Grades 1 to 12
Daily Lesson Log
School:
Teacher:
Teaching Dates &
Time:
Baleno National High School
Mary Joy L. Martirez
Grade Level:
Learning Area:
7
T.L.E.
February 16, 2022
Quarter:
2nd Quarter
WEDNESDAY
I. OBJECTIVES
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives,
necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities may
be done for developing content knowledge and competencies. These are assessed using Formative and
Assessment strategies. Valuing objectives support the learning of content and competencies and enable
children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the
curriculum guides.
A. Content Standards
The learner demonstrates understanding of the practice of Occupational Health and
Safety.
B. Performance Standards
The learners independently practice Occupational Health and Safety.
C. Learning
Competencies/Objectives
(Write the LC Code for each)
MELCs LO 1: Importance of Occupational Health and Safety Procedures.
Recognize the importance of OHSP. CODE: TLE_HECK7/80HSP-0h-8
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the
CG. The content can be tackled in a week or two.
II. CONTENT
Concepts of the following:
Safety
Health
OHSP Standanrds.
Subject Integration Within Curriculum:
PRACTICE OCCUPATIONAL HEALTH AND SAFETY
LO 1: Identify hazards and risks
1.1. Clarify and explain regulations and workplace safety and hazard control practices
and procedures. (TLE_HEFS8OHS-0g-8)
T.L.E. 9 - Determine areas of concern for safety measures. (TLE_AFAACP9-12ASMOIa-b-1)
Subject Integration Across Curriculum:
MAPEH (Health) 9 - describes the types of intentional injuries (H9IS-IVa-d-32)
Science 4 - Identify safety precautions during different weather conditions (S4ES-IVg-8)
Analyze Disaster from the different perspectives. (DRR11/12-Ia-b-6)
Demonstrate ways to prevent and control injuries (intentional and unintentional) (H9ISIVe-h-35)
III. LEARNING RESOURCES
IV.
A. References
1.
Teacher’s Guide pages
2.
3.
4.
Learner’s Materials pages
Textbook pages
Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
V. PROCEDURES
Teacher’s Guide page
CODE: TLE_HECK7/80HSP-0h-8
ADM T.L.E. SLM (Quarter 2 Module 7 – Importance of Occupational Health and
Safety Procedures)
Viewing Materials (Laptop & Projector), Activity Sheets, Chalkboard and Worksheets
These steps should be done across the week. Spread out the activities appropriately so that students will learn
well. Always be guided by demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing students with multiple ways to learn new
things, practice their learning, question their learning processes, and draw conclusions about what they learned
in connection to their life experiences and previous knowledge. Indicate the time allotment for each step.
A.
B.
A.
1.
2.
1. Reviewing previous lesson or
presenting the new lesson
3.
4.
Preliminaries: Prayer and Checking of Attendance
Answering Pre-Assessment:
Directions: Encircle the letter of your answer.
Which of the following cannot cause accident?
A. people themselves
C. defective tools and equipment
B. organized work area
D. unsafe environment
The following are the common safe work practices EXCEPT one.
A. Always look out for hazards.
B. Smoke in the working areas
C. Keep your work area clean and tidy.
D. Enter and leave the workplace using proper routes.
What is the reason for drying your hands after washing?
A. So that you don’t drip water everywhere.
B. Because germs and bacteria are more easily spread with wet hands.
C. Your hands are slippery when wet.
D. All of these
Which of the following is true about bacteria?
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.
5. Why is it important to prepare food safely?
A. because it helps prevent food poisoning.
B. so that prepared food looks better.
C. in order that prepared food tastes better.
D. so that it looks fresh.
B. Test II. TRUE OR FALSE
Write T if the statement is correct and write F in the statement is not correct. Write
your answer in your TLE notebook.
_____ 1. Use spoon in tasting food during cooking.
_____ 2. Keep your working area unclean.
_____ 3. Do proper garbage disposal in the kitchen.
_____ 4. Wash your hands before cooking.
_____ 5. Jewelries must be worn during cooking.
Unlocking of Difficulties.
6. Establishing a purpose for the
lesson
Let the students answer the question:
Did you encounter such incidents in your home? Why do you think it happened?
What will you do to prevent this from happening again?
Demonstrate ways to prevent and control injuries (intentional and
unintentional) (H9IS-IVe-h-35)
Workplace
7. Presenting examples/instances
of the new lesson
Home Kitchen
1.
Try to identify as many hazards as you
can in the picture.
2.
Why can they be regarded as hazards?
3.
What hazards have you seen in your
environment or in the news when someone will
not practice or observe health protocol?
Partying in times of COVID-19
4. Discussing new concepts and
practicing new skills #1
Analyze Disaster from the different
perspectives. (DRR11/12-Ia-b-6)
A.
Each group will have a brainstorming about the importance of OSH practices, specially
this time of health crisis. Discuss also the importance of Emergency related Drills and
trainings.
Let a member of each group present their output in the class.
Group Work: (Collaborative Task)
B. Discussion on the following:
 Importance of occupational health and safety procedures.
1. Eliminates possible danger in the workplace.
2. Reduce workplace stress
3. Uses of tools appropriately
4. Updates the supervisor about unsafe conditions
5. Use mechanical assistance
 Safety Practices in the Kitchen
 Common Safe Work Practices
 The main causes of accidents and ill health in the working environment.
Identify safety precautions during different weather conditions (S4ES-IVg-8)
Students have the option of writing a poem, writing a short essay, or creating a poster,
depending on their ability to express or demonstrate the meaning and definition of the
topic assigned to them based on their barangay.
Group 1: Brgys. Cagara, Sog-ong & Lagta
Group 2: Brgys. Potoson & Poblacion
Group 3: Brgys. Baao, Docol & Tinapian
Group 4: Brgys. Batuila, Banase & Gabi
Group 5: Brgys. Polot & Lipata
Activity 1: The students will make a 2-paragraph explaining why legislation for health
and safety in workplaces, public places and at home is needed. Then discuss briefly some
health and safety procedures that you started to practice during lockdown in your
barangay.
1. Discussing new concepts and
practicing new skills #2
Note: Students from this group can submit their output personally by their
parents/guardians or via messenger.
RUBRICS
Indicators Beginning Developing Approximately Proficient Advanced
(74%)
(75%Proficient
(85%(90% &
79%)
(80%-84%)
89%)
above)
1.
The
presentation
is
wellorganized.
2.
The
topics
discussed
give wise
options.
3.
The
group work
as a team.
4.
The
presentation
is
wellhandled.
5.
The
topics are
relevant and
significant.
Activity 2: Will prepare a spoken poetry on the importance of occupational
and health procedures in their barangay. For presentation, you may video
record it.
Note: Students from this group can present personally or submit the video
recorded via messenger.
Indicators Beginning Developing Approximately Proficient Advanced
(74%)
(75%Proficient
(85%(90% &
79%)
(80%-84%)
89%)
above)
1.
The
presentation
is
wellorganized.
2.
The
topics
discussed
give wise
options.
3.
The
group work
as a team.
4.
The
presentation
is
wellhandled.
5.
The
topics are
relevant and
significant.
Activity 3: Compare the responsibilities of employers and employee for
workplace health and safety using a Venn Diagram.
Note: Students from this group can submit their output personally by their parents or
via messenger.
Question:
1. Who has more responsibility for workplace safety: the employer or the
employee?
2. What are the different responsibilities on employer? Employee?
3. What are their common responsibilities?
Math 7 - Solves problems involving sets with the use of Venn Diagram. (Week 2)
RUBRICS FOR CREATIVE REPORTING (Venn Diagram)
Indicators Beginning Developing Approximately Proficient Advanced
(74%)
(75%Proficient
(85%(90% &
79%)
(80%-84%)
89%)
above)
1.
The
presentation
is
wellorganized.
2.
The
topics
discussed
give wise
options.
3.
The
group work
as a team.
4.
The
presentation
is
wellhandled.
5.
The
topics are
relevant and
significant.
Activity 4: Write an Essay entitled “Importance of Occupational Health and Safety
Procedures in times of Pandemic”.
Note: Students from this group can submit their output personally by their
parents or via messenger.
CRITERIA:
1. Clarity-----------------------------------------------------30%
2. Comprehensiveness-------------------------------------25%
3. Coherence-------------------------------------------------25
4. Presentation----------------------------------------------20%
TOTAL
100%
Activity 5: Cut pictures from old & used magazines, books and other resources
and make a collage regarding Occupational Health & Safety Procedures.
Note: Students from this group can submit their output personally by their
parents/guardians or via messenger.
Indicators
1.
The
presentation
is
wellorganized.
2.
The
topics
discussed
give wise
options.
Beginning
(74%)
Developing
(75%79%)
Approximately
Proficient
(80%-84%)
Proficient
(85%89%)
Advanced
(90% &
above)
3.
The
group work
as a team.
4.
The
presentation
is
wellhandled.
5.
The
topics are
relevant and
significant.
1. Developing mastery
(Leads to Formative
Assessment 3)
2. Finding practical application of
concepts and skills in daily
living;
3. Making generalizations and
abstractions about the lesson
4. Evaluating learning
Direction: Search the words based on the given description.
a. refers to protective clothing, helmets, gloves, face shields, goggles, facemasks and/or
respirators or other equipment designed to protect the wearer from injury or the spread of
infection or illness.
b. an instance of being injured.
c. freedom from danger, risk on injury
d. is a source or a situation with the potential for harm in terms of human injury or illhealth, damage to property, damage to the environment, or a combination of these.
e. a room or area where food is prepared and cooked
A safety sign was given to you by your teacher saying “Do not touch hot
surface”. In which part of your kitchen laboratory should it be posted? Why
should you place it there? Is there any part of your kitchen that needs other
safety signs to control hazards?
How can you apply health, safety and security procedures in school & at home?
What are these practices that ensure health and safety?
Why should practicing occupational health and safety be prioritized?
T.L.E. 9 - Determine areas of concern for safety measures. (TLE_AFAACP9-12ASMOIa-b-1)
Post-Assessment.
I. Read each item carefully. Choose only the letter of your answer. Write your
answers on a one-fourth sheet of paper.
1. It is not a cause of accident.
A. People themselves
B. smoke in the working areas
C. keep your work area clean and tidy
D. enter and leave the workplace using proper routes
2. These are the common safe work practices EXCEPT one.
A. Always look out for hazards.
B. Smoke in the working areas
C. Keep your work area clean and tidy.
D. Enter and leave the workplace using proper routes.
3. What is the reason for drying your hands after washing?
A. So that you don’t drip water everywhere.
B. Because germs and bacteria are easily spread with wet hands.
C. Your hands are slippery when wet,
D. All of these
4. Which of these statements is correct about bacteria.
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.
5. It is not the cause of accident?
A. slips, trips and falls;
B. lifting, manual handling and upper limb disorders;
C. cuts from knives.
D. stress
II. Write S if the statement is SAFE and US if the statement is UNSAFE.
_____ 1. Keep your mind on your work.
_____ 2. Tie back long hair.
_____ 3. Remove jewelries when woking with food.
_____ 4. Use electric appliances with wet hands.
_____ 5. Wipe up spills on the floor immediately.
_____ 6. Use spoon in tasting food during cooking.
_____ 7. Keep your working area unclean.
_____ 8. Do proper garbage disposal in the kitchen.
_____ 9. Do not wash your hands before cooking.
_____ 10. Jewelries must be worn during cooking
Make a slogan portraying how to prevent accidents in school
and at your home.
5. Additional activities for
application or remediation
RUBRICS
Name of
Learners
Relevance to the
Theme (40%)
Creativity
(25%)
Originality
(25%)
Impact &
Presentation
(10%)
Annex 1B to Deped Order No. 42, s. 2016
Prepared by:
MARY JOY L. MARTIREZ
Master Teacher I/T.L.E. Teacher
Checked by:
ANGIE P. ESQUILONA
T.L.E. Dept. Head/Head Teacher I
Noted by:
RAMON S. BASAS, JR.
Principal II/School Head
TOTAL
(100%)