7

Technology and Livelihood

Education

COOKERY Module 1

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 9: Evaluate and Control Hazards and Risks in the Workplace
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation
of such work for profit. Such agency or office may, among other things, impose as
a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.

Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Author/s: MICHELLE M. TAHUD
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
 7
Technology and
Livelihood Education
Cookery -Module 9
Evaluate and Control
Hazards and Risks in the
Workplace
This instructional material is collaboratively developed and
reviewed by educators from public schools. We encourage
teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of
Education-Region 10 at region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self
Learning Module) is for educational purpose only. Borrowed materials
(i.e., songs, stories, poems, pictures, photos, brand names, trademarks,
etc.) included in these modules are owned by their respective
copyright holders. The publisher and authors do not represent nor
claim ownership over them. Sincerest appreciation to those who have
made significant contributions to these modules.
 Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative Delivery
Mode (ADM) Module in Cookery!

This module is provided as your alternative instruction for learning in which content
and activities are based on your needs. It is a self-paced approach wherein you will
work on different activities that are interesting and challenging for you to
develop your reading and comprehension skills. To accomplish what is expected
from you, you are encouraged to stay focus and develop a sense of
responsibility and independence in doing the different tasks provided in the module.
Be an empowered learner. Always believe that nothing is impossible and
nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about
the lesson to take. If you get all the
answers correct (100%), you may decide to
skip this module.

What’s In This is a brief drill or review to help you

link the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.

What I Have Learned This includes questions or

blank sentence/paragraph to be filled in to
process
what you learned from the lesson.
 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of
the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in

the module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1 ---------------- 5
What’s In ---------------- 5
What’s New ---------------- 6
What is It ---------------- 7
What’s More ---------------- 10

Lesson 2 ---------------- 11
What’s In ---------------- 11
What’s New ---------------- 12
What is It ---------------- 13
What’s More ---------------- 15

Lesson 3 ---------------- 16
What’s In ---------------- 16
What’s New ---------------- 16
What is It ---------------- 17
What’s More ---------------- 22

What I Have Learned ---------------- 23

What I Can Do ---------------- 24
Assessment ---------------- 24
Additional Activities ---------------- 27
Answer Key ---------------- 28
References ---------------- 29
 What I Need to Know

After identifying the hazards in our laboratory, the next steps are
to properly evaluate and control the hazards. These steps may be specific so
be sure to take your time and ask for help when needed.
The best way in learning on how to control hazards and risks is
to avoid them and carefully know the proper use of tools and
equipment. If hazards in the workplace cannot be eliminated or reduced by
any means of risk controls, the establishments must provide personal
protective equipment towards the employees or workers.
Evaluating risks is a key step in working with hazardous materials and
equipment. This can help to determine the proper controls that will be needed
to avoid the event. After lab hazards have been identified and evaluated, all
must be controlled to avoid exposure.

Upon the completion of this module, you are expected to:

1. Follow consistently OHS procedures for controlling hazards/risks.
2. Use Personal Protective Equipment (PPE) in accordance with OHS.
3. Maintain OHSP awareness

1
 What I Know

Directions: Answer the questions by writing the letter of the best answer on
your TLE notebook.

1. It is a run-through experience wherein people leave a building and practice

what they would do if there is fire.
A. Practice
B. Role Play
C. Drill
D. Event
2. The following statements below are the causes of accident except for one.
A. People themselves
B. Organized work area
C. Defective tools and equipment
D. Unsafe environment
3. The following are the fire drill procedures. Which is NOT included in the
group?
A. Remain calm
B. Know your status
C. Line up and stay in line
D. Take the drill seriously
4. It is the first aid given to a person who is poisoned by a chemical.
A. Give immediately raw eggs
B. Attempt to induce vomiting
C. Neutralize a poison
D. Call the nearest clinic
5. The following are working conditions conducive to safe and healthy
environment EXCEPT for one.
A. A well fixed electrical connections
B. Clean floor area, free from waste and grease
C. Defective lighting and ventilation facilities.
D. Clean cabinets, dry and closed tightly to keep away rodents and insects.
6. It is an immediate care given to a person who has been injured .
A. Care
B. Nurse
C. First aid
D. Care and Nurse
7. Which of the following Personal Protective Equipment is used in cooking to
protect our dress from dirt?
A. Apron
B. Pot holder
C. Hairnet
D. Towel
8 .Which of the following cooking outfit is NOT included in the group?
A. Face mask
B. Goggles
C. Hairnet
D. Gloves
9. Some accidents in the kitchen can be avoided by .
A. Concentrating on your work
B. Bringing to the nearest hospital
C. Calling a doctor
D. Giving first aid
10. What safety measure is immediately given to the seriously injured person?
A. Bring him home
B. Call a doctor
C. Bring to the nearest hospital
D. Give first aid

11. Which of the following statement below helps prevent falls?

 A. Do not walk.
B. Don’t pick it up.
C. Do not watch your step.
D. Keep the floor clean and dry
12. What safety measure is given to stop severe bleeding?
A. Wash it with water
B. Call a doctor immediately
C. Cover wounds with cotton or gauze pad
D. Press the wound with any object
13. When cooking food in the kitchen, what cooking outfit should you use to
protect your hair from touching the food?
A. Aprons
B. Hairnet
C. Pot holder
D. Towel
14. It is a term which refers to the transfer of harmful microorganisms to food
by hands in cooking or serving food.
A. Bacteria
B. Contamination
C. Cross-contamination
D. Food handling
15. Which of the following statement below shows how to keep the equipment
clean?
A. Wiping equipment with dirty rags
B. Touching the rims of glasses and cups
C.Allowing equipment to come in contact with one’s clothing
D.Keeping hands off to the tines of forks, the blades of knives, and
the bowls and spoons.

Lesson
Follow Consistently OHS Procedure for

1 Controlling Hazards/Risks
TLE_HECK7/8OHSP-Oi-9
 What’s In

Activity 1. Open-Ended Statement

Direction: Answer the following questions below. Write your answers in your
TLE notebook.

1. What do I know about hazards in the workplace?

2. What can I do in relation to hazards inside the laboratory room?

 What’s New

Activity 2. Word Search

Direction: From the puzzle, search for at least ten (10) words which are
under hazards/risks in the workplace. Write your answer in your TLE
notebook.

A I D U S T A
C S A F E R C
C G U B R E O
I N J U R Y N
D F I R E A T
E D A N G E R
N E U P M I
OT G Y F A L L
 What is It

OHSP for Controlling Hazards/Risks

The OSHP requires every establishment to keep and maintain its
workplace free from work hazards that are likely to cause physical harm to the
workers or damage to property.
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.
Elimination
It means physically removing the hazard from the procedure or
the work area.
It is the most effective method of minimizing an exposure to any hazard.

Examples:
 Dispose of an old hazardous chemical

 Remove an extension cord from lying across a travelled path

 Lock and Tag a dangerous machine out of service

Substitution
It replaces a hazard with an action or material that is less hazardous.
Note: Though the substitution may be less hazardous, do NOT dispose
of these less hazardous in the trash. Label and collect them for proper lab
waste disposal.

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

 Conducting monthly lab self-inspections to regularly eliminate any

noticeable hazards
 Having an emergency plan: considering the "What if...." then train lab
users before an emergency happens
  Relocating a piece of equipment so the flow of work can be done safely
and more efficiently
 Enforcing rules about daily housekeeping
 Performing regular equipment maintenance

What’s More
Activity 1: Picture Talk

“4 Pics One Word”

Directions: Supply the missing letters to form a word that refers to the
pictures shown. Choose the letters from the box below. Write your answer in
your TLE notebook.

T L M O D N S R V C

E _ I _ I N A _ I O N C _ N _ R O L

A _ M I _ I _ T _ A T I _E _ O N T _ O L
Lesson
2
10
 Use Personal Protective Equipment (PPE) in
Accordance with OHS TLE_HECK7/8OHSP-Oi-9

What’s In

Before you proceed to the next level, let us check your understanding
on the previous lesson.

Activity 1
Directions: Answer the following questions below. Write your answers in your
TLE notebook.
1. What are the five (5) control methods under the hierarchy of controls?
2. What is the least effective among the five controls?

11
 What’s New

Activity 1: SCRAMBLED LETTERS

Directions: Rearrange the letters to make a word that refers to the images
shown below. Write your answers in your TLE notebook.

PARON MKAS EHCF THA

ARINHTE GSLOEV
 What is It

Personal Protective Equipment

Personal protective equipment (PPE) is often referred to as the last line
of defense. As a control method, PPE has proven to be less effective than
other control measures, which is why it is generally used with some form of
engineering and/or administrative control.

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.

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

heat and dirt

4. Footwear- made of leather designed purposively to protect the toe

from falling objects.
 What’s More

Activity 2 Arrange Me.

Directions: Read the description in each number then rearrange the letters to
get the correct word. Write your answer in your TLE notebook.

Scrambled Letters Description

1. F A I L A C K A S M It is barrier to
airborne contamination during
sneezing, coughing and talking.

2. R O W T O E A F These are made of leather

designed purposively to protect
the toe from falling objects.

3. R A I H T E N This prevents hair from falling into

food product.

4. V L O G E S It reduces risk of contamination and

can protect the hands from
heat and dirt.

5. N P R O A It reduces risks of contamination

and help maintain cleanliness.

Lesson
Maintain OHSP Awareness

3 TLE_HECK7/8OHSP-Oi-9
 What’s In

Activity 1
Directions: Answer the following questions below. Write your answers in your
TLE notebook.
1. What is PPE?
2. What are the Personal Protective Clothing (Cooking Outfit) used in
the kitchen?

What’s New

Activity 2: SCRAMBLED LETTERS

Directions: Rearrange the letters to make a word that describes the images
shown below. Write your answers in your TLE notebook.

BSRUN SPILS ECECRTIL SKOCH

 What is It

Maintaining Operational Safety and Health Procedures, Practices

and Regulations
As an employee, we know that when you’re healthy, you’re happier and
more productive. So whether you work from home or keep busy with a manual
labor job, it’s important to know what you can do to make your workplace a
safer, healthier environment

Fall Prevention Practices

The following are some reminders to help prevent falls:

1. If you spill anything, wipe it up.
2. If you drop anything, pick it up
3. Keep the floor clean and dry
4. Mop and mop-dry small areas at a time
5. Always watch your step
6. Walk, do not run
7. Remove or report all aisle obstructions
8. Report defective equipment immediately.
Safe Use of Knives

1. When using a knife, focus on the job at hand.

2. Cut away from the body
3. Keep the knife edge away from the body
4. Always use a cutting board
5. Keep knives properly stored; do not leave them in the sink
6. Keep knife edges sharp
7. Use the proper knife for the job, such as boiling and carving
8. Use knives only for cutting food, not for opening cans or
pounding ingredients

Use of Kitchen Machinery

1. Know the hazards of the machine when using it.

2. Always switch off or unplug before cleaning or adjusting a machine.
3. Machines should be switched off before being plugged in.
4. Do not start mixing machines until the bowl is properly placed and the
beater is securely fastened.
5. Always use choppers and wooden tempers when grinding meat.
6. Never reach into a vegetable chopper, meat grinder or ice grinder when
these machines are switched on.
Heat, Electricity, and Gas

1. Never handle any electric switch with wet towels.

2. Do not stand on a wet floor when turning on electricity.
3. Always report electrical cords and ungrounded electrical plugs.
4. Never turn on a gas burner without lighting it.
5. When handling the dishwashing machine, learn to distinguish
between the hot water, steam and waste values.
6. Use dry potholders when handling hot utensils.
7. Keep stove top and hood grease free.

First Aid Rules

The following first aid instructions are intended for

emergencies involving accidents or illness. These precautions are not to
be used as a
substitute for medical attention, but only as emergency measures until a
physician can get to the scene.
1. Keep seriously injured person lying down
2. Never try to give liquid to an unconscious person.
3. Control bleeding by pressing on the wound with a gauze pad.
4. Restart breathing with mouth-to-mouth artificial respiration.
5. Immobilize broken bones with splints.
6. Cover burns with thick layers of clothes.
7. Keep heart attack patients quiet
8. In case of fainting, keep the head lower than the heart.
9. Cover eye injuries with gauze pad
10.Call a doctor immediately.

Burns Cool the burn with cold water. Do not put grease, ointments, or oil on a
burn-they can make it worse. Do not try to clean a burn. Call a
physician.
Electric Shock Pull the plug out if an appliance in involved or turn off
the electric power, if possible. If you touch a person still in contact
with electricity. Start artificial respiration. Call a physician or the
fire department immediately.
Falls Stop severe bleeding. Cover wounds with sterile dressing. Keep the
person comfortable and warm. If you think a bone is broken, do not
move the person unless necessary, as in the event of fire. Call
a physician.
Food Poisoning. Call a physician. If the container is available, use the
antidote recommended in the label. If none is given, call
the emergency station of the hospital, the nearest clinic, or your
rural health center.

20
Basic Emergency Evacuation Drills

A. Fire Drill
- is a run-through experience, where people leave a building. They are
practicing what they would do if there is a fire in the building. -
This can be very helpful in saving lives in the event of an actual fire.
Fire Drill Procedures
1. Take the drill seriously.
2. Review the expectations before drill.
3. Know your escape route beforehand.
4. Remain calm.
5. Line up and stay in line.
6. Go quietly through the school to your destination.

B. Earthquake Drill
-is s a run-through experience, where people leave the building. They
are practicing what they would do if there are natural calamities
like earthquake. This are carried out realistically.
-this can be very helpful in saving lives in the event of an actual
earthquake incident.
Earthquake Drill Procedures
1. Once the drill is announced conduct the DROP procedure
(duck, cover and hold).
2. Leave quickly the building in an orderly manner.
3. Stay away directly under the corridors.
4. Walk away from the building then unto the escape route.
5. Once safe, help others go to safety

What’s More

Activity: You Complete Me

Directions: Complete the table below with your thoughts and ways to avoid
them. Write your answer in your TLE notebook.
Types of accident Cause of Risks Ways to control / avoid
or disaster

1. Fire Ex. • Regular maintenance of

these items by a licensed
Overloaded outlet electrician
should be recorded and monitored.

2. Food
poisoning

3. Burns

4. Falls

5. Electric
 shock

What I Have Learned

Activity 4:
Directions: Fill in with the missing word/ words in the sentence. Choose the
answer/s from the box.

FIRE DRILL
GAUZE PAD
INJURY
KNIVES
MACHINES
SWITCH OFF
HIERARCHY OF CONTROLS

1. A is used to determine how to implement effective controls for

any hazard.
2. is a run-through experience where people leave a building and
practice what they would do if there is a fire in the building.
3. Use only for cutting food, not for opening cans or pounding
ingredients.
4. Control bleeding by pressing on the wound with a .
5. Always or unplug before cleaning or adjusting a machine.
 What I Can Do

If you were given the opportunity to become supervisor/manager

or owner of a restaurant, what will you do to protect your employees
from workplace hazards? Write at least five (5) answers in your TLE notebook.

Assessment

Directions: Answer the questions given below by writing the letter of

your answer in your activity notebook.

1. What is immediately given to a person who has been injured?

A. Care B.
Nurse C.
First aid
D. Care and Nurse
2. Peppa is planning to bake a cake for her mother. What PPE will
she prepare to protect her dress from dirt?
A. Apron
B. Pot holder
C. Hairnet
D. Towel
3. What situation wherein people would have to leave a building and practice
what they would do if there is a fire in it.
A.Practice
B.Role Play
C. Drill
D. Event
 .
4. The following below are procedures during a fire drill.What is NOT included
in the group?
A. Remain calm
B. Line up and stay in line
C. Know your status
D. Take the drill seriously
5. Matt was injured while working in the school laboratory, to whom will she
report the incident first?
A. Classmate
B. Assigned Teacher
C. Close Friend
D. School Nurse
6. What willyou to if you accidentally spill a glass of water on the floor?
A. Turn on the electric fan and air dry
B. Leave the place and ignore what happened
C. Get a mop and dry the surface
D. Cover the surface with a piece of any absorbent material.
7. Keren always makes herself clean at all times especially during laboratory.
What cooking outfit should she used to protect her hair from touching the
food?
A. Aprons
B. Hairnet
C. Pot holder
D. Towel
8. This is one of the precautionary measures to help someone prevent falls?
A. Do not walk
B. Don’t pick it up
C. Do not watch your step.
D. Keep the floor clean and dry
9. How can you control the bleeding of a wound?
A. Pressing it with a gauze pad
B. Washing it under running water
 C. Applying grease, oil and ointment
D. Putting some antiseptics and antibiotics
10. Which does NOT show a safe practice on the use of knives?
A. Keep sharp edges
B. Cut away from the body
C. Always use a cutting board
D. Use for pounding ingredients
11. Which of the following statements below shows how to keep
the equipment clean?
A. Wiping equipment with tissue paper
B. Touching the rims of glasses and cups
C.Allowing equipment to come in contact with one’s clothing
D.Keeping hands off the tines of forks, the blades of knives, and the bowls
and spoons.
12. All of these statements describe the working condition that is conducive to
safety and healthy environment EXCEPT for one.
A. A well fixed electrical connections
B. Clean floor area, free from waste and grease
C. Defective lighting and ventilation facilities.
D. Clean cabinets, dry and closed tightly to keep away rodents and insects.
13. The following statements below are the causes of accident except for one.
A. People themselves
B. Organized work area
C. Defective tools and equipment
D. Unsafe environment
14. It is NOT included in the fire drill procedures.
A. Remain calm
B. Know your status
C. Line up and stay in line
D. Take the drill seriously
15. Glen is seriously injured while working,what safety measure should
be given to him immediately?
A. Bring him home
B. Call a doctor

26
 C. Bring to the nearest hospital
D. Give first aid

Additional Activities
Activity 6:
Direction: Make your own HOUSE RULES in maintaining conducive,
safe and secured workplace. Do not include the examples below. List at least
five
examples.

Example

1. Keep the kitchen area free of insects, rodents and other pests.

2. Dispose waste materials or garbage properly. Always have

a garbage container within reach in the work area.
Answer Key

28
 References

 Curriculum Guide Cookery

 Food Trades CBLM
 K to 12 Basic Curriculum Learning Module
 “Kitchen Safety - Reduce Workplace Hazards & Injuries.” Norris
Industries. Accessed June 29, 2020.
https://www.norris.com.au/blogs/news/reduce-workplace-hazards.
 Mafi, Nick. “The New Google Home Hub Is the Ultimate Kitchen
Assistant.” Architectural Digest. Architectural Digest, October 23, 2018.
https://www.architecturaldigest.com/story/new-google-home-hub-
ultimate-kitchen-assistant.
 Newman, Amy. “How to Put Out a Fire.” LoveToKnow. LoveToKnow
Corp. Accessed June 29, 2020. https://safety.lovetoknow.com/fire-
prevention-safety/how-put-out-fire.

29
For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph

30