BOLBOK NATIONAL Grade 7 -

School Grade Level

HIGH SCHOOL Pearl/Emerald/Garnet
DAILY Learning
Teacher MARILOU B. CHAVEZ TLE
LESSON Area
LOG Teaching August 06, 2018
Dates and 12:00-1:00/1:00-2:00/2:00- Quarter First
Time 3:00

I. OBJECTIVES
A. Content Standards The learners demonstrate understanding the practice of occupational health and
safety.
B. Performance Standards The learners independently practice occupational health and safety.
C. Learning Competencies LO 2. Control Hazards and Risks in the Workplace
Write the LC code for each 2.1 follow consistently Occupational Health and Safety (OHS) procedure for
controlling hazards/risks
2.2 use personal Protective Equipment (PPE) in accordance with OHS
2.3 provide appropriate assistance in case of emergency in the workplace
II. CONTENT Control Hazards and Risks in the Workplace
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages CG page 5, Teacher’s Guide page

2. Learner’s Module pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)
portal
B. Other Learning Resources
IV. Procedures
A. Reviewing previous lesson or
presenting new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/instances of
the new lesson (Analysis)
D. Discussing new concepts and
practicing new skill #1
E. Discussing new concept and
practicing new skills #2
K to 12 Learning Manual in Commercial Cooking (Grade 7-8) 85-96
http://www.retailsafety.ca/training/hazard-evaluation-control
TV, Laptop, Learning Manual, Printed Materials
Using Powerpoint presentation let the students identify what kind of hazard
being flashed on the screen and tell something about that kind of hazard.
Why controlling hazards and risks is important?
How do we control the following hazards? Demonstrate.
a. Biological hazards
b. Chemical Hazards
c. Fire hazards
The safety and well-being of workers /employees is the responsibility of the
employer and the employees. But it is the duty and responsibility of the
employer to device and implement a hazard and risk control program.
Health and Safety Procedures for controlling hazards and Risks
Biological Hazards
Chemical Hazards
Physical Hazards
Fire Hazards
Procedures to be followed for dealing with workplace accidents, fire and
emergencies in accordance with organization OHS Policies.
What is PPE?
Why do we use PPE?
What kind of assistance is being provided in the event of a workplace
emergency?
Strategy: Direct instruction using TGA Activity
Given on the first column below are some of the identified hazards in the food
industry. Fill up the remaining columns with the data needed. Be guided by
the example given on the first row.
Group 1: 1-5
Group 2: 6-10
Group 3: 11-15

HAZARDS CLASSIFICATION POTENTIAL HAZARDS/RISK

OF HAZARDS RISK OR CONTROL TO
HARM BE APPLIED
Using bladed Physical Accidental Wear cut
tools like knives cuts resistant gloves
 1. Improper
storage, use and
handling of
cleaning
solutions.
2. Prolonged
standing in front
of cooking
stove.
3. Working in a
kitchen with
poor lighting
and ventilation.
4. Accumulated
grease in
cooktops and
range hoods.
5. Kitchen with
no fire
extinguisher.
6. Water/oil
spilled on the
floor.
7.Co-worker
with influenza
or colds and flu.
8. Circuit
overload or too
many electrical
appliance
connected to a
low current
supply.
9. Working two
shifts a day.
10. Improper
storage of food
in the
refrigerator.
11. Using
cutting and
mixing tools for
both meat ,
chicken, fish
and vegetables.
12. Uneven
flooring in the
kitchen.
13. Using dirty
sponge for
dishwashing and
cleaning.
14. Prolonged
exposure to a
walk in freezer
without
protection.
15. Using a tool
or equipment
that has not
undergone
preventive
maintenance
check-up
-
F. Developing mastery (Leads to What is the relevance of knowing the safety practices used to protect your
formative assessment #3) property from crime and to protect your staff and visitors from accident?
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
One of the members of your family is suffering from Acute Gastroenteritis.
Your family doctor has found out that it is just because of unsanitary condition
in the kitchen. How are you going to avoid this?
Based on the discussions and activities done, how do we apply OHS
procedures to control hazards and risks?
Directions: Identify the places where the warning signs below should be
posted: Write your answer on the space provided.

1._________ 2. ________ 3. ________ 4._________ 5. __________

J. Additional activities for

application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earn 80% in
the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learner who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
work?
F. What difficulties did I encounter
which my Principal or Supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Prepared by:

MARILOU B. CHAVEZ
Teacher III
Noted by:

WILFREDO V. ANDRIN
Principal I