COOKERY
7
Importance of Occupational Health and
Safety Procedures
Technology and Livelihood
MODULE 7
Education
COOKERY Module 6
Department of Education ● Republic of the Philippines
1
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 7: Importance of Occupational Health and Safety Procedures
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks,
etc.) included in this module are owned by their respective copyright holders. Every effort has
been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the
Module
Author/s:
Amalia P. Paundog
Reviewers:
SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO
Management Team
Chairperson:
Co-Chairpersons:
Dr. Arturo B. Bayocot, CESO III
Regional Director
Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Members
Mala Epra B. Magnaong, Chief ES, CLMD
Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Region 10
Office Address:
Zone 1, DepEd Building, Masterson Avenue, Upper
Balulang, Cagayan de Oro City
Contact Number:
(088) 880 7072
E-mail Address:
region10@deped.gov.ph
2
7
Technology and
Livelihood Education
Cookery – Module 7
Importance of Occupational Health
and Safety Procedures
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.
Department of Education ● Republic of the Philippines
FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is
for educational purpose only. Borrowed materials (i.e.,songs, stories, poems,
pictures, photos, brand names, trademarks, etc.) included in these modules are
owned by their respective copyright holders. The publisher and authors do not
represent nor claim ownership over them. Sincerest appreciation to those who
have made significant contributions to these modules
3
Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode
(ADM) Module in Cookery!
This module is provided as your alternative instruction for learning in which content
and activities are based on your needs. It is a self-paced approach wherein you will work
on different activities that are interesting and challenging for you to develop your reading
and comprehension skills. To accomplish what is expected from you, you are encouraged
to stay focus and develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that nothing is
impossible and nobody can stop you from reaching your dreams.
This module has the following parts and corresponding icons:
What I Need to Know
This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know
This part includes an activity that aims to check what
you already know about the lesson to take. If you get
all the answers correct (100%), you may decide to
skip this module.
What’s In
This is a brief drill or review to help you link the
current lesson with the previous one.
What’s New
What is It
What’s More
In this portion, the new lesson will be introduced to
you in various ways such as a story, a song, a
poem, a problem opener, an activity or a
situation.
This section provides a brief discussion of the lesson.
This aims to help you discover and understand new
concepts and skills.
This
comprises
activities
for
independent practice to solidify your understanding
and skills of the topic. You may check the answers
to the exercises using the Answer Key at the end of
the module.
4
What I Have Learned
This
includes
questions
or
blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do
This section provides an activity which will help you
transfer your new knowledge or skill into real life
situations or concerns.
Assessment
This is a task which aims to evaluate your level of
mastery in achieving the learning competency.
Additional Activities
Answer Key
In this portion, another activity will be given to you to
enrich your knowledge or skill of the
lesson learned. Thisalso tends retention of
learned concepts.
This contains answers to all activities in the module.
At the end of this module you will also find:
References
This is a list of all sources used in developing
this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
5
Table of Contents
What I Need to Know
---------------
1
----------------
2
What’s In
----------------
5
What’s New
----------------
5
What is It
----------------
8
What’s More
----------------
12
What I Have Learned
----------------
13
What I Can Do
----------------
14
Assessment
----------------
18
Additional Activities
----------------
21
Answer Key
----------------
22
References
----------------
23
What I Know
Lesson 1
6
What I Need to Know
In a workplace there is a need to observe safety to avoid accidents. In this
module you will learn the importance of occupational health and safety
procedures which covers the knowledge, skills and attitude in Identifying the
importance of occupational health and safety to prevent injuries, illness,
contaminations and improper hygiene. It includes applying and reporting health and
safety hazards, conducting work safely, maintaining and improving safety in the
workplace.
After reading this module the learner is expected to recognize the
importance of occupational health and safety procedures.
What I Know
Let us determine how much you already know! Take this test .
Directions: Answer the questions by writing the letter of the correct answer in your
TLE Cookery activity notebook.
1.
Which of the following CANNOT cause an accident?
A. People themselves
B. Organized work area
C. Defective tools and equipment
2.
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.
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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 more easily spread with wet hands.
C. Your hands are slippery when wet.
D. All of these
4.
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.
6.
What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in work.
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
7.
The following statements are the rules to be followed in maintaining good
health standards in the workplace EXCEPT.
A. adequate sanitary facilities
B. wellness of workers
C. promoting a positive social climate
D. establishing good relationship with co-workers
8.
What does physical hazard in the workplace refer to?
A. Unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for example bacteria,
C. Chemical hazards
D. Natural calamity
8
9.
What does accident refer to?
A. an unsafe act
B. an unsafe condition
C. something that happens by chance
D. planned at work
10.
Repetitive reaching and lifting can cause____.
A. back, neck, or shoulder strain
B. hip strain
C. knee strain
D. ankle strain
Directions: Write T if the statement is correct and write F if the statement is not
correct. Write your answer in your TLE Cookery activity 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.
9
Lesson
1
IMPORTANCE OF OCCUPATIONAL HEALTH
AND SAFETY PROCEDURES
TLE_HECK7/8OHSP0h-8
In the work area you need to observe safety and health procedures to
avoid injuries and accidents.
Occupational health and safety procedures is important so that the risk
factors at the workplace can be prevented. The main focus in OHSP is to maintain
workers health and safety, improve working environment, and develop work
organizations.
What’s In
Before you proceed to the next level, let us check first your understanding
on the previous lesson in calculating the cost of food production.
What are the three principles of food costing?
What’s New
Below is the activity that will give you an overview about the new lesson.
Directions: Write the word SAFE if the picture shows safety situations in doing the
task and UNSAFE if it is not. Write the answer in your TLE Cookery activity
notebook.
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1. _____________________
2. ______________________
3. __________________
4. __________________
5. __________________________
6.___________________________
11
What is It
Why is health and safety so important in a kitchen?
Kitchen safety awareness is important in cooking, as well as during cleanup
and daily living. Understanding the hazards present in the kitchen can help you
avoid causing an accident whereby the family is protected.
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 Kitchen Safety Tips
1. Wear clean clothing and PPE’s
2. Tie hair during cooking
3. Store knives in a wooden block drawer
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4. Keep potholders nearby.
Sanitation or cleanliness should also be observed in the kitchen. The
following common kitchen sanitation practices:
1. Washing of hands thoroughly.
2. Washing the kitchen tools properly
3. Using of spoon in tasting food.
Safety Practices in the Kitchen
1.
Wearing
mask
especially
when
coworker has colds.
13
a
2.
Removing all accessories before working.
3.
Keeping fingernails short and clean.
4.
Keeping oneself clean
5.
Keeping tools and equipment clean
Common Safe Work Practices
1. Not taking unnecessary risks.
2. Always look out for hazards.
4. If you must smoke, do so only in designated areas.
5. Keep your work area clean and tidy.
6. Enter and leave the workplace using proper routes.
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The Main Causes of Accidents and ill Health in the Working Environment
are:
1. slips, trips and falls;
2. slips, trips and falls
3. contact with hot surfaces and
harmful substances;
What’s More
Directions: Arrange the jumbled letters to form the word based on the
given descriptions. Choose the answer from the box. Write your answer in your
TLE Cookery activity notebook.
Safety
PPE
Hazard
Molds
Kitchen
Occupational Safety
15
Injury
Words
1. LANOITAPUCCO
-
YTEFAS
Description
- deals with understanding the causes of
accidents at work and ways to prevent unsafe
act and unsafe conditions in any workplace.
2. YRUJNI
-
an instance of being injured.
3. YTEFAS
-
freedom from danger, risk on injury
4. PEP
-
Personal Protective Equipment
5. NEHCTIK
-
a room or area where food is prepared and
cooked.
What I Have Learned
Directions. Write S if the statement is SAFE and US if the statement is UNSAFE
for occupational health and safety procedures.
Write your answer in your TLE Cookery activity notebook.
_____ 1. Keep your mind on your work.
_____ 2. Tie back long hair.
_____ 3. Remove jewelries when working 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. Donno’t wash your hands before cooking.
_____ 10. Jewelries must be worn during cooking.
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What I Can Do
Directions: Make a drawing which shows safety in the workplace especially in the
kitchen. Place your output in your TLE Cookery activity notebook.
(5)
Creativity and
originality are
highly observed
SCORING RUBRIC:
(4)
(3)
(2)
Quality of
Poor
artistic
color or
composition
and overall
design
image
Overall
appearance
of the
drawing
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quality
Assessment
Let us check what you have learned about this topic.
Directions: Choose the answer of the following items. Write the letter of the correct
answer in your TLE Cookery activity notebook.
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. The following statements are causes of accidents, except _________.
A. slips, trips and falls;
B. lifting, manual handling and upper limb disorders;
C. cuts from knives.
D. stress
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6. What is the main reason why foods must be prepared 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.
7. What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in
work.
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
8. Physical hazard in the workplace refers to?
A. unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for example
bacteria,
C. chemical hazards
D. natural calamity
9. Some accidents in the kitchen can be avoided by
A. concentrating on your work
B. bring to the nearest hospital
C. call a doctor
D. give first aid
10. What is the result
cause__________.
of
repetitive
A. back, neck, or shoulder strain
B. hip strain
C. knee strain
D. ankle strain
19
reaching
and
lifting
can
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
the answer in your TLE Cookery activity notebook.
_______1. Keeping oneself clean is one of the safety practices in the
kitchen.
_______ 2. Wearing proper PPE’s in the workplace is not needed.
_______ 3. Safety practices in the workplace result to high rates of
accidents.
_______ 4. Accidents are caused by people due to haste.
_______ 5. Do not remove jewelries when working with food.
20
Additional Activities
Directions: Read the story below then answer the given question. Write
your answer in your TLE Cookery activity notebook.
Luis’s Story
Luis works at a busy restaurant called “The Honey Pig.” The dining room
seats 180 people. He works at the preparation table cutting vegetables and meat all
day. He has to keep the cutting machine clean.
On Monday afternoon, Luis rushed into work from his morning job as a school
janitor. He had to prepare 10 orders of vegetable servings at once and found that
his co-worker from the day shift hadn’t cleaned the vegetable cutting machine. Luis
tried to quickly clean between the machine’s blades by reaching in with his bare
hands to pull out some remaining pieces of vegetables.
The machine was not unplugged, and because the turn-on button was very
sensitive, he accidentally turned it on. The machine shredded his three middle
fingers.
Question:
Give at least 2 causes of Luis’s injury. (5 PTS.)
___________________________________________________________
___________________________________________________________
___________________________________________________________
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Answer Key
What’s new
What I Know answers:
Activity No. 1
Act 2
1. unsafe
1. B
(Arrange me
1. True
2. safe
2. B
Please)
2. True
3. safe
3. B
1. Occupational safety 3. True
4. unsafe
4. A
2. Injury
4. True
5. unsafe
5. A
3. Safety
6. unsafe
6. A
4. PPE
5. Fals
e
7. A
5. kitchen
8. A
9. C
10.A
Act. 3
1. S
2. S
3. S
4. US
5. S
6. S
7. US
8. S
ASSESSMENT
A.
1. B
2. B
3. D
4. D
5. D
6. C
7. A
8. D
9. B
10.B
Test B. answers
1. True
2. False
3. False
4. True
5. False
9. US
10.US
22
References
Zyraquilalaregino. “kto12tle-HomeeconomicslmCommercialcooking140702063521-phpapp02.Pdf - Page Cover Page Title
Page Table of Contents Introduction: Course Hero.” kto12tlehomeeconomicslmcommercialcooking-140702063521-phpapp02.pdf Page Cover Page Title Page Table of Contents Introduction | Course Hero,
February 5, 2018. https://www.coursehero.com/file/28140414/kto12tlehomeeconomicslmcommercialcooking-140702063521-phpapp02pdf/.
Zyraquilalaregino. “kto12tle-HomeeconomicslmCommercialcooking140702063521-phpapp02.Pdf - Page Cover Page Title
Page Table of Contents Introduction: Course Hero.” kto12tlehomeeconomicslmcommercialcooking-140702063521-phpapp02.pdf Page Cover Page Title Page Table of Contents Introduction | Course Hero,
February 5, 2018. https://www.coursehero.com/file/28140414/kto12tlehomeeconomicslmcommercialcooking-140702063521-phpapp02pdf/.
https://www.google.com.ph/imgres?imgurl=https%3A%2F%2Fqph.fs.quora
cdn.net%2Fm ain-qimg503172f48c271abcfe4feab809eb5434.webp&imgrefurl=https%3A%2F%2F
www.quora.com%2FWhat-is-the-proper-length-for-fingernails-on-aman&tbnid=bQ3yJseB5fe8XM&vet=12ahUKEwi9xoCKgqjqAhUQR
5QKHSt
wBhQQMygAegUIARDJAQ..i&docid=DYTagDCyj0Rp8M&w=425&h=282&
q=fingernails%20short&ved=2ahUKEwi9xoCKgqjqAhUQR5QKHStwBhQQ
MygAegUIARDJAQ
https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon
23
For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph