TLE-8 Module 3

St.
Paul University Philippines

Tuguegarao City, Cagayan 3500
BASIC EDUCATION UNIT

PAASCU LEVEL III ACCREDITED
ISO CERTIFIED
DYNAMIC INSTRUCTIONAL PLAN

(SPECIAL EDITION)
TECHNOLOGY AND LIVELIHOOD EDUCATION 8- BREAD AND PASTRY

FIRST QUARTER
LEARNING PLAN 3: OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN
INTRODUCTION
Health and safety inside the working area is the priority of everyone. This is to ensure that
you, as well as the product, are in the good condition of absolute sanitation. This lesson aims to
give you a clear view on how to deal with the different hazards and risks inside the kitchen. It also
guides you on how to control and avoid the different hazards. Thus, make our task safe and healthy.
Occupational health and safety is concerned with the general well-being of workers in the
workplace. Specifically, it aims to protect the health as well as safety of workers while working in
order to promote a high level of proficiency and productivity.
OBJECTIVES:
This module is designed for you to:
1. identify the different hazards and risks in your workplace and how they can be
controlled;
2. observe safety practices in the kitchen;
3. enumerate safety regulations of the government; and
4. recognize the importance of OHS by executing it promptly.
LESSON PROPER/DISCUSSION
Work hazards and risks can come from different sources in the workplace. It can come
from the physical environment, the workers themselves, the machines and equipment, facilities,
materials in the work process, or work practices that can cause harm or injury to the individual, to
the organization, and to property and equipment.
Before we proceed to our lesson, I would like you answer the activity below:
SHARING OF EXPERIENCE”
Share your experience about dealing with different hazards, how did you solve the
problems? And, what are your precautionary measures to avoid hazards and risks?
Nice experience! You truly proved yourself that health is wealth… let’s now proceed to our
discussion.
IDENTIFYING HAZARDS AND RISKS IN THE WORKPLACE

There are several types of hazards in our workplace.
1. Physical Hazards- these are hazards brought about by unhealthy working conditions, poor
lighting, poor ventilation, insufficient facilities, inefficient or faulty equipment or machine,
and improper work practices such as wrong use of knives.
2. Biological Hazards- these are brought about by workers infected with disease or illness or
unhygienic personal practices that can transit bacteria, parasites, and fungi to other workers
and to the food and equipment being handled.
3. Ergonomic Hazards- These are hazards brought about by poor posture when working such as
long periods of standing, bending, pushing, lifting, and carrying which can cause body stress,
muscle pains, and soreness, back injury, and numbness of hands, feet, and other parts of the
body.
4. Psychological Hazards- these are hazards brought about by too much stress from work which
may cause mental and emotional strains, anxieties, depression, losing focus on one’s work, and
others.
5. Chemical Hazards- these are hazards brought about by the use of chemicals such as
disinfectants for cleaning equipment and floorings, fumes, and smokes from cooking.
ACTIVITY 1 “TRUE OR FALSE”

Direction: Write TRUE if the statement is correct otherwise FALSE if the statement is false.
_____1.Chemical hazards are brought about by hazardous disease.
_____2.Physical hazards are hazards that you can see and touch
_____3.Anxieties are one of the example of ergonomic hazards
_____4.Psychological hazards can affect our minds
_____5.Ergonomic hazards are caused by improper lifting of heavy objects.
STRATEGIES IN IDENTIFYING HAZARDS AND RISKS
In identifying hazards and risks in the workplace, several strategies can be used as follows:
1. Observe your workplace, work areas, arrangement of equipment, electrical connections, types
of floorings, counters, work surfaces, location of ingredients, cooking stoves, and oven.
2. Interview coworkers of any complaints- physical, psychological, and ergonomic and find out
if these are work-related.
3. Look into past records of injuries, accidents, and illness that are work-related. Find out their
causes.
4. Gather other information about the workplace from other people from the community that
relate to hazards and risks.
From the data gathered make an evaluation on the extent of hazards and risks present in the
workplace.
ACTIVITY 2 “ I AM SPY”
Visit your kitchen, list down all the hazards and risks you can find in your kitchen. Interview your
parent/guardian on the different hazards and risks he/she encountered while working in kitchen.
What they do to control the hazards and risks?
CONTROLLING HAZARDS AND RISKS IN THE WORKPLACE

Once you have identified and evaluated the presence of hazards and risks in the workplace,
you can now find ways to eliminate, control, or reduce these hazards and risks. There are several
ways:
1. By eliminating or removing completely the cause of the hazard. Example: remove faulty
wiring; remove faulty equipment such as an oven with leaking gas.
2. By substituting with a less hazardous one. Example: change the type of strong disinfectant with
a milder one.
3. By engineering control. Example: improving an equipment to increase its efficiency and
minimize wastage.
4. By administrative control. Example: a change in policy on number of working hours, change
in work shifts, change of work stations; stricter implementation of work procedures and
standards.
5. By wearing personal protective equipment (PPE). This includes work clothes like gowns or
aprons, masks, gloves, hair restraints, and even eye protector.
SAFETY PRACTICES IN THE KITCHEN

High sanitation practices in the kitchen means keeping everything clean; the worker, the
equipment and tools, the food and ingredients, and the kitchen surrounding.
1. To keep oneself clean
a. Wash hands thoroughly. Lather hands with soap on the bask, front of hands, and in between
fingers.
b. Keep fingernails short and clean.
c. Always wear your PPE while at work.
d. Wear mask especially when one has colds
e. Remove all jewelry before working.
2. To keep tools and equipment clean
Follow the correct procedure in washing, drying, and storing kitchen tools and equipment.
3. To keep the food clean
a. Never handle food when you have wounds, cuts, and infections.
b. It is best to work with clean and sanitized glove at all times to minimize hand contact with
food.
c. Refrigerate food especially perishable ones.
d. Keep food in clean containers with cover.
e. Wash fruits and vegetables thoroughly before use.
f. Check food and containers for any possible contamination
g. Clean the containers of ingredients regularly.
h. When using fruits, vegetables, and other perishable food as well as canned and frozen food,
follow the policy first in, first out. Those stored earlier should be used first before those
stored later.
i. Label packages of food to determine their date of storage, expiration, and other
information.
4. To keep the workplace clean
a. Do not do personal hygiene such as combing hair, putting on makeup, and changing clothes
in the workplace.
b. Do not eat, smoke, or spit in the workplace.
c. Do not sit on equipment and work tables.
d. Keep the surrounding areas free from dirt, litters, and disorderly or scattered furniture,
tools, and equipment.
e. Follow the Japanese philosophy of good housekeeping, 5S; Sort, Set in Order, Sweep,
Standardize, and Sustain.
ACTIVITY 3 “COLLAGE”
Create a collage which shows how to control hazards and risks in the workplace by using
brochures, newspaper, and magazine.
SAFETY REGULATIONS
1. THE CLEAN AIR ACT OF 1999
Also known as Republic Act No. 8749, this law sets a comprehensive air quality
management policy and program which aims to provide and maintain healthy air for all citizens of
the country. Air pollution brought by gas emissions from vehicles, factories, industries, and other
sources are now being monitored and regulated by the government in accordance to this law. Air
pollution is now a serious environment problem that poses hazards to people’s health.
2. WASTE MANAGEMENT
a. This is a program of government designed to make people aware on how to manage their
household wastes by implementing waste management practices. Waste management is the
collection, transport, and processing (recycling or disposal) of waste materials. Waste
material include:
⚫ Solid wastes which are wastes in dried form and those that consist of
residential/household/domestic wastes, such as empty containers made of plastic,
glass, paper, polystyrene, scrap iron, and other trash.
⚫ Liquid wastes which include human wastes and industrial and factories wastewater.
b. Waste materials can be:
⚫ Biodegradable or those that decompose and go back to the earth or soil.
⚫ Non-biodegradable or those that do not decompose such as plastics, bottles,
polystyrene, old equipment, and machines.
c. Waste materials can be:
⚫ Hazardous which means it is unsafe or dangerous to the health of the people. These
are substances which are disposed of by industries, agriculture, and business
establishments. Examples are oil, paint, pesticides and chemicals wastes, insecticides,
drugs/medicines, and batteries.
⚫ Non-hazardous are safe substances used commercially, industrially, and
agriculturally such as papers, cardboard, and other paper products.
d. Process flow of waste management
There are five steps in waste management, namely: reduce, reuse, recycle, recover, and
dispose.
⚫ Reduce- buy less and use less. Example: less use of plastic cups.
⚫ Reuse- discarded items are used again. Example: empty containers from biscuits and
candies are used as containers for condiments, flour, etc.
⚫ Recycle- discards are separated into materials that may be incorporated into new
products. Example: old calendars are used to cover wrap school notebooks.
In food, leftovers are prepared into new recipes such as leftover chopsuey mixed with
pancit canton, chicken adobo turned into fried chicken, and old rice turned into fried
rice.
⚫ Recover- capturing useful materials for waste to energy programs. Example: waste
matter in a piggery gives off marsh gas converted into liquefied petroleum gas. LPG
is used to run taxis instead of gasoline and as fuel to cook/bake at home.
⚫ Dispose- method of converting solid wastes into residue and gaseous product.
Example: landfill-site for disposal of waste materials known as tip or dump.
Incineration refers to combustion of solid, liquid and gaseous waste and converted
into heat, gas, steam, and ash.
Reduce
Reuse
Recycle
Recover
Dispose
ACTIVITY 4 “POSTER MAKING”
Create a poster which shows how to manage our waste materials:
DISASTER PREPAREDNESS AND MANAGEMENT

Aims to prevent or minimize losses through quick and appropriate assistance extended to
victims of disaster and attain recovery from the disaster.
Mitigation
Recovery Preparedness
Response
DISASTER MANAGEMENT CYCLE

⚫ Mitigation- reducing impacts of disaster to people and properties.
⚫ Preparedness- Planning how to respond when disaster strikes.
⚫ Response- the effort exerted to reduce the impact/effect of the disaster to affected people
and property.
⚫ Recovery- the return to normal life.
“REFLECTION LOG”
Reflect on your performance in accomplishing all the tasks given to you by the teacher.
➢ In this unit I learned about………
➢ These concepts can be used in…….
➢ I understand that…….
➢ These are important because…….
➢ I can use the concept in my life by……
IN A NUTSHELL
➢ Different types of hazards and risks include safety hazard, biological hazard, ergonomic
hazard, psychological hazard, and chemical hazard.
➢ Strategies in identifying hazard in the workplace include observation, records, and interviews.
➢ Ways of controlling hazards and risks in the workplace include elimination, substitution,
engineering control, administrative control, and wearing of personal protective equipment.
➢ Safety practices in the kitchen include keeping oneself, the tools and equipment, the food,
and the workplace clean.
➢ Safety regulations that must be observed are the Clean Air Act of 1999, electrical and fire
safety codes, waste management, and a contingency plan for disaster management.
VALUES INTEGRATION
Health and safety of every worker should be a priority of management. Thus, every worker
should adhere to the standard to control and prevent hazard and risk inside the workplace. Just like
what we suffer now COVID-19 we must strictly follow all the rules given by authority to avoid
spreading of virus.
Being a responsible citizen and having a discipline in our selves has a great impact during
this P ANDEMIC. Together, we can fight this problem facing by the global community by
collaborating, helping, and protecting each other.
FORMATIVE ASSESSMENT
Be sure that you have answered all formative assessments in this module before
proceeding to the summative assessment. Here is a checklist of all activities in this topic. Please
check the squares if you’re done with it.
Sharing of experience Activity 3 “Paper collage”
Activity 1 “True or False” Activity 4 “Poster making”
Activity 2 “1 am spy” Reflection Log
REFERENCES
◼ Urbiztondo, Laarni A. et al.2018.Learning and Living in the 21st Century. Manila: Rex
Book Store., Inc.
◼ Basbas, Leonora. D. et al. 2013. Learning and Living in the 21st Century. Manila Rex Book
Store., Inc.
◼ Robles, C. N. 1977. Philippine Home Economics: baking basics (revised Ed.). USA.: Wheat
Associations.
◼ Dynamic Instructional Plan 2018

TLE-8 Module 3

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St.

Paul University Philippines

BASIC EDUCATION UNIT

DYNAMIC INSTRUCTIONAL PLAN

TECHNOLOGY AND LIVELIHOOD EDUCATION 8- BREAD AND PASTRY

LEARNING PLAN 3: OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN

IDENTIFYING HAZARDS AND RISKS IN THE WORKPLACE

ACTIVITY 1 “TRUE OR FALSE”

CONTROLLING HAZARDS AND RISKS IN THE WORKPLACE

SAFETY PRACTICES IN THE KITCHEN

Create a poster which shows how to manage our waste materials:

DISASTER PREPAREDNESS AND MANAGEMENT

DISASTER MANAGEMENT CYCLE

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