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Food Processing
(Implement Environment
Policies and Procedures)
Quarter 4 – Module 2:
 Participate in Improving
Environmental Practices at Work
 What I Need to Know

After completing this module, you should be able to:

1. identify the processes and conditions that could result in an
environmental outcome, and
2. take corrective action in accordance with environmental
management and emerging responsive plans

What I Know

Directions: Identification.
__________1. Rise in the water level in a stream to a peak from which level
recedes at a slower rate.
__________2. Referred to as rapid oxidation with the evolution of light and
heat.
__________3. Fire Code of the Philippines.
__________4. One of the hazards of laboratory work.
__________5. It is a contamination of food with biological contaminants.

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 2 PARTICIPATE IN IMPROVING
ENVIRONMENTAL PRACTICES AT
WORK

This lesson deals with the hazards and risks in the environment it also deals
with control measures for environmental hazards and risks.

What’s In

Directions: Identify the classes of fire.

__________1. This is a kitchen fire.

__________2. This is a nuclear fire.
__________3. This is a metal fire.
__________4. The fires involve energized electrical equipment.
__________5. It is a flammable liquid.
__________6. It is a freely burning fire in ordinary combustible materials.

What’s New

Directions: Identify environmental hazards are the following picture.

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2 3

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 What is It

Technical Terms:

Before we go further, apprehend the meaning of some terms that you will
surely encounter while reading this module.
1. Debris- remains of something that has been destroyed.

2. Disasters –the impact of natural or man-made hazards that negatively affect

society or environment.

3. Hazard - a situation which poses a level of threat to life, health, property or

environment.

4. Mitigation - a measure that is used to minimize the damaging effect of an

emergency.

5. Oxidation - an action in which oxygen combines with an element or compound

6. Rehabilitation –the process of restoring land after some process

(business, industry, natural disaster etc.) has damaged it

7. Spill - the release of a liquid petroleum hydrocarbon into the environment due
to human activity.

The Environmental Hazards

Floods

Flood is defined as a rise, usually brief, in the water level in a stream

to a peak from which the water level recedes at a slower rate.”

Safety Precautions Before the Flood

1. Ensure that you understand the dangers of flood properly.

2. Know the flood history of your area
3. Make a mental note of the nearest high ground to your
place.Understand the warning message, the impacts of major,
moderate or minor flooding to your area and which areas are
vulnerable to the different degrees of flooding.
4. In times of bad weather, always listen to official warnings issued
by local authorities.
5. Prepare a flood emergency kit.
6. Prepare and discuss with other members of the community, the
details of a local hazard map.
 7. Indicate the flood path and the sequences of flooding in the area.
8. Evacuation plans should be made in advance. Each member of the
family must be given specific role
4 and responsibility in case of
evacuation.
9. If your community has boats, make sure they are well maintained
and properly tied up to a tree or other permanent object.
Emergency workers may be assist people in flooded areas. You may
be able to help them.
10. Try to avoid walking through the flood area. Flooding may have
caused familiar places to change since flood waters often erode
roads and walkways. Flood debris may hide animals and broken
bottles and sharp steel ends.
11. If you must walk through flooded area, stay on firm ground.
Standing water may be electrically charged from underground or
downed power lines.

What to Do During the Flood?

1. Keep your emergency kit safe and dry.

2. Do not eat food, which has been in contact with floodwater. Do not
eat spoiled food supplied by outsiders. Such food can contain
bacteria in it and you could be infected and become ill. Do not eat
dead animals. They may have died due to diseases.
3. Collect rainwater until you get fresh water supplies. Boil all water
before drinking it. This is a better and safe way to obtain water
until other water supplies have been declared safe.
4. Do not use water from dug wells during such time until it has been
declared safe by the authorities.
5. Do not use gas, electricity or other electrical appliances that have
been flood affected, until they have been checked.
6. Use mosquito nets when you sleep to prevent mosquito and insect
bites.
7. Do not go near riverbanks or where there are signs of landslide or
to areas where people have been evacuated.
8. Do not allow children to enter the house/buildings that have been
flooded unless an adult checks them.
9. Do not touch any damp electrical sockets or turn on the electricity
if the house was subjected to flood until it has been checked and
has dried out for some time.
What to Do After the Flood?

1. Inform your neighbors that you 5 are returning home and obtain
advice before making a decision.
2. Roads may still be closed because they have been damaged or are
still covered by water. If you happen to come across such road with
stop signs please avoid these roads and find another way.
3. Keep listening to radio for news. Additional flooding or flash flood
may occur.

Returning to Normal Life After the Flood

Floods can cause emotional and physical stress. You need to look after
yourselves and your family during the transition period. It may take sometime
to get a house back into its original condition. There are ways that can help you
and your family return to normal life.

1. Before entering the house, get advice from skilled person about
supply of electricity, water, gas, etc. Get their advice on necessary
repairs and do not enter the house if you can not get any advice.
2. Rest and eat well before starting clean up operations. Make sure
that there is no more threat of occurrence of flash flood.

FIRE

Fire is frequently referred to as Rapid Oxidation with the evolution of

light and heat. It is the result of chemical combination of materials (fuel) with
Oxygen in the presence of enough heat.

 Class A. It is a freely burning fire in ordinary combustible materials such as

wood, cloth, paper etc.
 Class B. It is a flammable liquid such as oils, spirits and petroleum
products.
 Class C. The fires involve energized electrical equipment
 Class D. This is a metal fire (Magnesium, Titanium)
 Class E. This is a nuclear fire.
 Class K. This is a Kitchen fire.

Elements of
Fire
Oxygen and the Fire Heat Sources
Sources Triangle To Reach Ignition
Temperature
Approximately 16% Open Flames - The Sun
Required Normal air Hot Surfaces
contains 21% O2. Some
 sufficient oxygen within Action Electrical Energy
their makeup to support Compression of Gases
burning.

FIRE: An Unpredictable Hazard and Disaster What

Physical
is PD 1185? State
is the fire code of Liquids
PD 1185 Solid Gas these salient
the Philippines containing
provisions:
Bulky - Dust Gasoline Natural Gas
“WHEREAS, death
Finelyand
Dividedinjury to persons
Kerosene and loss damage to property by fire have
Propane Butane
Coal
reached alarming proportion that the economic and
Turpentine social gains of the society
Hydrogen
WoodPaper Alcohol Liver Acetylene
are being continually undermined;
ClothPlastic OilPaint Carbon
GrainOthers VarnishLacquer Monoxide
Olive OilOthers Others
WHEREAS, in order to effect a meaningful reduction of the
alarming fire losses,
there is a need to develop national consciousness and involvement of all persons
in the prevention and suppression of fires;

WHEREAS, fire prevention and suppression require the adoption of uniform fire
safety standards, the incorporation of fire safety construction and provision of
protective and safety devices in buildings and structures;

WHEREAS, there is an urgent need for an agency primarily responsible for the
implementation and coordination of the7 activities of all sectors of society on fire
safety, prevention and suppression;

WHEREAS, in order to effectively implement all efforts to minimize the occurrences

of fires and their destructive effects, full financial, equipment and personnel
support by the government and the private sector is necessary.”

Heat generates thermal energy and may travel in any

direction that will affect clusters of houses.

Phases of Fire
CHEMICAL SPILL (Hazard of Laboratory Work)

One of the hazards of laboratory work is

chemical spill. It becomes hazardous when
pupils/students come in contact with
poisonous/dangerous chemicals.

Preparedness and Mitigation

1. Take precaution when handling of chemicals

2. Educate students on proper handling of chemicals
3. Keep safe storage of chemicals
4. Dispose chemicals properly
5. Use gloves and mask when handling chemicals
6. Close drawers of storage cabinet
7. Maintain a stable environment
8. Strengthen laboratory capabilities
9. Provide fire extinguishers

Response (What to do during chemical spills?)

1. Vacate the room

2. Avoid throwing water or touching the chemicals with bare hands
3. Inform proper authorities
4. Cover nose with wet cloth then transfer casualty for safer place

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 5. Give milk and starch for ingested chemical
6. Ensure adequate air circulation around the victim.

Rehabilitation Phase After Chemical Spill

Call 117 0r local counter part for paramedic

Electrical Blackout

It is an interruption of normal source of electrical power.

Preparedness and Mitigation

1. Hang the flash light.

2. Prepare ready gas lamp/ candle.

Response (What to do during electrical blackout?)

1. Unplug all electrical/office appliances.

2. Stay put in one place to avoid accident.

Rehabilitation Phase

1. Check electrical outlets and switches.

2. Avoid electric wiring hanging near trees.

Food Poisoning

It is a contamination of food with biological contaminants such as

bacteria, fungi, viruses and parasites. Chemical contaminants can take the form
of agricultural chemicals (pesticides, insecticides, herbicides, fungicides;
environmental pollutants (mercury, lead), veterinary products (antibiotics,
growth enhancers) and additives (food additives, food coloring)

Preparedness and Mitigation

1. Discourage children’s patronage of processed food.

2. Wash raw food thoroughly.
3. Cook food properly.
4. Eat cooked food immediately.
5. Store cooked food properly.
6. Avoid contact between raw and cooked food.
7. Wash your hand as often as possible.
8. Keep all kitchen surfaces meticulously clean.
9. Protect food from insects, rodents, and other animals.
10. Ensure that school clinic is operational.
11. Ensure that policies related to canteen operation be
strictly enforced.
12. Store dangerous chemical away from children

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Response (What to do during food poisoning?)

1. Do not panic.
2. Increase fluid intake to prevent dehydration, but if not
tolerated orally, may be brought to the hospital for intravenous
fluid treatment.
3. Induce vomiting.
4. Seek medical assistance in cases of complication that may result
to hepatitis, typhoid fever, diarrhea, cholera, dysentery,
amoebiasis, etc.

Rehabilitation Phase

1. Encourage regular vendors position outside the school to observed

proper handling and preparation
2. Authorize guards station outside to check and remind
street vendors to cover prepared foods.
3. Require the students to bring their own eating utensils such
as plates, spoon and forks, glasses when they buy street foods
4. Conduct regular checking by the authorized sanitary inspectors on
the facilities and food handlers of the school canteen

Environmental Hazards

Red Tide

It refers to the discoloration of

water bodies due to the presence of an
extremely enormous amount of “bloom” of
a group called dinoflagellates which are
toxic and responsible for paralytic
shellfish poisoning (PSP).

Preparedness and Mitigation

1. Disseminate red tide information, symptoms and progression.

2. Keep track of media information regarding Red tide
3. Avoid ingestion of fish, shellfish, mollusks, crabs

Response (What to do during red tide?)

1. Monitor progression of symptoms and seek medical advice

2. Avoid or refrain from eating seafood.

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Rehabilitation Phase
Seek medical assistance

Pollution

This is caused by the

pollutants thrown into the ocean
like seaweeds, marine litter,
spills, fertilizers, pesticides from
irrigation

Preparedness and Mitigation

1. Educate people on the proper disposal of waste.

2. Initiate mass cleaning of seashore.
3. Implement marine environmental law.

Response (What to do during pollution?)

1. Clean up coastal areas.

2. Boil water for consumption.
3. Provide warning signs or posters in affected areas.

Rehabilitation Phase

Seek medical assistance for water borne casualty.

LET US REMEMBER

1. Environmental hazards include flood, chemical spill, fire,

pollution, brown out, red tide, and food poisoning.
2. Regular inspection, assessment, maintenance of electrical system.
3. There must be a provision of necessary tools like emergency kit.
4. Reduction in flood damage potential depends not only on keeping
the water away from the people but also keeping the people away
from the water.
5. Fire is not only hazardous to health but also a threat to economy.
6. 98% of disastrous fire starts small, 2% start big
7. Each member of the family has specific role and responsibility in
case of any emergency.
8. Always observe proper sanitation.

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 What I Have Learned

Remember:
Environmental hazards include flood chemical spill, fire, pollution, brown out, red tide
and food poisoning. Regular inspection, assessment, maintenance of electric system.

What’s More

Directions: Match column A with correct answer on column B.

1. The process of restoring land a. disaster

after some process b. pollution
2. A measure that is used to c. rehabilitation
minimize the damaging effect d. red tide
of an emergency. e. mitigation
3. The impact of natural or man-
made hazards the negatively
affect the society or
environment.
4. This is caused by the
pollutants thrown into the
ocean.
5. It refers to the discoloration of
water bodies due to presence asdsaaasdx
of dinoflagellates sdsad
sd

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 What I Can Do

Directions: Answer the following questions.

1. What to do during chemical spills?
2. What to do during food poisoning?

Assessment

Directions: Identification.
__________1. Rise in the water level in a stream to a peak from which level
recedes at a slower rate.
__________2. Referred to as rapid oxidation with the evolution of light and heat.
__________3. Fire Code of the Philippines.
__________4. One of the hazards of laboratory work.
__________5. It is a contamination of food with biological contaminants.

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 Answer Key

What’s More Assessment

1.C
2.E 1. Flood
3.A 2. Fire
4.D 3. PD 1185
5.D 4. Chemical spill
5. Food poisoning
What I Know
1.Flood
2.Fire
3.PD 1185
What’s New 4.Chemical spill
1. FLOOD 5.Food poisoning
2. FIRE
3. CHEMICAL
SPILL
4. FOOD
POISONING What’s In
5. RED TIDE 1. Class K
2. Class E
3. Class D
4. Class C
5. Class B
6. Class A

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