Department of Education • Republic of the Philippines

TVL – Grade 11/12

Module 4
Lesson 2– PREPARE AND PRODUCE PASTRY PRODUCTS

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Melinda Cariño-Chavez

Editor: Alberto Nolasco

Validator: Sonia M. Sales
Illustrator/Layout Artist: John Paulo C. Chavez
Management Team:

Gilbert T. Sadsad, Regional Director

Ronelo Al K. Firmo, OIC, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
region5@deped.gov.ph

Department of Education • Republic of the Philippines

 G-11/12

TVL
Lesson 2 : Module 4

Occupational Health and Safety

Department of Education • Republic of the Philippines

INTRODUCTION
Working inside the laboratory is necessary in any area of technology and
livelihood education. In every laboratory it is a must to impose and apply the basic
safety precautions and guidelines to be followed. Any individual is prone to accidents,
if he/she fails to observe the guidelines inside the laboratory. People working in the
laboratory area must observe not only their personal hygiene, the facilities, the
appropriate cooking outfit, but also the proper way of handling the foods.

Objectives

At the end of this lesson, you should be able to:

1. Maintain personal hygiene.
2. Apply food safety guidelines in handling the food
3. Maintain safety and cleanliness of the food laboratory all the time.
4. Demonstrate skill in maintaining occupational health and safety.

Vocabulary List

Accident Any unplanned event that causes injury, illness, property

damage or harmful disruption of work process
Composing The controlled decomposition of organic matter by
microorganism many bacteria and fungi into a humus like
product.
Recycling The treatment of waste materials through a process of making
them suitable for beneficial use and for other purposes.
Re-use It is the process of recovering materials intended for some
purpose without changing the physical and chemical
appearance.
Safety Free from danger, risk or injury.

Sanitation It is the practice or measure to create an environment conducive

to a good health.
Washing It is the single and most effective way to prevent the spread of
infection.
Waste Disposal It refers proper discharge of any solid waste.
Waste It is the collection, transport, processing disposal, managing and
monitoring of waste materials.
Waste Reduction It is the minimization of wasteful consumption of goods.
Waste It is the process of dividing garbage and waste products to
Segregation reduce, re-use and recycle materials.

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 What do you already know?

Pre-Test

Direction: Read and understand. Write “I agree” if the statement is correct and “I
dis-agree” if the statement is wrong.

1. Regularly wash and cut your hair to keep a neat appearance.

2. It is not advisable to visit the dentist at least once a year.
3. Avoid working with food when you have an open cut, sore,
boil, or infected wound in your hands.
4. Comb hair or make yourself up in the laboratory.
5. Wear suitable clothes at work. Do not wear clothes with long sleeves
when working with food. Wear comfortable and clean shoes. Be sure aprons
are always clean.

What’s New?
Discover

View Online Video: Learn by Viewing on Occupational Safety and

Health (Occupational Safety and Health Center)
https://www.youtube.com/watch?v=s0CGgjQOC00

Then do Self-Check 1.1 to know your level of understanding.

View Online Video: Learn by Viewing on Safe Habits in Food

Laboratory
https://www.youtube.com/watch?v=86N-x0l6j7A

Then do Self-Check 1.1 to know your level of understanding.

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 Read Lesson Information closely and find out how much
you can remember. Then do Self-Check 1.1, Enrichment
Activity 1.2, Remember Activity 1.3 and Task Sheet 1.4 to
know how much you have learned.

Lesson Information 1.1

OCCUPATIONAL HEALTH AND SAFETY

Good kitchen and laboratory practices is essential before allowing the learners to
use it as their training ground during the application of the activities. These includes the
good kitchen and laboratory practices, keeping the sanitation high in the laboratory,ang the
proper way of keeping and handling the food.
GOOD KITCHEN AND LABORATORY PRACTICES
This means keeping things clean includes the following:
1. Maintain personal hygiene.
2. Keep and maintain the cleanliness in handling the food.
3. Keep and maintain the cleanliness of the laboratory equipment.
4. Keep and maintain the cleanliness of the working area.
Ways to achieve personal hygiene.
1. Regularly wash and cut your hair to
keep a neat appearance. If you have
facial hair, you can save money by
maintaining it yourself with a set of
quality clip.

2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.

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3. Bathe every day before school, or every night before you go to sleep.

5. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some

people can get away with wearing no deodorant, but most people, especially
those who have heavy duty jobs or work in warm climates, benefit greatly from
it.

6. Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other parts
of your body and after your hands cover your mouth or nose when you cough
or sneeze. Be sure to clean under fingernails where dirt and bacteria tend to
accumulate.

7. Trim your nails; especially if you work in the food service. This will help keep
your hands much cleaner and prevent the spread of the germs to the food.

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 8. Keep hand sanitizer and facial tissues near your work desk. If you do not work
on your desk, put travel sizes of these items in your pocket. Sanitizer and tissues
will come in handy when you're ill and can also prevent the spread of germs
resulting from touching items such as money and computer keyboards.

9. Use a separate towel or cloth wiping hands. Do not use cloth the same towel
for drying dishes and wiping countertops.

9. Avoid working with food when you have an open cut, sore, boil, or infected wound
in your hands. Pus and other liquids secreted by the wound contain millions of
harmful bacteria that can cause food poisoning.

10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.

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11. Avoid smoking while preparing or handling food as ashes may drop into the food.

12. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear comfortable and clean shoes. Be sure aprons are always
clean.

Proper Hand Washing

Washing is the single most effective way to prevent the spread of infections.

Germs (a general term for microbes like viruses and bacteria) can be spread
casually by touching another person. You can also catch germs when you touch
contaminated objects or surfaces and then you touch your face (mouth, eyes, and
nose). "Good" hand washing techniques include using an adequate amount of soap,
rubbing the hands together to create friction, and rinsing under running water.

The following are different situations where people can pick up "germs".
• Hands are visibly soiled.
• After using the washroom (includes changing diapers).
• After blowing your nose or after sneezing in your hands.
• Before and after eating, handling food, drinking or smoking.
• After touching raw meat, poultry, or fish.
• After handling garbage.
• Visiting or caring for sick people.
• Handling pets, animals or animal waste.

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Ensuring that employees wash their hands properly after using the washroom is very
important in reducing disease transmission of stomach "flu" and other gastrointestinal
infections. Using soap and lathering up is very important (rinsing hands in water only
is not as effective). Use comfortably warm, running water. Hands should be washed
for a minimum of 15 -20 seconds, longer if the hands are visibly oiled.

What is the right way to wash your hands?

• Wet your hands with clean running water (warm or cold) and apply soap.
• Rub your hands together to make lather and scrub them well; be sure to scrub
the backs of your hands, between your fingers, and under your nails.
• Continue rubbing your hands for at least 20 seconds.
• Rinse your hands well under running water.
• Dry your hands using a clean towel or air dry.

KEEP SANITATION HIGH IN THE LABORATORY

A. Keeping Oneself Clean
1. Always wash your hand with soap and water before starting to work, after
wiping spilled foods or sweeping up or after sneezing.
2. Always wear fresh, clean aprons and change or wash them whenever they
get dirty.
3. Keep fingernails short and clean.
4. Make it a habit to start the day with bath or shower and change into fresh
clothes everyday.
5. Comb or brush your hair neatly in place.
6. Do not wear jewelries, spangled hairnet or wristwatch in the laboratory.
7. Wear hairnet, cap or hat which covers the hair and prevents it from falling.

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B. Keeping the range clean
1. Wait until the range is cool before starting to clean.
2. Remove burned food particles by scraping with the blunt scraper.
3. Wash range daily. Do not allow grease to collect on range.
4. Soak top grids in water to which a detergent has been added.
5. Use a stiff bristle brush or blunt scraper to remove cake- on materials.
6. Grates and burners from gas range by scouring in pot sink with an alkaline
type of detergent.
7. For electric ranges, remove grease films with the use of alkaline detergent
and warm water. Be sure water does not get into the electrical elements.
8. Rinse with clean water and dry with dry cloth.
9. Wipe surface made of iron with clothes treated with cooking oil to prevent
rusting.
C. Keeping the refrigerator clean
1.Defrost the refrigerator once a week. Remove from the electrical
connections and take out all foods in the shelves.
2. Throw away foods that are unusable. Most leftover foods should be used up
within 2 days unless the food has been quick frozen.
3. Thoroughly wash outside and inside walls and shelves with detergent and
warm water solution.
4. Rinse with clean water then wipe with a clean cloth to dry. Do not use cleaning
powders that will scratch the finish of the refrigerator. Neither should ammonia
and scouring pads be used.
D. Keeping the mixing machines clean
1. Wash bowl and beater after each use.
2. Dry beater and bowl with clean cloth before storage.
3. Clean beater shaft and body with warm water. Dry thoroughly and store.
E. Keeping the food clean
1. Do not handle foods and ingredients when hands are cut or infected.
2. Do not work around the products or ingredients when sick.
3. Keep perishable foods and food supplies either cold or hot.
4. Refrigerate foods properly.
5. Do not return materials that have dropped to the floor or which touch dirty
surface.
6. Do not store food supplies and equipment under possible points of
contamination.

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 7. Check pans and ingredients for any foreign materials during processing.
8. Fresh food should always be washed before use.
9. Keep all ingredients bin covered except when transfering the ingredients.
10. Kep partially used bags of ingrredients folded about.
11. Brush bags and wipe off dust from cans before opening.
12. Do not dump fresh vegetables on top of old ones. Use ingredients in proper
rotation.
13. Keep off all ingredient container off the floor, covered and upside down.
F. Keeping the laboratory clean
1. Do not chew, eat, smoke or play inside the laboratory.
2. Do not comb hair or make yourself up in the laboratory.
3. Always return tools and implements to their proper places.
4. Keep the cabinet doors closed to prevent accidents and rodents from entering
the cabinet.
5. Keep on hand a regular size notebook for notes and diagrams.
6. Keep personal belongings out of the working area.
7. Do not lean or sit on the equipments and work tables.
8. Wipe off immediate any spilled water or oil on the floor, it might cause an
accident.
9. Floors should be swept after each laboratory session.
10. Provide waste container in convenient place.
( Source: Experience Baking, Carino C.,Lazaro, A. pp.21-22 )

WASTE MANAGEMENT

Waste management is the collection, transport, processing or disposal,

managing and monitoring of waste materials. The term usually relates to materials
produced by human activity, and the process is generally undertaken to reduce their
effect on health, the environment or aesthetics. Waste management is a distinct
practice from resource recovery which focuses on delaying the rate of consumption of
natural resources. The management of wastes treats all materials as a single class,
whether solid, liquid, gaseous or radioactive substances, and tried to reduce the
harmful environmental impacts of each through different method. Proper waste
management plays a very important role especially in the kitchen where foods are
being prepared and cooked.

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 WASTE MANAGEMENT PROCEDURES AND TECHNIQUES

1. Waste avoidance is engaging in activity that prevents generation of waste. Waste

Segregation is the process of dividing garbage and waste products to reduce, reuse
and recycle materials.

2. Waste reduction is the minimization of wasteful consumption of goods.

3. Re-use is the process of recovering materials intended for some purpose without
changing their physical and chemical appearance.

4. Recycling is the treatment of waste materials through a process of making them

suitable for beneficial use and for other purposes.

5. Composting is the controlled decomposition of organic matter by microorganism

mainly bacteria and fungi into a humus like product.

6. Waste disposal refers to the proper discharge of any solid waste.

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 What is it?
Self-Check 1.1

Activity 1.1a
Directions: Identify what is referred to in each number.
_____________1. It is any unplanned event that causes injury, illness, property
damage or harmful disruption of work process.
_____________ 2. It keep and maintain the cleanliness of the ______ in the
laboratory.
_____________ 3. It is proper to avoid __________ while preparing or handling food
as ashes may drop in the food.
_____________ 4. It is the process of dividing garbage and waste products to reduce
reuse and recycle materials.
_____________ 5. This refers to the proper discharge of any solid waste.

Activity 1.1b Direction: Tell whether the following statement is a good kitchen and
laboratory practices about: (note: Write the letter of your correct answer on your activity
note.)
A. Maintaining personal hygiene
B. Keeping and maintaining the cleanliness in handling the food.
C. Keeping and maintaining cleanliness of the laboratory area.
D. Keeping and maintaining the cleanliness of the working area and the
laboratory.
______ 1. Bathe every day before school, or every night before you go to sleep.
______ 2. Use a separate towel in wiping hands after properly washing them.
______ 3. Dry beater and bowl of mixing machines with clean cloth before storage.
______ 4. Always return tools and implements to their proper places.
______ 5. Keep perishable foods and food supplies either hot or cold.

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II. PUZZLE: Identify the word being referred to in the following puzzle.

What I can do?

Performance Task
1.3

Task Sheet 1.3

Title: Make a Narrative Essay.
Title: Health and Safety the Key to a Productive Workplace

PERFORMANCE OBJECTIVE: Enhance written communication skills and practical

application of knowledge learned from the lesson.

Supplies and Materials: Pen, paper, Module.

Rubrics for Evaluation of Written Output.
Learner’s Name: Date:

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 RUBRICS FOR NARRATIVE ESSAY

What I have learned?

Post-Test

Direction: Read and understand. Write “I Agree” if the statement is correct and “I
Disagree” if the statement is wrong.

1. Regularly wash and cut your hair to keep a neat appearance.

2. It is not advisable to visit the dentist at least once a year.
4. Avoid working with food when you have an open cut, sore, boil, or
infected wound in your hands.
4. Comb hair or make yourself up in the laboratory.
5. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear comfortable and clean shoes. Be sure aprons are always
clean.

14
 References:

➢ Bread and Pastry Production Learning Module

➢ SEDP Series Food Management and Service
➢ Module in Food Trades
➢ K-12 Basic Education Curriculum TLE BPP Module pp.
https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module

• Safe Habits in Food Laboratory

https://www.youtube.com/watch?v=86N-x0l6j7A

• Occupational Safety and Health (Occupational Safety and Health Center)

https://www.youtube.com/watch?v=s0CGgjQOC00

• https://www.google.com/search?q=simple+essay+rubric&tbm=isch&hl=en&sa=X&ved=2a
hUKEwiBnLD4gv_rAhUO1ZQKHZ7nAy0QrNwCKAB6BQgBENkB&biw=1349&bih=608#im
grc=BeJKvS1UsTrSMM

Answer Key

Pre-Test: Activity 1.1 Activity 1.1b

1. I agree 1. Accident 1. A
2. I dis-agree 2. Working 2. A
3. I agree area 3. C
4. I dis-agree 3. Smoking 4. C
5. B
5. I agree 4. Waste
Segregation Crossword Puzzle
5. Waste 1. Waste Disposal
Disposal 2. Recycling
3. Waste
Segregation
4. Re-use
5. Waste Avoidance
Self-Check 1.2 Performance Task Post-Test
1.3 1. I agree
Individual Result on 2. I dis-agree
the Poster Making on Refer to the 3. I agree
Good Laboratory and Rubrics 4. I dis-agree
Food Safety Practices 5. I agree
Activity

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