7

Technology &
Livelihood Education
Module 1: Occupational Health and Safety
Lesson 1: Importance of Occupational Health and safety Procedures

GOVERNMENT PROPERTY
NOT FOR SALE
Occupational Safety and Health – Grade 7
Alternative Delivery Mode
Quarter 1 – Module 1: Importance of Occupational Health and Safety Procedures
First Edition, 2020

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 7
Occupational
Safety and Health
Quarter 1- Module 1: Importance
of Occupational Health and
Safety Procedures
Introductory Message

For the facilitator:

Welcome to the Cookery Grade 7 Alternative Delivery Mode (ADM)

Module on Convert Systems of Measurement According to Recipe
Requirement!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the K
to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that will help you in
guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the
module.
For the learner:

Welcome to the Cookery 7 Alternative Delivery Mode (ADM) Module on

Convert Systems of Measurement According to Recipe Requirement!

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn,
create and accomplish. Hence, the hand in this learning resource signifies
that you as a learner is capable and empowered to successfully achieve the
relevant competencies and skills at your own pace and time. Your academic
success lies in your own hands!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will be enabled to process the contents of the learning resource
while being an active learner.

This module has the following parts and corresponding icons:

What I Need to This will give you an idea of the skills or

Know 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 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.

What is It This section provides a brief discussion

of the lesson. This aims to help you
 discover and understand new concepts
and skills.

What’s More 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.

What I Have This includes questions or blank

Learned 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 In this portion, another activity will be

Activities given to you to enrich your knowledge or
skill of the lesson learned. This also
tends retention of learned concepts.

Answer Key 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!

What I Need to Know

This module is specifically crafted to focus on the different activities that will
assess your level in terms of skills and knowledge. It also provides varied
and relevant activities and opportunities to determine your understanding of
the key concepts and to demonstrate core competencies.
This learning material deals with the skills and knowledge of learners to
know the importance of occupational health and safety procedures and be
able to formulate precautionary measures.

After going through this module, you are expected to:

a. Recognize the importance of OSH.
b. Identify different hazards and risks in the workplace.
c. Formulate precautionary measures to address hazards and risks in
the workplace.

What I Know

Pre- Test. Directions: Identify the type of hazard/accident in the workplace.

Choose the of the correct answer.
A. Protecting your property from fire;
B. Protecting your property from natural hazards;
C. Protecting your property from crime;
D. Protecting your staff and visitors from accidents;
E. Legislation that may affect your business.

1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats

or emergency cutoff valve to turn off.
2. Keeping the premises clean, tidy, congestion-free and well-lit will go a
long way to preventing most of this type of accident.
3. A food establishment should be in a free-flood area.
4. Consider putting shop-fronts with grills or shutters to deter smash
and grab raiders.,
5. Manufacturing and packaging standards should pass the regulatory
board.

Lesson Importance of
1 Occupational Health and
Safety Procedures
Occupational Safety and Health is a cross-disciplinary area concerned
with protecting the safety, health and welfare of people engaged in work. The
goal of all occupational safety and health programs is to foster a safe work
environment. As a secondary effect, it may also protect co-workers, family
members, employers, customers, suppliers, nearby communities, and other
members of the public who are impacted by the workplace environment. It
may involve interactions among many subject areas, including medicine,
occupational well-being, public health, safety engineering / industrial
engineering, chemistry, health physics and others.
The Occupation Safety and Health Center in the country is
established by Executive order No. 307. The implementing rules and
regulations are issued by the Employees Compensation Commission (ECC).
These Implementing Rules and Regulations are issued pursuant to
the authority of the Employees Compensation Commission (ECC) under
Section 8 of Executive Order No. 307 establishing the Occupational Safety
and Health Center (OSHC).

What’s In

A hazard is a situation that poses a level of

threat to life, health, property, or environment.
Most hazards are dormant or potential, with
only a theoretical risk of harm. However, once a
hazard becomes "active", it can create an
emergency situation. A hazard does not exist
when it is not happening. A hazardous situation
that has come to pass is called an incident.
Hazard and vulnerability interact together to
create risk.

One of the most basic health practices in any workplace is having it free from
common workplace hazard. Workplace hazards vary from one working
environment to another. Because there are so many types of hazards, the three
that will be discussed are mechanical hazards, biological hazards, and chemical
hazards.

Notes to
Notes to the
the Students
Teacher
"For safety
“Teaching is to
kids not a gadget
count but
is fine a state
but of mind."
teaching them what counts is best.”

- Eleanor Everet
- Bob Talbert
 What’s New

4 Common Kitchen Hazards

When you’re busy trying to get dishes out the door, it’s easy to overlook
kitchen hazards. But a hectic kitchen makes you more vulnerable to risks,
so you must keep hazards at the forefront of your mind. Reducing hazards
to a minimum allows you and your co-workers to stay safe, work at full
efficiency, and provide your diners with top quality service.
Common Kitchen Hazards
Hazards in commercial kitchens often relate to food preparation equipment,
manual handling, the way stock is stored, and the cleanliness of the
environment.
But in truth, most if not all hazards are created by people.
If you work in accordance with your food handler’s safety training and the
prevention measures discussed below, you’ll cut hazards down to a safe
minimum.
1. Manual handling
Carrying, lifting, pushing, and other manual handling maneuvers can, if not
done safely, seriously harm the body’s musculoskeletal system.
The Health and Safety Executive reports that over 30% of food and drink
industry injuries are mainly musculoskeletal injuries caused by manual
handling.
Hazardous manual handling tasks include:
  Lifting boxes and crates of food.

 Pushing or pulling wheeled racks (such as trolleys).

 Carrying pots or stacks of plates.

 Moving equipment.

 Handing containers of drinks (including casks and kegs).

 Unloading food and drink deliveries.

 Cutting and deboning (meat and poultry).

 Reaching for items on shelves or in walk-in fridges.

Maneuvering awkward loads with contents that shift, like casks and kegs,
are especially risky, as you usually have to adjust your grip on the move to
minimize strain.

To minimize manual handling hazards, you should:

 Keep the load close to your body, with the heaviest side facing
yourself.
 Get a good grip of the load and adopt a stable position.
 Know your limits – if a load is too strenuous, don’t push yourself.
Loads should never exceed 25kg.
 Adopt a good posture – keep your back straight and avoid twisting or
leaning.
 Clear away obstacles or wet patches on the route beforehand.
 Make use of manual handling equipment, such as trolleys and keg
trucks. Be sure to follow their instructions for safe use.

If your job involves a great deal of lifting and carrying, your employer should
provide you with manual handling training, which should fully cover proper
techniques.
2. Slips, trips, and falls
Kitchens often have numerous slips, trip, and fall risks created by human
error, meaning you and others need to focus closely on proper safety
practices and housekeeping.
Slip, trip, and fall hazards include:

 Floor contamination, such as spillages of water, sauces, oil, and flour.

 Wet floors from cleaning.

  Obstructions in walkways, including trailing cables, boxes and crates,
bins, cleaning equipment, etc.
 Uneven, worn down, or loose flooring.

 Using a ladder to access high pantry shelves.

 Standing in a truck to unload deliveries.

Preventing floor contamination is critical as people are constantly moving
around on their feet, sometimes while transporting hot food that could spill
onto them if they fell.

To minimize slip, trip, and fall hazards, you should:

 Carry out good housekeeping – clean spillages and move
obstructions out of walkways right away.

 Take extra care while cleaning – avoid leaving puddles behind and
make sure the cleaning materials you’re using are correct for the type
of floor in your kitchen. Dry mop where possible to eliminate slip risks
altogether.
 Keep cables out of walkways – use the nearest plug socket for
appliances.
 Report any issues with the flooring or work activities that are
generating hazards when they shouldn’t, for example leaking
equipment.
 Use ladders in accordance with safety instructions – rest ladders
on a firm, level surface and only use them for up to 30 minutes. Do
not lift more than 10kg up a ladder.

 Avoid accessing heights without a suitable ladder – chairs and

shelves are unsafe to stand on.
 Carry out deliveries with a co–worker – working with someone
minimizes the amount of times you have to step on and off the back of
a truck and put yourself at risk of falling
3. Improper storage

If not properly stored in shelves and fridges, objects could fall from height onto
people, while food could become unsafe to use over time.
To store correctly, you should:

 Store heavy items no higher than waist height and don’t overstock

shelves.
 Use a FIFO food storage system.
 Use a stepladder if you must access higher shelves, so you don’t
have to reach above your head. Follow ladder safety rules.
 Follow your food safety and hygiene training.
 Know how to store food in the fridge safely: ready-to-eat food on the
top; raw meat, poultry, and fish on the bottom; and fruits and veg in
the bottom drawer. Keep food in containers for further separation, and
don’t overload the fridge.
 Check best before and use-by dates on stock regularly.
 Keep allergenic ingredients well away from non-allergenic ones.
 Ensure the temperature of the fridge is between 0-5°c and the freezer
is below -18°c.

4. Fire and electrical hazards

You regularly use electrical equipment and naked flames in a kitchen. Fire
and electricity are serious dangers; they can cause burns and shocks or
even ignite a fire.
To minimize fire and electrical hazards, you should:

 Keep an eye out for sources of ignition and fuel – remove cardboard
boxes, packaging, and flour (with wet cleaning to prevent creating a
combustible cloud).
 Take extreme care when working around naked flames or electric
stoves – keep flammable materials away from sources of heat and
remember to wear a suitable chef’s jacket.

 Check appliances and equipment’s cables and plugs for signs of

damage – such as fraying, dents, cracks, exposed wires, or burn
marks. Also listen out for any unusual sounds.
 Clean up spilled chemicals immediately – use-non-flammable
materials to do so.

 Use electrical equipment and appliances only for their intended

purpose – follow all training provided to you.
 Keep electrical appliances away from water and do not overload socket
outlets.

 Never attempt to repair electrical equipment yourself – if it appears

faulty or has stopped working, take it out of use and report it to senior
staff ASAP.
  Turn off all electrical equipment, stoves, and ovens at the end of the
work day and when cleaning.
These lists of kitchen hazards and preventative measures are far from
exhaustive, but they give you useful know-how for preventing the most
common dangers you might face in a commercial kitchen and they increase
your awareness. Your safety-conscious mind-set will help you spot all types
of hazards while at work.

What is It

The Importance Occupational Health Safety

Occupational safety deals with all aspects of physical, mental and social
health and safety in a workplace. It is the umbrella for company’s efforts to
prevent injuries and hazards in all work environments.
Every industry presents various kinds of safety hazards to its employees.
The spectrum of possible occupational safety risks ranges from severe and
immediate physical dangers to milder hazards. The more immediate cases
can be fires, explosions, chemical hazards or other such dangers that
present an immediate threat to an employee’s life. Milder hazards include
challenges in ergonomics, workloads, mental capacity and general well-being
of employees. The latter kinds of risks often take place in an office
environment. However, whatever business you are in, there is always the
possibility of an accident happening to someone. Effective occupational
health safety procedure may lead to:
 Occupational safety creates new opportunities
 Occupational safety affects company reputation and productivity
 Well-maintained occupational safety saves money
Remember:
`` Prevention is better than cure``.

What’s More

Activity 1. True or False

Write T if the statement is correct and F if the statement is wrong. Write
your answer on the space provided for.
_______1. Is it okay to plug in appliances with wet hands as long as you are
careful?
_______2. To prevent an electrical shock, use the plug to unplug and plug in
the appliances.
_______3. Is it a good thing to use a knife if you do not have a can opener?
_______4. To check if the burners on the stove are cooled off, you can quickly
touch the burners with your fingers.
_______5. Bacteria will grow if you do not properly clean and sanitize your
kitchen.

What I Have Learned

 I learned that the most important concept to remember is that

you are responsible for your own safety and the safety of others.
 Most safety practices are common sense. Unfortunately, they
can be forgotten or overlooked unless you make safe practices a
habit or an instinct.
 I knew that accidents occur in many ways but most often can
be traced back to one of two basic factors: ignorance or
carelessness. You must always be concerned with your own
safety and with the safety of others around you.
 It is always true that `` Prevention is better than cure``.
 Health and safety procedures in the workplace reduce
the employee illnesses and injuries greatly. ... Training
is important and effective, as it will educate your employees on
proper workplace procedures, practices, and behavior to prevent
possible injuries and illness or contamination from improper
hygiene

What I Can Do

Cooking is fun, but kitchen safety is a priority. There are many pieces of
equipment and environmental hazards that can be extremely dangerous.
Sharp objects like knives, open fire by the oven, electrical appliances, and
even bacteria around the kitchen. Observing basic rules of kitchen safety is
a good habit to develop. Always pay attention to what you’re doing in the
kitchen because one slip can cause serious injury or accidents. To prevent
serious injuries or accidents: always pay attention to what you’re doing,
adopt a plan for kitchen cleanliness, and have necessary safety equipment
at your disposal. It’s also important to be aware of who is in the space – for
example, children should never be left alone in the kitchen!

Assessment

Directions: Read and answer the following questions:
1. To minimize slip, trip, and fall hazard, what should ypou do?
A. Take extra care while cleaning
B. Using ladder to access high pantry shelves
C. Wet floors from cleaning
D. Standing in a truck to unload deliveries
2. What is the golden rule in storing foods?
 A. Keep allergenic ingredients away
B. Store food in the fridge safely
C. Use a FIFO food storage system
D. Take extra care while storing food
3. All of these are hazardous manual handling, EXCEPT
A. Lifting boxes and crates of food
B. Moving equipment
C. Unloading foods and deliveries
D. Keep cables out of walkways
4. Which of the following is an example precaution on how to minimize
fire and electrical hazards?
A. Keep cables out of walkways
B. Keep an eye out for sources of ignition and fuel
C. Report any issues
D. Take extra care while cleaning

5. Jose accidentally broke an electric kettle, what should be the best

thing he must do?
A. Fix the electric kettle by himself
B. Watch a video in YouTube on how to fix the electric
kettle/appliances
C. Plug and unplug the electric kettle
D. Call for an electric technician

Additional Activities

ApA

Apply the necessary knowledge in this activity.

For this activity, go to your kitchen and look for potential risks and
hazards. After identifying, you are task to make a precautionary measure to
avoid such risks and hazards. Write your recommended precautionary
measure on your reflective journal. Make sure that your work is in
paragraph form.

Answer Key

Pre- Test Activity 1 Assessment

1. A 1. False 1. A

2. D 2. False 2. C
References

k_to_12_commercial_cooking_learning_module.pdf
https://l.facebook.com/l.php?u=https%3A%2F%2Fgltnhs
https://blog.planbrothers.io/en/why-occupational-safety-is-important
tle.weebly.com%2Flesson-2.html%3Ffbclid
%3DIwAR2xIdyNmXi30t8QndJCUstjlYbDpAsBhJT8SyWdB3DhrBHAr5t6ZM
O-K4Y&h=AT1XXPGIlkx-
121Kf2OQys1bHkQUahz8hFVJ5M0oFqfkRNOS3OIa5gALANtiT45cNYgfFPCM
7JAdLrAQ34CZH18CcNJNuJJvOU7uiKIzBsgSfYiWP14TrE11f85w0jql6-EdLw

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