Che din Ab Rashid oumh2203

650820035765002 September 2012

KOD KURSUS : OUMH 2203
TAJUK KURSUS: ENGLISH FOR WORKPLACE OMMUNICATION
SEMESTER : SEPTEMBER 2012
TUTOR
MADAM NOORMAH BINTI ISMAIL
PREPARED BY
CHE DIN AB RASHID
650820035765002
SEMESTER SEPTEMBER 2012
Chedin20!"h##$%#&
LEARNIN' CENTRE
KELANTAN OUM CENTER, KOTA BHARU.
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Che din Ab Rashid oumh2203
650820035765002 September 2012
STUDENTS PROFILE
NAME : CHE DIN BIN AB RASHID
I/C .NO : 65020 ! 03" 5#65
MATRIC NO : 65020035#65002
ADDRESS : TAMAN SHAMSUDIN$ LOT 20#$ KAMPUNG
GALANG$ PULAI CHONDONG$ 1660 KELANTAN.
E MAIL : %&'()*20+,-&...%./
COURSE : ENGLISH FOR WORKPLACE COMMUNICATION/
OUMH2203
SEMESTER : SEPTEMBER 2012
PUSAT PEMBELAJARAN : KELANTAN OUM CENTER$ KOTA BHARU
KELANTAN.
TUTOR : MADAM NOORMAH BINTI ISMAIL
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ACKNOWLEDGEMENT
In my first place my thanks are due to my wife and my children for their tolerance,
support and interest throughout the time it has taken to finish this assignment.
My thanks are also due to my tutor, Madam NormahBintiIsmail for her great explanation.
And also my friends for giving me the ideas and suggestions. Their comments, oth critical
and approving have een immeasuraly helpful.
ii
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TABLE O( CONTENTS
ITEMS PA'E
ABSTRACT 5
1. INTRODUCTION 6
2. DEFINITION
7
3. FEDERAL BAKERY BRIEF HISTORY
!"#
$. REPORT CO%ER 1&
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11"1$
$.2 C(./*012(.
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$.3 R+/(,,+.3412(.-
15"17
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17
5. CLOSURE 1!
6. REFERENCES
1#
ABSTRACT
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Che din Ab Rashid oumh2203
650820035765002 September 2012
The Occupational Health and Safety Reports provides information for employers who are
involved in health and safety in the workplace.
This includes problems and recommendation health and safety (OHS) committee members
mana!ers and supervisor .The report is desi!ned to provide practical !uidance on a ran!e of
health and safety in a workplace for the employees.
"elantan workplaces and focuses on the le!islation the or!ani#ation responsible for
administerin! it and information resources available in this state.
1.0 INTRODUCTION
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$mployers have a responsibility under Occupational Safety and Health %ct &'() (the %ct) to
provide and maintain a safe workin! environment in which employees are not e*posed to
ha#ards. This responsibility includes providin! information instruction trainin! and supervision
so that workers are not e*posed to ha#ards. +t also includes addressin! any health risks such as
occupational asthma that could arise at the workplace. %dditionally employers are re,uired to
consult with safety and health representatives (if any) and employees on safety and health
matters. $mployees have a responsibility under the %ct to take reasonable care for their own
safety and health and that of others.
O%%01-2).*-3 4-5'2, -*( &'-32& (OSH) is a cross-disciplinary area concerned with protectin!
the safety health and welfare of people en!a!ed in work or employment. The !oals of
occupational safety and health pro!rams include to foster a safe and healthy work
environment. OSH may also protect co-workers family members employers customers and
many others who mi!ht be affected by the workplace environment.
Occupational safety and health can be important for moral le!al and financial reasons. .oral
obli!ations would involve the protection of employee/s lives and health. 0e!al reasons for OSH
practices relate to the preventative punitive and compensatory effects of laws that protect
worker/s safety and health. OSH can also reduce employee in1ury and illness related costs
includin! medical care sick leave and disability benefit costs. OSH may involve interactions
amon! many sub1ect areas includin! occupational medicine occupational hy!iene public
health safety en!ineerin! industrial en!ineerin! chemistry health physics economics and
occupational health psycholo!y.
2.0 DEFINITION
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Since &'23 the International Labour Organization (+0O) and the World Health
Organization (4HO) have shared a common definition of occupational health and safety . +t was
adopted by the 5oint +0O64HO 7ommittee on Occupational Health at its first session in &'23
and revised at its twelfth session in &''2. The definition reads8
9Occupational health should aim at8 the promotion and maintenance of the hi!hest de!ree of
physical mental and social well-bein! of workers in all occupations: the prevention amon!st
workers of departures from health caused by their workin! conditions: the protection of workers
in their employment from risks resultin! from factors adverse to health: the placin! and
maintenance of the worker in an occupational environment adapted to his physiolo!ical and
psycholo!ical capabilities: and to summari#e the adaptation of work to man and of each man to
his 1ob.
9The main focus in occupational health is on three different ob1ectives8 (i) the maintenance and
promotion of workers; health and workin! capacity: (ii) the improvement of workin!
environment and work to become conducive to safety and health and (iii) development of work
or!ani#ations and workin! cultures in a direction which supports health and safety at work and in
doin! so also promotes a positive social climate and smooth operation and may enhance
productivity of the undertakin!s. The concept of workin! culture is intended in this conte*t to
mean a reflection of the essential value systems adopted by the undertakin! concerned. Such a
culture is reflected in practice in the mana!erial systems personnel policy principles for
participation trainin! policies and ,uality mana!ement of the undertakin!.9
3.0 BRIEF HISTOR6 : THE FEDERAL BAKER6
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The <ederal =akery is a new bread and cake factory in "ota =haru "elantan. +t is fully owned
by 7emara =rothers. The factory has been operated for almost &3 years with twenty-five
trained workers . <ederal;s =akery is a subsidiary of a food listed company who also operate
<ederal in Teren!!anu and >ahan!.
The <ederal factory is an associate of >adi=eras?asional=erhad. <ederal =akery ("=) Sdn=hd
started its operation in &''@ and . in a short three years it became the bread market leader
with an astoundin! ninety-nine percent brand recall rate and ei!hty percent top of mind
recall.
<ederal =akery ran!e of product !rew and evolved throu!h the years becomin! better and better
with each step. <ederal =akery now produces a variety of baked products to satisfy
consumer;s demand.
The <ederal bakery is a leadin! international producer of deep-fro#en and convenience bakery
!oods. +t offers hi!h ,uality innovative bakery !oods in many cate!ories such as croissants
bread rolls pastries snacks pret#els. +n order to obtain the e*cellent taste of our products
we use only natural in!redients of e*ceptional ,uality-followin! at all our raw materials
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philosophy. Our offer is complemented by comprehensive services it !uaranties that our
customer receive all that is crucial for the success of bakery !oods.
7.0 REPORT
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Che din Ab Rashid oumh2203
650820035765002 September 2012
TOPIC: REPORTS ON OCCUPATIONAL SAFET6 STANDARD OF
FEDERAL BAKER6
P8'1-8'( F.8
MUHAMMAD KASSIM ALIAS
MANAGING DIRECTOR
FEDERAL BAKER6 $ KOTA BHARU
KELANTAN
B,
CHE DIN AB RASHID
OCCUPATIONAL HEALTH MANAGER
FEDERAL BAKER6$ KOTA BHARU
KELANTAN
DATE: 20 SEPTEMBER 2012
$.1 PROBLEMS
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+#,-./"%e 0"1e2! "nd he"/2h i0 i&&en0e/! i&.#,2"n2 1#, 2he 3e,! ,e"0#n #1
i&.,#3in4 .,#d5%2i3i2!$ I2 i0 #n/! 6hen 2he e&./#!ee0 1ee/ 0"1e "2 6#,- 2h"2
2he! %"n in3e02 2he 15//e02 #1 2hei, %"."%i2ie0 "nd e7./#i2 2he 8e02 #1 2hei,
.#2en2i"/0 2# 6#,-$ Thi0 ,e.#,2 i0 "%25"//! 2# 5.4,"de 2he 0"1e2! "nd he"/2h #1
2he e&./#!ee0 in 2he 1"%2#,! in #,de, 2# %,e"2e 2he 0"1e02 6#,-./"%e 1#, 2he
6#,-e,0$
On @3
th
September @3&@ + have made a little inspection of the factory and the workers in order to
check out the safety and health of the workplace and environment. 4hat + have found are8
i. L-%9 .5 04)*:/;'-8)*: P'84.*-3 P8.2'%2)<' E=0)1/'*2>PPE? 8
% few workers failed to wear their personal protective e,uipment (>>$) at work in
areas where the e,uipment was re,uired. Some of them were not wearin! !loves
mask and suitable coverall durin! carryin! their duties. 4hen they were asked why
they were able to do that they replied the >>$ were not enou!h for them all. +t was
so embarrassin! for the bi! factory like <ederal =akery. The !eneral mana!er of
<ederal =akery >rofessional;s safety business !roup said it was Adisheartenin!B to
find workers continuin! to take unnecessary chances with their personal safety by not
wearin! protective e,uipment when performin! ha#ardous tasks. This year;s findin!
was an unacceptable level of noncompliance with safety procedures in the workplace.
Lack of using/wearing PPE
)). M.<)*: @-9)*: 28-,4//-%&)*'4
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.ovin! lar!e bakin! trays and tins is a hi!h-risk task. They may be heavy bulky and
often hot. 4here practical this task should be eliminated by usin! trolleys or
modifyin! the load by usin! smaller trays.
0ast week Rosli the new worker was cleanin! a biscuit-makin! machine and wanted
to !o home early. $ven thou!h he;d been properly trained by his employer Rosli was
ea!er to save time so he didn;t follow the correct procedures for isolatin! the
machine Crst. He tried to clean the machine while it was runnin! on a slow settin!
but he touched a movin! part which amputated the end of his ri!ht inde* Cn!er.
Operating machines
))). T'/1'8-208'/H'-2
Temperatures e*treme durin! bakin! the bread and cakes can also pose a dan!er to
workers. Heat stress can cause heat stroke e*haustion cramps and rashes. Heat can
also fo! up safety !lasses or cause sweaty palms or di##iness all of which increase
the risk of other in1uries. 4orkers near hot surfaces or steam also are at risk
for burns. Dehydration may also result from overe*posure to heat. 7old stress also
poses a dan!er to many workers.
Temperatures/Heat
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iv. W-39)*: 4085-%'4 >53..8? )4 *.2 %3'-* -*( 43)11'8,-
The floor and walkin! surfaces in the factory are very slippery. +t may cause the
workers to slip and may cause in1uries. The workers need to move very fast durin!
their duties in the factory. The slippery floor is because of the materials such as flour
and water which split on it. <rom the interviewed with them one of them slipped on
the floor durin! workin! hours.
Wet floor/surface
%nother worker was in1ured when walkin! past a tray cleanin! area in a factory. The
floor was wet from run-off and from prewash spray. The man who was wearin!
normal outdoor shoes slipped and fell breakin! his femur.
<. R'428../ 5-%)3)2)'4
+/ve encountered a problem in an office environment were several people and
departments share restroom facilities. + have a situation where an employee has taken
it upon herself to leave behind personal hy!iene (used) products as well as 9fluids9
and feces on the floor of the restroom.
)<. H'-32& 18.@3'/4 58./ @-9)*: 53.08 (042
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=reathin! in flour dust fre,uently at work can lead to some people developin! a
health condition known as occupational asthma. This condition can cause lon!-term
or life-lon! health problems.
7.2 CONCLUTION
In order to have a safe working environment, each company needs to determine the
possible health and safety hazards throughout its facility. The organization also needs to
look at each job and define how that function may be at risk of injury or illness. This
begins with conducting an analysis of each workstation and operational area for
potential hazards, which can range from carpal tunnel injuries from repetitive motions
to chemical inhalation
Employees are the most important resources of an organization. An employer has legal
responsibilities to ensure the health and safety of its employees and others on the work
site. A safe and healthy workplace has low risks of injuries or damage to property and
low incidents of illness, injury and disability in its workforce.
7.3 RECOMENDATION :
"eepin! workers healthy and safe in the workplace is a top priority for companies and
or!ani#ations of all kinds. ?ot only does mana!ement consider the well-bein! of people critical
but every time an employee misses work there is an impact on the overall productivity of the
company/s !oods or services. +n addition the more workers feel comfortable and positive about
their places of employment the more they will work to their best capacity. Here + would like to
su!!est a few recomendations of safety and health <ederal factory
1)
Che din Ab Rashid oumh2203
650820035765002 September 2012
i. P'84.*-3 18.2'%2)<' '=0)1/'*2 >PPE? which refers to
protective clothin! helmets !o!!les or other !arment or e,uipment desi!ned to
protect the wearer/s body from in1ury. The ha#ards addressed by protective e,uipment
include physical electrical heat chemicals bioha#ards and airbourne particulate
matter. >rotective e,uipment may be worn for 1ob-related occupational safety and
health purposes as well as for sports and other recreational activities. 9>rotective
clothin!9 is applied to traditional cate!ories of clothin! and 9protective !ear9 applies
to items such as pads !uards shields or masks and others.
The purpose of personal protective e,uipment is to reduce employee e*posure to
ha#ards when en!ineerin! and administrative controls are not feasible or effective to
reduce these risks to acceptable levels. Occupational asthma and rhinitis related
mainly to e*posure to flour and bakery dusts causes around (E of ill health.
Therefore + would like to su!!est to the administrator to prepare enou!h >>$ for the
workers for their safety in the workplace.
Using proper PPE in the bakery
ii. M.<)*: @-9)*: 28-, -*( /-%&)*'4
4hen removin! hot trays from the oven lon! !auntlet !loves protect forearms. The
!loves should be provided enou!h for the workers. The workers must be trained to
use machines effectively. The instructions should be written near the operation
machine to avoid the workers from in1uries.
iii. T'/1'8-208' -*( &'-2
The employer should prepare enou!h >>$ for the workers to use durin! carryin! out
their duties. The fire e*tin!uisher should be enou!h located in the factory. The
invi!ilator or air conditioner should be used properly and always in well condition.
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iv. S3)11'8, 53..84
+n the bakery industry floors with flour and6or water spills are the !reatest cause of
slip trip and fall in1uries. There are several simple ways of minimi#in! the risk of
slips and falls.
Minimizing spills by design -Sinks and trou!hs should be desi!ned to avoid water
drippin! onto the floor. $nvironmental desi!n - +nstall non-slip floor surfaces by
usin! non-slip tiles - especially in areas easily contaminated by flour and water: floor
treatments: non-slip mats: and draina!e in wet areas. The administrative controls
should ensure that the cleanin! floor is usin! effective schedulin! and ade,uate
fre,uency
Transporting fluids - where mechanical aids are not practical fluid should be
transported in a suitable container such as a bucket with sturdy handle and secure lid.
%ppropriate footwear should be be used by workers. %n improved floor surface with
!reater microscopic surface rou!hness was installed to reduce slip risks and control of
water spray implemented. %dditionally suitable safety footwear was issued with soles
that provided better !rip in wet conditions.
v. R'428../ 5-%)3)2)'4-
This has only occurred one other time however + feel that + need to address the
(female) workforce about professionalism and sanitary conditions. % si!ns should be
posted in the restroom stalls that notify employees that the area is bein! monitored
for sanitary conditions to at least place the person on warnin!.
vi. H'-32& 18.@3'/4 58./ @-9)*: 53.08 (042
<re,uently breathin! in flour dust may lead to occupational asthma. minimi#in! flour
dust in the air can reduce the health risk. 7leanin! the bakery fre,uently is needed.
The cleaner should be informed to carry out the duty efisienly.
vii. T8-)*)*: 5.8 42-55
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The workers should be e*posed to the rules of safety and health in the work place.
The trainin! should be done for them in order to make them familiar and keep in
touch with the safety in the factory. %t least the course can be carried out twice a year.
The facilitator from safety and health department can be called to handle the course.
This will assure the workers will always be alert with the health and safety.
7.7 CONCLUTION
Safety is everyone/s responsibility. The mana!ement is responsible for the formation and
implementation of safety and trainin! pro!rams meant to keep employees safe and well.
$mployers need to know and understand the safety re!ulations that pertain to their industry and
make sure that their work sites follow recommended !uidelines.
$mployees need to understand the procedures and policies of the or!ani#ation and their
responsibilities to themselves and their coworkers. 4hen employees feel an or!ani#ation is
interested in their overall well-bein! they are more motivated and have stron!er feelin!s of
loyalty to the or!ani#ation.
+ hope this report will help us to make sure the employees or our workmates safe and support
the Fovernment;s on!oin! commitment to makin! "elantan workplaces the safest in .alaysia
5.0 CLOSURE
Reducin! the toll from workplace deaths and in1uries is a ma1or priority of .alaysian
!overnment and is a key !oal outlined in our Strate!ic >lan. 4e aim to achieve the nationally
a!reed !oal of a )3E reduction in workplace in1ury by @3&G. 4e cannot achieve this !oal alone
thou!h. $veryone needs to start thinkin! about safety before they think about work. That should
be the duty and responsibility of everyone in a workplace employer and employee. 4e know
that workplace safety pro!rams are always much more effective when the effort is collaborative.
4ith that in mind this report has been done to encoura!e employers employees and others with
workplace responsibilities to strive to!ether to ensure healthy and safe workplaces. +t provides
problems and recommendations for the administrator to look into. This report will also can
assist the employer with further information to help meet workers le!al obli!ations.
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7reatin! a safe work environment is critical to the success of our business and is one of the best
ways to retain staff and ma*imi#e productivity. Thou!h it may cost to implement safe practices
and install safety e,uipment the effect of not takin! action can be severe.
%s a business owner we have responsibilities re!ardin! health and safety in our workplace. 4e
need to ensure that our business doesn;t create health and safety problems for our employees
customers or the public.
"nowin! and understandin! the occupational health and safety (OHHS) laws and new work
health and safety (4HS) laws will help us avoid unnecessary costs and dama!e to our business
caused by workplace in1ury and illness. +t will also provide our business with a stron! foundation
to achieve lon!-term success.
REFERENCES
&. =ureau of 0abor Statistics. $conomic ?ews Release8 7ensus of <atal Occupational +n1uries
Summary( @33'- @3&3). Retrieved at8
http://wwwblsgo!/newsrelease/cfoinrhtm accesse": october #$% &'#&
@. =ureau of 0abor Statistics. ?ews Release8 4orkplace +n1uries and +llnesses I (@33'. @3&3).
Retrieved at8
http://wwwblsgo!/newsrelease/archi!es/osh(#'&#&'#'p"f accesse": october &)% &'#&
G. $nvironmental 4orkin! Froup. %sbestos8 Think %!ain. Section &8 The %sbestos $pidemic in
%merica. @3&3. available at8
http://wwwewgorg/sites/asbestos/facts/fact#php accesse": october#)% &'#&
18
Che din Ab Rashid oumh2203
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). 0ei!h 5> .arkowit# S= (@33). 7osts of Occupational +n1uries and +llnesses.anD %rbor .+8
Jniversity of .ichi!an >ress.
2. Sen!upta + Reno K =urton 5r 5< (@33(). 4orker;s 7ompensation8 =enefits 7overa!e and
7osts .national academy of Social .0ondon
L. +nsurance. September @3&3. available at8
http://www.nasi.or/resear!h/2010/report"wor#ers"!ompensation"bene$ts"
co!erage*costs*&''+accesse": october #'% &'#&
, http866www.ehow.com6factsM22)@2))Mhealth-safety-important-
workplace.htmlNi*##@%r47d#2a
(. http866www.ehow.com6aboutM2&G'LGLMhealth-safety-workplace.htmlNi*##@%rKk1O+P
-.#&# WO/012
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