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 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 MATRIK NO 14DAT13F1041 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

who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks. They may

The Butchers

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
1

METHODS
Work position-related to posture(standing/sitting/moving)

EXPLANATION/RECOMMENDATION
body - 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

workstation - The butcher must used the tools or equipment carefully to design(tools/facilities/computer 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. environment(air - physical climate temperature, air speed and humidity. The temperature affects the quality/temperature/lighting/noise) muscles, and the heat and humidity in the market area makes the worker tire easily producing sweat. - lighting can create glare or shadows, Workplace 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.

and

Provision

of

Personal

Protective -The butcher must used the tools or equipment carefully to avoid any harmful to him/herself.

Equipment(PPE) and well maintained machines/tools

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