Hazard Identification, Risk Assessment, and Risk Control (HIRARC) Analysis in the Hospital Nutrition Installation: An Occupational Health and Safety Perspective
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Abstract
Introduction: Hospital nutrition installations play a crucial role in supporting patient recovery through safe and hygienic food service delivery. However, food service operations in hospitals involve multiple occupational hazards, including biological, physical, chemical, ergonomic, mechanical, and psychosocial risks. Inadequate identification and control of these hazards may increase the likelihood of workplace accidents and occupational diseases. Therefore, systematic risk management using the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method is essential to ensure occupational health and safety (OHS) compliance within hospital nutrition units.
Objectives: This study aims to systematically identify occupational hazards, evaluate their risk levels, and propose appropriate control measures using the HIRARC approach within the hospital nutrition installation.
Methods: This study employed a descriptive observational design using the HIRARC approach to identify potential hazards, assess risk levels, and determine appropriate control measures in a hospital nutrition installation. Data were collected through direct observation and structured assessment of ten key work processes, including receiving raw materials, storage, food preparation, cooking, distribution, equipment washing, waste disposal, and administrative tasks. Risk levels were calculated based on the multiplication of likelihood (L) and severity (S) scores to categorize risks into low, moderate, and high levels.
Results: The findings identified multiple occupational hazards across all work processes. High-risk activities were found in food preparation (L×S = 12) and cooking processes (L×S = 16), primarily due to sharp tools, exposure to hot surfaces, steam, and hot oil. In this assessment, L (Likelihood) refers to the probability or frequency of a hazard occurring, while S (Severity) represents the potential impact or seriousness of the injury or health consequence resulting from the hazard. The overall risk level was determined by multiplying Likelihood (L) and Severity (S) scores. Moderate risks were observed in raw material handling, storage, lifting heavy equipment, food distribution, equipment washing, waste management, and kitchen cleaning. Low risk was identified in administrative tasks, mainly related to ergonomic and psychosocial factors. The dominant types of hazards included mechanical, thermal, biological, ergonomic, and chemical risks.
Conclusion: The HIRARC analysis demonstrates that hospital nutrition installations are exposed to varying levels of occupational risks, with food preparation and cooking identified as high-risk activities. Implementing comprehensive and continuous OHS risk management strategies is essential to enhance worker safety, minimize workplace incidents, and improve overall service quality in hospital nutrition departments.
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