CBLM Uc1

COMPETENCY-BASED LEARNING MATERIAL
Sector : Agriculture
Qualification Title : ANIMAL PRODUCTION (POULTRY -CHICKEN)
NCII
Unit of Competency : APPLY SAFETY MEASURES IN FARM
OPERATIONS
Module Title : APPLYING SAFETY MEASURES IN FARM
OPERATIONS
Technical Education & Skill Development Authority
CABUGAO SCHOOL OF HANDICRAFTS AND COTTAGES INDUSTRY
Cabugao, Bato,Catanduanes
Date Developed: Document No. NTTA-TM1-01

ANIMAL PRODUCTION March 2020 Issued by:
(POULTRY-CHICKEN) NCII Date Revised:
March 2020
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Applying Safety Measures
in Farm Operation Kim T. Saldivar
Revision # 01
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS
Welcome! The unit of competency, “APPLY SAFETY MEASURES IN
FARM OPERATIONS” is one of the common competencies of ORGANIC
AGRICULTURE PRODUCTION, a course which comprises the knowledge,
skills and attitude required for an Agriculture trainer to possess.
The module APPLYING SAFETY MEASURES IN FARM
OPERATIONS, contains training materials and tasks related in performing
safety measures effectively and efficiently. It includes identifying areas, tools,
materials, time and place in performing safety measures.
In this module you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information sheets, Self-checks, Task sheets and Job sheets.
Follow and perform the activities on your own. If you have questions, do
not hesitate to ask assistance from your facilitator.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self- checks. Suggested
references are included to supplement the materials provided in the
module.
 Most probably your trainer will also be your supervisor or manager. He is
there to support you and show you the correct ways to do things.
 You will be given plenty of opportunities to ask questions and practice on
the job. Make sure you practice your new skills during regular work
shifts. This way you will improve your speed, memory and your
confidence.
 Use the self-check operation sheets or task or Job sheets at the end of
each section to test your own progress. Use the performance Criteria
Checklist or procedural checklist located after the sheet to check your
own performance.
 When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in
your progress chart & accomplishment chart.

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Animal Production (Poultry Chicken) NCII
List of Competencies
BASIC COMPETENCIES
No Unit of Module Title

Code
. Competency
Participate in Participate in
workplace workplace 500311105
1.
communication communication
Work in a team Work in a team
500311104
2. environment environment
Practice career Practice career
500311107
3. professionalism professionalism
Practice
Practice
occupational
occupational
health and 500311108
4. health and safety
safety
procedures
procedures
COMMON COMPETENCIES
No Unit of Module Title

Code
. Competency
Apply safety Applying safety AGR32120
measures in measures in farm 1
1. farm operations operations
Use farm tools Using farm tools AGR321202

2. and equipment and equipment
Perform Performing AGR321203

3. estimation and estimation and
calculations calculations
Process farm wastes Processing farm TRS311205
4. wastes

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CORE COMPETENCIES
No. Unit of Module Title

Code
Competency
Maintain poultry Maintaining poultry AFF622101
1. house house
Brood and grow Brooding and
2. chicks growing chicks AFF622102
Perform pre-lay Performing pre-lay AFF622103
3. and lay activities and lay activities
Trim beak Trimming beak AFF622104
4.
MODULE CONTENT
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UNIT OF COMPETENCY: APPLY SAFETY MEASURES IN FARM
OPERATIONS
MODULE TITLE : APPLYING SAFETY MEASURES IN FARM

OPERATIONS
MODULE DESCRIPTOR: This unit covers the knowledge, skills and

attitudes required to perform safety measures effectively and efficiently. It
includes identifying areas, tools, materials, time and place in performing
safety measures.
NOMINAL DURATION: 21 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Determine areas of concern for safety measures
2. Apply appropriate safety measures
3. Safe keep/dispose tools, materials and outfit
ASSESSMENT CRITERIA:
1. Work tasks are identified in line with farm operations.
2. Place for safety measures are determined in line with farm operations
3. Time for safety measures are determined in line with farm operations
4. Appropriate tools ,materials and outfits are prepared in line with job
requirements.
5. Tools and materials are used according to specifications and procedures.
6. Outfits are worn according to farm requirements.
7. Effectivity/shelf life/ expiration of materials are strictly observed.
LEARNING OUTCOME #1 Determine Areas Of Concern For Safety

Measures

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CONTENTS:
1. Areas of Concern for Safety Measures
2. Safety measures application
ASSESSMENT CRITERIA:
 Safety Measures are applied best on work equipment and farm procedures.
 Tools and materials are utilized in accordance with specification and
procedures.
 Outfit is worn in accordance with farm requirements.
 Shelf life and / or expiration of materials are effectively checked against
manufacturers ‘specifications.
 Hazard in the workplace are identified and reported in line with farm
guidelines.
CONDITIONS:
Students/Trainees must be provided with the following:
1. FARM LOCATION
2. TOOLS, EQUIPMENT AND OUTFITS APPROPRIATE IN APPLYING
SAFETY MEASURES.
ASSESSMENT METHOD:
1. PRACTICAL DEMONSTRATION
2. THIRD PARTY REPORT

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LEARNING EXPERIENCES
LEARNING OUTCOME #1
Determine areas of concern for safety measures
Learning Activities Special Instruction

Read Information Sheet 1.1-1 Read and understand the
on Areas of Concern in Farm Information sheets, answer
Safety Operation the self- checks to ensure that
knowledge of the standards in
Competency –based training
are acquired.
Read Information Sheet 1.1-2
on APPROPRIATE SAFETY Task Sheets will help you
MEASURES IN FARM practice your skills.
After every Task Sheets, by

using the Performance
Criteria checklist, you can
Read Information Sheet 3.1-3 evaluate your work as you are
on First Aid practicing your skill
If you have questions about

the use of the matrix please
ask your trainer.
Perform Task sheet 3.1-5 on After doing all activities of this
Bed Preparation LO you are ready to proceed to
the next LO on USE FARM
TOOLS AND EQUIPMENT.

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Information Sheet 1.1-1
Areas of Concern in Farm Operation Safety

Learning Objectives:
After reading this Information Sheet you should be able to:
1. State the importance of Farm Safety based on work requirement and
procedure.
2. Differentiate Hazard and Risk present in the farm.
3. Enumerate the areas of concern in farm safety.
Introduction
Farm workers are exposed to different risks within their workplace.
These includes accidents in handling farm machineries & equipment
causing to physical injury and health problems due to contact with
hazardous chemicals & inhalation of strong gases. The best preventive
measure is to be knowledgeable with the areas concerning safety in farm
operation to reduce potential danger.
In this lesson, you will learn the areas of concern in farm operation
safety.
Definition of terms:
ANHYDROUS AMMONIA: is a liquid or gaseous chemical compound used

in various applications including cleaning, fertilizer production and drug
manufacturing.
ASPHYXIATION: is the state or process of being deprived of oxygen,

which can result unconsciousness or death: ergo blockage in air passage.
ENGULFMENT: to swallow up in or as in gulf: submerge
FIRST AID: emergency care or treatment given to an ill or injured person

before regular medical aid can be obtained.
HYPOTHERMIA: is a medical emergency that occurs when your body

loses heat faster than it can produce heat, causing a dangerously low
body temperature.
SAFETY: Freedom from harm or danger: the condition of being safe from
undergoing or causing hurt, injury or loss.

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SALMONELLA: organisms that can be found in poultry and wild &
domestic animals. They can be transmitted to man through contaminated
water or food.
SILOS: A tower that is used to store food (such as grain or grass) for farm
animals.
AREAS OF CONCERN FOR FARM SAFETY
HAZARD VS. RISK
Hazard is the potential for harm, or adverse effect on health. Anything

which may cause injury or ill health to anyone or near a workplace is
hazard.

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Risk is the likelihood that a hazard will cause injury or ill health to
anyone at or near a workplace. The level of risks increases with the
severity of the hazard and the duration and frequency of exposure
Who is at risk of injury?

 Co-workers
 Visitors
 Family members
 Subcontractors
 Farm animals and wildlife
Hazards common
A farm is an exciting place to stay and work however hazards are
always present to those who are working in the farm or even the visitors.
The most common hazard in most of the farms are the following:
1. Animals: injuries that can be

inflicted by animals can include
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bites, kicks, crushing, ramming, trampling and transmission of certain
infectious diseases such as giardia, salmonella, ringworm and
leptospirosis.
2. Chemicals: pesticides and herbicides can

cause injuries such as burns, respiratory
illness or poisoning.
3. Confined spaces:
such as silos, water tanks, milk vats and
manure pits may contain unsafe
atmospheres, which can cause poisoning or
suffocation.
4. Electricity: dangers include faulty switches,

cords, machinery or overhead power lines.
5. Heights: fall from ladders,

rooftop, silos and windmills are a
major cause of injury.

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6. Machinery: hazards include tractors without roll-over protection
structures (ROPS), power take off (PTO) shafts, chain saws, augers,
motorbikes and machineries with unguarded moving parts.
7. Noise Pollution: noise from

livestock, machinery and guns can
affect your hearing.
8. Vehicles: crashes or falls from

motorbikes, two-wheel and quad bikes,
tractors
9. Water: drowning can occur in as little as

five centimeters of water. Dams, lakes,
ponds, rivers, channels, tanks, drums
and creeks are all hazards. Young
children are particularly at risk.
10. Weather: hazards include

sunburn, heat stroke, dehydration and
hypothermia.

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The following factors may increase risk of injury or illness for farm
workers:
  Age – Injury rates are highest among children age 15 and under and
adults over 65. Young children are frequently exposed to hazards beyond
their understanding. Senior workers continue working despite physical
limitations.
 Equipment and Machinery – Most farm accidents and fatalities involve
machinery. Proper machine guarding and doing equipment maintenance
according to manufacturers‘ recommendations can help prevent
accidents.
 Medical Care – Hospitals and emergency medical care are typically not
readily accessible in rural areas near farms.
Work activity factors- Long work hours, erratic work pace & irregular
work routine also increases the risks for farm workers.

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Self check 1.1-1
Directions: Answer the questions briefly on a separate sheet.
1. What is the difference between hazard and risk?

2. What are the 10 most common hazards found in the farm?
Describe each.
3. List down the people who are at risk of injury/accidents/illness.

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Answer key 1.1-1

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APPROPRIATE SAFETY MEASURES IN THE FARM
A. Personal Protective
Equipment (PPE)
Refers to any specialized
equipment or clothing worn by
farmers and ranchers for
protection against health and
safety hazards. PPE is
designed to protect many
parts of the body; eyes, head,
face, hands, feet, ears, or
torso. PPE does not prevent
accidents, but it does prevent
or reduce injury and even
fatalities when used. It is
required by the law that
Personal Protective Equipment
be provided for use at work
and must meet an appropriate standard and must be CE marked.
CE MARK LOGO
The CE mark logo on a product means conformite’

europ’eene (European conformity), it signifies that the
manufacturer declares that the product has been assessed
and meet the requirements of the relevant european
product safety legislation.
CE marking is an important procedure that guarantees products
conformity to EU regulations. Manufacturers, importers and distributors of
non-food products are obligatory to provide the CE marking if they want to
trade to EU/EAA markets.
However not all products are obligatory to have the CE marking. It is only
related to products that are mentioned in the directive(s) and/or
regulation(s).
Each directive and regulation cover certain product category and depends
on the category on appropriate conformity procedure applies. Selling
products without the CE mark is an economic offense that is punished

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differently by each member state of European Union. Affixing CE markings
on products that do not require the CE can also lead to penalties.
The easiest way to check that a product has a CE marking is to look for the
symbol. It should be on the product itself or on the packaging or
information that came with it. If you suspect that a manufacturer is
misusing the CE mark, you can request a certificate of conformity and/or a
declaration of performance.
EXAMPLES OF PERSONAL PROTECTIVE EQUIPMENT AND

ITS FUNCTIONS
Equipment Definition Of Equipment

Protection
Eye and face protection - To
 GOGGLES provide protection during exposure
to hazards like flying particles,
 FACE SHIELD metal or sparks, liquid chemicals,
caustic liquids, light radiation, i.e.,
welding, lasers.
 EAR PLUGS Hearing protection - To provide

 EAR MUFFS protection during exposure to high
pitch and loud noise levels.
 AIR PURIFYING Respiratory protection - To

RESPIRATOR provide protection from inhalation
 POWERED AIR hazards such as vapors, mists,
PURIFYING particulates, pesticides, and gases.
RESPIRATOR
 SELF CONTAINED
BREATHING
APPARATUS
Arm & Hand protection - To
 GLOVES provide protection during exposure
to potential hazards such as sharp
objects, abrasive surfaces,
temperature extremes, and
chemical contact.

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 HARD HAT Head protection - To provide
protection to potential hazards
such as falling objects, striking
against low-hanging objects,
electrical hazards, or chemical
application.
 BOOTS Foot protection - To provide
 RUBBER protection for situations with the
BOOTS potential of injuries such as falling
or rolling objects, chemical or liquid
exposures, piercing objects, and
where feet are exposed to electrical
hazards.
 APRON
Clothing protection - To provide
protection from potential hazards
such as entanglement, skin cancer,
bodily injury, and pesticide
contamination.
FIRST AID
First aid refers to the emergency or immediate care you should provide when a person is
injured or ill until full medical treatment is available. For minor conditions, first aid care
may be enough. For serious problems, first aid care should be continued until more
advance care becomes available.
It is not classed as medical treatment and does not replace

interventions from a trained medical professional.
First aid is a combination of simple procedures and common sense.
Principles of first aid

 Call for help
 Calmly take charge
 Check the scene and
casualty
 Carefully apply First
Aid
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THE THREE P’S
 Preserve life – your main goal should be to keep the person alive.
 Prevent further injury – keep the injured person safe and from becoming
injured any more. It is always recommended that you do not move them
until help arrives.
 Promote recovery – try to help fix their injuries as best as you can
FIRST AID KIT
First aid is important for a number of situations that don’t require
a trip to the hospital or emergency room. These situations include
minor falls, bee stings, burns, allergic reactions, and other
common accidents. A first aid kit is helpful for these types of
situations. Many people put together a first aid kit for home and
their car. A well-stocked first aid kit provides you with the supplies
you need to be ready for most minor emergencies.

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BASIC FIRST AID PROCEDURE
A. CUTS & WOUNDS
CALL 911 IF:
 A cut is bleeding severely

 Blood is spurting out
 Bleeding can't be stopped after 10 minutes of
firm and steady pressure
In general, a cut that needs stitches should be repaired within 6 hours of the

injury. The exception is cuts to the face and scalp, which generally can be
repaired up to 24 hours after the injury.
Take the following steps for minor cuts.
1. Stop the Bleeding

 Apply direct pressure on the area.
2. Clean and Protect
 Clean the area with warm water and gentle soap.

 Apply an antibiotic ointment to reduce chance of infection.
 Put a sterile bandage on the area. In some people, antibiotic ointments may cause
a rash. If this happens, stop using the ointment.

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3. Call a Health Care Provider
Call a health care provider if:
 The cut is deep or over a joint

 You cannot get the cut or laceration clean
 The injury is a deep puncture wound or the person has not had a recent (within
the last 5 to 10 years) tetanus shot or booster
 The cut is from a human or animal bite
B. INSECT STING
 Check the sting site to see if a stinger

and venom sac are embedded on the
skin.
 Scrape the stinger or venom sac away
with a hard object such as long
fingernail, credit card, scissors edge, or
knife blade
 Wash the sting site with soap and
water to prevent infection
 Apply an icepack over the sting site to
slow the absorption of the venom and
to relieve pain.
 Because bee venom is acidic , a paste
made of baking soda and water can help
 Seek medical attention immediately.
C. Falls
 Do not move the victim call the emergency
hotline.

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D. BURNS
CALL 911 IF:
 The burn penetrates all layers of the skin.

 The skin is leathery or charred looking, with white, brown, or black patches.
 The person is an infant or a senior.
For All Burns

1. Stop Burning Immediately
 Put out fire or stop the person's contact with hot liquid, steam, or other material.
 Help the person "stop, drop, and roll" to smother flames.
 Remove smoldering material from the person.
 Remove hot or burned clothing. If clothing sticks to skin, cut or tear around it.
2. Remove Constrictive Clothing Immediately
 Take off jewelry, belts, and tight clothing. Burns can swell quickly.
Then take the following steps:
For First-Degree Burns (Affecting Top Layer of Skin)

1. Cool Burn
 Hold burned skin under cool (not cold) running water or immerse in cool water
until the pain subsides.
 Use compresses if running water isn't available.
2. Protect Burn
 Cover with sterile, non-adhesive bandage or clean cloth.

 Do not apply butter, oil, lotions, or creams (especially if they contain fragrance).
Apply a petroleum-based ointment two to three times per day.
3. Treat Pain
 Give over-the-counter pain reliever such

as acetaminophen (Panadol, Tylenol), ibuprofen (Advil, Motrin, Nuprin),
or naproxen (Aleve, Naprosyn).
E. NOSE BLEED

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1. Stop the Bleeding
 Have the person sit up straight and lean forward

slightly. Don't have the person lie down or tilt the
head backward.
 With thumb and index finger, firmly pinch the
nose just below the bone up against the face.
 Apply pressure for 5 minutes. Time yourself
with a clock.
 If bleeding continues after 5 minutes, repeat the
process.
2. Call a Healthcare Provider

See a healthcare provider immediately if:
 Nosebleed doesn't stop after 10 minutes of home treatment.

 There is so much bleeding that it is hard to breathe.
 The person is taking blood thinners, such
as warfarin (Coumadin), dabigatran (Pradaxa), rivaroxaban (Xarelto), fondaparinu
x sodium (Arixtra), or aspirin, or has a bleeding disorder.
 Nosebleed happens after a severe head injury or a blow to the face.
F. HEAT STROKE TREATMENT

CALL 911 IF THE PERSON HAS THE FOLLOWING SYMPTOMS:
 Body temperature above 103° F

 Rapid pulse
 Reduced sweating
 Disorientation
 Unconsciousness
 Seizures
 Warm, red, dry skin
1. Call 911
Heat stroke is a medical emergency.
Seek immediate emergency care if you
think someone might have heat stroke.
2. Lower Body Temperature While

Waiting for Emergency Services to
Arrive.
 Get the person into air conditioning if possible or out of the sun and into the
shade.
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 Spray the person with cool water, or apply cold wet cloths or ice packs to the
armpits, neck, and groin. Fan air across the person to increase cooling. These
methods help cool the person more quickly.
 Do not give the person anything to drink if the person is not alert or is vomiting.
3. Treat Symptoms
 If the person experiences seizures, keep him or her safe from injury.
 If the person vomits, turn the person on his or her side to keep the airway open.
4. Follow Up
 At the hospital, health care providers will rehydrate the person and replace

electrolytes through an IV.
G. ANIMAL BITE
CALL 911 IF:
 The person has been seriously wounded.

 Bleeding can't be stopped after 10 minutes of firm and steady pressure.
 Bleeding is severe.
 Blood spurts from the wound.
1. Stop Bleeding
 Apply direct pressure until bleeding stops.
2. Clean and Protect

For a wound or superficial scratch from an animal bite:
 Gently clean with soap and warm water. Rinse for several minutes after cleaning.
 Apply antibiotic cream to reduce risk of infection, and cover with a sterile
bandage.
3. Get Help
 Get medical help immediately for any animal bite that is more than a superficial
scratch or if the animal was a wild animal or stray, regardless of the severity of
the injury.
 If the animal's owner is available, find out if the animal's rabies shots are up-to-
date. Give this information to your healthcare provider.
 If the animal was a stray or wild animal, call the local health department or
animal control immediately.

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4. Follow Up
 The healthcare provider will make sure the wound is thoroughly clean and may
prescribe antibiotics.
 The healthcare provider may numb the wound and look for any deeper damage.
 If there is any risk of rabies infection, the health care provider will recommend
anti-rabies treatment.
Self-Check 1.1-2
Directions: Answer the questions briefly on a separate sheet.

4. Define Personal protective equipment.
5. State the significance of the following:
a. Eye and face protection
b. Hearing protection
c. Respiratory protection
d. Hand and arm protection
e. Head protection
f. Foot protection
g. Clothing protection
6. Why first aid kit is always present in different establishments?

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Answer Key 1.1-1
1. Hazard is the potential for harm, or adverse effect on health. Anything
which may cause injury or ill health to anyone or near a workplace is
hazard.
2. Risk is the likelihood that a hazard will cause injury or ill health to anyone
at or near a workplace. The level of risks increases with the severity of the
hazard and the duration and frequency of exposure
 Animals: injuries that can be inflicted by animals can include bites, kicks,
crushing, ramming, trampling and transmission of certain infectious
diseases such as giardia, salmonella, ringworm and leptospirosis.
 Chemicals: pesticides and herbicides can cause injuries such as burns,
respiratory illness or poisoning.
 Confined spaces: such as silos, water tanks, milk vats and manure pits
may contain unsafe atmospheres, which can cause poisoning or
suffocation.
 Electricity: dangers include faulty switches, cords, machinery or overhead
power lines.
 Heights: fall from ladders, rooftop, silos and windmills are a major cause of
injury
 Machinery: hazards include tractors without roll-over protection
structures (ROPS), power take off (PTO) shafts, chain saws, augers,
motorbikes and machineries with unguarded moving parts.
 Noise Pollution: noise from livestock, machinery and guns can affect your
hearing.
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 Vehicles: crashes or falls from motorbikes, two-wheel and quad bikes,
tractors
 Water: drowning can occur in as little as five centimeters of water. Dams,
lakes, ponds, rivers, channels, tanks, drums and creeks are all hazards.
Young children are particularly at risk.
 Weather: hazards include sunburn, heat stroke, dehydration and
hypothermia.
3. Personal protective equipment…
4.
 Eye and face protection
 Hearing protection
 Respiratory protection
 Hand and arm protection
 Head protection
 Foot protection
 Clothing protection
5. First aid kit ..

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SAFE KEEP/DISPOSE TOOLS, MATERIALS AND OUTFIT.
1. Differentiate vermiculture, vermicompost and vermicomposting.
2. Describe the beneficial roles of vermicompost
3. Enumerate the five basic needs of worms.
Introduction:
Definition of terms:
1.

 They have very complex digestive system.

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COMPOST WORMS NEED FIVE BASIC THINGS
1. A hospitable living environment, usually called beddings
2. A food source
3. Adequate moisture ( greater than 50% water content by weight)
4. Adequate aeration
5. Protection from temperature extremes
STEPS IN VERMICOMPOSTING
1. Site selection
2. Prepare substrate
3. Bed Preparation
4. Processing of compost fertilizer
5. Harvesting of vermicompost
Self-Check 3.1-2
II. Multiple Choice

Directions: Choose the letter with the correct answer. Write the letter of
your choice on your answer sheet.
1. It is the process of producing organic fertilizer (vermicompost) from

biodegradable materials through the action of earthworms. It is an
environment friendly method of recycling organic materials in the farm
and household such as plant residues & animal manures.
A. Vermicompost
B. Vermicomposting
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C. Vermicast
D. Vermiculture
2. The African species of earthworms.

A. Eisenia fetida and Eudrilus eugenae
B. Moringa oleifera & Musa textilis
C. Sus scrofa & Carpa hircus
D. Momordica charantia & Mangifera indica
3. Is the management of worms. It defines the thrilling potential for waste
reduction, fertilizer production, as well as an assortment of possible uses
for the future.The goal to continually increase the number of worms in
order to obtain sustainable harvest.
A. Vermiculture
B. Vermicast
C. Vermicomposting
D. Vermicompost
4. It is the excreta of earthworm, which are capable of improving soil
health and nutrient status.
A. Vermicompost
B. Vermiculture
C. Vermibed
D. Vermicomposting
5. When worms mate, the two of them becomes pregnant. They both have
male and female reproductive organs. This condition is called.
A. Hermaphrodite
B. Succulent
C. Cold-blooded
D. Nocturnal
6. _____________ helps soil particles form into clusters, which create
channels for the passage of air and improve its capacity to hold water.
A. Top soil
B. Humus
C. Organic matter
D. Compost
2. _________contain a high percentage of humus

A. Compost
B. Fertilizer
C. Top soil
D. Worm castings

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Answer Key 3.1-2
1. B
2. A
3. A
4. A
5. A
6. B
7. D

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CHARACTERISTICS OF SITE
1. Enumerate the site characteristics that need to be considered.
2. Explain the importance of considering site selection characteristic in
organic fertilizer production.
Introduction:
This information sheet shows the characteristics of site that is
needed to be considered in selecting the ideal location for
vermicomposting.
In this lesson, we shall discuss the factors in site selection, it will
help you obtain necessary knowledge as you begin to practice organic
fertilizer production.
Selection of the right site is important for long-term viability,
security & sustainability.
Site Characteristics that need to be considered:

1. It must be shaded: Worms hate light,
they will avoid it at all costs. They are
very sensitive to UV light, and may be
seriously injured or killed if escape is
not possible.
2. Flood free: The site should NOT be

where floods can come. During the rainy
season, water can get into the bottom of
the pit. This will rot the materials
producing a bad smell and poor-quality
compost.
3. Area with no contamination: All types

of food and organic wastes are used in
the composting process. The area must
be free from chemicals, metals, glass, plastics, soaps, poisonous plant and
plant parts sprayed with insecticides to avoid contamination in the
vermicomposting system.

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4. Accessible to water supply and source of compost materials: Worms
breathe through their skins and moisture content less than 50% is
dangerous, nothing will kill the worms faster than the lack of adequate
moisture. Worms are also big eaters, they can consume in excess of their
body weight each day. Water & compost materials should be added
regularly because this two factors are crucial to worm health.
Self-Check 3.1-3
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I. Enumeration
Enumerate the site characteristics that needs to be considered
1.
2.
3.
4.
Answer Key 3.1-3

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1. It must be shaded
2. Flood free
3. Area with NO contamination
4. Accessible to water supply and source of compost materials

SUBSTRATE PREPARATION

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1. Define substrate
2. List the organic residues used as raw materials in organic fertilizer
production.
3. Discuss the procedure in the preparation of substrate.
Introduction
Organic Agriculture promotes chemical free inputs in farming
practices, likewise with vermicomposting that strictly adheres to the
Philippine National Standards on Organic Fertilizer to avoid
contamination and ensure the health safety of the consumers.
With the abundant source of materials in the farms,
vermicomposting can help protect the environment, promote and sustain
soil productivity and generate livelihood for rural families.
In this lesson, we shall discuss the organic raw materials to be used
necessary for organic fertilizer production.
 SUBSTRATE
- Is an earthy material in
which an organism lives,
the surface or medium on
which an organism grows
or is attached and uses as
food.
Raw materials that can be used as Substrate

 Agricultural residues

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- Dry organic Wastes (sorghum
straw, rice straw after feeding
cattle, dry leaves, pigeon pea
residues, wheat husks)
- Waste vegetables
- Soybean residues
- Weeds (particularly
Parthenium hysterophorus
before flowering)
- Sugarcane trash
 Sericultural residues
 Animal manures
 Dairy and poultry wastes
 Municipal solid waste
 Biogas-sludge
Preparation of Substrate:

Gather available organic
residues available in the area
 Pulverize animal manures
 Chop freshly cut grasses,
residues, leaves and stalks finely.
Chopping help speed up decomposition
by increasing the surface area available
for microbial action and providing better
aeration.
 Mix chopped materials with animal manure at a
ratio of 7:3 or 70% trashes and 30% animal manure as source of nitrogen.
Self-check 3.1-4
I. Enumeration
A. List five examples of allowed residue for organic fertilizer production.

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a.
b.
c.
d.
e.
B. Write down the procedure in substrate preparation.

1.
2.
3.
4
Answer Key 3.1-4
I. Enumeration

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A.
- Dry organic Wastes (sorghum straw, rice straw after feeding cattle, dry
leaves, pigeon pea residues, wheat husks)
- Waste vegetables
- Soybean residues
- Weeds (particularly Parthenium hysterophorus before flowering)
- Sugarcane trash
- Sericultural residues
- Animal manures
- Dairy and poultry wastes
- Municipal solid waste
- Biogas-sludge
B.
1. Gather available organic residues available in the area
2. Pulverize animal manures
3. Chop freshly cut grasses, residues, leaves and stalks finely. Chopping
help speed up decomposition by increasing the surface area available for
microbial action and providing better aeration.
4. Mix chopped materials with animal manure at a ratio of 7:3 or 70%
trashes and 30% animal manure as source of nitrogen.

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TASK SHEET 3.1-5
Title: Prepare Substrate
Performance Objective: Given the needed materials, tools and

equipment, you should be able to prepare substrate in two hours in
accordance with Philippine National Standards
Supplies/Materials: Production area for compost making, organic raw
materials available.
Equipment: PPE, knife/bolo, wooden peg( for mixing)
Steps/Procedure:
1. Wear personal protection equipment (PPE’s)
2. Gather available organic residues in the area
3. Pulverize animal manures
4. Chop freshly cut grasses, residues, leaves and stalks finely.
5. Mix chopped materials with animal manure
Assessment Method:
Use of Performance Criteria Checklist
PERFORMANCE CRITERIA CHECKLIST 3.1-4
CRITERIA
YE
NO
S
Did You…….
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1. Wear the appropriate PPE’s?
2. Collect the raw materials included on

the list of allowed residues for
substrate preparation?
3. Pulverize the animal manure?
4. Finely cut the grasses, stalks, residues

and leaves?
5. Mix thoroughly the chopped materials

and animal manure?

BED PREPARATION
1. Define bedding.
2. Describe an ideal bedding.

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3. List the step by step procedure in bed preparation.
Introduction:
The conversion of solid wastes into a valuable resource such as
organic fertilizer is a worthwhile strategy for saving the Earth. In
producing vermicompost, it needs a suitable bedding that is nontoxic,
fluffy material that holds moisture and allows air circulation.
In this lesson, we shall discuss the characteristic of bedding and
how it is prepared.
BEDDING
Bedding is any material that provides the worms with relatively stable
habitat. This habitat must have the following characteristics.
 High absorbency- worms breathe through their skins and therefore must
have a moist environment in which to live. If a worm’s skin dries out, it
dies. The bedding must be able to absorb and retain water fairly well if the
worms are to thrive.
 Good bulking potential- if the material is too dense to begin with, or
packs too tightly, then the flow of air is reduced or eliminated. Worms
require oxygen to live, just as we do. Different materials affect over all
porosity of the beddings though a variety of factors, including the range of
particle size and shape , the texture and the strength and rigidity of its
structure.
 Low protein and/or nitrogen content- although the worms do consume
their bedding as it breaks down. It is very important that this be a slow
process. High protein/nitrogen levels can result in rapid degradation and
its associated heating, creating inhospitable, often fatal conditions.
Heating can occur safely in the food layers of the vermicomposting
system, but not in the bedding.
STEPS IN BED PREPARATION
1) Construct vermibed Date Developed: Document No. NTTA-TM1-01

ANIMAL PRODUCTION
measuring 1-1.5 March 2020 Issued by:
meters wide at any March 2020
Page 43 of 250
convenientApplying
length and
Safety Measures Developed by: NTTA
a height of Operation
in Farm Kim T. Saldivar
Revision # 01
40 cm
3. Place the composting
materials/substrate
into beds following a
70:30 compost material
to manure ratio.
5. Saturate the
materials with water
6. Cover the bed

with dried
coconut leaves
or an old jute
sack. The
substrate starts
to decompose
about 1-2
weeks.

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Self-Check 3.1-5
I. Enumeration
1-3 List the characteristics of an ideal vermicompost bedding
4-9 Steps in Bed preparation

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Answer Key 3.1-5
I. Enumeration
1. High absorbency
2. Good bulking potential
3. Low protein and/or nitrogen content
4. Construct vermibed measuring 1-1.5 meters wide at any convenient
length and a height of 40 cm
( 2 layers of hollow blocks)
5. Provide shade to protect the vermibed from rain and direct sunlight
6. Place the composting materials/substrate into the beds following a 1:1
ratio or 70:30 compost material to manure ratio.
7. Saturate the materials with water
8. Cover the bed with dried coconut leaves or an old jute sack

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TASK SHEET 3.1-5
Title: Prepare Bed
Performance Objective: Given an area of production for

vermicomposting, needed materials, tools and equipment, you should be
able to prepare bed in 2 hours based on production requirements
Supplies/Materials: Hollow blocks , composting materials, production
area for compost making
Equipment: Tools & farm equipment, PPE
Steps/Procedure:
1. Wear personal protection equipment (PPE’s)
2. Construct vermibed
3. Provide shade
4. Place the substrate into beds
5. Saturate the materials with water
6. Cover the bed with dried coconut leaves or an old jute sack
Assessment Method:
Use of Performance Criteria Checklist

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PERFORMANCE CRITERIA CHECKLIST 3.1-5
CRITERIA YE
NO
Did you . . . S
1. Wear the appropriate PPE’s?
2. Construct the bed according to the

provided measurement?
3. Provide shade for the bed?
4. Place the substrates in the bedding?
5. Saturate the materials with water?
6. Fully cover the bedding with dried

coconut leaves or an old jute sack?

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Bibliography
References
PNS/BAFPS 40:2008 –Organic Fertilizer
PNS 95:1987 – Packaging – Bags for Solid Fertilizers – Specification
Ang-Lopez M. 2001. Quality and Maturation of Vermicompost Derived from
Different Feedstocks. MSc. Thesis. Nova Scotia Agricultural College/
Dalhousie University. Nova Scotia, Canada.
Mary Appelhof 1982, Eat My Garbage
EntrePinoys Atbp,2006. Backyard Production of Earthworms (Vermiculture)
Guerrero, Rafael D. III 2004, Handbook of Vermicompostb& Vermimeal
Production and Utilization.Aquatic Biosystems,.Bay, Laguna, Philippines
Websites
http://www.alternativeorganic.com
http://www.vermico.com
http://www.jollyfarmer.com

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COMPETENCY-BASED LEARNING MATERIAL

Date Developed: Document No. NTTA-TM1-01

In this module you are required to go through a series of learning

Date Developed: Document No. NTTA-TM1-01

No Unit of Module Title

No Unit of Module Title

Use farm tools Using farm tools AGR321202

Perform Performing AGR321203

Date Developed: Document No. NTTA-TM1-01

No. Unit of Module Title

MODULE TITLE : APPLYING SAFETY MEASURES IN FARM

MODULE DESCRIPTOR: This unit covers the knowledge, skills and

NOMINAL DURATION: 21 hours

LEARNING OUTCOME #1 Determine Areas Of Concern For Safety

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Determine areas of concern for safety measures

Learning Activities Special Instruction

After every Task Sheets, by

If you have questions about

Date Developed: Document No. NTTA-TM1-01

Areas of Concern in Farm Operation Safety

ANHYDROUS AMMONIA: is a liquid or gaseous chemical compound used

ASPHYXIATION: is the state or process of being deprived of oxygen,

ENGULFMENT: to swallow up in or as in gulf: submerge

FIRST AID: emergency care or treatment given to an ill or injured person

HYPOTHERMIA: is a medical emergency that occurs when your body

Date Developed: Document No. NTTA-TM1-01

AREAS OF CONCERN FOR FARM SAFETY

HAZARD VS. RISK

Hazard is the potential for harm, or adverse effect on health. Anything

Date Developed: Document No. NTTA-TM1-01

Who is at risk of injury?

1. Animals: injuries that can be

2. Chemicals: pesticides and herbicides can

4. Electricity: dangers include faulty switches,

5. Heights: fall from ladders,

Date Developed: Document No. NTTA-TM1-01

7. Noise Pollution: noise from

8. Vehicles: crashes or falls from

9. Water: drowning can occur in as little as

10. Weather: hazards include

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Directions: Answer the questions briefly on a separate sheet.

1. What is the difference between hazard and risk?

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

APPROPRIATE SAFETY MEASURES IN THE FARM

The CE mark logo on a product means conformite’

Date Developed: Document No. NTTA-TM1-01

EXAMPLES OF PERSONAL PROTECTIVE EQUIPMENT AND

Equipment Definition Of Equipment

 EAR PLUGS Hearing protection - To provide

 AIR PURIFYING Respiratory protection - To

Date Developed: Document No. NTTA-TM1-01

It is not classed as medical treatment and does not replace

Principles of first aid

Date Developed: Document No. NTTA-TM1-01

A. CUTS & WOUNDS

 A cut is bleeding severely

In general, a cut that needs stitches should be repaired within 6 hours of the