Professional Documents
Culture Documents
Technology and Livelihood Education: Department of Education Republic of The Philippines
Technology and Livelihood Education: Department of Education Republic of The Philippines
COOKERY Module 1
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.
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: 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
Mala Epra B. Magnaong, Chief ES, CLMD
Members 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
7
Technology and
Livelihood Education
Cookery -Module 8
Identify Hazards and Risks in
the Workplace
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
.
Your feedback and recommendations are highly valued.
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.
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!
Table of Contents
Lesson 1
What’s In ---------------- 5
What’s New ---------------- 6
What is It ---------------- 7
What’s More ---------------- 11
1
What I Know
5. A kind of hazard that is due to repeated motions that cause fatigue or stress.
2
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomic Hazard
6. This classification of hazard happens when you accidentally inhale gases or
fumes from chemical agents.
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
7. This hazard is present when people who work with animals, animal products or
animal wastes have a greater risk of infection.
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
8. What hazard is being shown when raw meat is on a counter for long period of
time?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
9. Mark had an injury because of improper lifting technique.What hazard is
implied?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
10.Sean accidentally fall on the floor because of the spilled liquid on it.What
hazard is being shown?
3
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
Test B. Identification
Directions: Below are statements stating the cause and effect of workplace hazards.
Write P for Physical, C for Chemical, B for Biological and
E for Ergonomic. Write your answer in your TLE notebook.
4
Lesson
Determine Hazards and Risks In The Workplace
1 TLE_HECK7/8OHSP-Oi-9
What’s In
Activity 1.Choose Me
Direction.Read the statements carefully. Choose your answer/s from the box below.
Write your answers in your TLE notebook.
FUNGI
TOXIC
MOLDS
BACTERIA
FIRE SAFETY
WASTE MANAGEMENT
OCCUPATIONAL HEALTH & SAFETY PROCEDURES
5
What’s New
6
What is It
Definition of Terms:
Hazard - anything which may cause injury or ill health to anyone
Risk -hazard that will cause harm
Health - overall condition of our body
Safety - freedom from danger, risk or injury
Contaminate - infect by contact
Bacteria - simple, one-celled organisms that may or may not be harmful.
Virus - organism that depends on a host cell for development or
reproduction.
Fungi - may be small or large parasitic organisms growing in a living or
dead plant or animal matter.
7
The first step in reducing an accident is hazard identification. It is identifying
all situations or events that could cause injury or illness.
Eliminating or minimizing workplace hazards need a systematic approach. It is
essential to try and anticipate all possible hazards at the workplace-known as the
“what if” approach.
poor lighting
poor ventilation
insufficient facilities
inefficient or faulty equipment or machine
improper work practice such as wrong use of knives
Ignorance or carelessness of the worker
2. Chemical Hazard. Hazards arise from inhaling chemical agents in the form of
vapors, gases, dusts, fumes, mists, or by skin contact with these materials.
8
Some commonly used workplace chemical hazards include:
Acids
Cleaning products such as toilet cleaners, disinfectants and chlorine bleach
Heavy metals, including mercury, lead, cadmium, and aluminum
Paint
Pesticides
Solvents
3. Biological Hazards are caused by living organisms which include insects, molds,
fungi, viruses, and bacterial contamination.
9
c. food handling
d. personal cleanliness
4. Ergonomic Hazards refer to workplace conditions that pose the risk of injury to
the workers’ musculoskeletal system. Musculoskeletal injuries, also referred to
as repetitive strain injury.
10
What’s More
Activity 3:
Directions: Categorized the type of Hazard/Risk in the Workplace described by the
situation given below. Identify according to the Types of Hazard. (Physical,
Chemical, Biological, Ergonomic) Write your answer in your TLE notebook.
2. Damaged equipment
11
4. Poor lighting and ventilation
Activity 4:
Direction: Fill in with the missing word/s in the sentence. Choose the answer/s from
the box.
BIOLOGICAL
PHYSICAL
INJURY
ERGONOMIC
FOUR
CHEMICAL
12
5. _________ are caused by defects in sanitation and housekeeping procedures.
What I Can Do
Activity 5: Match Me
Directions. Match Column A with your answers from Column B. Write the letter of
your answer in your TLE activity notebook.
,
COLUMN A COLUMN B
(SPOT THEHAZARD) (SAFETY MEASURES)
A. Do not operate machinery if you are
tired, ill or understand the influence of
1.KNIFE INJURIES alcohol or medication.
B. Block access to wet areas and
2.BURN HAZARDS use of cautionary signage.
C. Turn pot handles inward to avoid
3.CHEMICAL HAZARDS accidental spillage by passers.
D. Always use the correct knife for the
4. MACHINE INJURIES job.
13
E. Must be stored in a secure and dry
5. SLIPS,TRIPS,FALLS location.
F. Ensure protective clothing and
eyewear is worn.
Assessment
You are almost there! Let us check what you have learned about this topic.
Directions: Answer the questions below by writing the letter of your answer in your
TLE notebook.
Test A
1. Erik accidentally inhale gases from a chemical that was used by his co
worker.What type of hazard is being identified?
A. Chemical Hazards
B. Biological Hazards
C. Physical Hazards
D. Ergonomics Hazards
2. Children who loved to play with animals have a greater risk of infection.
A. Chemical Hazards
B. Biological Hazards
C. Physical Hazards
D. Ergonomics Hazards
3. What hazard is being shown when raw meat is on a counter for long period of
time?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
14
D. Ergonomics Hazard
4. Archie had an injury because of improper lifting technique.What hazard is implied?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
5. Jul accidentally fall on the floor becaus of the spilled liquid on it.What hazard is
being shown?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
6. It is a term used which means anything that may cause injury or ill.
A. Hazard
B. Chemical
C. Risk
D. Illness
7. Henry was caught by his supervisor doing improper work practices such as wrong
use of knives.
A. Physical
B. Chemical
C. Ergonomic
D. Biological
8.Jojo had skin rashes because he was exposedto chemical substance in the
laboratory.
A. Physical
B. Chemical
C. Ergonomic
D. Biological
9. This hazard is caused by bacterial contamination such as improper personal
hygiene.
A. Physical
B. Chemical
15
C. Ergonomic
D. Biological
10.This hazard is due to repeated strain injury like improper lifting or reaching.
A. Chemical Hazards
B. Physical Hazards
C. Biological Hazards
D. Ergonomics Hazards
Test B. Identification
Direction: Below are statements stating the causes and effects of workplace
hazards. Write P - for Physical
C - for Chemical,
B - for Biological and
E- for Ergonomic
Write your answer in your TLE notebook.
___1. It arises due skin contact with cleaning products and disinfectants.
___2. It is brought by improper work practices such as wrong use of knives.
___3. It is caused by living organisms such as viruses and fungi.
___4. It poses the risk of repetitive injury to the worker.
___5. It is brought by bacterial contamination from removal of waste and improper
food handling.
Additional Activities
Ex. “Stop wrapping up the planet with killer plastic. Let the Earth breathe!”
16
Answer Key
17
References
Mafi, Nick. “The New Google Home Hub Is the Ultimate Kitchen Assistant.”
Architectural Digest. Architectural Digest, October 23, 2018.
https://www.architecturaldigest.com/story/new-google-home-hub-ultimate-
kitchen-assistant.
18
For inquiries or feedback, please write or call: