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AW101-OCCUPATIONAL SAFETY AND HEALTH TOPIC: WORKPLACE ENVIRONMENT AND ERGONOMICS CASE STUDY Lecturer
: En.Mohd Nor Hamam Bin Saeman
PREPARED BY : DAT2A : DAT2A NAME
MATRIK NO
MUHAMAD AMIRUL ADHWA B ROSLINORAZAM
14DAT13F1041
MOHD NADZMI BIN ISMAIL
14DAT13F1026
FARIDZI BIN ZAHIDIN
14DAT13F1013
LUKMAN AL HAKIM B MOHD NOOR
14DAT13F1002
MUHAMMAD FARZLI BIN MUSLIM
14DAT13F1046
MUHAMAD NOR HAZIQ BIN RAZAK
14DAT13F1019
MOHAMAD FARIS YUZAINI BIN YASER
14DAT13F1015
AFIQ HAKIMI HAKIMI BIN ZURAIMI ZURAIMI
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
METHODS
1
Work
EXPLANATION/RECOMMENDATION
position-related
to
body
posture(standing/sitting/moving)
- 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.
2
Workplace
and
workstation
design(tools/facilities/computer
- The butcher must used the tools or equipment carefully to 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.
3
Workplace
environment(air
quality/temperature/lighting/noise)
- physical climate — temperature, air speed and humidity. The temperature affects the muscles, and the heat and humidity in the market area makes the worker tire easily producing sweat. - lighting can create glare or shadows, 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.
4
Provision
of
Equipment(PPE)
Personal and
well
machines/tools
5
Self Practice of employees
Protective maintained
-The butcher must used the tools or equipment carefully to avoid any harmful to him/herself.
-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 worker’s 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.