ST. FRANCIS XAVIER ACADEMY OF KAPATAGAN, INC.

(Former: St. Francis Xavier Academy)

Poblacion, Kapatagan, Lanao del Norte
S.Y. 2021-2022

SEMI-DETAILED LESSON PLAN IN TLE 7

1st QUARTER MODULE 7-WEEK 7
Prepared by: Jo-an W. Nini

DATE COVERED: OCTOBER 25-29, 2021

Content Standard
 The learner demonstrates understanding the practice of occupational
health and safety.
Performance Standard
 The learners demonstrate independently practice occupational health and
safety.
Learning Competency
Importance of Occupational Health and Safety Procedures.
(TLE_HECK7/8OHSP-0h-8)
I. OBJECTIVES
 recognize the importance of occupational health and safety procedures.
II. CONTENT
A. Topic:
B. Reference : Adopted Learning Module-Region X, TLE 7 ADM
C. Materials: Learning Modules, Answer Sheets
D. Values Integration: Attentiveness, Curiosity, Honesty, Objectivity, Perseverance
E. Teaching Stategies: Inquiry-based Instruction
III. LEARNING ACTIVITIES
A. Preliminary
The students will be having their Distance Learning Daily Routine at home such
as:
 Wearing of proper dress code.
 Morning Prayer
 Preparing of Modules
 Warm-up activities
 Other preparatory activities
B. Review
 The students will answer What I Know to check what they already know
about the lesson.
The students will do a brief drill or activity entitled,

What’s New

Below is the activity that will give you an overview about the new lesson.
Activity 1

Directions: Write the word SAFE if the picture shows safety situations in doing the task
and UNSAFE if it is not. Write the answer in your TLE notebook.

1. _____________________ 2. ______________________

3. __________________ 4. __________________

5. ____________________ 6. ____________________
 4. Motivation (Explore)
Before you proceed to the next level, let us check first your understanding on the
previous lesson in calculating the cost of food production.

What are the three principles of food costing?

5. Firm-Up
 The students will be provided with the following key concepts of the topic:

What is It

Why is health and safety so important in a kitchen?

Kitchen safety awareness is important in cooking, as well as during clean-up and
daily living. Understanding the hazards present in the kitchen can help you avoid causing
an accident whereby the family is protected.

Importance of occupational health and safety procedures.

1. Eliminates possible danger in the workplace.
2. Reduce workplace stress
3. Uses of tools appropriately
4. Updates the supervisor about unsafe conditions
5. Use mechanical assistance

Kitchen Safety Tips:

1. Wear clean clothing and PPE’s

 2. Tie hair during cooking

3. Store knives in a wooden block drawer

4. keep potholders nearby

Sanitation or cleanliness should also be observed in the kitchen. Common kitchen

sanitation practices are the following:

1. Washing of hands thoroughly.

2. Washing the kitchen tools properly

3. Use spoon in tasting food.

Safety Practices in the Kitchen

1. Wearing mask especially when a co-

worker has colds.

2. Removing all accessories before

working.

3. Keeping fingernails short and clean.

4. Keeping oneself clean

5. Keeping tools and equipment clean

Common Safe Work Practices

1. Not taking unnecessary risks.
2. Always look out for hazards.
 4. If you must smoke, do so only in designated areas.
5. Keep your work area clean and tidy.
6. Enter and leave the workplace using proper routes.

The main causes of accidents and ill health in the working environment are:

1. slips, trips and falls;

2. slips, trips and falls

3. contact with hot surfaces and

harmful substances;
 6. Deepen

What’s More

Directions: Arrange the jumbled letters to form the word based on the given
description. Choose your answer from the box. Use your TLE notebook.

Safety
Words PPE
- Description Hazard
Molds
1. LANOITAPUCCO Occupational
- deals Safety
with understanding the Injury
causes of
Kitchen
YTEFAS accidents at work and ways to prevent unsafe
act and unsafe conditions in any workplace.
1. YRUJNI - an instance of being injured.
2. YTEFAS - freedom from danger, risk on injury
3. PEP - Personal Protective Equipment
4. NEHCTIK - a room or area where food is prepared and
cooked.

IV. EVALUATION (Transfer)

What I Have Learned

Directions. Write S if the statement is SAFE and US if the statement is UNSAFE. Write your
answer in your TLE cookery notebook.

_____ 1. Keep your mind on your work.

_____ 2. Tie back long hair.
_____ 3. Remove jewelries when woking with food.
_____ 4. Use electric appliances with wet hands.
_____ 5. Wipe up spills on the floor immediately.
_____ 6. Use spoon in tasting food during cooking.
_____ 7. Keep your working area unclean.
_____ 8. Do proper garbage disposal in the kitchen.
_____ 9. Donno’t wash your hands before cooking.
 _____ 10. Jewelries must be worn during cooking.
IV. ADDITIONAL ACTIVITIES

What I Can Do

Directions: Make a drawing showing safety in the workplace especially in the

kitchen. Place your output in your TLE notebook.

SCORING RUBRIC:

(5) (4) (3) (2)

Creativity and Quality of Poor Overall
originality artistic color or appearance
composition image of the
and overall quality drawing
design

Prepared by:

Jo-an W. Nini
Subject Teacher