Bread & Pastry

Production
QUARTER 1
MODULE
Occupational Health and
5
Safety

TECHNICAL VOCATIONAL LIVELIHOOD

Bread & Pastry Production – Grade 11
Quarter 1 – Module 5: Occupational Health and Safety
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Gerrylyn F. Mazo
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Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
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Pasig City
Bread & Pastry
Production

Quarter 1
Module 5
Occupational Health and
Safety
Personal Protective Equipment
Hygienic Practices & Proper Hand washing
Safety Measures in the Kitchen
Occupational Health and Safety Indicator and Standard
Introductory Message

For the Facilitator:

Welcome to the Bread and Pastry Production Grade 11 Self-Learning Module

on Occupational Health and Safety!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Bread and Pastry Production Self-Learning Module on

Occupational Health and Safety!

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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this module, the learners shall be able to:

1. Identify the appropriate personal protective equipment used in preparing food;
2. Explain proper hand-washing technique
3. Determine the correct hygienic practices, sanitary procedure and safety
measures in the kitchen.

PRETEST

Directions: Select the correct answer inside the box. Write letters only.

A. Chefs Coat
B. Occupational Health & Safety
C. Personal Protective Equipment
D. Hand washing
E. Red color
F. Occupational Health and Sanitary

___1. It is specialized equipment worn by the employees to protect themselves from

health and safety hazards while working.

___2. A thick white cotton cloth, mostly double breasted and layered. This is to
protect from splattering of boiling liquid, and from heat of stove and oven.

___3. It represents immediate hazardous situations that will cause death or serious
injuries.

___4. Meaning of the acronym OHS.

___5. It is the single most important procedure for preventing the spread of
biological contamination to the food being prepared.
 RECAP

Welcome again to our lesson for today, to continue our topic about Safety and
Hygiene let’s do some review. Name the different types of three (3) Food hazards
and cite examples.

Food Hazards: Examples:

1.

2.

3.

LESSON

This lesson focuses on the essential knowledge in Occupational a health and Safety
done before and during food preparation. These required knowledges must be
performed before one can set-up the workstation.

Occupational Health and Safety are practices done to maintain a clean work
environment. This includes the following practices:
a. Wearing of personal protective equipment (PPE),
b. Frequent washing of hands between work processes,
c. Regular sanitation of kitchen premises and
d. Frequent washing of hands between work processes.
 Personal Protective Equipment

Source:https://blog.ciachef.edu/the-fascinating-history-of-the-chefs-uniform/

Personal Protective Equipment (PPEs) are specialized equipment worn by the

employees to protect themselves from health and safety hazards while working.
PPEs in cake making includes, but not limited to, the following:

1. Toque –used to restrict the hair from falling. This could be chef’s hat, baker’s
hat, beret or ball cap.

2. Jacket – thick white cotton cloth, mostly double-breasted and layered. This is to
protect from splattering of boiling liquid, and from heat of stove and oven. Some
jackets are reversible, to hide any spills.

3. Apron – gives legs special protection against spills. The color can be white, black
or any color with the company’s logo on it.

4. Pants/Trouser – protects legs from spills and splashes. It can be white, black, or
black-and-white striped.

5. Shoes – used to protect the feet if something hot spills or something sharp
dropped.
Hygienic Practices are ways to reduce the spread of harmful germs. Hygienic
practices refer to the ways carried out by any food professional to provide safe and
quality food to their customer.

Listed below are the hygienic practices one should follow:

 Always wash your hands before preparing food.
 Avoid wearing jewelry, watch, or perfume.
 Make sure that your nails are short, clean, and without nail polish.
 Wear clean clothing.
 Do not wear the uniform while travelling to and from work – change it upon
arrival and out of it before you leave.
 Don’t brush or comb your hair when you are near food.
 Do not smoke in the food areas.
 Keep your fingers away from your face, mouth, hair, and skin and other
parts of the body.
 Do not come to work if you have a cold or are feeling unwell - you may
transmit bacteria to the food and put the health of others at risk.

Handwashing Technique

Handwashing is the single most important procedure for preventing the spread of
biological contamination to the food being prepared. Hand-washing is done when
you have made any surface contact before and during food preparation. Here are
some handwashing procedures for your use:

https://sites.google.com/site/handwashing27/contact-us
Proper Hand Washing
Steps of Hand Washing with Soap and Water

Step 1:
 Turn on water and adjust the flow and temperature.
* Warm water is better for skin because it removes fewer protective oils from your hands,
which makes them less prone to dryness.

Step 2:
 Wet hands thoroughly by holding them under the running water.
 Apply soap to hands. (Liquid: 2-5mL, Bar: rub thoroughly between hands)
 Hold hands lower than the elbows so water flows from clean to dirty.

Step 3:
 Thoroughly wash and rinse hands.
 Using firm rubbing and circular movements, wash the palm, back, and wrist of
each hand.
 Interlace the fingers and thumbs and move the hands back and forth for at least
15 seconds.
 Then rub fingertips against the palm of opposite hand. Clean underneath the nails
and around the nail beds.
 Rinse the hands for at least 10 seconds while using a rubbing motion. This ensures
the removal of microorganisms.

Step 4:
 Thoroughly pat dry the hands and arms.
 Dry hands thoroughly from fingertips to wrist, without scrubbing. Use a separate
paper towel for each arm.
 Discard paper towels.
* Patting dry decreases skin dryness, which in turn decreases skin lesions which could
harbour microorganisms.

Step 5:
 Turn off water.
 Use a new piece of paper towel to turn off the faucet. Discard.
Washing with Hand Sanitizer
When using hand sanitizer, make sure hands are completely wet with the
sanitizer. Rub your hands together thoroughly for about a minute or until they are
completely dry. Let hands air dry, do not wipe off excess sanitizer because this
will affect the effectiveness. (Herman, 2011)

Safety Measures in the Kitchen

Kitchen safety is a priority. Always pay attention to what you’re doing in the
kitchen because one slip can cause serious injury or accidents.
 Store knives in a wooden block or in a drawer.
 Never cook in loose clothes and keep long hair tied back.
 Never cook while wearing dangling jewelry.
 Keep potholders nearby and use them.
 Turn pot handles away from the front of the stove.
 Don’t let temperature-sensitive foods sit out in the kitchen.
 Keep the floor dry. Wipe up spills immediately.
  Separate raw meat and poultry from other items whenever you use or store
them to avoids cross-contamination of harmful bacteria from one food to
another.
 Wash your hands before handling food and after handling meat or poultry.

Occupational Health and Safety Indicator and Standard

Occupational Health and Safety (OHS) also known as Occupational Safety and
Health is a cross-disciplinary area that mainly concerns the safety, health and
welfare of the people engaged in work or employment. The main goal of this
program is to promote safe work environment. As a secondary effect, it protects co-
workers, family members, employers, customers, suppliers and nearby
communities.

OHS Indicator
To promote the safety, health and welfare of the people, it is standard in a
workplace to hang safety signs that indicate preventive measures needed. Safety
sign refers to the sign or symbol in the workplace indicating various hazards ahead.

Colors of the safety sign defined:

Color Indicator Meaning
Red color represents immediate hazardous situations that will
cause death or serious injuries.
Orange color indicates potentially unsafe situation.
Yellow color used against unsafe practices that, if not avoided, may
result in minor injuries.
Green color represents emergency egress location.
Blue color conveys safety information.

Philippine OHS Standard

OHS Standard is the mandatory standard and rules enforced by the government to
reduce or eliminate any occupational hazard in the workplace. This standard is
mandated by law and enforced by the Secretary of Labor and Employment through
the Regional Director. The duties of employers and employees are as follows:
 Administrative policies on safety must be adopted in accordance with the
provision of the standards;
 Policies and safety organization established must be reported to the Regional
Director;
 Safety performance must be submitted every 3 months to the Regional
Director; and
 Recommended safety measures or procedures must be performed or acted
upon.

Employees, on the other hand, are expected to perform duties, as follows:

 Comply with the safety policies;
 Enact as the member of Health and Safety;
 Unsafe practices and conditions must be reported to the Safety Committee;
and
 Assist government agencies to conduct safety and health inspection.
 ACTIVITIES

Activity 1:
Directions: Name the following PPE’s. Write your answer on space provided

1.______________ 2.________________

3._______________ 4._______________________

5.______________________

https://www.stickpng.com/img/clothes/hats/chef-hathttps://depositphotos.com/stock-photos/kitchen-apron.html

https://www.calicouniform.com/hotel-uniform.html https://www.pinterest.ph/pin/637541509460575
Activity 2:
Directions. Arrange the following STEPS in Hand washing. Use A for the first step,
B for second and so on.

______Rub thoroughly between hands. Hold hands lower than the elbows so water
flows from clean to dirty.
_____Turn on water and adjust the flow and temperature.

_____ Thoroughly wash and rinse hands. Using firm rubbing and circular
movements, wash the palm, back, and wrist of each hand. Interlace the
fingers and thumbs and move the hands back and forth for at least 15
seconds.
_____Then, rub fingertips against the palm of opposite hand. Clean underneath the
nails and around the nail beds.
______Rinse the hands for at least 10 seconds while using a rubbing motion. This
ensures the removal of microorganisms.
______Turn off water. Use a new piece of paper towel to turn off the faucet. Discard.

______Thoroughly pat dry the hands and arms. Dry hands thoroughly from
fingertips to wrist, without scrubbing. Use a separate paper towel for each
arm. Discard paper towels.
_____ Wet hands thoroughly by holding them under the running water. Apply soap
to hands.

Activity 3
Directions. Identify whether it is CHP for (Correct Hygienic Practices), and SMK for
(Safety Measures in the Kitchen)
CHP or SMK
1.Keep potholders nearby and use them.
2.Always wash your hands before preparing food.
3.Don’t let temperature-sensitive foods sit out in the
kitchen.
4.Keep the floor dry. Wipe up spills immediately.
5.Make sure that your nails are short, clean, and
without nail polish.

WRAP-UP

1. Why do you think that as a BPP students, you need to know about
personal hygiene and need to practice the proper hand washing?
________________________________________________________________________
________________________________________________________________________
2. Why is sanitary procedures and safety measures in the kitchen are
important?
________________________________________________________________________
________________________________________________________________________
 3. Why is it a must to wear your complete PPE’s during the laboratory
class?
___________________________________________________________________________
___________________________________________________________________________

VALUING

Why does Occupational Health and Safety mean to you? Write your answer
on the space provided.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

POST TEST

Direction: Read and understand the statement. Encircle the best answer.

____1. Thoroughly wash and rinse hands for almost how many seconds?
A.10 B. 15 C. 20 D. 30

____2. OHS Standard is the mandatory standard and rules enforced by the
government to reduce or eliminate any occupational hazard in the
workplace. What is the meaning of OHS?
A. Occupational Hygiene and Safety C. Occupational Health and Standard
B. Occupation for Health and Sanitation D. Occupational Health and Safety
C.
____3. Which of the following is considered as safe inside the kitchen?
A. Store knives in a wooden block or in a drawer.
B. Never cook in loose clothes and keep long hair tied back.
C. Never cook while wearing dangling jewelry
D. All of the above.

____4. Listed below are the hygienic practices one should follow except:
A. Smoke only in the food areas.
B. Always wash your hands before preparing food.
C. Don’t brush or comb your hair when you are near food.
D. Do not come to work if you have a cold or are feeling unwell –
you may transmit bacteria to the food and put the health of others at
risk.

____5. One of the PPE that gives legs special protection against spills. The color
can be white, black or any color.
A. Toque B. Apron
C. Coat D. Shoes
 KEY TO CORRECTION
8. B
7. G
6. H
5. Shoes 5. F 5.CHP
4. Apron 4. E 4. SMK
3. Pants 3. D 3. SMK
2. Coat 2. A 2. CHP
1. Toque 1. C 1. SMK
ACTIVITY#1 ACTIVITY#2ACTIVITY #3
5. D 5. B
4. B 4. A
3. E 3. D
2. A 2. D
1. C 1. C
PRE TEST POST TEST
3. Biological Hazads – ex. bacteria, viruses,insects, animals, plants
2. Chemical Hazards – ex. sensiitizers, immune agents, chemicals
1. Physical Hazards – ex. metal fragments, hair,string,staple wires
RECAP:

References

Department of education- Bureau of Learning Resources. Bread and Pastry

Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEd-
BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
Philippines

MCSWANE, DAVID; LINTON, RICHARD; FMI, FMI; RUE, NANCY R. 4th Edition 2005.
Essentials of Food Safety and Sanitation by published by Pearson Education, Inc.,
Singapore

Technical Education and Skills Development Authority (TESDA)online program.

Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road,
South Superhighway, Taguig City, Philippines. retrieved from https://www.e-
tesda.gov.ph/course/