BPP 8 Q4M2 Control Hazards and Risks

How to Control Hazards and Risks?

Safety guidelines in the workplace means controlling hazards and risks in
which the lives of the people are more essential in every success of the food
industry.

The best way in learning on how to control hazards and risks is to avoid them
and carefully know the proper use of equipment and ingredients as well in baking.

If hazards in the place of work cannot be eliminated or reduced by any means

of risk controls, the establishments must provide personal protective equipment
towards the employees or workers.

After reading this module, you will be able to:

1. identify the Classifications of Safety Signs.
2. show the proper use of Personal Protective Equipment (PPE).
3. practice Proper Waste Segregation Techniques.

In going through the module, you have to extend your patience in

understanding and analyzing what you are reading. Follow the directions and/or
instructions in the activities. Answer the entire given test and exercises carefully.
Comply the required activities provided

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Review: Identification: Identify what color sign is being referred to with the following
statements. Choose your answer on the choices inside the box. Write it
in your answer sheet.

Yellow Red Blue

Green Orange White

______________ 1. It is used to convey safety information.

______________ 2. It represents a potentially unsafe situation that can cause
serious injury and indicated by warning signs.
______________ 3. It reflects immediate hazardous situations that will cause
death or other serious injuries like Danger signs and Fire
symbols.
______________ 4. It is used to alert against unsafe practices, which if not avoided,
may results in minor or moderate injuries like Caution Signs
______________ 5. It indicates the emergency exit location, first aids and other safety
equipment.

Lesson
CLASSIFICATION OF SAFETY SIGNS
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What’s In

Activity 1. Open-Ended Statement

Directions: Answer the questions to the best of your capacity, write the answers in your
answer sheet.

1. What do I know about Safety First at the workplace?

2. What can I do in relation to Safety inside the laboratory room?
3.
What’s New

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Activity 1 Let Me Know

Safety Signs and Symbols

These are pictures sometimes called safety pictographs, pictograms, or
pictorials. They are used in place of, or as a supplement to written words. These
symbols provide warnings or alerts about a possible hazard.
Because pictures may convey information better than words, graphic symbols
are added to precautionary labels to show major workplace dangers.

Directions: Identify the following pictures to what does it means. Write the answers in
your answer sheet.

1. ________________

2. ____________________

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3. _________________

4. __________________

What is it?

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Classification of Safety Signs

1. Mandatory Signs. These are colours blue and white with a blue circle containing
a white image dealing with an exact actions must be taken.

2. Prohibition Signs. These signs have colors black, red and white, with a red
circular band crossed with a diagonal bar on a white background. It has a black
symbol behind this band that indicates the prohibited action.

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3. Hazard Signs. These signs have colours black, yellow and white. It has a yellow
triangle with a black border and symbol reflecting a hazard in the environment.

4. Safe Condition Signs. These signs have colour white and green. The green
rectangular or square with a symbol/text in white providing information about
safety conditions.

5. Fire Equipment Signs. These signs have colour white and red. It has a red
rectangle/ square with a symbol or text in white providing information and location
and use of fire fighting facility.

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 What’s More

Activity 2. Self- Assessment

Directions: Classify the following Safety Signs, write your answers in your answer
sheet.

1. _______ 2.________

3._______ 4.___________

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 Lesson
PROPER USE OF PERSONAL PROTECTIVE
2
EQUIPMENT (PPE)

What is it?

Personal Protective Equipment

PPE or Personal Protective Equipment is any clothing, equipment or substance

designed to protect a person from risks of injury or illness.

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Personal Protective Clothing (Cooking Outfit) Used in the Kitchen

1. Hair Covering/hairnet – prevents hair from falling into food product.

2. Facial Mask – barrier to airborne contamination during sneezing, coughing and

talking.

3. Aprons – reduce risks of contamination and help maintain cleanliness. This is

something you wear over your clothes to protect from the dirt or mess
while preparing food.

4. Gloves – reduce risk of contamination. It can protect the hands from

heat, spatter and dirt.

5. Footwear- are made of rubber designed purposively to protect

the toe from falling objects and for any spills on the floor.

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 Lesson
PRACTICE PROPER WASTE SEGREGATION
3
TECHNIQUES

What is it?

Practice Proper Waste Segregation

Waste Segregation is a process which garbage are being divided into reduce, reuse
and recyclable material. Say NO to one bin, and YES to 3 separate bins

There are three types of waste in a bins, namely:

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 1. Recyclable- waste materials that can be recovered to re-use for some
purpose, like empty bottles, aluminum cans, cardboards, beverage cans and
etc.
2. Biodegradable- refers to bio-waste that would include human and animal
waste, such like substances are dead plants and animals, their waste, fruits,
vegetables, flower, paper, etc.
3. Non-Biodegradable – refers to waste materials that are indestructible,
substances include chemicals, paints, plastic, rubber, toxic, plastic, metals,
etc.

What’s More

Activity 1: Show what you’ve got!

Directions: Categorize the following waste materials. Use a check (√) mark to which
the following waste they belong in the box. Copy the 4 -column chart below and answer
it in your answer sheet.

Biodegradable Non-Biodegradable Recyclable

Empty bottles of soft
drinks
Newspapers
Plastic Cups
Empty Cans
Banana peel

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