Workplace safety compliance checklist: Malaysia

Site: ______________________ Date: ____________ Checked by: ______________________

01Policy and duties

Written safety and health policy in place, signed and dated. Act 514 s.16
Policy revised when the work or organisation changes, and shown to every employee. Act 514 s.16
Written emergency procedures for the workplace, and staff know them. Act 514 s.15(2)(f)
Visitors, the public and other non-employees covered in your controls. Act 514 s.17
Employees not charged for any safety measure or PPE. Act 514 s.26

02People and committees

OSH coordinator appointed in writing if you employ 5 or more people. Act 514 s.29A
Safety and Health Officer appointed if your class of workplace is listed by ministerial order. Act 514 s.29
Safety and health committee set up if 40 or more people work at the workplace. Act 514 s.30
Committee meets at least once every three months, with minutes kept. SHC Regs 1996 reg. 21
Committee inspects the workplace at least once every three months. SHC Regs 1996 reg. 12

03Risk assessment and contractors

Risk assessment done for every work activity that can affect people. Act 514 s.18B
Controls the assessment calls for are in place on site, not just on paper. Act 514 s.18B(2)
Assessment follows the DOSH HIRARC method or an equivalent one. DOSH HIRARC 2008
Contractors working under your direction covered by your safety measures. Act 514 s.18A
Contractors given the safety information about your work that affects them. Act 514 s.18A(5)

04Training and workers

Information, instruction, training and supervision given for each job, with records. Act 514 s.15(2)(c)
Workers told they must wear the PPE provided and follow safety instructions. Act 514 s.24
Workers told they may remove themselves from imminent danger after telling you. Act 514 s.26A
No one penalised for raising a safety complaint or sitting on the committee. Act 514 s.27

05Reporting and records

Named person who phones the nearest DOSH office at once after a death, serious injury or dangerous occurrence. NADOPOD reg. 5(1)
Blank JKKP 6 forms or the online route known, for the 7-day written report. NADOPOD reg. 5; DOSH NADOPOD guidelines
Injuries keeping someone off normal work more than 4 calendar days reported within 7 days. NADOPOD reg. 5(2)
Register of accidents, dangerous occurrences, poisoning and disease kept (JKKP 8). NADOPOD reg. 10(1)
Register entries kept at least 5 years. NADOPOD reg. 10(2)
Yearly register extract sent to DOSH before 31 January. NADOPOD reg. 10(3)

Legal requirement

Since 1 June 2024, Act 514 covers all workplaces in Malaysia, apart from the excluded classes in its First Schedule. Breaching the general duties in sections 15 to 18B can bring a fine of up to RM500,000, up to 2 years in jail, or both (s.19). Failing to appoint an OSH coordinator or a Safety and Health Officer can bring up to RM50,000, 6 months, or both. Breaching the NADOPOD Regulations can bring up to RM10,000, one year, or both (reg. 13).

Sources and further reading

Occupational Safety and Health Act 1994 (Act 514), reprint to 1 June 2024 (English), DOSH Malaysia.
Commencement of Act A1648, P.U.(B) 128/2024, DOSH Malaysia.
OSH (Safety and Health Committee) Regulations 1996 (Malay), DOSH Malaysia.
Guidelines for Hazard Identification, Risk Assessment and Risk Control (HIRARC) 2008 (Malay), DOSH Malaysia.
OSH (Notification of Accident, Dangerous Occurrence, Occupational Poisoning and Occupational Disease) Regulations 2004 (Malay), DOSH Malaysia.
Guidelines on Occupational Safety and Health (NADOPOD) 2005, DOSH Malaysia.

This is practical guidance, not legal advice. Laws and codes of practice change; always check the current official text and your site's own procedures.

Workplace safety compliance checklist: Malaysia

01Policy and duties

02People and committees

03Risk assessment and contractors

04Training and workers

05Reporting and records

Sources and further reading

Related reading

Cleaning and facilities safety: what supervisors need to know

Shipyard safety: an overview for supervisors

Food and beverage kitchen safety: what supervisors need to know