Internship Project Assignment ( DOSH 36) PDF

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REPORT OF HAZARDS IN RFM GLOBAL CORPORATION SDN BHD.

LEONIE ANAK SIMON I-18020116F 990505-13-5900

DIPLOMA IN OCCUPATIONAL SAFETY AND HEALTH

FAJAR INTERNATIONAL COLLEGE MIRI, SARAWAK

1

Appendix 2 PROJECT ASSIGNMENT VERIFICATION

I hereby certify that this document prepared for the Diploma In Occupational Safety & Health Assignment is based on my original work and information are gathered from the Industrial Training except for citation and quotation made.

Signature : I.C. No : 990505-13-5900

DOSH No : 1-18020116F

Date

:

Table of content

Pages

1.0 Abstract

4

2.1 Introduction

5 6 7 8

2.2 Vision (RFM) 2.3 Mission (RFM) 2.4 Organization Chart (RFM) 2.5 Health and Safety Policy (RFM) 3.1 Work Environment 3.2 Work Place Station 4.0 Objectives 5.1 Methodology

9 10 11 12

7.0 Recommendation

13 14 15 16 17 18 19 20 21 22 23 24 25 26

8.0 Conclusion

27

9.0 References

28

5.2 Hazard Identification 5.3 Risk Assessment 5.4 Risk Control 6.0 Result and Discussion

1.

Abstract This report details the industrial training at RFM Global Corporation Sdn Bhd

where I was designated at the Health and Safety Department. The department identifies the safety and health hazards at the workplace. The objective of this report is for hazard identification, risk assessment and risk control of the manufacturing areas of RFM Global Sdn

Bhd. One health hazard that have been identified in RFM Global is the usage of acidic

acid and Powder Sodium Benzoate. It is used as antioxidants in the food industry. The health hazard is due to exposure to these chemicals. The chemicals come in contact with skin of the employees on a daily basis. The effect of this exposure and contact with chemicals is skin irritation and redness of skin. Calculating the risk value using the risk value formula as below ; LxS=R Where L = Likelihood S = Severity R= Risk Value I computed the Likelihood ,L= 3 ,and the Severity, S= 2 so ; R=SxL R=3x2 R = 6 (medium risk matrix) The likelihood of this hazard occurrence rating is 3 because it is conceiveable, which is

might occur at sometime in the future. Meanwhile the severity rating is 2

because the injury that is caused by this hazard is disabling but not permanent disability. The result obtained from this risk value calculation based on the risk matrix equals to 6 rating which medium risk. The recommended control measures are usage of gloves when handling chemicals and usage of proper attire and always practice washing skin with soap and water after handling chemicals. By implementing these control measures, the workers will bring benefit to the company because likelihood of accidents happen will decreased hence increasing the productivity of the company.

2. Introduction RFM Global Corporation Sdn. Bhd. was founded by Hajah Fitriah binti Hj. Rahbi in 2010 by creating locally produced pickles which are cleaner and safer for regular consumption while also keeping the fruit’s nutritional properties. The initiative that RFM Global Corporation Sdn. Bhd. it takes to introduce a new pickling method, using local traditional Sarawak fruit (Terung Asam). Other than that, this company is producing the unique product (Terung Asam and Jambu) into pickles, which halwa (candied pickles), and delight (candied jelly). Vision and Mission Vision  Sourcing high quality ingredients and raw material  Constantly research and develop healthier food and beverages for the masses  Prioritize hygienic practices and the latest of technology in food and beverages production  Ensuring that the team is highly motivates to introduce healthier food options to the public  Continue creating and giving meaningful relationships to smallholder farmers and vendor Mission

RFM’s mission is to make healthy food available to the masses, while at the same time collaborating with the local producers to enhance their quality of life and economy

2.1 Organization Chart (RFM Global Corporation Sdn. Bhd.)

7

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2.2 Work Environment There are many different types of work environments that include a combination of physical components, company culture and working conditions. As shown below, this is an example of the RFM Global factory layout.

Factory

Image 1: RFM Global factory layout

Image 2: Factory Structure

Workstation Area

Changing Room area: This is the changing room area where we brief the employees about food processing and handling.

Main Processing area: Before food drying and steam process.

Chemical area: Chemical that use to preserve in food process. The usage of Citric Acid and Powder Sodium Benzoate (for antioxidant in food industry)

Main Processing area: Good practice of housekeeping

2.3 Machinery 3.0 Objective Objective of the report are:

1. Identify occupational hazards of food cleaning, peeling and extraction process for RFM Global Corporation Sdn Bhd. . 2. Analyze risk of each hazard identified provision on onshore mechanical, instrument and electrical operation and maintenance for RFM Global Corporation Sdn. Bhd.

3. Recommend suitable control measures to eliminate or reduce the level of risk analysis.

4. Recommend overall improvement on Safety and health program for RFM Global Corporation Sdn Bhd.

4.0Methodology 4.1Hazard Identification Hazard identification is carried in three ways. Methods are used to identify hazard appear from the 5M’s classification of hazards which is Man, Machine, Method, Material and Media.

1. Hazard Identification, Risk Assessment, and Risk Control

A hazard identification and risk assessment are processes used to identify and evaluate both existing and potential hazards on a

worksite and the methods used to control or eliminate the hazards identified and was recognized as proactive way of managing hazard and risk, so that we will able to control the identified hazard before it become the root cause of accident.

2. Machinery monitoring checklist

Machinery monitoring checklist was used to identify mechanical hazards, electrical hazards, maintenance and repair, and safeguards. To Create and maintain a safe workplace machinery monitoring checklist must be inspect daily regularly.

3. Noise exposure monitoring

This revised requires that the employees be placed in hearing conservation program when they exposed to average noise levels of 85 dB or greater during an 8 hour workday. In order to determine, if exposures are at or above this level, it may be necessary to measure or monitor the actual noise levels in the workplace and to estimate the noise exposure or “dose’’ received by employees daily.

5.1 Risk Assessment Risk assessment are used to determine the level of the level of the hazards and to priorities them. Risk matrix also used in this Risk Assessment. Combination of the likelihood (L) x Severity (S) = Relative risk (R). For each hazards are given their likelihood of occurrence (Table 1) and their Severity (Table 2). Likelihood is the probability of the hazard resulting the incident. Severity means the degree of negative impact towards individuals, property and the environment.

Table 1: Likelihood Rating

Likelihood

Example

Rating

Extremely unlikely

Remote possibility

1

Very Unlikely

Requires

multiple

2

Possible or known to

3

failures Occasional

occur Probable

Event or near miss or

4

having occurred Frequent

Common

or

repeating occurrence

5

Table 2: Severity Rating Severity (S) Negligible

Example

Rating

Slightly injury, effect

1

and impact. Lost time injury

Disabling

but

not

2

injury,

3

permanent injury Disability

Non-fatal

permanent disability Single fatality

Approximately single

one

fatality

4

major

property damage if hazard is realized. Multiple

Numerous

fatalities,

irrecoverable and productivity

damage

5

The risk level then is calculated by multiplying the likelihood and the severity of the hazard.

The formula is as following:

L X S = Relative risk

Where L = Likelihood rating and S = Severity Rating Each hazard is then classified to either HIGH (Red), MEDIUM (Yellow) or LOW (Green) relative risk by referring to the risk matrix:

Likelihood (L) 5 4 3 2 1

1 5 4 3 2 1

2 10 8 6 4 2

Severity (S) 3 15 12 9 6 3

4 20 16 12 8 4

5 25 20 15 10 5

Table 3: Risk Matrix Risk 15-25

Description High

5-12

Medium

1-4

Low

Action Requires immediate action to control the hazard as detailed in hierarchy of control. Actions taken must be documented on the risk assessment form including date of completion Requires a planned approach to controlling the hazard and applies temporary measures if required. Actions taken must be documented on the risk assessment form including date of completion May be considered as acceptable and further reduction may not be necessary. However, if the risk can be resolved quickly and efficiently, control measures should be implemented and recorded.

5.2 Risk Control Hazard are manage using Risk control either in stand-alone or in combinations. Risk control recommended is based on the hierarchy of risk control as shown in the figure below:

Types of Control 1. Eliminating  Perhaps the most efficient way to protect workers is getting rid of hazardous tool, process, machine or substances.

2. Substitution  Replacing the source of hazard to less hazardous source while conducting the same work.

3. Engineering control

 The removal of hazardous conditions by placing barriers between the worker and the hazard will protect the workers from hazard.

4. Administrative control

 Changing work procedures such as written safety policies, rules, supervision, schedules and training to reduce exposures of hazards to the workers if administrative controls.

5. Personal Protective Equipment (PPE)  Protective cloth, helmets, goggles or other garments or equipment designed to protect the workers from injuries and hazards are called Personal Protective Equipment.

6.0 Result and discussion Table below shows the hazard identified ranked from high to low priority according to its risk level along with existing and recommended risk control:

Table: Hazard Identification, Risk Assessment and Risk Control (HIRARC) table NO ACTIVITY DESCRIPTION

1

Boiling of sugar

HAZARD

 Heavy load

I.

(>50kg)

HAZARD

RISK VALUE

CONTROL

EFFECT

R= S x L

MEASURES

Muscular/b 9 = 3 x 3

i.

ack pain

 Hot

II.

temperature

Scalded

machinery ii.

hand III.

Burn injury

Using proper Use buddy system

iii.

Reduce the load

iv.

Use proper PPE e.g Hand gloves

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v.

Use yellow tag out for hot area

vi.

Only component person to perform this work

2

Use of Food Dryer and

 Hot surfaces

Steam Machine

 Electrical cable

I.

II.

Hand

9=3x3

i.

Use proper

injury

hand gloves

Electrocuti

while

on

operating the machine ii.

Install proper signage

iii.

Daily check of the

machinery before and after use iv.

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

3

Fruit pickling process

I.

Slippery floor

II.

Uncompetent person to conduct

i.

ii.

Slip, trip

6=3x2

i.

Use proper

and fall

foot wear e.g

Expose to

Crocs

foreign

ii.

Trained the

particle or

new staff

overdose of mixture 4

Peeling / cutting raw food

I.

Manual

i.

Fatigue

handling

ii.

Hand and

split the job

(sitting/standi

finger

for two

ng too long to

injury

workers

peel) II.

Using and exposed to sharp item

III.

Scalded

i.

ii.

body iv.

Muscular/b

Job rotation –

Use suitable hand gloves

iii.

ack pain

Provide proper PPE

(knife ,

and enforce

peeler)

the use of

Unsafe work

correct PPE

practice (not wearing PPE) IV.

iii.

6=3X2

Carrying

iv.

Use buddy system

heavy basket 5

Cleaning the goods with

I.

clean water

Ergonomics

i.

(standing too

6=3x2

i.

Job rotation –

pain

split the job

Loss of

for two

working with

concentrati

workers

no rest)

on while

Slippery floor

working

foot wear e.g

iii.

Fatigue

Crocs

iv.

Slip, trip

long and

II.

Muscular

ii.

ii.

Use proper

and fall 6

Purchase supply, delivery

I.

goods in

Ergonomic

i.

(heavy load >50) II.

Slippery floor

III.

Pinch point

ii. iii.

Muscular /

4=2x2

i.

Job rotation –

back pain

split the job

Slip, trip

for two

and fall

workers

Hand and

ii.

Use proper

finger

foot wear e.g

injury

Crocs

iii.

Use proper hands gloves

7.0 Recommendations Food safety awareness As we can see in our busy daily lives, one aspect of safety that can be easily gives on to is food safety & safe food handling practices. To keep you safe from possible deadly illnesses by doing correct food handling that was important, easy, and cost-effective way. Make sure to wash your hands before cooking, after handling foods, after touching your face or skin, or after handling garbage. It is important to cook food to the minimum safe internal temperature to not let the food stay in the Temperature Danger Zone. Lastly, prevent cross contamination by storing foods properly and by handling foods correctly. Food handling Training By learning how to ensure basic guidelines set under Food Hygiene Regulations are complied with. The employees should know the benefits of proper food handling and serving techniques and serving food products that meet basic standards and prevention from foodborne hazards and poisoning. This course is also recommended for the employees indirectly associated with the food industry to create awareness and gain knowledge.

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8.0 Conclusions In conclusion, the recommendation above in both way food safety awareness as well as food handling training are very important to ensure the quality control and assurance of the food products. They may wonder why they have to follow long processes in regards to cleaning and handling, it may become resentful. With a knowledge and understanding of practices and procedures and the fact that they are often directly responsible for the health and safety of their customers, they may gain a better appreciation and understanding of their job. By applying this method to employees it will decrease number of accident happen which in turn actually help the company to save money.

9.1 References Regulations/guideline DOSH, Guideline for hazard identification, risk assessment and risk control (HIRARC), Ministry of Human Resources Malaysia, 2008.

Unpublished Materials

RFM Global Corporation Sdn. Bhd., HSE Policy, Unpublished, 2010

Websites



Industrial Hygiene. Personal hygiene for food handlers, 2017. https://www2.health.vic.gov.au/public-health/food-safety/foodbusinesses/food-how-to-keep-it-safe/personal-hygiene-for-foodhandlers

 Manufacturing industry. MANUFACTURING SKILLS TRAINING PROGRAMS, 2021. https://www.scientific-management.com/skills-training-programs/ 

Work environment. 5 Types of Work Environments, 2021. https://www.indeed.com/career-advice/finding-a-job/types-of-workenvironments#:~:text=What%20is%20a%20work%20environment,collabor ation%2C%20efficiency%20and%20employee%20health....