8

Technology and Livelihood Education

COOKERY EXPLORATORY
Quarter 2

Learning Activity Sheets (LAS)

Importance of Occupational Health and

Safety Procedures

Writer:
AILENE M. LIM
Consuelo National High School-Annex
SDO-Siargao

Author: Ailene M. Lim

School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
 WEEKLY LEARNING ACTIVITY SHEETS
TLE Grade 8, Quarter 2, Week 8

IMPORTANCE OF OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

Learning Objective:
LO 1. Importance of Occupational Health and Safety Procedures (TLE_HECK7/8OHSP-Oh-8)
1.1 recognize the importance of OSH
 discuss Occupational Health and Safety Procedures (OSH).
 recognize the importance of Occupational Health and Safety Procedures (OSH).
 explain safety regulations, hazard control practices, and procedures based on
organizational procedures.
 emphasize the value of Occupational Health and Safety Procedures.

Key Concepts (TLE 7-COOKERY LM pp.71-95)

(TLE 7-COOKERY Module 7 pp. 1-20)

Occupational Health and Safety

 Is a planned system of working to prevent illness and injury where you work by recognizing
and identifying hazards and risks?
 The anticipation, recognition, evaluation, control and prevention of hazards from work that
may result in injury, illness, or affect the well-being of workers.
 Means by which to control aspects of work production that involve any degree of risk or
danger that may cause injury or harm

Three Steps to Manage Health and safety at Work

 Spot the Hazard (Hazard Identification)
 Assess the Risks (Risk Assessment)
 Make the Changes (Risk Control)

Why is health and safety so important in a kitchen? Kitchen safety awareness is important
in cooking, as well as during cleanup 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

 Eliminates possible danger in the workplace.
 Reduce workplace stress
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Author: Ailene M. Lim
School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
  Uses of tools appropriately
 Updates the supervisor about unsafe conditions
 Use mechanical assistance

Kitchen Safety Tips:

 Wear clean clothing and PPEs
 Tie hair during cooking
 Store knives in a wooden block drawer
 Keep potholders nearby

Sanitation or cleanliness should also be observed in the kitchen. Common kitchen sanitation
practices are the following:
 Washing of hands thoroughly.
 Washing the kitchen tools properly
 Use spoon in tasting food.

Safety Practices in the Kitchen

 Wearing mask especially when a co- worker has colds.
 Removing all accessories before working.
 Keeping fingernails short and clean.
 Keeping oneself clean
 Keeping tools and equipment clean

The main causes of accidents and ill health in the working environment are:
 slips, trips and falls;
 contact with hot surfaces and harmful substances;

Types of Hazard/Risk in the Workplace

 Physical Hazards are factors or conditions within the environment that can harm your
health.
 Chemical Hazard. Hazards arise from inhaling chemical agents in the form of vapors,
gases, dusts, fumes, mists, or by skin contact with these materials
 Biological Hazards are caused by living organisms which include insects, molds, fungi,
viruses, and bacterial contamination.
 Ergonomic Hazards refer to workplace conditions that pose the risk of injury to the
workers’ musculoskeletal system. Musculoskeletal injuries, also referred to as repetitive
strain injury.

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Author: Ailene M. Lim
School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
  Electrical Hazard. Dangerous condition where a worker can or does make electrical contact
with energized equipment or a conductor.

SAFETY REGULATIONS

OHSP for Controlling Hazards/Risk

A hierarchy of controls is used to determine how to implement effective controls for any
hazard. Control methods at the top of the hierarchy are potentially more effective and
protective than those at the bottom.

https://www.cdc.gov/niosh/topics/hierarchy/default.html

 Elimination It means physically removing the hazard from the procedure or the work area.
Examples: Dispose of an old hazardous chemical
 Substitution It replaces a hazard with an action or material that is less hazardous.
 Engineering Controls Engineering controls are used to remove a hazard or place a barrier
between the user and the hazard.
Examples: Local exhaust/task ventilation
 Administrative Controls Work practices include altering the way in which a procedure is
done, monitored, and/or restricted.
Examples: Using proper labeling and signage to communicate the hazard to others

Author: Ailene M. Lim

School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
Exercises/Activities
Activity 1: Am I Safe or Not?
Reference: TLE Cookery Module p. 13
www.slideshare.net>skyrocker0004

Objective: Discuss Occupational and Safety Procedure

What you need: ball pen and paper
What to do:
A. Write SAFE if the situations in the pictures show favorably safety and UNSAFE if it’s
not.

www.pinterest.com Bb Peoria Public Schools www.webcomicms.net

1. _______________ 2. _______________ 3._____________

www.tes.com www.pinterest.com https://unsplash.com/photos/5JeTin55H9U

4. _______________ 5. _________________ 6. ________________

B. Write S if the statement is SAFE and US if the statement is UNSAFE. Write your answer
on the space provided. Answer the questions that follows. Use the rubrics for scoring.

____ 1. Keep your mind on your work.

____ 2. Tie back long hair.
____ 3. Remove jewelries when working with food.
____ 4. Use electric appliances with wet hands.
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Author: Ailene M. Lim
School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
 ____ 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. Do not wash your hands before cooking.
____10. Jewelries must be worn during cooking.

Guide Questions:
1. From the illustrations above, which situations shows safety procedures and which does
not? Why or Why does not?

2. Based on the illustrations above, what is Occupational Safety procedure?

Scoring rubrics for questions 1 and 2

4 Student understanding of concepts is clearly evident
3 Student understanding of concepts is evident
2 Student has limited understanding of the concept
1 Student has a complete lack of understanding of the concept

Activity 2: Recognize Me!

Reference: TLE Cookery Module 7 pp. 7-10
Objective: Recognize the importance of occupational health and safety procedures
What you need: ball pen and paper
What to do: Below are the ways of carrying kitchen operations. Draw a smiley face if the
situation shows importance of OHS and sad face if its not.

KITCHEN SITUATION DRAWING

1. Do not leave stovetop dishes unattended while the burner is on

2. When boiling water, never overfill your pot to prevent the water from
overflowing.
3. Use tongs to handle large, firm products. When handling hot items, grasp
them firmly and be mindful of oil or water splashing.
4. When using tools that have sharp edges for the first time, go slowly until
you get the hang of it.
5

Author: Ailene M. Lim

School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
 5. Use tools with hand grips if you have difficulty with firmly grasping
your cooking tools.
6. It is best to work with unclean and sanitized gloves at all times to
maximize hand contact with food.
7. Wearing mask is not necessary especially when a co- worker has colds

8. Eliminates possible danger in the workplace

9. Wearing clean clothing and PPEs is not a must

10. Keep potholders nearby

Activity 3: You Complete Me!

Reference: TLE Cookery LM pp. 7-10
Objective: Explain safety regulations, hazard control practices, and procedures based on
organizational procedures.
What you need: ball pen and paper
What to do: Below are some of the situations that might encounter in the kitchen. Complete the
table with the possible harm it brings and ways to control using the hierarchy of controls. Then
cite importance of removing the harm.

SITUATIONS HAZARDS/HARM CONTROL MEASURE

Ex. Wet/Slippery Floor Slips Eliminate by wiping the wet

floor using rags
1. Extension cord lying across the
pathway
2. Broken/ Damage kitchen
appliances like rice cooker or
microwave oven
3. Co-worker not wearing PPE

4. Unlabeled kitchen cleaning

chemicals,

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Author: Ailene M. Lim
School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
 5. Improper labelling of signage

6. Unattended baking session

Guide Questions:
1. Is hazard control practices important? Why or Why Not?

2. In your home, how you are going to control possible hazards especially in your kitchen?

Scoring rubrics for questions 1 and 2

4 Student understanding of concepts is clearly evident
3 Student understanding of concepts is evident
2 Student has limited understanding of the concept
1 Student has a complete lack of understanding of the concept

Activity 4: I Can Spot and Explain

Reference: TLE Cookery LM p. 74-84
www.slideshare.net>skyrocker0004

Objective: Explain safety regulations, hazard control practices, and procedures based on
organizational procedures.
What you need: ball pen and paper
What to do: Describe each illustration below. Spot which from the illustrations follow the
Occupational Health and safety Standards.

www.pinterest.com www.pinterest.com
Illustration A Illustration B

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Author: Ailene M. Lim
School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
Guide Questions:
1. Describe each kitchen images.

2. Which of the two images follows safety regulations, hazard control practices and
procedures? Cite instances in the illustration.

Scoring rubrics for questions 1 and 2

4 Student understanding of concepts is clearly evident
3 Student understanding of concepts is evident
2 Student has limited understanding of the concept
1 Student has a complete lack of understanding of the concept

Activity 5: Slogan/Poster Making

Reference: TLE Cookery LM p. 83-84
www.slideshare.net>skyrocker0004

Objective: Emphasize the value of Occupational Health and Safety Procedures.

What you need: Illustration Board 1x 2 feet, Color Medium, Drawing Tools
What to do: Make your own Slogan/Poster for safety/sanitation practices in your kitchen. You
can use English or Tagalog words. Refer to the sample Slogan/Poster below. Use this as your guide
in making your own work. Use the rubrics below as your guide in giving score to your work.
Sample Work

www.pinterest.com

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Author: Ailene M. Lim
School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
Scoring Rubrics
ACCURACY (100%) SCORING CRITERIA
Demonstrated and Identified 5 types hazards and risks 20 points
Demonstrated and Identified 4 types hazards and risks 15 points
Demonstrated and Identified 3 types hazards and risks 10 points
Demonstrated and Identified 2 types hazards and risks 5 points
Demonstrated and Identified 1 types hazards and risks 3 points
Failed to demonstrate any type of hazards and risks 0 points

Reflections
Some cause of accidents commonly happened at the kitchen. This may result to loss of
properties and lives. Based on your knowledge from the lesson, reflect on this passage “You don’t
need to know the whole alphabet of Safety. The A, B, C of it will save you if you follow it. Always
be careful.”

ANSWER’S KEY

and risks
injury where you work by recognizing and identifying hazards
2. OHSP is a planned system of working to prevent illness and
harm/hazards
1, 2,3,4,5 does not show OHSP because of the presence of
1. Illustration shows OHSP because of wearing PPE, Illustrations
Guide Questions (Answers may vary)
10. US
9. US
8. S
7. US
6. S
5. S
4. US
3. S
2. S 10. 5.
1. S
B. 9. 4.
6. SAFE
5. UNSAFE 8. 3.
4. UNSAFE
3. UNSAFE 7. 2.
2. UNSAFE
1. UNSAFE 6. 1.
A.
Activity 1: Am I Safe or Not? Activity 2: Recognize Me!

Author: Ailene M. Lim

School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]
 [email protected] Email address:
Schools Division of Siargao Division:
Consuelo National High School-Annex School/Station:
Ailene M. Lim Author:
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Reflection:
To avoid loss of lives and properties we should need to be very careful. Follow and practice the OHSP. Understanding it can make
us free from any danger or harm.
Activity 4: I Can Spot and explain (Answers may vary)
Guide Questions:
1. Illustration A shows a topsy-turvy kitchen with the presence of wet floor, cabinet and oven door open, knives at the edge
of the cabinets, tissue paper near the gas burner, blocked walkways and many others.
Illustration B shows a clean and organize kitchen free from any form of possible hazards or harm.
2. Illustration B follows the safety regulations, hazard control practices and procedure because the kitchen is very clean and
organize. There is no presence of harm or danger.
Activity 5: Slogan/ Poster Making (Use rubrics provide for scoring)
Activity 3: You Complete Me!
SITUATIONS HAZARDS/HARM CONTROL MEASURE
1. Slips, Trips, Falls ELIMINATE by removing cord along the
path
2. Electrical Hazard SUBSTITUTE by replacing
3. Biological Hazard PPE by wearing personal protective
equipment
4. Chemical Hazard Administrative Control by labeling and
isolating hazardous chemicals
5. Physical Hazards Engineering Control by putting signage on
the work place like warning sign, danger
sign
6. Physical Hazard Administrative Control by supervising
people while working
Guide Questions (Answers may vary)
1. Yes, it is important to prevent any accident happened in the workplace.
2. By observing safety precautions and also by applying the hierarchy of control especially in our kitchen to prevent any
accident.
References:

MODULES

1. Paundog, Amalia P., 2020. TLE Cookery 7 Learner’s Materials. Zone 1, DepEd
Building, Masterson Avenue, Upper Balulang, Cagayan de Oro City Pasig City:
Department of Education.
2. Tahud, Michelle M., 2020. TLE Cookery 7 Learner’s Materials. Zone 1, DepEd
Building, Masterson Avenue, Upper Balulang, Cagayan de Oro City Pasig City:
Department of Education.

ELECTRONIC RESOURCES

1. www.slideshare.net>skyrocker0004

PHOTOS

1. https://www.pinterest.ph
2. https://www.gettyimages.com
3. www.gettyimages.com
4. www.slideplayer.com
5. www.webcomicms.net
6. https://unsplash.com/photos/5JeTin55H9U

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Author: Ailene M. Lim

School/Station: Consuelo National High School-Annex
Division: Schools Division of Siargao
Email address: [email protected]