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THE EVALUATION OFTHE EVALUATION OF

OCCUPATIONAL HEALTH ANDOCCUPATIONAL HEALTH ANDSAFETY IN NUTRIENTSAFETY IN NUTRIENT

INSTALLATION OFINSTALLATION OFCARDIOVASCULAR HOSPITAL OFCARDIOVASCULAR HOSPITAL OF

HARAPAN KITAHARAPAN KITA

By:By:

Intidzar RahmahIntidzar Rahmah1530306215303062


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BACKGROUNDBACKGROUND

Hospital is a public facility which purpose is to improve theHospital is a public facility which purpose is to improve theoverall public healthoverall public health

In order to achieve this goal, it is imperative to devise aIn order to achieve this goal, it is imperative to devise a

condition in which theemployees are able toperformcondition in which theemployees are able toperform thethebestof their abilitiesso that the maximum service can bebestof their abilitiesso that the maximum service can beattainedattained and soand so it is important to maintain an appropriateit is important to maintain an appropriatecontrol over theexisting working practice and environmentcontrol over theexisting working practice and environmenttosupport theoccupational health and safety.tosupport theoccupational health and safety.


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GENERAL DESCRIPTON OF NUTRIENTGENERAL DESCRIPTON OF NUTRIENTINSTALLATION FACILITY IN RSJPHKINSTALLATION FACILITY IN RSJPHK

Thepurposesof the installation:Thepurposesof the installation:

ToprovideToprovide food and drink andfood and drink and to manageto manage thebalanceofthebalanceofnutrients they contain as a consideration before they arenutrients they contain as a consideration before they are

ready tobeserved.ready tobeserved. Toperform various food processing activities.Toperform various food processing activities.

Tosupport and improve the health ofpatients in HarapanTosupport and improve the health ofpatients in HarapanKita hospital.Kita hospital.


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GENERAL DESCRIPTON OF NUTRIENTGENERAL DESCRIPTON OF NUTRIENTINSTALLATION FACILITY IN RSJPHKINSTALLATION FACILITY IN RSJPHK

Activities that are held in the hospitals kitchen:Activities that are held in the hospitals kitchen:

Ingredientspreparation (e.g. peeling, chopping, slicing,Ingredientspreparation (e.g. peeling, chopping, slicing,etc.)etc.)

Cooking (e.g. boiling, frying, baking etc.)Cooking (e.g. boiling, frying, baking etc.) Food packing.Food packing.

Room cleansing and washing.Room cleansing and washing.

Overall coordination over said activities.Overall coordination over said activities.


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EXISTING MANAGERIAL AND FACILITIESEXISTING MANAGERIAL AND FACILITIESCONCERNING OCCUPATIONAL HEALTH &CONCERNING OCCUPATIONAL HEALTH &

SAFETY IN THE INSTALLATIONSAFETY IN THE INSTALLATION The management concerning occupational health andThe management concerning occupational health and

safety in Nutrient Installation isbeing held, notonly by K3Lsafety in Nutrient Installation isbeing held, notonly by K3Lunit, but alsoby the managerial party in the installation.unit, but alsoby the managerial party in the installation.

The task of Nutrient Installations managerial partyThe task of Nutrient Installations managerial partyconcerning OHS are as follows:concerning OHS are as follows:

To communicate and spread thesafe and hygienicTo communicate and spread thesafe and hygienicworking methods to theemployees.working methods to theemployees.

T

oorganize theoverall activities in the installation andT

oorganize theoverall activities in the installation andto ascertain thatevery activity works accordingly.to ascertain thatevery activity works accordingly.

To chooseproper equipments that are needed toTo chooseproper equipments that are needed tosupport the work.support the work.


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SAFETY IN THE INSTALLATIONSAFETY IN THE INSTALLATIONExisting Sanitary Facilities:Existing Sanitary Facilities:

Accessible restrooms.Accessible restrooms.

3 unitsofsinks (2 units in the washing room and 1 unit3 unitsofsinks (2 units in the washing room and 1 unit

in thebutchery.)in thebutchery.) 1 unitof washbasin.1 unitof washbasin.

Room cleaning and washing tools.Room cleaning and washing tools.

Trash container.Trash container.

Hot water tap.Hot water tap.

Insect and rat trapping devices.Insect and rat trapping devices.


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SAFETY IN THE INSTALLATIONSAFETY IN THE INSTALLATIONExisting fireprotection facilities:Existing fireprotection facilities:

Applying specific signs toburnable/combustibleApplying specific signs toburnable/combustiblematerials.materials.

2 unitsofportable fireextinguisher.2 unitsofportable fireextinguisher.

Applying smoke detectors throughout the roomApplying smoke detectors throughout the room..

The maintenanceof kitchen equipment, held byThe maintenanceof kitchen equipment, held bythe General Equipment Maintenance Installationthe General Equipment Maintenance Installation(IPS Umum).(IPS Umum).


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PHYSICAL FACTORS MEASUREMENT METHODPHYSICAL FACTORS MEASUREMENT METHODIN THE HOSPITALS KITCHENIN THE HOSPITALS KITCHEN

This measurement is limited only to the kitchenThis measurement is limited only to the kitchenarea because it is the center of activities in thearea because it is the center of activities in theinstallation.installation.

Thepurposesof the measurement:Thepurposesof the measurement: Toobtain the average number of noise (dB) in theToobtain the average number of noise (dB) in the

kitchen.kitchen.

Toobtain the average number of luminosity (Lux).Toobtain the average number of luminosity (Lux).

Toobtain the average number of temperature (

Toobtain the average number of temperature (C) andC) andhumidity (%).humidity (%).

To conduct a comprehensive OHSevaluation from theTo conduct a comprehensive OHSevaluation from theobtained results.obtained results.


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Measurement method:Measurement method: The measurement was conducted for six days ( JulyThe measurement was conducted for six days ( July

2727thth--2828thth and July 31and July 31thth-- August 3August 3rdrd).).

Noise and luminosity measurements were conductedNoise and luminosity measurements were conductedonceper hour, starting at 09.30 am to 2.30 pm. Theonceper hour, starting at 09.30 am to 2.30 pm. Themeasurements were applied to 20 sampling points inmeasurements were applied to 20 sampling points inwhich each point wasseparated by 6 m area inwhich each point wasseparated by 6 m area in--between.between.

Temperature and humidity measurements were appliedTemperature and humidity measurements were appliedin each unitof activity in the kitchen (there were 5 unitsin each unitof activity in the kitchen (there were 5 unitsof activity within). The measurements were conducted 3of activity within). The measurements were conducted 3times a day.times a day.


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Layoutof Nutrient InstallationLayoutof Nutrient Installation


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Noise & LuminosityNoise & Luminosity

sampling pointssampling points

Temperature & humidityTemperature & humidity

sampling pointssampling points


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MEASUREMENT RESULTS AND ANALYSISMEASUREMENT RESULTS AND ANALYSIS

NoiseNoise

The measurementof noise had been carried outusing Sound LevelThe measurementof noise had been carried outusing Sound LevelMeterMeter

The average result in six days:The average result in six days:


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Theoverall average number of noise intensity that hadTheoverall average number of noise intensity that hadbeen obtained is 79,9 dBbeen obtained is 79,9 dB

SE. 01/MEN/1978SE. 01/MEN/1978 decrees that the maximum limit alloweddecrees that the maximum limit allowed

for noise intensity is 85 dB. On theother hand, thefor noise intensity is 85 dB. On theother hand, thehospitals regulation decrees that, in relation to thehospitals regulation decrees that, in relation to thefunctions and purposesof the installation, the maximumfunctions and purposesof the installation, the maximumlimitof noise intensity is 78 dB.limitof noise intensity is 78 dB.

Although theoverall average number of noise intensityAlthough theoverall average number of noise intensitydoes notexceeddoes notexceed SE. 01/MEN/1978SE. 01/MEN/1978 standard, it hasstandard, it hasexceeded thestandard setby the hospital itself.exceeded thestandard setby the hospital itself.


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Maximum noise intensity in the hospitals kitchen wasobtained atMaximum noise intensity in the hospitals kitchen wasobtained at10.30 a.m.10.30 a.m.

Maximum noise intensity wasobtained in I segment (84,4 dB)Maximum noise intensity wasobtained in I segment (84,4 dB)whereas the minimum intensity wasobtained in Ssegment (75,2whereas the minimum intensity wasobtained in Ssegment (75,2

dB).dB).


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LuminosityLuminosity

The measurementof luminosity had been carried outusing Luxmeter.The measurementof luminosity had been carried outusing Luxmeter.

The average result in six days measurement:The average result in six days measurement:


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Theoverall average number of luminosity that had beenTheoverall average number of luminosity that had beenobtained is 143 Lux.obtained is 143 Lux.

The hospitals regulation decrees that, in relation to theThe hospitals regulation decrees that, in relation to the

functions and purposesof the room, the rangeoffunctions and purposesof the room, the rangeofluminosity required in the kitchen is 100luminosity required in the kitchen is 100--200200--300 Lux.300 Lux.

Judging from the average result alone, the luminosity inJudging from the average result alone, the luminosity inthis room isstill in an acceptable range. Yet it cannotbethis room isstill in an acceptable range. Yet it cannotbesaid that this average result is representative to theoverallsaid that this average result is representative to theoverall

data because the resultof luminosity measurement isverydata because the resultof luminosity measurement isverymuch varied in several areas.much varied in several areas.


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Maximum luminosity wereobtained in E, F,G and Hsegments (400Maximum luminosity wereobtained in E, F,G and Hsegments (400--1100 Lux) whereas the minimum luminosity wereobtained in I, J, K1100 Lux) whereas the minimum luminosity wereobtained in I, J, Kand L segments (27and L segments (27--56 Lux).56 Lux).


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Temperature

The measurementof temperaturebeen carried outusingThe measurementof temperaturebeen carried outusingThermohygrograph.Thermohygrograph.



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Theoverall average number of temperature that had beenTheoverall average number of temperature that had beenobtained is 25,7obtained is 25,7C (dry bulb temperature)C (dry bulb temperature)..

The maximum temperature number (26The maximum temperature number (26 C)C) wasobtainedwasobtained

in the cooking room in which most activities are carried outin the cooking room in which most activities are carried outby using fire and heat.by using fire and heat.

The minimum temperature number (25,4The minimum temperature number (25,4C) wasobtainedC) wasobtainedin thebutchery where a low temperature is required toin thebutchery where a low temperature is required topreserve meat.preserve meat.


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HumidityHumidity

The measurementof humidity had been carried outusingThe measurementof humidity had been carried outusingThermohygrograph.Thermohygrograph.



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Theoverall average number of humidity that had beenTheoverall average number of humidity that had beenobtained is 60%.obtained is 60%.

The maximum humidity number (The maximum humidity number (74,9%74,9% )) wasobtained inwasobtained in

the washing room. The high humidity is caused by a rapidthe washing room. The high humidity is caused by a rapidevaporation from largequantity of water being used inevaporation from largequantity of water being used inwashing activity.washing activity.

The minimum humidity number (60%The minimum humidity number (60%) wasobtained in the) wasobtained in the

butchery.butchery.


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PROBLEMS CONCERNING GENERAL OHSPROBLEMS CONCERNING GENERAL OHS

SanitationSanitation

There are many unused and damaged kitchen instrumentsThere are many unused and damaged kitchen instrumentsthat had notbeen removed from the room, making themthat had notbeen removed from the room, making them

conduciveplaces for insects and rats to create nests.conduciveplaces for insects and rats to create nests. Wastewater pipes leakages.Wastewater pipes leakages.

Unhygienic working method.Unhygienic working method.


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Fire ProtectionFire Protection

The fireprotection tools are notspread evenly throughoutThe fireprotection tools are notspread evenly throughoutthe roomthe room

Poor equipment/tool maintenance. The last maintenancePoor equipment/tool maintenance. The last maintenancewas carried in August 2005.was carried in August 2005.

Defects in ovens, burners, electrical and gas connectionsDefects in ovens, burners, electrical and gas connectionsareare definitelydefinitely hazardoushazardous..


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Other problems:Other problems:

Medical checkMedical check--up for theemployees is not conducted regularly, thus itup for theemployees is not conducted regularly, thus itis difficult to analyze whether or not the working environment isstillis difficult to analyze whether or not the working environment isstillsuitable for the health of theemployees working on the area at a longsuitable for the health of theemployees working on the area at a long

term.term. Slippery floor, caused by excessiveuseof water and inappropriateSlippery floor, caused by excessiveuseof water and inappropriate

cleaning method. This increases the risk of accident happening in thecleaning method. This increases the risk of accident happening in thekitchen.kitchen.

Encrustation in thebottom of theboilers.Encrustation in thebottom of theboilers.

LEVsefficiency reduction, caused by poor LEV maintenance. The lastLEVsefficiency reduction, caused by poor LEV maintenance. The lastLEV maintenance ison September 9LEV maintenance ison September 9thth 2005. The LEVefficiency2005. The LEVefficiencyreduction can causesmoke to accumulate in the room, thus disturbingreduction can causesmoke to accumulate in the room, thus disturbingthe respiratory of theemployees working in the room.the respiratory of theemployees working in the room.


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Inappropriate lifting and carrying methods increase the risk ofpossibleInappropriate lifting and carrying methods increase the risk ofpossibleaccident.accident.

Insufficient amountof workers available causes heavy work loadingInsufficient amountof workers available causes heavy work loadingthat can lead toexcessive weariness and being susceptible tovariousthat can lead toexcessive weariness and being susceptible tovarious

illnesses.illnesses. Precariousplacementof kitchen utensils increases the risk ofpossiblePrecariousplacementof kitchen utensils increases the risk ofpossible

accident.accident.

Thestoves which produce insufficient heat for cooking can causeThestoves which produce insufficient heat for cooking can causeincomplete combustion and produce moresmoke than it issupposedincomplete combustion and produce moresmoke than it issupposed

tobe.tobe.


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CONCLUSIONCONCLUSION

Theoverall physical factors measurement and field observationTheoverall physical factors measurement and field observationindicate that the working environment in Nutrient Installation isstillindicate that the working environment in Nutrient Installation isstilladequate.adequate. Yet there arestill flaws that can be found in thesystem,Yet there arestill flaws that can be found in thesystem,equipments, and the workers awareness towardsoccupational healthequipments, and the workers awareness towardsoccupational health

and safety that need tobe rectified and improvedand safety that need tobe rectified and improved.. Based on the measurement result, theoverall average number of noiseBased on the measurement result, theoverall average number of noise

intensity that had been obtained is 79,9 dBintensity that had been obtained is 79,9 dB

Theoverall average number of luminosity that had been obtained isTheoverall average number of luminosity that had been obtained is143 Lux.143 Lux.

Theoverall average number of temperature that had been obtained isTheoverall average number of temperature that had been obtained is25,725,7C (dry bulb temperature)C (dry bulb temperature)..


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CONCLUSIONCONCLUSION

Theoverall average number of humidity that had been obtained isTheoverall average number of humidity that had been obtained is60%.60%.

Thesanitation in the Nutrient Installation is generally adequate.Thesanitation in the Nutrient Installation is generally adequate.Although there areproblemssuch as insects and wastewater pipeAlthough there areproblemssuch as insects and wastewater pipe

leakage thatstill need tobe improved.leakage thatstill need tobe improved. Available fireprotection system in the installation isstill need tobeAvailable fireprotection system in the installation isstill need tobe

improved, especially the number of the facility and its maintenance.improved, especially the number of the facility and its maintenance.

Theproblemsoccur in thisunit mainly caused by the lack of OHSTheproblemsoccur in thisunit mainly caused by the lack of OHSawareness and equipment/tool maintenance.awareness and equipment/tool maintenance.


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SUGGESTIONSUGGESTION

Improving OHS awarenessof theemployeesby organizeseveralImproving OHS awarenessof theemployeesby organizeseveraltrainings which explain the importanceofoccupational health andtrainings which explain the importanceofoccupational health andsafety.safety.

Regular tool maintenance (once in every month).Regular tool maintenance (once in every month).

Organize regular sanitary inspection.Organize regular sanitary inspection. Reduce theuseof water and prevent it from spilling all over the floorReduce theuseof water and prevent it from spilling all over the floor

toprevent rapid evaporation and reduce the risk ofpossible accidenttoprevent rapid evaporation and reduce the risk ofpossible accidentcaused by slippery floor.caused by slippery floor.

Applying bright coloring to the walls and floor in the area in which theApplying bright coloring to the walls and floor in the area in which the

luminosity is low and increasing the number of lighting source.luminosity is low and increasing the number of lighting source.

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