7

Technology and Livelihood Education

Home Economics
Cookery Exploratory
Course
Quarter1 – Module 7

Quarter 1 Module 7
Technology and livelihood Education– Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 7
First Edition, 2020

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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.

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.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Ruby I. Cabusora
Editors: Ma. Pacencia G. Dancel
Mary Judith Gwynne E. Valenciano
Annabel L. Guardian
Reviewers: Helen N. Flora, EPS TLE/TVL
Ma. Nimfa R, Gabertan, EPS ENGLISH
Jeffrey D. De Guzman, PSDS
Illustrators: Cid Eduardo A. Equibal Jr.
Melani R. Santos
Layout Artist: Melani R. Santos
Management Team: DR. JENILYN ROSE B. CORPUZ, CESO VI, SDS
DR. FREDIE V. AVENDAÑO, ASDS
JUAN C. OBIERNA, Chief, CID
DR. HEIDEE F. FERRER, Education Program Supervisor, LRMS
MRS. HELEN N. FLORA, Education Program Supervisor, TLE/TVL

Printed in the Philippines by the Schools Division Office, Quezon City

Department of Education – National Capital Region

Office Address: Nueva Ecija St., Bago Bantay, Quezon City

Telefax: 3456-0343
Telephone No. 8352-6806/6809
E-mail Address: sdoqcactioncenter@gmail.com
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
acquire knowledge and understanding on 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. But the order in which you read them can be changed to
correspond with the textbook you are now using.

 Lesson 7: Importance of Occupational Health and Safety Procedures

This lesson is focused on:
 recognizing the importance of OSH

After going through this module, you are expected to:

1. identify the types of hazards and risks in the workplace.
2. apply health, safety and security procedures in the workplace;
3. recognize the importance of occupational health and safety and security
procedures in the workplace.

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 What I Know

Directions: Choose the Safety and Security Regulations and Procedures below to
prevent the hazards and risk in the workplace. Write the letter of the correct answers
in your notebook.

A. Protecting your staff and visitors from accidents

B. Protecting your property from crime
C. Protecting your family from fire
D. Protecting your property from natural hazards
E. Legislation that may affect your business

1. Preparation of food in the restaurant is based on the food safety program.

2. Put up warning signs if the area is wet or slippery.
3. Layout of electrical connection is according to the Philippine Electrical code.
4. Observe regular maintenance like replacing broken tiles and kitchen fixtures.
5. Electrically operated kitchen equipment should be unplugged after every use.
6. Ocular inspection must be made or see to it that the workplace is flood-
free.
7. The business owner sends the worker for apprenticeship training or on job
training before assigning them completely for a specific task.
8. The business owner should as much as possible provide CCTV camera within
the workplace area.
9. Provide bolts for safe keeping of cash and valuable assets of the business
enterprise.
10. The building structure should comply with two exits for emergency purposes
based on the national building code.

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 Lesson Importance of Occupational

7 Health and Safety Procedures

Occupational and safety procedures is a government program set forth to be

followed by all stakeholders or concerned people for the safety and security of the
workers, customers, employers, and everybody who are involve by the business.
Safety and security are the prime important considerations in any workplace
because safe and sound individuals are assets to the business organization.
Observing occupational health and safety procedures will keep both the individuals
and the business organization safe from any irregularities that may affect the
welfare of the people and the business operations as well.

What’s In

Hello dear learners! You have gone through several learning kits in cookery. After
familiarizing yourself with all the basic kitchen tools and equipment, you came
across with the proper techniques in cleaning and sanitizing these kitchen items to
promote safety based on standard operational procedures. Then, you got to know
too, the importance of carrying out correct measurements and calculation
according to recipe requirement, until you learned to substitute ingredients and
compute for the cost of production. If you would notice, everything is based on the
standard operational procedure. Why is this so? It is because you are expected to
perform tasks that are effectively and efficiently done. Do you see now, the
possibilities that one day you can make a living in food related business? Well, you
are now heading on to the nearest point of accomplishment. Just go on reading and
you will find out that this module is another important material for you to consider.
This module is all about the importance of Occupational Health and Safety
Procedures where safety at work is emphasized.

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 What’s New

Occupational Health and Safety

Beware and be alert! “Accidents happen when least expected”. Do not be surprised
nor shocked for this is a very common reminder that you can encounter in any
workplace. In fact, a lot of work-related incidents have been reported on TV and social
media. Indeed, we are prone to accidents anytime and anywhere. The people are the
greatest assets in any business organization. It is the duty therefore, of the
government to protect its people against any form of dangers. Hence, promoting and
requiring all business organization to comply with this Occupational Health and
Safety Standard.

What is It

Occupational health and safety should be given prime importance in the place of
work, especially in the commercial kitchens where a lot of preparations are being
done. Anything could happen unexpectedly and there are always potential hazards
that may cause serious injury. Even a small kitchen knife would bring trouble; a
simple cut on the hands will affect the performance causing the delays of work and
in the process will affect the production operation of the business. There could be
fire due to faulty electrical wirings or due to negligence in using different mechanical
or electrical kitchen equipment. So, you might as well observe utmost safe condition
to avoid these hazards and risks in the workplace. Certainly, the target of OHS is to
maintain and promote the well-being of everyone while at work and to promote a safe
working environment to successfully achieve any planned activity. Moreover, keeping
the people and the place of work at its utmost safe condition would never bring the
company for any legislation that may affect the business operations too.

Hazards and Risks

It is important to identify hazards and risks in the workplace to address the
problems properly. Hazards may mean anything that can cause potential harm to
people, property, and the organization, while risks refer to the adverse effects
brought by the hazards. Among the potential hazards are electricity, fire, physical,
ergonomic, and natural hazards including legal issues that may affect the business
operations.

HAZARDS AND RISKS IN THE WORKPLACE

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1. Electrical hazards- Among the
potential hazards in electricity are
due to damaged or worn out
electrical cords, improperly wired
or ungrounded outlets. Even
short circuits may cause fire.

2. Fire hazards-Common cause of

fire in the kitchen may start from
gas leaks. When exposed to any
igniting material it will explode,
thus, causing fire. Check on the
hose if already worn out to avoid
gas leaks. Wipe the hose using
wet rag with soap when it bubbles
this means there is a leak.
3. Natural hazards-refer to any
disaster brought by natural
occurrences such as typhoon,
floods, and earthquakes.
Unfavorable situations like these
will somehow affect the operation
of the business.
4. Physical hazards-refer to any
circumstances that may harm the
physical body. Slip trip and fall is
a common example. To avoid this,
a warning device must be
displayed particularly when the
floor is wet. Radiation, heat and
noise are physical hazards too.
5. Ergonomic hazards-refer to
activity that may harm the
musculoskeletal system. Poorly
designed workstation may lead to
working with bad posture,
affecting the lumbar or the lower
back.
6. Chemical hazards-might occurs
when sanitizing chemicals are not
properly diluted and not used
according to manufacturer’s
instruction. Make sure that these
sanitizing chemicals are stored in (
a place which cannot be reached
by children.

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7. Machine -related hazards-Lack of
technical knowhow in operating
electrically operated machines
may bring serious injury to the
worker. (blog.sfceurope.com)

APPLY HEALTH, SAFETY AND SECURITY PROCEDURE IN THE WORKPLACE

Food service business should abide with the rules and regulations set by the
government in its objectives to promote the safety and well-being of the people
in the workplace. The following are the responsibilities of the workers and the
owners of business that will help prevent dangers or injury.

A. Protecting the staff and visitors from Accidents

1.To avoid slip trip and fall, keep the premises free from any obstruction
particularly on the stairways.
2.Repair damaged floors or replace tiles with cracks.
3.Put signage when necessary especially on wet areas.
4.Do not touch electrical devices with your wet hands.
5.To avoid electric shock and electrocution employ licensed electrician for
the maintenance and electrical repair.
6.Make sure first aid kits are readily available when needed.
7.Provide trainings for newly hired workers especially those who will operate
delicate machines.
8.For natural calamities, make sure that the management has risk
assessment procedure and evacuation plan in case of emergency.
B. Protecting the property from crimes
1.Install burglar alarms and close circuit television to capture evidence of
robbery
2.Make sure that doorknobs and locks are made from high quality materials
3.Secure windows and roof lights with steel bars and grilles
C. Protecting the property from fires
1.Observe regular maintenance for electrically operated kitchen equipment
2.Make sure ovens, gas range, and other cooking equipment have
automatic valves to cut off fuel supply in case of a fire break out
3.Provide a separate internal storage area for storing all combustible
material such as LPG tanks
4.Designate smoking area if smoking cannot be prohibited totally.
Make sure that the place is free from any flammable material where
cigarette butts will be disposed of.
5.Make sure that fire exits are free from obstruction
6.Install smoke detection device
D. Protecting the property from natural hazards
1.Try to have an ocular inspection for the business site, make sure that the
place is not a flood prone area
2.Organize a committee in charge of risk reduction procedure in case
of emergency
3.Check on the structural integrity of the building; It should be
resilient to typhoon and earthquakes. Consult or seek professional
advice with the experts like architects or engineers.

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 E. Laws related to business operation
1.Be informed and knowledgeable on the legalities when operating a
business. Secure a business permit ahead of time.
2.Consider the rights of the workers like receiving salaries on time, working
within the official time and having day off, bonuses and other employee
benefits.
3.Make sure that the business operation has complied with the
requirements set by the Food and Drug Administration (FDA) for the
manufacturing, preparation and food packaging.
4.Building structure should adhere to the National Building Code to ensure
structural integrity.
5.Now that the country is suffering from corona virus (Covid 19) all food
service businesses should comply with the protocol set by the Department of
Health (DOH) like wearing Personal Protective Equipment (PPE) in the
workplace which include face mask , face shields and gloves among others.

What’s More

Activity 1.1 Counter Dilemmas!

Directions: Identify the hazards and risks in the pictures. Give recommendations on how to solve the
problem/conflict. Write your answers in your notebook.

Types of hazard Hazard counterattacks

___________________________
________________________________________
________________________________________
________________________________________
1. ________________________________________

____________________________
________________________________________
________________________________________
________________________________________
2. ________________________________________
____________________________
_______________________________________
_______________________________________
_______________________________________
3. _______________________________________

___________________________
_______________________________________
________________________________________
_________________________________________

4.

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 ___________________________
________________________________________
________________________________________
_________________________________________
_________________________________________
5.

What I Have Learned

Activity 2: Index card takeaways

Directions: For your hashtag #key take away, give three important ideas you
learned from this lesson and write your answers on ½ index card. Compile it on your
portfolio.

_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
____

___________________
___________________ ________________
___________________ ________________
___________________ ________________
___________________ ________________
___________________ ________________
___________________ ________________
___________________ ________________
#MyKeytakeaway! ________________
___________________
___________________ ________________
___________________ ________________
___________________ ________________
___________________ ________________
______________ ________________
________________
________________
________________
________________

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 What I Can Do

Activity 3: 3 2 1…Action!
Directions: Based on the given situations or scenarios below, list down at least
three actions that you will do in case you encounter a conflict while at work. Do it
by bulleted form.

A. Your co- worker in the restaurant incidentally experienced a cut on his finger while
paring a vegetable:

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
B. You are asked by your friend to help him find a place for his business. What important
___________________________________________________
advices would you give him?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Here’s how
you will be
rated!
Rubric:

Presented 3 answers:

 provided a clear Presented 2 out of 3 Presented one (1)

step by step expected results were expected results.
instructions, achieved.
 gives an impressive
strategy in solving a
problem

Amazing! You will get 15 Fantastic! You will get 10  Nice! You will
points get 5 points

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 Assessment

Directions: Choose the Safety Regulations and Procedures below to prevent the
hazards and risk in the workplace. Write the letter of the answer in your notebook.
A. Protecting your staff and visitors from accidents
B. Protecting your property from crime
C. Protecting your family and property against fire
D. Protecting your property from natural hazards
E. Legislation that may affect your business
1. Wear face mask and Personal Protective Equipment inside the restaurants as
mandated by the government to combat corona virus
2. Put a warning device to remind customers that the floor is wet.
3. The building structure must be resilient to typhoons and earthquake.
4. Use ladders or step tool for reaching overhead cabinets.
5. Fire extinguisher must be in a visible area.
6. Observe correct posture while carrying, pushing, and lifting heavy loads.
7. Install burglar alarm and CCTV camera within the workplace area.
8. Install smoke detection device, especially in the kitchen.
9. Do ocular inspection to ensure that the place is not a flood prone area.
10. Require all food service crew to secure health certificates.

Additional Activities

Activity 4: Think tank!

Directions: Make a slogan using some of the words in the water tank to combat
hazards and promote safety at home, workplace or in the community. Write your
answer in your notebook.

workplace important hazard

safety attack law combat fight

risks health Personal Protective Equipment

covid pandemic

promote OHS protect business property

unite operation kitchen restaurants fire

government

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 12
What I Know What's More Assessment
1. E 1. Natural Hazard 1. E
2. A 2. Chemical hazard 2. A
3. E 3. Machine related 3. D
4. A hazard 4. A
5. C 4. Ergonomic 5. C
6. D hazard 6. A
7. A 5. Electrical hazard 7. B
8. B 8. C
9. B 9. D
10.E 10.E
Answer Key
References:
K TO 12 Basic Education Curriculum -Technology and Livelihood Education
Learning Module on Commercial cooking (Exploratory Course)
https://www.norris.com.au/blogs/news/reduce-workplace-hazards
www.farmandfleet.com
www.safety.uwa.edu.au
www.preventionweb.net
www.workingperson.me
www.cdc.gov
www.gsmsds.com
www.blog.sfceurope.com

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For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph