10

Technical Vocational
Education (TVE)
COOKERY
Quarter 1 – Module 4
HYGIENE AND SAFETY PRACTICES
AT WORKPLACE
TVE COOKERY- GRADE 10
Alternative Delivery Mode
Quarter 1 – Module 4: HYGIENE AND SAFETY PRACTICES AT WORKPLACE
First Edition, 2020

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Published by the Department of Education - Schools Division Office of Makati City

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OIC-Assistant Schools Division Superintendent: Brian E. Ilan EdD

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 What I Need to Know

This Module is one of the Core Competencies in Cookery. Students must learn the basic
knowledge on performing hygiene in the kitchen and practicing safety at workplace.

This module will focus on two common areas based on Training Regulation of TESDA:
• Lesson 4
- Observe Workplace Hygiene Procedures
- Perform Workplace and Safety Practices

After going through this module, you are expected to:

1. identify the common accidents in kitchen premises;
2. follow correct health and safety procedures in the kitchen;
3. explain OHS;
4. apply mise-en-place when working in the kitchen;
5. maintain a safe and secure workplace.

What I Know

A. Direction: Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Which refers to a cross-disciplinary area concerned with protecting the safety,
health and welfare of people?
a. Cleaning
b. OHS
c. Safety
d. Sanitation
2. Which practice should be followed in order to prevent food contamination?
a. Food guide
b. Food hygiene
c. Food plan
d. Food sanitation
3. What diseases or illnesses are caused by eating or drinking contaminated
foods or beverages?
a. Food borne diseases
b. Food borne illnesses
c. Food borne intoxication
d. Food borne infection
4. Which should NOT be practiced when handling and preparing foods?
a. Clean hands and trim fingernails before starting to work
b. Take your meals while preparing foods to save time
c. Use hairnets to avoid hair from falling into food
d. Wear apron before starting to work
5. What disease resulted from eating contaminated food?
a. Food- borne illness
b. Food- borne infection
c. Food- borne intoxication
d. Food microbiology

1
B. Direction: Identify what is being ask. Write your answers on the space
provided.
_________________________1. It means practicing and following the rules and
procedures to prevent food contamination and keeping it safe to eat.

_________________________2. A cross-disciplinary area concerned with protecting the

safety, health and welfare of people engaged in work or employment.

_________________________3. A disease that is carried and transmitted to people by

food.
_________________________4. An accident that happen when plugging electric
equipment using wet hands.
_________________________5. It refers to maintaining cleanliness of one's body and
clothing to preserve overall health and well-being.
_________________________6. A disease that results from eating food containing
harmful micro-organism.
_________________________7. A protective clothing that is use when working in the
kitchen.
_________________________8. A disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
_________________________9. A hazard that occur when unintentionally touch the fire.
________________________10. It means danger or at risk.

Lesson HYGIENE AND SAFETY PRACTICES

4 AT WORKPLACE

Good Sanitation practices is one of the most important factors that we need to
apply in kitchen premises. Sanitation means the promotion of hygiene and prevention
of disease. We do not allow bacteria to thrive in the utensils or places that we use
when preparing food. Cleaning and washing are not the only thing that we need to do
in the kitchen to be able to say that no contamination will take place once we prepare
food. Food sanitation means practicing and following the rules and procedures to
prevent food contamination and keeping it safe to eat.

What’s In
Direction: List down different situations about mishandling of food that occur in a
food establishment.

1.
2.
3.
4.
5. .

2
 What’s New

Food hygiene is important at home as well as in the restaurant, or

food establishment to prevent food from becoming contaminated
and causing food poisoning.

What is It

Restaurant and other food industries ensure that they have passed the sanitation
standard required by authorities. In our house, we also apply cleanliness and
sanitation specifically to all the areas that is being use when preparing and cooking
food. Failure to comply with the guidelines in sanitation of all food related
establishment may lead to the closure of a food business.

Personal hygiene should not be taken for granted, food personnel must practice good
personal hygiene when dealing with food and food safety. Proper training in sanitation
takes place when we still a kid. Sanitation program must be regularly implemented at
home.

Food industry employees must understand how to implement, manage, and revise
sanitation programs to ensure we produce safe food products and protect the
employees carrying out sanitation tasks.

This lesson will describes the reasons why you should keep sanitary conditions in the
kitchen and then how you can achieve that. It then goes over important safety
considerations having to do with the kitchen.

Activity 1. How much do you already know about kitchen safety? For each
question below, decide whether the practice is safe or unsafe. Write your answer on
the space provided.

_________1. Cut away from your body when using a sharp knife.

_________2. Use a towel or your apron to remove a pan from the oven.

_________3. Pour water on a grease fire.

_________4. Tie back your long hair.

_________5. Wipe up spills on the floor right away.

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_________6. Use electric appliances with wet hands.

_________7. Pour salt or baking soda over the flames on a grease fire.

_________8. Keep cabinet doors open so everything is in easy reach.

_________9. Wear loose clothing while working in the kitchen.

________10. Always keep the kitchen clean and safe.

Occupational Health and Safety (OHS)

Occupational Health and Safety (OHS) is a cross-disciplinary area concerned
with protecting the safety, health and welfare of people engaged in work or
employment. Knowing OHS is essential to minimize the hazards and risks not only to
students, trainers and other people within the training institution but also to others
who will be affected.

Good OHS Practice

1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to ensure
that there is minimum risk to archive material or staff. It should be kept free of
food and drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)

Basic Food Microbiology

Certain microscopic organisms, such as bacteria, are able to invade the human
body and cause illness and sometimes death. Because contaminated foods are the
major sources of organisms transmitted to people, it is essential that food production
must have a clear understanding of food microbiology and the conditions involve in it.

Food-borne illness- is a disease caused by consuming/eating contaminated foods or

drinks.

Food-borne infection- is a disease that results from eating food containing harmful
micro-organism.
Food-borne intoxication- is a disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.

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 What’s More

Activity 2
Direction: Answer the following questions about safety and sanitation in the
kitchen.

1. What are the different ways to prevent contamination while preparing

and cooking food?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. What will you do in case there is an accident in the food laboratory?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
3. Why do we need to observe safety and sanitation in the kitchen?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

4. How will you maintain cleanliness and orderliness in the kitchen?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
5. Why PPE is important when working in a food establishment?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

What I Have Learned

Direction: Create a sentence that is related in hygiene and safety practices in the
kitchen using the following words.
1. Proper storing of tools-
2. Dirty Kitchen-
3. Washing of hands
4. Sharp objects
5. Harmful microorganisms

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 What I Can Do

Direction: Analyze the picture below, can you describe how it is related to safety
practices in the kitchen? Write your answers on the space below.

Assessment

A. Direction: Identify what is being ask. Write your answers on the space
provided.
_________________________1. It means practicing and following the rules and
procedures to prevent food contamination and keeping it safe to eat.

_________________________2. A cross-disciplinary area concerned with protecting the

safety, health and welfare of people engaged in work or employment.

_________________________3. A disease that is carried and transmitted to people by

food.
_________________________4. An accident that happen when plugging electric
equipment using wet hands.
_________________________5. It refers to maintaining cleanliness of one's body and
clothing to preserve overall health and well-being.
_________________________6. A disease that results from eating food containing
harmful micro-organism.
_________________________7. A protective clothing that is use when working in the
kitchen.
_________________________8. A disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals.
_________________________9. A hazard that occur when unintentionally touch the fire.
________________________10. It means danger or at risk.

6
B. Direction: Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Which refers to a cross-disciplinary area concerned with protecting the safety,
health and welfare of people?
a. Cleaning
b. OHS
c. Safety
d. Sanitation
2. Which practice should be followed in order to prevent food contamination?
a. Food guide
b. Food hygiene
c. Food plan
d. Food sanitation
3. What diseases or illnesses are caused by eating or drinking contaminated
foods or beverages?
a. Food borne diseases
b. Food borne illnesses
c. Food borne intoxication
d. Food borne infection
4. Which should NOT be practiced when handling and preparing foods?
a. Clean hands and trim fingernails before starting to work
b. Take your meals while preparing foods to save time
c. Use hairnets to avoid hair from falling into food
d. Wear apron before starting to work
5. What disease resulted from eating contaminated food?
A. Food- borne illness
B. Food- borne infection
C. Food- borne intoxication
D. Food microbiology

7
 Additional Activities

Direction: Read and analyze the situation written below and answer the following
questions.
Anna has a catering business, and she plan to cook ahead of time for lunch to be able
to meet the agreed serving time. She needs to cook 3 dishes for 50 persons. If you
were Anna what will you do to the following?
1. What are the safety measures that you need to follow in the kitchen to be able
to avoid any accidents?

2. To avoid any food contamination, what are the factors that she need to explain
to her staff?

3. In serving food to the guest, what will be your suggestions to keep the food
clean?

References

❖ CBLM- Grade 10 pp. 91-92

❖ https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/

❖ https://www.wisegeek.com/what-is-food-sanitation.htm

❖ https://pngimg.com/uploads/poison/poison_PNG26.png

❖ https://www.flickr.com/photos/koniart/11084270466

❖ https://pixabay.com/vectors/chef-cook-restaurant-uniform-40892