7

TLE Exploratory
Cookery
Quarter 1 – Module 6
Importance of Occupational Health
and Safety Procedures (OHSP)
(Week 7)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand the Importance of Occupational Health and Safety Procedures. The scope
of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course.

This module discusses the importance of Occupational Health and Safety Procedures
in school and at home.

After going through this module, you are expected to:

1. recognize the importance of OHSP;
2. identify hazards and risks in school and at home; and
3. apply the standards of OHSP on daily basis or in every task given.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, and Post Assessment

What I Know

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: _______
Yr. Level & Subject (Specialization): ________________ Module No: __________
Name of the Activity: What I know Date: ________________

1-5. Identify the type of hazard/accident in the workplace. Write the letters only.
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 shut-off valves to turn off.
_________2. Non-visual inspections of all portable electrical items and electrical
wiring.
_________3. Prepare a flood plan for your business.
_________4. Consider putting shopfronts with grilles or shutters to deter smash and

1
 grab raiders.
_________5. Keeping the premises clean, tidy, congestion-free, and well-lit will go a
long way to preventing most of this type of accident.

6-10. Choose the letter of the correct answer.

6. The following are possible risks when using electrically operated kitchen
equipment EXCEPT one.
A. Tripping of miniature circuit breakers because of wrong selection in terms
of capacity, short-circuiting, etc.
B. Overloading of a circuit by using high-rated kitchen equipment in less
rated M.C.B.
C. Successful insulation of P.V.C. wires due to proper use of Electrical
Equipment.
D. Short-circuiting of air heaters being used in Hot cases and service counters
for continuously long hours of usage.
7. These are the production units of any organization whether it is a Hotel,
Restaurant, Banquet, or any other business outlet like Fast Food, or roadside
eateries.
A. commercial kitchens
B. commercial spaces
C. factories
D. industrial production
8. Why are there signages and warnings about smoking are prominently
displayed in establishments?
A. to avoid destruction of life and property
B. to guarantee that ashtrays are emptied every day
C. to keep the premises free of carbon dioxide
D. to discipline customers from smoking
9. Which of the following is an acceptable practice in protecting establishments
from natural hazards?
A. Check with the Local Authority whether the property is safe for children.
B. Ensure that you have a good level of security at your premises.
C. Check at least once every 5 years that roof gutters, down-pipes, and
drainage gullies are clear, unobstructed, and free of leaves and vegetation.
D. Ensure that electrical equipment is maximized for different purposes.
10. Which of the following should be done to prevent electrical fault?
A. Improperly wired or ungrounded outlets must be kept hidden.
B. There should be frequent visual inspections of all portable electrical items
and fixed electrical wiring.
C. Unsafe work practices must be avoided only when you are supervised,
and no one has observed.
D. Occasional maintenance, recording, and monitoring of electrical items
should be done by assigned worker/s.

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 What is It

Commonly Encountered Maintenance Problems

in Commercial Kitchens

The commercial kitchens are the production units of any organization whether it
is a Hotel, Restaurant, Banquet, or any other business outlet like Fast Food, or
roadside eateries. These kitchens consist of mostly white powder-coated metallic
false ceilings stainless steel kitchen equipment and Kota stone flooring. In some
kitchens, we may find aluminum sheet false ceilings. The light fittings are recessed
in false ceiling and have Perspex cover over the fluorescent tubes to avoid any glass
breakage falling in food items. The kitchen equipment is operated with electricity,
LPG, Coal, and water.

Electrical Hazards

Potential Hazard
Workers in restaurants are exposed to shocks and electrical hazards from:
• Worn electric cords or improperly used or damaged extension cords
• Improperly wired or ungrounded outlets
• Faulty equipment and wiring
• Damaged receptacles and connectors
• Wet clean-up processes
• Unsafe work practices

The electrically operated kitchen equipment is Hot case, Bain Marie Service Counter,
Refrigerators, Coffee Machine, Tea-Coffee Dispensers, Deep Freezers, and Masala
Grinders, etc. The equipment like cooking ranges, Chinese Cooking Range, Griddle
Plate, Oven, and Bakery Oven are operated on LPG. The tandoors in the kitchen are
operated with coal. The dishwashing sink, countersink, and Bain Marie, etc. need

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cold water and hot water for their use. We face many problems in these commercial
kitchens on day-to-day use and these are listed below:

A. Electrically operated kitchen equipment:

Possible Risks:
• Tripping of miniature circuit breakers because of wrong selection in terms of
capacity, short-circuiting, etc.
• Overloading of a circuit by using high-rated kitchen equipment in less rated
M.C.B.
• Failure of insulation of P.V.C. wires due to overheating of circuit or continuous
use of Electrical Equipment.
• Short-circuiting of air heaters being used in Hot cases and
service counters for continuously long hours of usage.
• Burning of Immersion heaters of Bain Marie when
sufficient water quality is not available in the Bain Marie
(a container holding hot water into which a pan is placed
for slow cooking).
• Short-circuiting of electrical wiring by putting water on electrical switches while
cleaning the kitchen during night hours by an unskilled worker.
• Damaging the immersion heaters or tea/coffee boilers and milk boilers by not
monitoring the quantity of water in the tea boiler and that of milk in the boiler.

B. LPG Operated Kitchen Equipment:

• The cooking ranges are operated on LPG and if LPG supply is not maintained
properly, it may cause the problem of fire in the kitchen.
• Smoke was created by continuous use of LPG in a commercial kitchen.
• The hoods over the ranges should have filters to control oil and grease,
otherwise, the smoke carried along with oil and grease shall cause problems of
fire in the exhaust chimney.
• The LPG operated equipment have burners which require regular cleaning to
avoid mishap.

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 • The oil or grease used in cooking and production of food items must be handled
properly otherwise spillage over LPG-operated equipment can cause a fire.

C. Water Operated Kitchen Equipment

Dishwashing machines need both electricity and water.
As the water mixes with chemicals used for cleaning the
plates, glasses, etc. the water and chemicals create
mishaps and hazards. Examples of electrically operated
kitchen equipment are Hot cases, Bain Marie Service
Counter, Refrigerators, Coffee machines, Tea-Coffee
Dispensers, Deep Freezers, and Masala Grinders, etc.

The Application of Health, Safety, and Security Procedures

in the Workplace

Running a business in a cafeteria or a big foodservice establishment is a demanding

job. Consider the following responsibilities if you are a worker or an owner of such a
business.

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 • Protecting your property from fire
• Protecting your property from natural hazards;
• Protecting your property from crime;
• Protecting your staff and visitors from accidents;
• Legislation that may affect your business.
• Most kitchen fires occur in kitchen ranges, boilers, or deep-fat fryers and can
often be traced back to poor cleaning regimes.

A. Protecting Property from Fire

• Ensure that cooking ranges, boilers, and deep-fat fryers are fitted with
thermostats or emergency cutoff valves to turn off the fuel supply should a fire
break out.
• Ensure that filters are removed and de-greased frequently to prevent a build-
up of greasy deposits.
• This should be done weekly but you may need to consider more frequent
cleaning on a daily basis if the equipment is issued for long periods.
• Store all combustible materials away from buildings or perimeter fencing
preferably inside locked waste bins or lidded skips. Ensure they are emptied
regularly. If there is no suitable and available outside location, use a secure
internal storage area.
• Be vigilant when you open and close the premises each day. Look for signs of
potential trouble e.g., graffiti or damage to fences. Remove graffiti and repair
any damage immediately to deter further damage.

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 • Electrical faults
Prevention of faults is the answer here and this can be achieved by:

• frequent visual inspections of all portable electrical

items and fixed electrical wiring; and

• regular maintenance, recording, and monitoring of these

items by an authorized agency or licensed electrician.

• Smoking
Ideally, smoking should be prohibited in the entire premises (including yards
and open areas). Signages and warnings about smoking are prominently
displayed to avoid the destruction of life and property.

• Ensure that smoking is restricted to a designated area that is kept free of

combustible items such as paper, curtains, and flammable liquids.

• Provide metal-lidded bins for the disposal of ashtray contents and

guarantee that they are emptied safely every day. Do not dispose of them
with other combustible waste.

B. Protecting establishment from natural hazards

• Flood
Firstly, check with the Local Authority whether a property is in a flood risk
area. If it is, then you should:

• Prepare a flood plan for your

business detailing the actions you
will need to take to minimize
damage and disruption. Practice
putting the plan into action so that
you and your staff will be sure it
works and should have experience
of what to do in case a flood occurs.

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 • Water Escape
Get dripping taps repaired as they can cause damages.

• Ensure pipes are properly lagged using

suitable insulation material.

• If your premises are likely to be

unoccupied for a longer period of time
e.g., over Christmas and New Year, turn
the water off at the stopcock and drain
the system if possible.

• Storm Damage
• Make sure your premises are in a good state. Repair minor damages to
minimize the chance of storm damage.
• Check the building regularly (walls, roof, and any outbuildings) and ensure
any problems you find are repaired promptly.
• Check at least once a year that roof gutters, down-pipes, and drainage
gullies are clear, unobstructed, and free of leaves and vegetation.

C. Protecting property from crime

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• Burglary
Thieves frequently see catering businesses as an easy target. It is wise to
ensure that you have a good level of security at your premises.

• Locks on external doors should carry standards and high-quality

materials.
• All accessible opening windows should be fitted with key-operated locks.
Protect secluded windows and roof lights with steel bars, grilles, or
shutters. Consider fitting shopfronts with grilles or shutters to deter smash
and grab raiders.

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 • Given time, almost any physical security can be overcome. Consider fitting
an Intruder Alarm system that will act as a deterrent and limit the time an
intruder will have on your premises. Any alarm system should be fitted
and maintained.
• Closed Circuit Television (CCTV) can help deter and capture evidence of a
robbery. Any system should be fitted and maintained by an installer
registered with a nationally recognized installation body such as - NSI
(National Security Inspectorate) and SSAIB (Security Systems and Alarms
Inspection Board).
• When your premises are closed, lock away portable electronic equipment
e.g., laptops or computers in a secure cabinet. Consider fitting access
control locks on entrance doors to prevent intimidation or robbery.

• Theft of Money
• Keep cash on the premises overnight
increases the chance of a break-in.
• Keep as little cash on the premises as
possible and keep it out of public view.
• Whenever possible, cash should not be
left on the premises beyond business
hours.
• Empty the cash register overnight and
leave the drawer open as this often deters thieves.

D. Protecting your staff and visitors from accidents. “Prevention is better

(and cheaper) than cure”.

• Slips, Trips, and Falls

The most common type of workplace accident, these can be easily and
cheaply prevented in most cases and will often bring other benefits.

• Keep the premises clean, tidy, congestion-free, and well-lit will go a long way
to prevent any accidents.
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately especially on

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 stairways and areas where the public has access.
• Keep a clearly marked first-aid kit available at all times.

• Electricity
Electricity can and does, kill and the law insists that your electrical
installation must be safe.

• Ensure that electrical equipment is only used for the purpose for which it
is designed.
• Use a qualified electrician for electrical installation work and for regular
testing of portable electrical items to make sure they are in good working
order.

• Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses
(even one-person operation); this helps prevent fires and ensures swift
evacuation of employees and other people from the premises in the event of a
fire.

• Guarantee that you have clearly signed and unobstructed escape routes and
that your staff is aware of the evacuation procedure.
• Arrange regular practices to reinforce this.
• Assign a specific member of your staff to be responsible for customers’ and
visitors’ safety in the event of an emergency evacuation from the premises.

• Manual handling/lifting
Preventing injury caused by manual lifting of heavy
items is subjected to regulations and solutions which
can be easily achieved.

• If loads must be manually lifted, ensure they are

carried by at least two people and that training in
lifting techniques is provided.
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 • Provide mechanical equipment e.g., trolleys to
assist staff in unloading and moving
deliveries. In addition, ensure deliveries are
as close as possible to the location where
they will be stored or used.

➢ Accident reporting and investigation

See to it that all accidents and incidents are recorded and investigated as
lessons can be learned to prevent them in the future. As long as the
recording method is accessible and secure it will be accepted – computer
records are fine.

When an accident happens at your workplace, it is critical to conduct an

accident investigation to determine the root cause of the events that led to
the accident or injury. The point of the investigation should never be to
assign blame, but rather, uncover the factors that led to the accident so you
can take corrective action to prevent it from happening again.

Steps in Conducting an Effective Accident Investigation

1. Provide first aid and/or medical care to the injured persons and take action to
prevent further injury or damage. This is the first priority.
2. Report the accident as required by your company's policies.
3. Investigate the accident as soon as possible after it occurs. This allows you to
observe the conditions as they were at the time of the accident, prevents the
disturbance of evidence, and allows you to identify witnesses. You will need
to gather physical evidence, take photographs, and interview witnesses to
understand the chain of events that led to the accident.
4. Identify the causes of the accident. Note that there are usually multiple
causes.
5. Report your findings in a written report. in preparing the report, it is helpful
to prepare a step-by-step account or timeline working back from the moment
of the accident, listing all possible causes at each step. This account can help
prepare the final report, which should clearly explain the evidence for your
conclusions.
6. Develop a plan for corrective action to prevent the accident from happening
again. These actions should be specific, constructive, address the root causes
of the accident, and address the causes described in the report.
7. Implement your corrective action plan. It is helpful to set a deadline for
implementation of corrective actions and there should be monitoring in place
to ensure that they are completed.
8. Follow up to evaluate the effectiveness of the corrective actions taken.
9. Make adjustments as needed to continue to improve.

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E. Legislations that may affect business
We have mentioned some areas where
legislation may affect your business -
Fire Safety, Food Hygiene, and
Electricity. There might be other
regulations from other regulatory
boards like Food and Drug
Administration (FDA) particularly on
manufacturing, packaging, and storing
of food. Be aware and knowledgeable.

What I Have Learned

Use a separate sheet in doing this activity. (5 points each) Please do not forget to
write the following in your answer sheet:
Name: ______________________________ Yr. & Section: _______
Yr. Level & Subject (Specialization): ________________ Module No: _________
Name of the Activity: What I Have Learned Date: _______________

1. What is “Electrical Hazards”?

2. How can you prevent it in the workplace?

What I Can Do

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________ Yr. & Section: ____________
Yr. Level & Subject (Specialization): ________________ Module No: ______________
Name of the Activity: What I Can Do Date: ____________________

Performance Task No. 1

Instructions: Identify at least 3 areas in your house that you think are
hazardous/risky and write your solution in order to avoid accidents.

1. Hazardous area: __________________________________________________________

Solution: _________________________________________________________________
___________________________________________________________________________
2. Hazardous area: __________________________________________________________
Solution:
____________________________________________________________________________
__________________________________________________________________________
3. Hazardous area: __________________________________________________________
Solution:
___________________________________________________________________________
___________________________________________________________________________

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Performance Task No. 2
Instructions: Create a Fire Escape Plan for your house. Illustrate and indicate where
the fire exit and what specific places will you meet your family if in case there will be
a fire.

Places where you can meet your family in case of fire:

1. ____________________________________________________________
2. ____________________________________________________________
3. ____________________________________________________________

Assessment

Use a separate sheet in doing this activity. Please do not forget to write the
following in your answer sheet:
Name: ______________________________ Yr. & Section: ________
Yr. Level & Subject (Specialization): ________________ Module No: __________
Name of the Activity: Assessment Date: ________________

1-5. Identify the type of hazard/accident in the workplace. Write the letters only.
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. Do make aisles and passageways sufficiently wide enough for easy
movement and keep clear at all times.
_________2. Clear up spillage promptly and post warning notices.
_________3. Manufacturing and packaging standards should pass the regulatory
board.
_________4. Only licensed electrical engineers should check and inspect electrical
installations and wirings.
_________5. A food establishment should be in a free-flood area.

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6-10. Choose the letter of the correct answer.
6. Which of the following should be done to prevent electrical fault?
A. Improperly wired or ungrounded outlets must be kept hidden.
B. There should be frequent visual inspections of all portable electrical items
and fixed electrical wiring.
C. Unsafe work practices must be avoided only when you are supervised,
and no one has observed.
D. Occasional maintenance, recording, and monitoring of electrical items
should be done by assigned worker/s.
7. The following are possible risks when using electrically operated kitchen
equipment EXCEPT one.
A. Tripping of miniature circuit breakers because of wrong selection in terms
of capacity, short-circuiting, etc.
B. Overloading of a circuit by using high-rated kitchen equipment in less
rated M.C.B.
C. Successful insulation of P.V.C. wires due to proper use of Electrical
Equipment.
D. Short-circuiting of air heaters being used in Hot cases and service counters
for continuously long hours of usage.
8. Why are there signages and warnings about smoking are prominently
displayed in establishments?
A. to avoid destruction of life and property
B. to guarantee that ashtrays are emptied every day
C. to keep the premises free of carbon dioxide
D. to discipline customers from smoking
9. Which of the following is an acceptable practice in protecting establishments
from natural hazards?
A. Check with the Local Authority whether the property is safe for children.
B. Ensure that you have a good level of security at your premises.
C. Check at least once every 5 years that roof gutters, down-pipes, and
drainage gullies are clear, unobstructed, and free of leaves and vegetation.
D. Ensure that electrical equipment is maximized for different purposes.
10. These are the production units of any organization whether it is a Hotel,
Restaurant, Banquet, or any other business outlet like Fast Food, or roadside
eateries.
A. commercial kitchens
B. commercial spaces
C. factories
D. industrial production areas

14
 Additional Activity

Please do not forget to write the following in your answer sheet:

Name: ________________________________ Grade & Section: ___________
Grade Level & Subject (Specialization): ___________ Module No: _________________
Name of Activity: Additional Activity Date: ______________________

Instructions: Write DO if the statement complies with OHSP and write DON’T if the
statement doesn’t comply with OHSP.

________1. Make sure that all accidents and incidents are recorded and investigated
as lessons can be learned to prevent them in the future.
_________2. If loads must be manually lifted, they can be lifted only by one person
without observing proper lifting technique.
_________3. Ensure electrical equipment is only used for the purpose for which it is
designed.
_________4. Keep all your cash on the premises overnight.
_________5. Ensure pipes are properly lagged using suitable insulation material.
_________6. Ensure that a food establishment should be in a free-flood area.
_________7. Ensure that cooking ranges, boilers, and deep-fat fryers are fitted with
thermostats or emergency shut-off valves to turn off the fuel supply
should a fire breaks out.
_________8. Ensure smoking is restricted to a designated area that is kept free of
combustible items such as paper, curtains, and flammable liquids.
_________9. Prepare a flood plan for your business.
_________10. Keep your first aid kit inside a cabinet.

Answer Key
10. DON’T
9. DO
8. DO
7. DO
6. DO
5. DO
4. DON’T
3. DO
2. DON’T
1. DO
Additional Activity

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Reference
K to 12 Cookery Learning Module

Online Sources:
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16