To ensure safe machine operation, they are also assigned to repair and maintain the machine regularly as well as clean the blades of the machine.

Company: Process/ Location

Approved by:

HIRARC FROM Cracker. Enterprise Conducted by: Grinding and (Name, mixing/ Raw Designation) processing Section Mr. Adam

Date: (from… to…)

(Name, Designation) (Manager) Date: 23.2.2020

No 1

Work Activity Loading the raw

Mrs. Nadia and Mr. Ali 22 February 2020 to 29 February 2020 1.

2.

1. Hazard Identification Hazard Which can cause /effect Blades of bowl Minor abrasions, bruises, cuts and

cracker into the bowl

chopper other first types of injury Overloading the bowl Damage to the machine as blades

chopper

chopper

get stuck

Flying fragments

Serious deep wound in nasal base

(grinder at high

and eyes injury by fragment of

speed)

blades that break during grinding

material of fish

2

Review Date

Mr. Kumar (supervisor),

Operating the bowl chopper

Ungraded

and mixing process. machine, Hand gets caught into rotating parts

failure of handling 3

machine Unloading the raw Heavy load

4

material Repair and

Ungraded

maintenance of the

work; unsafe work caught in rotating parts if machine

bowl chopper

practice

Slip disc or back pain machine Serious cuts from blade and getting

is accidentally started. 3

Fall at slippery floor

Bone fracture

PART 2: Analysing Risks

LIKELIHOOD (L) High likely Very likely Less likely likely Unlikely

SEVERITY (S) Catastrophic Fatal Serious Minor Negligible

Likelihood (L) 5 4 3

1 5 4 3

EXAMPLE RATING Workers having back pain due to unloading the 5 raw material Worker having minor abrasions, bruises, cuts 4 and other first types of injury Worker gets knife cuts during operating the 3 bowl chopper Worker slips and fall due to slippery floors 2 during cleaning Worker’s hands or arms are cut off by the 1 blades in bowl chopper Table A: Likelihood

EXAMPLE Worker’s hands or arms are cut off by blades in the bowl chopper Worker slips and fall due to slippery floors during cleaning Workers having back pain due to unloading the raw material Worker gets knife cuts during operating the bowl chopper Worker having minor abrasions, bruises, cuts and other first types of injury Table B: Severity

2 10 8 6

Severity (S) 3 15 12 9 4

4 20 16 12

RATING 5 4 3 2 1

5 25 20 15

2 1

2 1

4 2

6 3

8 4

10 5

Table C High risk Medium risk Low risk

Table C: Risk Matrix Table 2. Risk Analysis Likelihood

Existing Risk Control Manual procedure of bowl chopper Maximum safe amount of load is clearly marked on the machine. Ensure PPE must be worn by workers (safety goggles, mask and apron). Safety button: cover ‘on button’ to delay operation, emergency button to stop immediately Manual lifting procedure for raw material Regular maintenance of bowl chopper which making sure each parts of equipment safe to use Ensure safe work practice using proper safety footwear

Severity

Risk 5 (Medium) 3 (Low)

1

5

1

3

3

2

6 (Medium)

1

5

5 (Medium)

5

3

15 (High)

3

2

6 (Medium)

2

3

6 (Medium)

Referring to the diagram above, the activity of worker unloading the raw material which may cause slip disc or back pain is categorised under high risk with likelihood value of 5 and severity value of 3 hence immediate action is required to control this activity hazard.

PART 3: Provide Recommendations 3. RISK CONTROL 5

Recommended Control Measures 

Controls are ergonomically designed.



Warning signs: maximum capacity



Equipment safety for the blade (cover lid)

PIC (Due date/status) Aznira (24 February 2020) / Completed Syamimi (25 February 2020) / In progress Aiman (25 February 2020) / Completed



Interlocks are provided to ensure against inadvertent

Syamimi (25 February



operation by user. Use four-wheeled trolleys (with adjustable height

2020) / Completed Nadhirah (24 February

or lockable castors, if needed).

2020) / Completed



Use correct posture while lifting trays, avoid from twisting



and bending. Use a cutter guard to provide more security.



Use fatigue mats for most slippery area to reduce friction

Hazwani (24 February 2020) / In progress Khairunnisa (24 February 2020) / Completed

Company: Process/ Location

HIRARC FROM Cracker. Enterprise Conducted by: Grinding and (Name, mixing/ Raw

Designation)

processing Section 6

Mr. Kumar (supervisor), Mrs. Nadia and Mr. Ali

Approved by:

Mr. Adam

Date: (from…

22 February 2020 to 29

(Name, Designation) (Manager) Date: 23.2.2020

to…) Review Date

February 2020 1. 2.

Standard Operating Procedures

NO.

ACTIVITY

1.

Loading the raw material of fish cracker into the bowl chopper

PROCEDURES 1. Study and follow the manual procedure of bowl chopper 2. Appropriate / close fitting clothing (nothing dangling) 3. Wear closed toe, non-slip footwear to reduce chance of slip. 7

4. Use a scooper when loading the raw material to allow power grip. 5. Ensure the mixer is turned off and unplugged when loading the raw material. 6. Follow the capacity charts to avoid over filling the mixing bowl.

1. Study and follow the manufacturer’s instructions for operating procedures. 2. Ensure PPE must be worn by workers (safety goggles, mask and apron). 3. Ensure the lid are in place before operating the machine. 4. Do not lift the lid until the chopper has come to a complete stop. 5. Do not use hands to push the food. 6. Never reach across the blade for any reason. 2.

Operating the bowl

7. Disconnect the machine from the power source when not in use.

chopper

8. Make sure worker are in right place and know where the safety button: cover ‘on button’ to delay operation or to stop operation immediately. 9. Training

3.



Injury prevention orientation



Manufacturer operating manual.

Unloading the raw

1. Ensure the machine are isolated from power when unloading.

material

2. Never attempt to wipe foodstuff of the blade with your finger. 3. Use a scooper when loading the raw material to allow power grip. 4. Switch hands, feet or alternate tasks if the task need to perform the same motion for a prolonged period. 8

5. Use a cart for transport for heavy load. 6. Clean up any spills immediately to reduce the chance of slip. Mark the wet floors with caution signs. 7. Training 

Practice safety procedure



Manufacturer operating manual

1. Wear gloves and other PPE required according to safe chemical use label for chemical used during cleaning process. 2. Wear cut resistant gloves when cleaning sharp parts. 3. Wear closed, toe non-slip footwear to reduce the chance of slip on a wet, slippery floor. 4. Do not use tools or equipment while on a medication that could impair judgement or cause drowsiness. 5. Turn off and unplugged the switch prior to cleaning the bowl 4.

chopper.

Repair and maintenance of the bowl chopper

6. Cleaning can require force and repetitive movements in awkward positions. Take micro breaks, switch positions, and switch arms to reduce the stress on body. 7. Ensure appropriate ventilation when working with chemicals. 8. Conduct regular inspections of equipment and identify defects to make sure each part of equipment is safe to use. 9. Training 

MSDS for cleaning product.



Injury prevention orientation

9

REFERENCES Bakri, A., Zin, R., Omar, W., & Kuang, L. (2008). HIRARC: a tool of safety improvement in the construction industry. Paper presented at the 2nd International Conference on Built Environment in Developing Countries (ICBEDC 2008). Debrah, Y. A., & Ofori, G. (2001). Subcontracting, foreign workers and job safety in the Singapore construction industry. Asia Pacific Business Review, 8(1), 145-166. Fang, D., Xie, F., Huang, X., & Li, H. (2004). Factor analysis-based studies on construction workplace safety management in China. International Journal of Project Management, 22(1), 43-49. Garvey, P. R., & Lansdowne, Z. F. (1998). Risk matrix: an approach for identifying, assessing, and ranking program risks. Air Force Journal of Logistics, 22(1), 18-21. Haslam, R. A., Hide, S. A., Gibb, A. G., Gyi, D. E., Pavitt, T., Atkinson, S., & Duff, A. R. (2005). Contributing factors in construction accidents. Applied ergonomics, 36(4), 401-415. Jafari, H. (2014). Evaluation of Occupational Hazards of Quay Side Crane Operator Using Job Safety Analysis. American Journal of Marine Science, 2(2), 33-37. Kuang, L. C., Hassan, H., & Zainudin, N. M. Towards Zero Accidents in Construction Projects: Promoting HIRARC As An Effective Tool To Reduce Accidents.

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