REYNANTE, VERA JOY R.

IE 5D
Risk/Issue Identification and Evaluation Risk Assessment Risk Treatment Risk Reduction and Identification of Opportunities

Probability
Risk Risk Status

Severity
Risk Origin/ Actual
Priority Acceptabilit Recommended Implementation (Open/
Requirement/ Interested Responsible Action Taken Implementation Opportunities
Number y Rating Additional Control Date Closed/
Item # Process/ ACTIVITY Needs/ Parties Potential Risk/Issue Impact Current Control (Refer to Date
(RPN) (RAR) On-Hold)
Expectation OTP)
Internal/
P S P*S L/ MH/ VH Risk Control and Management Verification of Action Taken Addressed Risk
External
PROCESS/ACTIVITY
Cooking Native Cassava Cake in Traditional Way
● ●
The coconut must be cut in the Uneven cut of the coconut shell
middle
Difficulty on handling
●
Worker is in sitting position 6 inch ●
Low seat of the coconut grater, Engineering control: Use
the coconut shell,
from the ground prolonged sitting mechanized graters for
MSDs (arm, shoulder,
●
2 hours continuous grating and bent ●
Awkward posture coconuts, Provide proper
lower and upper back
over upper body ventilation (fans), add
pain and numbing), January to July Risks are still
Internal N/A 5 3 15 Very High lightings Administrative Owner - January 2020 Open
●
Room temperature ●
Hot environment heat exhaustion, Cuts 2020 present
control: Training on food
● ● and scratches on skin,
Grating of coconut and Properly maintained graters Blunt graters, not well maintained preparation, regular
Longer time of grating
1 cassava using manual ●
Light source from the outside (during ●
Insufficient lighting at night maintenance of equipment
due to blunt graters,
coconut graters day) and lighting from a single LED used in grating
eye irritation
bulb (at night)
● ●
Washing or sanitizing of hands a Negligence on cleanliness and
sanitation
●
Open working area ●
Exposure to dust due to open Food contamination Washing area
External working environment (caused by sweat, provided at the 4 1 4 Low - - - - - - -
saliva, hair) working station
●
Proper attire of personnel ●
Insufficient supply of cooking
accessories
●
High or large fire using wood as fuel ●
High exposure to heat,hot fabric
(no specific temperature), above clothing, heat exhaustion
normal temperature, Worker's attire: Engineering control:
(Dark T-shirt, Knee level shorts) Heat exhaustion, Ergonomical cooking area
Excessive Fatigue due (appropriate height of the
●
Open area (outside the house) ●
Cooking area is near flammable to prolonged mixing, cook to the height of the
materials (woods, coconut shells), heat exhaustion, stove, easy use cooking
Cooking the cassava in Exposure of food to dust and fumes MSDs (numbing, back materials), Remove and 1st quarter of Risks are still
2 Internal N/A 5 2 10 Med High Owner - January 2020 Open
the large steel cauldron and shoulder pain), isolate the flammable 2020 present
● ●
Inhalation of fumes materials PPE: Proper
Use of wood fuel for cooking Inhalation of dusts and fumes from and dust from burning attire (loosed and
burnt woods woods, Fire incidents, breathable clothing
● ●
Bend over position and continuous Heavy mixing equipment, Awkward burns material, hair net, face
mixing of the ingredients for 20-30 posture mask, apron)
mins for each batch (4-6 batch), Low
height of cooking Stove
● ●
Worker's attire: Dark T-shirt and knee Hot fabric clothing and Hot working
level shorts and Above room environment
temperature
●
Hot cauldron removed direct from fire ●
Hot cooking equipment
Heat exhaustion, Administrative control:
Pouring the half Cooking
burns, MSDs (arm, Proper training on proper 1st quarter of Risks are still
3 cooked cassava in the ●
Bend over to manually lift the Internal ●
Improper lifting posture, Hot and accessories 4 2 8 Med High Owner - January 2020 Open
shoulder and back lifting, PPE: Breathable 2020 present
cooking pot cauldron, Travel about 3 meters Heavy load, (pot holder)
injuries) clothing
carrying the cauldron Manually from
the stove to the cooking pot, and
Bend over to pour the cassava on the
cooking pot
● ●
Fire must cover the whole top and Flammable materials are near the Engineering control: Fire
bottom of the cooking pot and Set the area (woods and coconut shells), fighting equipment,
fire until the coconuts and woods are No fire extinguishers available Evacuation plan, isolation
burnt out and removal of flammable
Conflagration, heat
Set up large wood and ●
Worker's attire: Dark T-shirt and knee ●
Thick clothing, exposure to heat materials away from the
exhaustion, Inhalation
coconut shell fire on level shorts cooking area 1st quarter of Risks are still
4 Internal of fumes and dust from N/A 5 3 15 Very High Owner - January 2020 Open
the cover and Administrative control: 2020 present
●
Set the fire until the coconuts and ●
Hot working environment burnt woods and
underneath the pot maintenance procedures
woods are burnt out coconut shells
for fire protection systems,
● ●
Open working environment (outside Windy working environment Training on fire safety and
the house) Regular fire safety
inspection
● ●
The hot metal cover is full of Hoot cooking equipment, ashes and
charcoals and ashes coals may fall to the food Burns, Food rejection Engineering control: The
●
Bend over to manually lift the cover ●
Improper lifting posture due to diirt and ashes, cover must have easily
Back pain, heat gripped and balanced
Dark T-shirt and knee level shorts
● ●
Thick clothing, hot working 1st quarter of Risks are still
Internal exhaustion, Inhalation N/A 4 2 8 Med High handle, PPE: Light and Owner - January 2020 Open
and above room temperature environment 2020 present
of fumes and dust from Breathable clothing
Remove the cover of ● Open working area ●
Exposure of worker to dusts and burnt woods and material, face masks, hair
5 the cooking pot with fumes from burnt woods and coconut shells net
charcoals and ashes coconut shells
● ●
The hot metal cover full of charcoals Ashes and coals may fall from the Use of foil as
and ashes must be carried in a cover to the cassava cake Food contamination secondary
balanced manner External due to ashes and cover put 4 1 4 Low - - - - - - -
●
Open working area ●
Exposure of food to fumes, ashes dusts before the
and dust metal cover
● ●
The sugar is poured immediately Hot cooking equipment
after caramelizing Burns, MSDs (back
●
Low height of cooking stove ●
Awkward posture in mixing and shoulder pain,
(traditional cooking tripod) numbing of hands, Transferring
●
Bend over position and Continuous ●
my arms and shoulders), , the
Pour the caramelized
6 mixing of the sugar (10-15 mins Internal inhalation of fumes caramelized 4 1 4 Low - - - - - - -
sugar
● mixing ) and dust from burnt sugar into
Open working environment ●
Exposure of workers to fumes and
woods and coconut other container
dusts from burnt coconut shells and
shells, Heat
woods
exhaustion
● ●
Above room temperature High exposure to heat
● ●
The hot metal cover full of charcoals The cover is in bad state, The load
and ashes must be carried in a of the cover is not well distributed
balanced manner (woods, ashes, ember or coal)
Food rejection due to
dirts from ashes, Use of foil as
● ●
Bend over to manually lift and return Improper lifting posture Burns, Back pain,heat secondary
the cover Internal exhaustion, Food cover put 4 1 4 Low - - - - - - -
●
Dark T-shirt and knee level shorts ●
Thick clothing, hot working contamination due to before the
Put back the cover of and above room temperature environment ashes and dusts, metal cover
7 asthma, lung disorders
the cooking pot ●
Open working area ●
Exposure of food and workers to
dusts and fumes from burnt woods
and coconut shells
● ●
The hot metal cover full of charcoals Ashes and coals may fall from the Use of foil as
and ashes must be carried in a cover to the cassava cake Food contamination secondary
balanced manner External due to ashes and cover put 4 1 4 Low - - - - - - -
●
Open working area ●
Exposure of food to fumes, ashes dusts before the
and dust metal cover
● ●
Bend over to lift the cake manually Improper lifting posture

●
The cake is still hot but was cooled in ●
Contact to hot material Administrative control:
MSDs (Back pain),
the pot for over an hour Proper training on proper January to July Risks are still
Internal Burns, food rejection N/A 5 2 10 Med High Owner - January 2020 Open
food handling PPE: Hair 2020 present
●
Manual removal of the cassava cake ●
Poor knowledge on proper removal or damage
net, face mask
Remove the cassava from the cooking pot and handling of the cassava cake
8 cake from the cooking
● ●
pot Direct food contact from the cook Hair fall and saliva contact
● ●
Washing area
Washing or sanitizing of hands Negligence on cleanliness and at the working
External sanitation Food contamination 4 1 4 Low - - - - - - -
station is
●
Exposure of food to fumes and dust provided
● Open working environment