Cleaning and Disinfectant

Sanitation: Cleaning and Disinfectants

Diseases and infections have always been a major concern to the poultry industry--especially in the hatchery. Fortunately, microbial contamination can be prevented and controlled using proper management practices and modern health products.
Microorganisms are everywhere! Some are relatively harmless while others are highly pathogenic. Some pose a lethal threat to one species of animal while remaining harmless to another species. Some organisms are easily destroyed while others are very difficult to eliminate. The moral is: Treat all microorganisms as if they are a severe threat to the chick's livelihood.
Understanding the terms used to describe microbial control is important when selecting the appropriate action for eliminating disease causing organisms. Three terms commonly used but often misunderstood are sterilization, disinfection, and sanitation.

• Sterilization - The destruction of all infective and reproductive forms of all microorganisms (bacteria, fungi, virus, etc.).
• Disinfection - The destruction of all vegetative forms of microorganisms. Spores are not destroyed.
• Sanitation - The reduction of pathogenic organism numbers to a level at which they do not pose a disease threat to their host.

Most hatchery personnel have the impression that they are approaching a sterile condition because they use disinfectants when "disinfecting" the facilities. In fact, they may only achieve a sanitized condition at the very best. The most important consideration to remember when striving for a sanitized hatchery is that cleanliness is essential.
Proper cleaning of facilities removes the vast majority of all organisms and must be used before application of disinfectants. This applies to all areas within the hatchery including floors, walls, setters, hatchers, trays, chick processing equipment, air and personnel. The success of a hatchery sanitation program is limited only by its weakest link.
It is extremely important to remove as much organic matter as practicable from surfaces to be disinfected. All debris including down, egg shells, droppings, tissue residues, etc. must be removed from the hatchery. This is followed by thorough cleaning using warm water and appropriate cleaning aides. Care is focused on selecting the proper detergent and thus producing the cleanest hatchery environment possible. Special attention is placed on compensating for variations in hardness, salinity and pH of the cleaning water. A thorough rinsing with abundant quantities of clean sanitized water completes the cleaning process and removes most lingering residues of detergents, organic matter or microbial organisms that can interfere with the effectiveness of a disinfectant.
Only after the facilities have been thoroughly cleaned are the surfaces treated with an appropriate disinfectant solution. Not all disinfectants are suited for every situation. When selecting the right disinfectant, carefully consider:

1. The type of surface being treated.
2. The cleanliness of the surface.
3. The type of organisms being treated.
4. The durability of the equipment/surface material.
5. Time limitations on treatment duration.
6. Residual activity requirements.

If the surface is free of organic matter and residual activity is not required, quaternary ammonium compounds and possibly halogen compounds can be used effectively. However, if surfaces are difficult to clean, residual activity is required or the contaminating organisms are difficult to destroy, then multiple phenolics or coal tar distillates may be needed.
Careful attention must assure that the disinfectant, if used as directed, meets requirements of the user. Be reasonable and don't expect the product to produce unattainable performance. Instead, select a different product or modify disease control practices.
In general, disinfectants can be divided into seven major categories. A more detailed summary of the basic attributes of each category of disinfectants is available later in this discussion as "General Characteristics of Disinfectants". The various classes of disinfectants are:

1. Alcohols
2. Halogens
3. Quaternary Ammonium Compounds
4. Phenolics
5. Coal Tar Distillates
6. Aldehydes
7. Oxidizing Agents

Although many disinfectants are available, those most suited for use in today's hatcheries include quaternary ammonium compounds, phenolics and aldehydes. However, each disinfectant is used only in appropriate locations for meeting the purposes for which it is designed.
Several considerations must be remembered when using any disinfectant to maximize its effectiveness. Some of these general considerations are:
Few disinfectants are effective instantaneously. Each requires a certain amount of time to bond with the microbe and exert a destructive influence. Allow adequate contact time (usually 30 minutes is sufficient) or select a different disinfectant.
When selecting disinfectants, consider their effectiveness on organisms that are of greatest concern. If a hatchery is experiencing problems with a certain viral disease, the disinfectant selected must be effective for destroying the specific organism causing the problem. Not all disinfectants are effective on all types or species of organisms.
In most situations it is advisable to clean and disinfect in two different operations that are separated with thorough water rinsing. Many cleaning/disinfecting producers promote their product based on ease and economy of use because they clean and disinfect in one operation. If these products are used, make sure that they satisfy all efficacy requirements demanded of other disinfectants.
The efficacy of disinfectant solutions is usually enhanced when applied in warm solutions rather that cold solutions. "Hot" solutions, however, may reduce disinfectant efficacy or promote a "cooked-on" condition for unremoved protein-rich residues.
When possible, allow all surfaces to dry thoroughly prior to reuse. Dryness helps prevent the reproduction, spread and transport of disease organisms. Although a surface is clean, it is more easily recontaminated with organisms if water remains on the surface.
A listing of important characteristics for the more commonly used disinfectants used by the poultry industry is shown in General Characteristics of Disinfectants.
It is important when selecting the best disinfectant to consider its effect upon the developing embryo and the hatchery environment. Embryos are in a very sensitive stage of development when the eggs enter the hatchery. They can be severely affected if subjected to chemical vapors, even if a sterile environment is provided.
It must be remembered that an egg is not produced in a sterile environment. Before it is laid, the egg is subjected to a series of microbial attacks that can reduce the embryo's potential to develop into a healthy, robust chick. The vent of the hen is probably the most contaminated area that an egg passes through. Poorly maintained nests can also distribute organisms to noninfected eggs. Fortunately, nature has provided several protective barriers for the embryo. Hatchery personnel must not conduct any procedure that interferes with the egg's natural defense. Producers must make every effort to collect and store eggs so that natural protections are not compromised.
Keeping egg shell surfaces dry is very important to prevent excessive microbial contamination and shell penetration. Without benefit of aqueous water the potentially dangerous microorganisms have little opportunity to invade the egg shell and infect the embryo. Sweating of eggs as they are moved from warm to cool environments must be prevented if sanitation programs are to be successful.
Embryos have the same requirements prior to pipping that the chicks have following hatching. They have the need for heat, moisture, and a high-quality source of air. They can be severely affected by harmful fumes originating from many chemicals often found in or near the hatchery. Although hatchability may not be affected, the quality of the chicks can be reduced. Whenever unusual odors from detrimental chemicals are detected in the hatchery, the product must be removed. This applies to all chemicals within the hatchery, including disinfectants. As an example, vapors produced by improper use of phenolic disinfectants can cause changes in egg proteins and impair hatchability and chick quality.
Improper selection or use of some disinfectants can damage or hinder the function of hatchery equipment. Many disinfectants are corrosive and damaging to equipment parts. Some disinfectants can clog and gum-up spray nozzles if added to the water used in humidifiers. It is possible that electronic control devices can also be severely damaged or destroyed after prolonged exposure to some disinfectants.
Select disinfectants wisely and always follow label directions for their safe use. Not only does management have the responsibility to maximize hatchability and chick quality, but also to provide a safe working environment for the hatchery personnel. Safety of the people working in the hatchery must never be sacrificed for cost or productive efficiency.
Assuming that a proper state of sanitation is achieved, it must be remembered that the status of disease-free surfaces can be compromised if facilities are not maintained properly. Hatchery personnel must be made aware that they can be a major source of reinfection by transporting of microorganisms on clothes, hands and attire. Since people are direct carriers of microbes, provisions must be made available at appropriate locations in the hatchery for the washing of hands and footwear. Laboratory coats and caps can significantly reduce the spread of microbial organisms. Restricting movement of hatchery personnel by assigning duties within specific areas can reduce the distribution of organisms throughout the hatchery.
The risk posed by disease causing organisms is a constant challenge to hatchery personnel. Always use control measures that have been proved effective rather than trusting visual cleanliness as an indicator of sanitation. A clean surface does not always indicate a disease-free state. Assuming so may be fatal to the chicks and the management program.

About Safety and Healthy in Hatchery

Classify Work Activities

1.        Cool Room Selection

1 .1 Temperature & Humidity

Avoid all direct blast of air on exposed eggs, we are keep the velocity of the re-circulation to a minimum, this is necessary to prevent dehydration of the eggs. If eggs are hold longer than 7 days, lower temperature are recommended.

Optimum Temperature (dry Bulb): 64-68⁰F – 18-20⁰C

Relative Humidity (%RH): 75-80%

 Are recording condition that at every hours.

1 .2 Protect tools

The lower temperatures in eggs storage the BohMing Company have given protect tools to guard against human dehydration and low risk accident.

The occupier duties in the eggs storage is stacking up of hatching eggs, protect tools on used is a Jacket and a pair of Boot.

1 .3 Disinfectant

Disinfectant use for prevent breeding of the Germ or Microbe

The method of disinfection application is critical. Always follow manufacturer’s recommendations. This ensures efficacy and safety during use. Many Hatcheries are using foaming techniques to increase the exposure time. Not all disinfectants have been formulated to be used with a foamer. The effectiveness of a sanitizer and disinfectant is influenced by the compatibility of the cleaner used with it. Standard operating procedure for bactericidal mixing, administration, and equipment sanitation must be instituted to prevent contamination of the human and environment.

1 .4 Cleaning

After making of stack up hatching eggs, must doing to clean up in eggs storage using the Disinfectant.

2.        Incubation

              2 .0 Definition

• Multi-stage incubation is where the machines are operated continuously, with eggs being set and transferred in the machine once or twice a week. Multi-stage incubation uses the heat generated by the eggs at the end of incubation to warm the eggs at the start of incubation.

• The alternative system is single-stage incubationwhere all the eggs within the incubator are at the same stage of development.

• The major advantages of multi-stage incubation are:

􀂾Lower operating costs due to heat output from older eggs in the incubator being used to warm the younger eggs.

􀂾Simplicity of operation.

2 .1 Procedure

 Cleaning and Maintenance

• Because multi-stage incubators operate continuously, it is difficult to properly clean, disinfect and carry out routine maintenance within the machines. For this reason it is important to programme a time when the multi-stage machines can be completely emptied of eggs.

• If a high incident of contaminated (exploding) eggs occurs it is good practice not to refill the machine until it is empty, to allow through cleaning and disinfection

Temperature

• The exact temperature programme used will depend on the temperature control characteristics of multi-stage machine, but the objective should be to maintain egg temperature within the guidelines given in the Incubation Temperature Advice Sheet^b.

• Typically multi-stage incubators will be operating at 37.4 – 37.5ºC (99.3 – 99.5ºF). However, the tunnel type of incubator will normally operate at cooler temperatures, typically 37.0 – 37.1ºC (98.5 – 98.8ºF).

• If eggs are being set into an empty multi-stage incubator (e.g. after cleaning and maintenance) and there are no end of incubation eggs present, then better results can be obtained if a higher temperature is used. The objective is to compensate for the lack of hot eggs in the setter. As a guide:

􀂾Day 1 –3 after first set: +0.4ºC (0.7ºF)

􀂾Day 2 – 6 after first set: +0.2ºC (0.4ºF)

􀂾Day 7 – 9 after first set: +0.1ºC (0.2ºF)

􀂾Day 10 onwards – normal multi-stage temperature.

Humidity

• The basic requirements for incubator humidity are given in the Measuring Egg Water Loss Advice Sheet^c.

Ventilation

• Ventilation is necessary to supply oxygen (O2) to the developing embryo and to remove carbon dioxide (CO2). The basic requirements for ventilation are give in the Incubator Ventilation Advice Sheet^d.

• In multi-stage machines the ventilation should be sufficient to keep the CO2 level below 0.3%. Do not over ventilate as this will result in problems of temperature and humidity control.

• Where air ventilation is the only method of cooling the incubator, then the level of ventilation must be determined by the machine temperature control system.

Turning

• Eggs should be turned hourly for at least the first 18 days of incubation.

• After day 18 the decision of whether to turn or not will depend on the impact of turning on airflow through the eggs and egg temperature and the machine design. In some machines (e.g. tunnel machines) it is possible to stop turning only eggs after day 18 of incubation and improve the airflow through the eggs. In some cases this has been found beneficial to hatch.

Safety Tools during Hatching

A process hatching day whereas many of quill will make risk for human, so whenever hatching day , take a safety first for body must do use the protect tool as safe as possible, kind of tool is ; a mask, overall, and boot.

3.        FUMIGATION

3 .1 Reason to make fumigation process

A transportation process with a high impact in technical result occurs directly after lay, in the laying nest. At the moment of lay, an egg is wet, warm and the shell is more or less fragile. After lay, the egg dries, cools down and the shell gets more rigid. Under influence of the cooling process, the egg content shrinks and a vacuum is formed, forcing an air stream into the egg. When microorganisms are present at the surface of the egg at this time, the risk of contamination of the eggs is obvious. Bacterial contamination has a detrimental effect on hatchability and chick quality. For this reason, eggs storage and Incubator must be kept as clean as possible.

3 .2 Procedure

Fumigation process must be looking the safety and healthy procedure. Two chemicals name Potassium permanganete and formalin to be mixing with radio 1:2  on the container are fire-prevention, and save gas formaldehyde around 20 minutes then throw in the under drain.

3 .3 Protect Tools

To prevent human risk during fumigation process, must be use the protect tool.

Kind of tools:

-goggles

-hand glove

-mask

-overall

-boot

-a warn sign box.

       4. Cleaning

                The Clean hatchery is very important to get surely human and Day Old chick (DOC) healthy. There are some kind of clean up the hatchery area and human safety protection during do things better.

-          Made a clean sweep the floor and hatchery upper deck

-          Swab or mop the floor with water and disinfectant on efficiently.

-          Use the boot, mask, and hand glove during cleaning.

-          Make it that every day.

5.        Vaccination

A process vaccination surely made when on hatching days. A vaccination process for Injection the Day old chick (DOC) whereas the kind of vaccine is Chick Newcastle Oil, IB (Infectious Bronchitis), and ND for prevent the DOC from zoological Infection.

PERSONAL PROTECTIVE EQUIPMENT (PPE)

What Is PPE ?

• Protective equipment, including personal protective equipment for eyes, face, head, and extremities, protective clothing, respiratory devices, and protective shields and barriers.

• It shall be provided, used, and maintained in a sanitary and reliable condition.

• Necessary by reason of hazards of processes or environment, chemical hazards, radiological hazards, or mechanical irritants.

A Need To Understand PPE

• Understand the types of PPE.

• Select appropriate PPE for a variety of circumstances.

• Understand what kind of training is needed in the proper use and care of PPE.

• To ensure the greatest possible protection for employees in the workplace.

• To establish and maintaining a safe and healthful work environment.

COMMON WORKPLACE INJURIES

1.Mechanical

• Cutting

• Shearing

• Crushing

• Breaking

• Straining & Spraining

• Puncturing

2.Falling & Slipping

• Trip & Fall

• Stump & Fall

• Step & Fall

• Slip & Fall

3.Temperatures Extremes

• Heat Stress

• Heat Strain

• Cold Stress

• Burns

• Chemical Burns

SAFETY FACT “Company Pays the Price”

Failure to properly guard machines can be costly to employers and tragic to employees. This is a lesson a manufacturing firm in Illinois learned when an employee working on an unguarded power press lost 3 fingers. OSHA had cited the company for failure:

(i) to use sensors and guards on dangerous parts of machines,

(ii) periodically inspect machines to ensure they are properly guarded, and

(iii) properly train and supervise machine operators.

CHOOSING CORRECT PPE

PPE Includes:

• Eye & Face Protection

• Hand Protection

• Head Protection

• Foot & Leg Protection

• Ear Protection

1.EYE & FACE PROTECTION

• Prevention of eye injuries requires that all persons who may be in eye hazard areas wear protective eyewear.

• Includes employees, visitors, researchers, contractors, or others passing through an identified eye hazard area.

• Supervisors of such areas shall procure a sufficient quantity of goggles and/or plastic eye protectors which afford the maximum amount of protection possible.

• If these personnel wear personal glasses, they shall be provided with a suitable eye protector to wear over them.

• For more severe hazards, full face protection is needed. Examples: heavy grinding and heavy spraying or splashing.

• Due to the wide opening on the sides and bottom of the face shield, protective eyewear must be worn along with the face shield.

Types of eye and face protection

• Safety Spectacles

• with safety frames from metal / plastic and impact-resistant lenses, and side shields

• Goggles

• tight-fitting eye protection that completely cover the eyes, eye sockets and the facial area, provide protection from impact, dust and splashes

• Welding Shields

• vulcanized fibre or fibreglass fitted with a filtered lens, protect eyes from burns caused by infrared or intense

• radiant light, flying sparks, metal spatter and slag chips

• produced during welding, brazing, soldering and cutting.

• Laser safety goggles

• protect against intense concentrations of light produced by lasers, (depend on the equipment and operating conditions in the workplace).

2.HAND AND ARM PROTECTION

Potential hazards include:

• skin absorption of harmful substances

• chemical or thermal burns

• electrical dangers, bruises, abrasions

• cuts, punctures, fractures and amputations.

GLOVE

For protection against chemicals, glove selection must be based on the:

• Chemicals encountered

• Chemicals resistant

• Physical properties of the glove material

Hand & Arm Protective Equipments

• Gloves - fall into 4 groups:

(i) Gloves made of leather, canvas or metal mesh - provide protection against cuts and burns.

(ii) Fabric gloves - protect against dirt, slivers, chafing and abrasions and Coated fabric gloves - for tasks ranging from handling bricks and wire to chemical laboratory containers.

(iii) Chemical and liquid-resistant gloves (example):

Butyl gloves made of a synthetic rubber - to resist oxidation, ozone corrosion and abrasion, and remain flexible at low temperatures.

(iv) Insulating rubber gloves - for electrical workers

Hand and Arm Protective Equipments

• Finger guards and arm coverings

• Elbow-length gloves

• Machine guards –Installing a barrier to prevent workers from placing their hands at the point of contact between a table saw blade and the item being cut.

3.HEAD PROTECTION

• A small tool or bolt falling from 10 to 20 m high can cause serious injuries or even death.

• Hard hats are necessary to protect workers against hazards that include falling objects and overhead hazards in general.

Hard Hats

• Hard hats first used for industrial setting were inspired by the helmets worn by soldiers in World War 1.

• However approximately 120,000 people sustain head injuries on the job each year by falling objects, in spite many of victims were wearing hard hats.

• This statistics have been the driving force for development of tougher & more durable hats.

• Today’s hat typically made of thermoplastic material polyethylene.

• They are designed to limit the impact to the top of the head, thus reduce the amount of impact transmitted to head, neck, and spine.

SAFETY FACTS

SHE professionals should take the weather into account when considering potential hazards in workplace. On a job site in Lynbrook, N.Y. An object was blown off a high surface by the windstorm. As it fell, the object’s rate of speed accelerated, making the object lethal. It struck an employee working below in the head, killing him. The employee wasn’t wearing any type of head protection at that time. His employee cited by OSHA for failure to provide employees with PPE and fined.

4.FOOT & LEG PROTECTION

Situations in which an employee should wear foot and/or leg protection include:

• When heavy objects such as barrels or tools might roll onto or fall on the employee’s feet.

• Working with sharp objects such as nails or spikes that could pierce the soles or uppers of ordinary shoes.

• Exposure to molten metal that might splash on feet or legs.

• Working on or around hot, wet or slippery surfaces.

• Working when electrical hazards are present.

Types of Foot & Leg Protection

• Leggings – protect the lower legs and feet from heat hazards such as molten metal or welding sparks.

• Metatarsal guards – protect the instep area from impact and compression, made of aluminium, steel, fibre or plastic, may be strapped to the outside of shoes.

• Toe guards - fit over the toes of regular shoes to protect the toes from impact and compression hazards, made of steel, aluminium or plastic.

• Safety shoes – have impact-resistant toes and heat-resistant soles that protect the feet against hot work surfaces common in roofing, paving and hot metal industries.

Ear Protection

• Single-use earplugs :

made of waxed cotton, foam, silicone rubber or fibreglass wool.

when properly inserted, they work as well as most moulded earplugs.

• Moulded earplugs :

must be individually fitted by a professional and can be disposable or reusable. Reusable plugs should be cleaned after each use.

• Earmuffs :

require a perfect seal around the ear.

Better attenuation of noise.

Glasses, facial hair, long hair or facial movements such as chewing may reduce the protective value of earmuffs.

GOOD SAFETY PRACTICES

• Management awareness, Be an observer – stay alert.

• Good housekeeping!!!

• Development of a safety culture - Inspect work area daily.

• Effective reporting procedures - Report safety issues to the safety committee.

• Good record keeping - Report any injuries, accidents or illness.

• Using the right equipment, in the right way for the right job - Use your best safety device – THINK!

• Compliance with health and safety law.

• Using Approved Codes of Practice.

• Management and staff health and safety training.

Hazard dan Risiko

TAKRIF HAZARD DAN RISIKO

Pengenalan
Apabila seseorang memperkatakan tentang risiko keselamatan dan kesihatan di tempat kerja, dia memperkatakan tentang kebarangkalian kecederaan berlaku dan impaknya kepada pekerja akibat hazard yang terdapat di tempat beliau bekerja. Kebarangkalian adalah pengukuran frekuensi berlakunya kemalangan. Oleh kerana kebarangkalian berlakunya kemalangan dan impak kemalangan boleh dikawal, maka risiko boleh diurus sehingga ia boleh diminimumkan dan diterima.

Terdapat tiga perkataan asas tetapi penting yang kerap digunakan di dalam pengurusan risiko keselamatan dan kesihatan pekerjaan. Perkataan tersebut ialah hazard, risiko dan bahaya.


Takrif

Hazard
Hazard adalah apa sahaja secara sendirian atau bersalingtindak antara satu dengan lain mampu mengakibatkan kemudaratan. Kemudaratan ini berbeza-beza ketenatannya, daripada yang mengakibatkan kematian sehinggalah kepada kecederaan kecil. “Occupational Safety and Health Assessment Series 18002” (OHSAS 18002) dan ISO/IEC Guide 51:1999 mentakrifkan hazard sebagai punca atau keadaan yang mempunyai potensi mengakibatkan kemudaratan dalam konteks kecederaan dan penyakit kepada manusia, kerosakan harta benda, kerosakan sekitaran tempat kerja, atau gabungannya. Bahan kimia, sinaran, elektrik, biohazard, sistem kerja tidak selamat adalah beberapaa contoh-contoh hazard.

Risiko
Menurut OHSAS 18002, risiko adalah gabungan kemungkinan (kebarangkalian) dan akibat sesuatu peristiwa berhazard berlaku. Risiko juga boleh ditakrifkan sebagai gabungan-gabungan faktor-faktor kebarangkalian berlakunya peristiwa malang, dedahan dan impak kemalangan tersebut. Kebarangkalian di sini bermaksud cansa kemalangan itu berlaku.

Bahaya
Bahaya lebih menerangkan dedahan relatif seseorang kepada hazard. Perkataan ini lebih bersifat perkataan yang menerangkan atau menunjukan sesuatu keadaan risiko. Misalnya, seseorang yang sentiasa terdedah kepada hazard berada di dalam keadaan lebih berbahaya berbanding dengan seseorang yang tidak terdedah kepada hazard.


Perhubungan di antaras hazard, risiko dan bahaya
Perhubungan di antara hazard, risiko dan bahaya lebih mudah diterangkan dengan menggunakan contoh. Asid hidroklorik pekat adalah hazard kimia kerana sifat intrinsik korosifnya yang berpotensi mengakibatkan kemudaratan kepada kesihatan manusia dan kerosakan kepada sesetengah bahan. Risiko percikan asid ke muka pekerja adalah tinggi bagi mereka yang tidak memakai perisai muka berbanding dengan mereka yang memakainya. Bahaya jika mempipet asid dengan hidroklorik dengan mulut.


SISTEM PENGURUSAN RISIKO KESELAMATAN DAN KESIHATAN PEKERJAAN
Sistem pengurusan risiko keselamatan dan kesihatan pekerjaan adalah berkenaan mengurus risiko yang berkaitan dengan pekerja, aktiviti dan suasana kerjanya. Oleh kerana terdapat terlalu ramai pekerja, aktiviti dan berbagai suasana kerja serta kombinasi ketiga-tiganya, maka pengurusannya hanya boleh dibuat melalui suatu sistem pengurusan. Risiko keselamatan dan kesihatan di tempat kerja melibatkan empat peringkat utama yang berlaku secara berturutan dan saling memberikan input untuk memastikan pengurusan yang berkesan. Sistem pengurusan risiko bermula dengan peringkat:
a)Mengenalpasti hazard
b)Menilai risiko
c)Mengawal risiko
d)Mengukur pencapaian

Peringkat pertama melibatkan proses mengenalpasti hazard yang ada di tempat kerja atau di dalam tugas. Hazard yang telah dikenalpasti dinilai risikonya secara kuantitatif atau kualitatif dan ditentukan samada risiko tersebut boleh diterima, berada di dalam had terima atau sebaliknya. Keputusan seterusnya ialah mengambil langkah-langkah mengawal risiko berada di tahap yang baik, pencapaian pengurusan perlu dipantau dan diukur. Maklumbalas yang diterima dari pengukuran pencapaian digunakan di setiap peringkat system pengurusan agar segala perubahan kawalan yang lebih sesuaian.


JENIS-JENIS HAZARD
Berdasarkan takrifan hazard (di atas) kita akan dapati berbagai-bagai jenis hazard yang boleh ditemui di dalam sesuatu tugas atau tempat kerja. Jika kita diminta menyenaraikan hazard-hazard ini, biasanya kita akan terfokus kepada apa yang biasa kita lihat, nyata dan mengakibatkan maut atau kecederaan sahaja. Oleh kerana terlalu banyak hazard yang ada, di sini kita akan menyentuh hanya yang berikut:
(i) hazard fizikal
(ii) hazard kimia
(iii) hazard biologikal
(iv) hazard ergonomik


(i)Hazard fizikal.
Hazard fizikal ialah hazard yang bahaya berpunca dari mesin dan peralatan yang digunakan. Sesuatu mesin dan peralatan dianggap merbahaya jika:
a)Direka tidak selamat dan tidak sempurna
b)Tidak diselenggara dengan baik
c)Dijalankan oleh pekerja tidak terlatih
d)Digunakan bukan untuk kerja sebenar
e)Digunakan dalam keadaan yang berbeza-beza
f)Ditukar/dipinda secara haram
g)Pekerja tidak bersedia atau tidak menumpukan perhatian semasa menggunakannya.

(ii) Hazard Kimia
Antara kemalangan industri yang dilaporkan ialah kecederaan akibat sentuhan dan terhidu bahan kimia. Bahan kimia yang digunakan di kilang-kilang adalah merbahaya dan boleh menyebabkan kecederaan jika terdedah tanpa dilindungi. Bahan-bahan kimia seperti asid, alkali, gas, pelarut, simen, getah sintetik, gentian kaca dan pelekat adalah bahan yang merbahaya dan perlu diambil langkah-langkah keselamatan apabila mengendalikannya.

Bagi sesetengah individu, habuk kayu dan minyak semulajadi dari haiwan boleh menyebabkan tindakbalas pada kulit. Antara kesannya ialah kulit akan melecur, melepuh, terbakar dan akan meninggalkan kesan parut. Bahagian lain yang mudah terdedah pada bahan kimia ialah mata, hidung, kerongkong serta bahagian atas saluran pernafasan. Kesan bahan kimia adalah bergantung kepada nilai pH, kepekatan, tempoh dedahan dan sifat tindak balas sesuatu bahan kimia.


iii)Hazard Biologikal
Pekerja yang terlibat dengan analisis spesimen biologi biasanya akan terdedah kepada jangkitan penyakit. Tahap bahaya sesuatu spesimen biologi adalah berbeza-beza mengikut:
a)sifat semulajadi dan kepekatan agen penyakit
b)laluan masuk agen penyakit ke dalam badan
c)ketahanan pekerja yang terdedah

Laluan masuk ke dalam anggota badan adalah:
a)penyerapan, terjadi melalui luka dan calar pada kulit, menyerap masuk melalui
kulit atau mata, sentuhan dengan tangan atau perkakas yang tercemar
b)inokulasi terus terjadi dengan alat kaca yang pecah, jarum dan lain-lain di mana
agen penjangkit boleh masuk terus ke dalam darah.
c)Penelanan melalui mulut boleh terjadi dengan menghisap rokok, makan, menggigit
kuku dan makan tanpa mencuci tangan
d)Pembentukan aerosol, hasil daripada pelbagai prosedur makmal seperti tumpahan,
pengemparan, pengoncangan, penghomogenan, pembakaran dan percikan.


iv)Hazard Ergonomik
Hazard ergonomik berkaitan dengan ketidaksesuaian manusia dengan sekitaran kerjanya. Ia selalunya dikaitkan dengan kesilapan atau kelemahan rekabentuk kejuruteraan dan proses kerja memenuhi keperluan fisiologi dan psikologi manusia. Misalnya pekerjaan menaip dalam keadaan yang baik tidak ergonomik telah dibuktikan mampu mengakibatkan ‘Tunnel Carpel Syndrome’ dan sakit belakang.


MENGENALPASTI HAZARD
Sebelum hazard boleh diurus ia mestilah dikenalpasti terdahulu. Semakin awal hazard dikenalpasti, semakin mudah dan murah untuk menguruskannya. Walaupun hazard boleh dikenalpasti atau ujud diperingkat awal operasi akibat tidak disedari atau perubahan boleh timbul kepada bahan, system dan rekabentuk selepas digunakan atau dilaksanakan.


Proses dan kaedah mengenalpasti hazard di tempat kerja
Satu proses yang membantu mengenalpasti sebanyak mungkin hazard ialah dengan menggunakan proses mengenalpasti hazard yang digunakan di dalam analisis hazard. Di dalam analisis hazard, proses mengenalpasti hazard bermula dengan mentakrifkan sistem yang ingin dikaji dan mentakrif serta memahami ciri fizikal dan fungsi sistem tersebut. Terdapat berbagai kaedah yang boleh digunakan untuk mengenalpasti hazard. Amnya kaedah mengenalpasti hazard ini melibatkan gabungan pemerhatian sendiri, merujuk kepada dokumen rujukan, menggunakan kelengkapan pengesan dan pengukur, maklumat daripada laporan, maklumbalas daripada pekerja dan sebagainya.


Pemerhatian dan Rujukan
Seseorang pekerja yang berpengetahuan dan berpengalaman di dalam sistem, proses dan prosedur kerja yang dilakukan melalui pemerhatian dan seterusnya merujuk kepada akta, peraturan garis panduan, kod amalan, standard , data dan sebagainya boleh mengenalpasti hazard yang terdapat di dalam sistem , proses dan prosedur kerja tersebut. Pemerhatian tanpa rujukan sukar mengenalpasti sesuatu hazard yang lazim dan rutin dilakukan di tempat kerja.


Penggunaan kelengkapan khas
Terdapat hazard yang tidak mempunyai sifat bau, nampak, dengar atau sentuh. Oleh itu pancaindera manusia tidak mampu mengesan hazard tersebut. Hazard ini memerlukan kelengkapan khas untuk mengesan dan mengukur tahap hazardnya. Misalnya gelombang mikro, sinaran ultra hanya dikenalpasti menggunakan dosimeter sinaran.


Aduan/laporan/cadangan
Seseorang pengurus biasanya ditugaskan mengurus aktiviti dan proses kerja yang luas dan kadangkala umum skopnya. Keadaan ini mungkin menyukarkan mereka mengenalpasti semua hazard yang berkaitan dengan setiap proses kerja di dalam kawalanya. Hazard baru juga boleh timbul akibat perubahan struktur, proses dan sistem kerja dan mesin. Keadaan ini membuat seorang pengurus memerlukan bantuan pekerja di bawahnya untuk mengenalpasti hazard.



PUNCA-PUNCA UTAMA HAZARD

Terdapat dua punca utama hazard iaitu:
a)Keadaan di tempat kerja:
i) ruang yang tidak mudah dan selesa untuk bergerak
ii) tidak dapat membuat satu pemusingan bebas di kawasan kerja.
iii)lantai yang tidak rata dan licin
iv) tiada tempat penyimpanan bahan dan peralatan yang sempurna
v) pencahayaan dan pengudaraan yang tidak sempurna



b)Pelakuan pekerja:
i) tidak melakukan tatacara kerja dengan betul, sempurna, selamat dan mejejaskan
kesihatan
ii) tidak memastikan alat-alat, mesin dan bahan adalah selamat dan disimpan dengan
selamat
iii)tidak memastikan cara menyimpan, mengangkat atau bekerja dengan bahan merbahaya
dengan selamat dan menjejaskan kesihatan
iv) tidak mengikut maklumat, arahan dan latihan yang betul
v) tidak berbincang dengan majikan
vi) tidak membuat pemeriksaan di tempat kerja



KELENGKAPAN PELINDUNG PERIBADI
Kelengkapan Pelindungan Peribadi adalah kelengkapan yang diperlukan untuk memberikan perlindungan kepada pemakainya daripada hazard yang sedang ditangani. Antara contoh kelengkapan ini termasuklah baju kalis api, Apparatus Pernafasan Lengkap Sendiri, topi dan kasut keselamatan dan lain-lain. Jadual 4.1 menunjukkan beberapa jenis Kelengkapan Perlindungan Peribadi yang biasa digunakan dalam operasi kecemasan. Oleh kerana kelengkapan ini merupakan benteng terakhir bagi pemakainya daripada bencana hazard, maka adalah penting kelengkapan ini dipilih dan digunakan mengikut spesifikasi pembuatan dan kegunaannya yang berkesan.

Seperti juga kelengkapan lain, kelengkapan perlindungan peribadi mestilah dipilih secara terancang. Pengguna mestilah dimaklumkan cara dan keadaan pemakaian yang optimum serta had penggunaannya. Pengguna juga mesti menyenggarakan kelengkapan tersebut seperti yang ditetapkan oleh pihak pembekal kelengkapan. Ini bagi memastikan kelengkapan boleh berfungsi dengan cekap dan berkesan apabila digunakan.


Cermin Perlindungan dan “goggle’
Pemakaian cermin perlindung adalah perlu apabila bekerja di kawasan berhabuk yang beterbangan , partikel, wasap, luapan aau cahaya yang boleh menyebabkan kecederaan penglihatan. Cermin keselamatan berbentuk seakan cermin biasa tetapi melindungi mata dari partikel yang beterbangan. Kantanya hendaklah tahan hentakan dan lebih kuat dari biasa. Boleh diperolehi di dalam bentuk pelindung tepi, cawan atau kanta lentuk bagi pelindungan tambahan.

Goggle pula lebih tahan hentakan dan diperolehi dalam bentuk cermin berwarna dan ianya melindungi seluruh kawasan mata dari bahaya yang datang dari semua arah.








Pelindung dan topi kaledar
Pelindung muka dan topi kaledar bukanlah alat pelindung mata, tetapi kerapkali digunakan bersama dengan pelindung mata sebagai pelindung tambahan. Pelindung penuh muka digunakan apabila anda terlibat dengan cahaya kimia, panas atau haba dan cahaya terik. Topi kaledar pula digunakan jika anda bekerja di kawasan pengimpalan atau kawasan bahan cairan. Kecederaan di kepala adalah disebabkan oleh objek yang beterbangan atau jatuh pada objek yang tetap. Pelindung kepala dalam bentuk topi pelindung hendaklah mampu menahan hentakan dan gelungan yang mengelilingi rangka topi akan mengelakkan kecederaan kepada tengkorak dan juga menyelamatkan diri dari kejutan elektrik.


Pemilihan Kasut dan but keselamatan
Ada banyak jenis dan gaya kasut keselamatan dan adalah mustahak bagi anda mengetahui ada perlindungan tambahan yang perlu digunakan. Kasut keselamatan penguatan keluli merupakan kasut yang direka untuk melindungi kaki dari bahaya seperti objek bergolek, terjatuh, terhiris atau tajam. Seluruh hujung kasut dan dalamnya diperkuatkan dengan keluli. Juga menahan atau bertindak sebagai penebat bagi suhu yang tinggi dan direka dengan memelihara dari licin, bahan kimia dan bahaya elektrik. But keselamatan pula memberikan perlindungan yang lebih seperti percikan api. Apabila bekerja di kawasan mudah terbakar, but jensi neoprene atau nitril digunakan bagi melindungi kaki. But jenis foundry atau Gaiter menampilkan penetap atau menggunakan zip bagi tujuan memudahkan untuk memakai atau menanggalkan bahan-bahan yang masuk ke dalam but. Apabila bekerja di kawasan elektrik, but istimewa penebat elektrik direka khas seperti menggunakan tapak penebat elektrik.


Pemilihan Sarung tangan pelindung
Sarung tangan tidak menjaminkan dari tidak berlakunya kemalangan, tetapi hanya mengamalkan cara kerja yang selamat. Dan berhati-hati sahaja yang mampu memastikan pekerja bekerja dengan selamat. Pemilihan sarung tangan yang betul boleh melindungi dari tercedera. Apabila menggunakan sarung tangan pelindung pastikan ianya sesuai dan muat dengan tangan, selesa digunakan dan mampu menangani risiko bahaya . Jenis-jenis sarung tangan seperti:
a)Sarung tangan pakai buang yang diperbuat dari bahan plastik dan melindungi tangan
dari kesan gatal
b)Sarung tangan fabrik yang diperbuat dari kain fabrik yang membantu menggenggam
dengan lebih baik apabila mengendalikan objek licin. Ia juga membantu melindungi
tangan anda dari kesan panas, haba atau sejuk.
c)Sarung tangan kulit bagi melindungi tangan dari kecederaan percikan api atau
pengeseran pada permukaan kasar.
d)Sarung tangan pelapik besi yang melindungi dari kecederaan luka atau calar.
Digunakan untuk kerja-kerja memotong dan mengerat.