INTERNATIONAL MEDICAL UNIVERSITY Document No.

HIRARC Revision No.

Site BUKIT JALIL Assessed By Rev. No.
Department All Process General Approved By Date
HAZARD IDENTIFICATION RISK ASSESSMENT RISK CONTROL RISK RE-EVALUA
Person(s) Who Current Risk Risk Risk Control/Action to Eliminate Due Date
No. Activity R/NR Hazard Consequence Might Be Affected LOR L S Opportunity P.I.C L S
Controls Score Level Hazard/Reduce Risk Imp. Eff.
Driving vehicle Inhalation of Breathing Staff Keep vehicle windows 1 3 3 Low
for work smoke/dust difficulty, asthma, closed.
purpose eye irritation

Accident/Loss of Serious Staff 1. Book company's driver. 1 5 5 Medoim 1. Driving policy.

control &/ tyre burst/ injury/fatality 2. Use company's vehicle 2. Training/briefing.
accident due to lack instead of own.
of experience/ 3. Proceed journey with
competence or poor caution travelling at
attitude or tiredness recommended speed limits
4. Take short rest in
between driving if tired /
sleepy
5. Notify colleague (s)
estimated departure /
arrival time
6. Keep relevant contact
numbers in case of
emergency
7. Use regular /dedicated
travel route to planned
location.
8. License.

Accident caused by Serious Staff License. 1 5 5 Medium 1. Driving policy.

drifting of vehicles, injury/fatality 2. Training/briefing.
poor visibility due to
bad weather, animal
crossing/ obstruction

General Working long hours Stress Staff 1-Work Shift 1 3 3 Low

2-Rotation Jobs description

Harrasment Stress Staff 1-Enforcement 1 3 3 Low

2-Counselling

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Travelling Visiting high risk Kidnapped, Staff 1-Buddies System 1 3 3 Low
Overseas (by areas/zones attacked 2-Activate GPS
plane) tracking System
3-Do foreign
country Visit assement

Food contamination Diarrhoea, Illness Staff 1-Avoid eating street food 1 3 3 Low
2-Take polio Vaccines
immunization

Exposure to airborne Infections, Staff 1-Face mask 1 4 4 Low

agents Influenza, other 2-Take polio
pandemics vaccines immunization

Cold temperature Cold, Flu Staff 1-Proper Seasons attire 1 3 3 Low

Low humidity Dehydration, Staff 1-Proper Seasons attire 1 3 3 Low

Dryness

Static/stationery Discomfort, DVT, Interval between 1-Stretching 1 3 3 Low

posture/insufficient cramps travel.
leg space

Change in air Ear pain Staff 1-Drink a Water 1 2 2 Low

pressure

Jet lag Fatigue, loss of Staff 1-Rest 1 3 3 Low

concentration,
irritability, loss of
appetitie
Airsickness Nausea, vomitting, Staff 1-Rest 1 2 2 Low
2-Drink A water

Confrontation with a Physical injury Staff 1-Avoid physical Contact 1 2 2 Low

passenger

Canteen Slips and trips due to Soft tissue injury Staff 1. Good housekeeping – 1 2 2 Low
slippery flooring or work areas kept tidy, goods
trailing wires properly stored.
2. Kitchen equipment
Lifting / handling Strains, back ache Staff maintained
1. Ingredients to bought
preventinleaks 1 4 4 Low
heavy items onto floor.
package sizes that are easy
3.
to Equipment
handle. faults leading
to Commonly
2. leaks reported usedtoitems
FMA.
Contact with steam, Burns, scalding Staff 4. Staff
and
1. Drainage
heavy
trainedchannels
stock risksand
instored ofon 1 3 3 Low
hot water, hot oil and dripoils
hot trays
shelves at provided
and waist where
height
on procedure or
hot surfaces spills
below.
for are likely.
emptying/cleaning
5.
fryers. clean
3. Staff
Suitable stepupladders
spillages
Contact with sharp Cuts Staff (including
provided
2.
1. Competent dry staff
and
Taps provided spills)
staff.trained
for water 1 2 2 Low
edges (knives, immediately
to use them
boilers.
2. Knives using stored
safely.
properly suitable
cutters, graters) methods
4.
3. Trolleys
Staff
when and
wear
not leavesleeves.
inavailable
long
use. the
for floor
dry.
movement
4.
3. Heat-resistant
First-aid of large/heavy
box provided
Frequent hand- Skin allergies Staff 6.
1. Suitable
items.
Use cleaning
gloves/cloths/aprons
and trained first-aiders
os serving tools on 1 2 2 Low
washing with soap materials
5.
provided.
site.
(cutlery, available.
Staff trained
tongs, in how to
scoops, lift
etc.)
and water 7. Good
to handlelighting
safely. in all areas.
food rather than
8. Steps and changes in
hands.
level highlighted.
2. Provision of food grade,
single-use, non-latexPage 2 of 6
gloves .
3. Provision of moisturiser.
 Contact with bleach Skin irritation, eye Staff 1. Provision of dishwasher. 1 2 2 Low
and other cleaning irritation, 2. Chemical labelling.
and washing respiratory 3. SDS.
chemicals irritation 4. Provision of long-handled
mops and brushes, rubber
Fire/explosion due to Burns, scalding, Staff gloves
1. Dailyand
check boots.
of gas 1 2 2 Low
gas release fatality 5.
appliance controlsare
Rubber gloves before
washed
use. after use and
stored in aand
2. service clean
test carried
Damaged wires/ Electric shock Staff place.
outPeriodic
1. periodically.
inspection. 1 2 2 Low
sockets 6.
2. Good
every 12hand-washing
System months.
inspected and
techniques.
3. Staff
tested by area trained on how
professional
to safely use
engineer every gasyear.
tanks.
Smoke inhalation Respiratory Staff 3 Staff
1. Cookertrained
hoodtoinstalled.
check 1 2 2 Low
irritation, eye equipment
2. Ventilation before use.
provided.
irritation 4. Staff are aware of where
3.
the fuse box is and how to
Contact with moving Cuts Staff safely switch off
1. Competent electricity
staff. 1 2 2 Low
parts of equipment in an
2. emergency.
Moving parts
used 5. Plugs, sockets,
appropriately etc. are
guarded.
suitable
3. for kitchen
Inspection.
Fall from height when Soft tissue injury Staff environment.
4. Provision
1. Safety-critical repairs
of suitable 1 2 2 Low
retrieving items from 6. Access
carried
stepladder toby
out fuse box kept
competent
shelves and racks. clear.
person.
2. Staff trained in safe use
7. Provision
5.
of Residual
stepladder. current devices
of operating
Hot working Stress, Faint Staff (RCDs)
1. installed
instructions.
Exhaust on supplies
fans, fans, cooker 1 2 2 Low
conditions/ Exposure to hand-held
6. Isolate
hood and (switchand
ventilation
t heat when cooking portable
off appliances.
from power
provided. supply)
machinery
2. Rest breaks.before carrying
Food contamination Food poisoning Staff outProper
3.
1. maintenance
Sufficient intakeor
storage ofof water. 1 2 2 Low
due to poor food cleaning work.
materials.
handling/storage 2. Inspection.
3. Provision of non-latex
Items fall from Head injury, Soft Staff food grade shelves
1. Suitable gloves for food 1 5 5 Medium 1. Doors to be installed for
overhead shelves tissue injury handling.
provided. open shelves.
4. Proper storage
2. food segregation
method.
during storage and serving.

Abbreviations: R = Routine; NR = Non-routine; S = Severity; P = Probability; LOR = Legal & Other Requirements; Imp. = Implementation; Eff. = Effectiveness
Legal Requirement: NAD = NADOPOD; USE = USECHH; SHW = Safety, Health & Welfare; NOI = Noise; PGL = Electric Passenger & Goods Lift; CFI = Notification, Certificate of Fitness & Inspection; BPV = Steam Boiler & Unfired Pressure Vessel

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RISK RE-EVALUATION
Risk Risk
Score Level

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