9

TLE – AFA
Agricultural Crop Production 9
LEARNING ACTIVITY SHEET
(Quarter 2 – Week 4)

OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES

GOVERNMENT PROPERTY
NOT FOR SALE
DIVISION OF NEGROS OCCIDENTAL

Agricultural Crop Production 9

Learning Activity Sheet No. 4 (Q2-W4)
First Edition, 2021

Published in the Philippines

By the Department of Education
Division of Negros Occidental

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.

This Learning Activity Sheet is developed by DepEd Division of Negros

Occidental.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or

transmitted in any form or by any means electronic or mechanical without written
permission from DepEd Division of Negros Occidental.

Development Team of Technology and Livelihood Education Activity Sheet

Writer: LILY CATHYLENE B. ESTORIA

La Castellana National High School
Illustrators: PERCY N. TOLIMAO

Layout Artists: Eden Rose E. Cunahap

Schools Division Quality Assurance Team:

FRANKLEEN L. DIVINAGRACIA
CELSA A. TABLESO
ELIZER B. PINEDA
JUDY ANN B. NONATO
FIDEL B. DIOPITA
RHODELO C. TURBELA
SEVERENO O. ABELAY JR., EPS

Division of Negros Occidental Management Team:

RAULITO D. DINAGA, EPS-LRMDS
ZALDY H. RELIQUIAS, PHD., CID CHIEF
LYNEE A. PEÑAFLOR, PHD., ASDS
SALVACION J. SENAYO, CESE, ASDS
MARSETTE D. SABBALUCA, CESO VI, SDS
INTRODUCTORY MESSAGE

Welcome to Agricultural Crop Production 9!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Negros Occidental and DepEd Regional Office VI - Western
Visayas through the Curriculum and Learning Management Division (CLMD). This is
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The Agricultural Crop Production 9 Activity Sheet will help you facilitate
the teaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and
learner. This will be made available to the learners with the references/links to ease
the independent learning.

For the learner:

The Agricultural Crop Production 9 Activity Sheet is developed to help

you continue learning even if you are not in school. This learning material provides
you with meaningful and engaging activities for independent learning. Being an active
learner, carefully read and understand the instructions then perform the activities and
answer the assessments. This will be returned to your facilitator on the agreed
schedule.
 Quarter 2, Week 4

LEARNING ACTIVITY SHEET (LAS) NO. 4 IN

AGRICULTURAL CROP PRODUCTION 9

Name of Learner: _
Grade and Section: Date:

OCCUPATIONAL HEALTH AND SAFETY PROCEDURE

I. Learning Competency with Code:

L.O. 4. Handle materials and Equipment (TLE_AFAC9HC-IIa-e-3)
3.1. Handle and transport materials, equipment and machinery according
to enterprise guidelines

Content Standard:
The learner demonstrates an understanding of concepts, underlying
theories and principles in the preparation of farm materials, tools and equipment
and occasional health and safety operations in crop production.

Performance Standard:
The learner uses farm materials, tools and equipment and applies
occupational health and safety practices in crop production.

II. Background Information for Learners

Agricultural crop production deals with a lot of activities to be done in the different
workplace. While performing these activities we expose ourselves to a lot of risk. Workplace
hazard is a major cause of accident, injury, or harm to a worker who performs such task. These
hazards should be the major concern of all who are involved in a certain job or work. It is
important to distinguish hazard, risk and exposure when undertaking risk management.

Occupational Health Safety (OHS)

- A planned system of working to prevent illness and injury where you work by recognizing
and identifying hazard and risk.

Hazard - is the potential for harm, or adverse effect on an employee‘s health. Anything which
may cause injury or ill health to anyone at or near a workplace is a hazard.
Risk - is the likelihood that a hazard will cause injury or ill health to anyone at or near a
workplace. The level of risk increases with the severity of the hazard and the duration and
frequency of exposure.

Exposure - occurs when a person comes into contact with a hazard.

Classes of Hazard

Physical Hazard -includes floors, stairs, work platforms, steps, ladders,

fire, falling objects, slippery surfaces, manual handling
(lifting, pushing, pulling), excessively loud and
prolonged noise, vibration, heat and cold, radiation,
poor lighting, ventilation, air quality
Mechanical and/or electrical Hazard -includes electricity, machinery, equipment, pressure
vessels, dangerous goods, forklifts, cranes, hoists
Chemical Hazard -includes chemical substances such as acids or
poisons and those that could lead to fire or explosion,
like pesticides, herbicides, cleaning agents, dusts and
fumes from various processes such as welding
Biological Hazard - includes bacteria, viruses, mold, mildew, insects,
vermin, animals
Psychosocial environment - includes workplace stressors arising from a variety of
sources
Hazards are classified into five different types. They are:

Health and Safety Hazards in Farms

Farm workers—including farm families and helpers—are exposed to hazards such as the
following:
• Chemicals/Pesticides
• Cold
• Dust
• Electricity
• Grain bins
• Hand tools
• Lifting
• Livestock handling
• Machinery/Equipment
• Manure pits
• Mud
• Noise
• Ponds
• Slips/trips/falls
• sun/heat
• Toxic gases
• Tractors
• Well
 List of Possible Hazards in Agronomical Operations

HAZARD Possible Harmful Possible Supervisor Preventative Action

Effects Action to Prevent Students Can Take
Injury / Illness
Handling farm Wounds/cuts Provide necessary  Observe safety
tools safety precaution precautions
Unlevelled Falls Place appropriate safety Observe safety signs
terrain Cuts signs
Require appropriate Wear PPE including
PPE including safety safety footwear
footwear
Dust Foreign body in eye Provide eye and  Wear eye and
Respiratory effects respiratory protection respiratory protection
provided
Fertilizers Skin contact may result Use least hazardous  Use PPE provided
Pesticides in allergic reaction product for the task  Follow safe working
Herbicides Swallowing or  Dispense and mix in procedures when
Fuel inhalation of fumes can well-ventilated areas handling chemicals
lead to headache,  Store and label  Clean up spills
nausea, dizziness, chemicals appropriately immediately
vomiting - poisoning,  Ensure First Aid
loss of consciousness arrangements
and fatality. Long-term  Provide emergency
exposure may result to eyewash bottle and/or
chronic (ongoing) shower
illness, including  Provide appropriate
cancers PPE
 Clean up spills
immediately
Manual handling Musculoskeletal  Provide mechanical  Use mechanical aids
(bending, disorders, including aids provided
reaching, sprains and strains  Provide training in  Seek help when you
stretching, safe manual handling think a team lift is
pulling, lifting, techniques required
repetitive  Encourage team lifts  Exercise: warm
motions, up/stretch before
awkward starting work
posture)
Heat, or cold/wet Heat rashes, heat  Provide regular rest  Be aware of potential
weather cramps, heat stress, breaks for hot or cold weather
conditions dehydration, loss of  Provide shade where conditions to cause
fine motor controls, practicable illness – rest and seek
sunburn, numbness,  Re-schedule work if assistance if you feel
frostbite, extreme weather that heat or cold may be
conditions present risk affecting you
 Assess work hours in  Wear appropriate
difficult conditions clothing and take
 Provide water in hot regular rest breaks
 weather
 Provide appropriate
clothing / PPE
Handling soil/ Legionnaire‘s disease  Minimize dust   Minimize dust
Potting mixes Provide appropriate  Provide appropriate
clothing and PPE  clothing and PPE 
Establish hygiene Establish hygiene
procedures procedures

RISK MANAGEMENT

Risk management is a four-step process

1. Identify the hazard

The first step in reducing the cause of an accident is hazard identification. Hazard identification
is identifying all situations or events that could cause injury or illness. Eliminating or minimizing
workplace hazards needs a systematic approach. It is essential to try and anticipate all possible
hazards at the workplace - known as the ‘what if?’ approach.

Methods for identifying hazards

There are many methods which are useful for identifying hazards, including:

1. Injury and illness records - review your workers‘ compensation data and check the
incidence, mechanism and agency of injury, and the cost to the organization. These
statistics can be analysed to alert the organization to the presence of hazards
2. Staying informed on trends and developments in workplace health and safety, for
example via the internet or OHS publications
3. Reviewing the potential impact of new work practices or equipment introduced into the
workplace in line with legislative requirements
4. Doing walk-through surveys, inspections or safety audits in the workplace to evaluate
the organization‘s health and safety system
5. Considering OHS implications when analysing work processes
6. Investigating workplace incidents and ‗near hits‘ reports - in some cases there may be
more than one hazard contributing to an incident
7. Getting feedback from employees can often provide valuable information about hazards,
because they have hands-on experience in their work area

2. Assess the risk associated with the hazard

This step involves collecting information and making decisions. It is important for you to
consider the extent of the harm or consequence from a hazard and the cause of harm that is
occurring. If your assessment is an unacceptable risk to health, introduce controls to reduce the
risk to it.
3. Control the risk

The third step in effective risk management is to establish and maintain systems which give
opportunity for regular evaluation and review procedures. Evaluation means examining control
measures to ensure risks are eliminated or reduced and have not caused new hazards
presenting unacceptable risk.

There are three categories of control measures you might take. You can
o eliminate the hazard
o minimize the risk
o introduce ‗back-up‘ controls (when all other options in the previous categories
have been exhausted).

4. Review the process.

The review system applies to the overall risk management process and checks if the process is
working effectively to identify hazards and manage risks.

III. Directions / Instructions

1. Read the background information and answer the following activities on your
answer sheet(s).
2. Refer to our Weekly Home Learning plan as your guide in answering the given
activities
3. Read carefully and follow instructions in every time.
4. References are given for additional information about the topic.
5. Take note of our retrieval schedule to manage your time properly.

IV. Exercises / Activities

Activity 1. Read the questions carefully and select the correct answer.
Write your answer on a separate sheet of paper.

1. Which of the following is a biological hazard?

a. Pesticides b. Bacteria c. Electric drill d. branches of trees

2. The first step in reducing the cause of an accident is _____.

A. assess the risk associated with the hazard B. control the risk
C. identify the hazard D. review the process

3. OHS stands for ___________.

A. Occupational Health and Services B. Occupational Hope and Services
C. Occupational Health and Safety D. Orientation Health and Safety
4. It occurs when a person comes into contact with a hazard.
A. Exposure B. Risk C. OHS D. Hazard

5. Which of the classes of hazard includes workplace stressors arising from a variety of
sources?
A. Biological B. Chemical
Mechanical D. Psychosocial Environment

6. What is the possible harmful effect of handling farm tools?

A. Cuts B. Musculoskeletal disorders
C. Legionnaire‘s disease D. Heat rashes

7. The following are the step process of risk management

EXCEPT_________________.
A. Identify the hazard B. Getting feedback
C. Control the risk D. Assess the risk associated
with the hazard

8. Why is it important the apply Occupational Health and Safety procedure in farm
operations?
A. To prevent illness and injury where you work by recognizing and identifying hazard
and risk.
B. To increase risk with the severity of the hazard and the duration and frequency of
exposure.
C. To cause injury or ill health to anyone at or near a workplace.
D. To provide practicable work load for farm workers in different operations.

9. What is risk?
A. It is the potential for harm, or adverse effect on an employee‘s health
B. Occurs when a person comes into contact with a hazard.
C. A planned system of working to prevent illness and injury
D. It is the likelihood that a hazard will cause injury or ill health to anyone at or near a
workplace.

10. This step involves collecting information and making decisions.

A. Identify the hazard B. Getting feedback
C. Control the risk D. Assess the risk associated
with the hazard
Activity 2. Read and understand the sentences below and identify the hazards
and risk. Write your answer on a separate sheet of paper.

You are the well-known Safety Engineer of the Alcala Dairy farm and you are invited to
identify the risk factors in a newly established JBN integrated farm. After the evaluation,
discuss your findings with the manager. In a convincing manner, identify the hazards
and discuss the risks associated with it.

HAZARD RISK
1.
2.
3.
4.
5.

V. Guide Questions (if necessary)

1. How would you identify the hazard inside the work place?
2. Can you recognize possible harmful effects of hazard in Agronomical
operations?
3. How can you minimize the hazards and risk during farm operations?
3. Why is it important to know the Occupational Health and Safety
procedures?

VI. Rubric for Scoring (if necessary)

VII. Reflection
1. As a student, how can you apply preventive actions if you encounter harmful
effects of hazard in workplace?
____________________________________________________________________
___________________________________________________________________
_-
____________________________________________________________________

2. Can you relate this lesson to your daily activity? How?

____________________________________________________________________
____________________________________________________________________
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VIII. Reference for learners
 http://teachergelo.blogspot.com/2017/01/grade-7-lesson3-
occupational-health-and.html
 Technology and Livelihood Education
Agricultural Arts, Crop Production NC I (Learner’s Material)

IX. Answer Key

Activity1.
1. B 6. A
2. C 7. B
3. C 8. A
4. A 9. D
5. D 10. D

Activity 2. (Answer may vary)

Hazard Risk
Biological
Physical
Mechanical/electrical
Chemical
Psychosocial environment