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Hirarc Form: (Name, Designation) (Executive Manager)

This document contains a hazard identification form for T' Diner's kitchen. It identifies 6 potential hazards: slippery floors, contact with hot surfaces, handling knives, contact with cleaning chemicals, handling heavy objects, and poor indoor air quality. For each hazard, it lists the potential causes and effects. Recommended control measures are provided, such as non-slip shoes, cut resistant gloves, proper lifting techniques, and regular maintenance of ventilation systems. An action plan assigns roles and due dates to implement the controls.

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Ducky 2000
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We take content rights seriously. If you suspect this is your content, claim it here.
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1K views3 pages

Hirarc Form: (Name, Designation) (Executive Manager)

This document contains a hazard identification form for T' Diner's kitchen. It identifies 6 potential hazards: slippery floors, contact with hot surfaces, handling knives, contact with cleaning chemicals, handling heavy objects, and poor indoor air quality. For each hazard, it lists the potential causes and effects. Recommended control measures are provided, such as non-slip shoes, cut resistant gloves, proper lifting techniques, and regular maintenance of ventilation systems. An action plan assigns roles and due dates to implement the controls.

Uploaded by

Ducky 2000
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
  • Hazard Identification
  • Risk Analysis
  • Risk Control

Company T' Diner

Process/Location Food preparation/Kitchen


Approved by Mr. Hayden
(Name, designation) (Executive Manager)
Date Monday, July 20, 2020

Hazard Identification Ri
No. Work activity Hazard Which can cause/effect

Slippery floors by
Staff may slip and fall off the floor
water spills from
and hit sharp edges
leaking pipes

Contact with hot Staff will suffer from scalding and


surface burns injury

Staff could accidentally cut their


Handling knives
fingers when using a knife

Working in a
1
restaurant
Contact with cleaning Staff may suffer from skin irritation
and washing if they have long and direct contact
chemicals to their skin

Handling heavy/bulky Staff may suffer injuries such as


objects strains or bruising

Staff may suffer illness when they


Poor indoor air quality work in the environment for a long
time
Conducted by Ms. Chan
(Name, designation) (Area Manager)
Date
From 26 June 2020 to 27 July 2020
(From…to…)
Review date 1)

HIRARC Form

Risk Analysis Risk Con


Existing Risk Control (if any) Likelihood Severity Risk Recommened Control Measure
Elimination
Substitution
8
No 4 2 Engineering Control
(Medium)
Admin Control
PPE
Elimination
Substitution
Heat resistant aprons and gloves are 6
3 2 Engineering Control
provided (Medium)
Admin Control
PPE

Staff are trained to handle knives Elimination


properly Substitution
8
4 2 Engineering Control
Knives are stored in proper place when (Medium)
Admin Control
not in use
PPE
Elimination
Substitution
Rubber gloves are provided for the staff 3
3 1 Engineering Control
to use during handling the chemicals (Low)
Admin Control
PPE
Elimination
Substitution
Commonly used items are stored on the 4 Engineering Control
4 1
shelves at waist height (Low) Admin Control

PPE

Elimination
Staff are allowed to take short breaks Substitution
when they feel uncomfortable 4
2 2 Engineering Control
(Low)
Admin Control
Air ventilating system is provided
PPE
Ms. Anis
(Trainer)

2020 to 27 July 2020

2)

Risk Control
Recommened Control Measure PIC (Due date/status)
Always keep the floor dry Supervisor
Change floor with rougher surface Mr. Kang
Regular check the condition of pipes
Friday, July 31, 2020
Tell staff to report when they notice leakage
Wear non-slip shoes Completed
- Supervisor
- Mr. Kang
Display 'HOT SURFACE' poster at hot plates
###
Staff trained to clean cooking appliances
Staff are told to wear long sleeves Completed
- Supervisor
Use knives with sharper blades Mr. Kang
-
Friday, August 28, 2020
Provide staff training
Wear cut resistant gloves Completed
Don't use strong chemicals Supervisor
Use a dishwasher instead of washing with
hands Mr. Kang
Put poster to remind staff to wash their hands
after using the chemicals ###
Train staff to handle chemicals correctly
- Completed
- Supervisor
Pack stock into smaller package Mr. Kang
Put poster that shows correct way of lifting
###
Train staff to lift things safely
Provide trolley to let them transfer heavy On going
objects
- Supervisor
Use air ventilating system that has higher Mr. Kang
coverage and effeciency
Regular maintenance of the condition
Friday, August 07, 2020
-
- On going

Company T' Diner Process/Location Food preparation/Kitchen Approved by Mr. Hayden (Name, designation) (Executive Manager) Dat
Conducted by Ms. Chan (Name, designation) (Area Manager) Date From 26 June 2020 to 27 July 2020 (From…to…) Review date 1) HIR
Ms. Anis (Trainer) 2020 to 27 July 2020 2) Risk Control Recommened Control Measure PIC (Due date/status) Always keep the floo

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