TLE

Household services
- systematic process of making a home neat and clean
House cleaning
- upkeep and maintenance of cleanliness and orderliness in the house
House keeper
- responsible for administering housekeeping maintenance
Home chores
- needs to be done at regular intervals
Housekeeping
- includes budgeting, controlling and cleaning the house

Entrepreneur
- individual who creates a new business
- bears most risks and enjoying most of the rewards.
- commonly seen as an innovator
- plays a key role in any economy, using the skills and initiative necessary to amticipate needs to bring
new ideas to market
Entrepreneurship
- resources of the economists categorise as integral to production
- combines the first three of these to manufacture goods or provide services
- creates a business plan, hire labor, acquire resources and financing

Obstacles of Entrepreneurs
 Overcoming bureaucracy
 Hiring talent
 Obtaining financing

Personal Entrepreneurial Competencies or EMPRETEC MODEL

- Mc Clelland and Mc Ber. researched about this
- were the united states agencies for international development (USAID)
- identified 14 personal entrepreneurial competencies (PEC)
- produced 10 competencies

Grouped Competencies into clusters

 ACHIEVEMENT CLUSTER
 PLANNING CLUSTERS
 POWER CLUSTER

ACHIEVEMENT CLUSTER
1. Opportunity-seeking & initiative
- does things before asked or forced toby events
- acts to extend the business into new areas
- seizes unusual opportunities to start a new business, obtaining financing, equipment, land,
workplace and assistance
2. Risk-taking
- deliberately calculate risks and evaluate alternatives
- takes action to reduce risks
- place themselves in situations involving challenges
3. Demand for efficiency and quality
- finds ways to do things better faster or cheaper
- acts to do things that meet or exceed standards of excellence
- develops or uses procedures to ensure that the work is completed on time
4. Commitment to the work contracts
- makes personal sacrifices or expends extraordinary efforts to complete a job
- pitches in with workers or in their place
- strives to keep customers satisfied and places long term goodwill over a short term
5. Persistent
- takes action in the face of a significant obstacle
- takes repeated actions or switches to an alternative strategy to meet a challenge
- takes personal responsibility for the performance

PLANNING CLUSTERS

6. Goal setting
- goals should be clear and specific
7. Systematic planning and monitoring
- plans by breaking large tasks down into time-constrained sub tasks.
- keep financial records and uses them to make business decisions
8. Information seeking
- personally seeks information from clients
- does personal research on how to provide a product or services
- consults experts for business or technical advice

POWER CLUSTER

9. Persuasion & networking

- uses deliberate strategies to influence or persuade others
- uses key people as agents
- acts to develop and maintain business contracts
10. Independence & self - confidence
- seeks autonomy from the rules or control of others
- expresses confidence
- stick w own judgement 8n the face of opposition or lack of success
Marketing environment
- combination of internal and external environmental forces and factors that influences the business
operation of a business and its ability to serve its customers.
- enterprises keep checking on them to do their business without any legal trouble.

1. Internal environment
- is formed of all internal factors and forces of an organisation
-internal environment of an organisation is within the control of the marketer
- five factors that form the internal environment:

 Money
 Men
 Markets
 Materials
 Machinery

2. External Marketing
- consists of all the external marketing factors that exist outside the organisation, and the marketer
has little or no control over the factors
- can be divided into 2 categories:

 Micro - environment
- consists all factors and forces that are directly associated w the company.
- the following are the various components of the micro external environment:

1. Suppliers

Suppliers are an essential part of every organization. Suppliers supplies material and all other
types of resources required for the production of products. A company can run its business successfully
only if its suppliers supply material of good quality and on time.
2. Market intermediaries

Market intermediaries are the intermediary parties that help a business to distribute its
products in the market. The market intermediaries can be wholesalers, retailers, and distributors. All of
these market intermediaries are an essential part of the business as they are the face of the company in
the market and represent the products of the company in the market.
3. Partners

Business partners are the business entities that conduct business with the organization. For
example, advertising agencies, banking and insurance companies, market research organizations,
brokers, and transportation companies, etc. A company is required to partner with several other
companies to run a successful business.
4. Customers
 Customers are the most crucial component of the business. Customers are the target audience
of the product, and the preference of customers influences all the marketing and business efforts of a
company.

5. Public

The public is people other than the target audience of the organization. The public plays a vital
role in the success of the business as it can build or destroy the image of a company in the market. The
public has the power to influence the purchasing decision of the target audience. Especially in the times
of the internet, the ability to control the public has increased as they can share their views about your
products and services on the internet freely.

6. Competitors

The last but not least component of the micro-environment is the competitors of a business.
The competitors are the other businesses that sell similar products as your products or are part of the
same strategic group in the industry.

B. Macro Environment

- marketing environment consists of all external forces and factors that impact the whole industry rather
than jjst changing an organisation directly.

- the following are six components of macro environment:

1. Technological environment

Technology is one of the elements that have great potential to influence the business of an organization.
It is dynamic, as it changes rapidly. Technology provides several threats and opportunities to
the business environment.

The technological environment consists of research and development in technology, innovation,

inducement of technology, and technical alternatives, etc.

2. Demographicenvironment

The demographic environment component of the macro marketing environment consists of people that
form a market. The population of the demographic environment can be characterized based on various
factors such as age, gender, density, size, location, race, and occupation, etc.
The demographic environment is a crucial component for business as the company design and builds
its products based on the characteristics of the demographic environment.

3. Social-cultural environment

The social-cultural component of a macro environment is formed using the values, lifestyle, culture,

beliefs, and prejudices of the target audience of a business. The social-cultural environment varies from
one region to another region.

People living in one area might prefer a different type of product than the preference of the product of
the people of any other region. Businesses are required to have in-depth knowledge of the social-
cultural environment to design a product or service that is preferred by most people.

4. Economicenvironment

The economic environment component is a type of component that influences all industries. The

economic environment affects the purchasing power and spending patterns of the buyers.

The following are the different factors that form an economic environment.
1.  Interest Rates.
2.  Gross Domestic Products(GDP).
3.  Gross National Product (GNP).
4. Inflation.
5. Subsidies.
6.  Income distribution.
7.  Government funding.
8.  Other significant economic variables.

5. Political-legal environment

The political-legal environment consists of the laws and policies of a country. In addition, to rules and
procedures, the political-legal environment also includes agencies and pressure groups. All of these
political entities, impact the working capacity of the industry in society.

6. Physical environment

The last component of the macro environment is the physical environment in which an organization
exists. The following are the components of the physical environment.
1.  Climate condition
2.  Environmental change.
3.  Availability of the raw material.
4.  Natural resources like water.
5. Pollution.

SWOT Analysis
Strength- characteristics of the business that give advantage and edge over the others in the same
industry

       -  What will differentiate your business from others? What are the services?

Weaknesses - characteristics that pose disadvantages on the part of the firm as compared to others

        - In what areas do your competitors have an edge? What areas do you need to improve?

Opportunities- external chances that can yield greater profits and sales.

           - Is there an unmet need/want you can fulfill? What external changes present might bring
interesting opportunities/uniqueness?

Threats- external factors that can subject the business to conflicts and possible trouble.

      - What obstacles might hinder you from starting or growing the business?

Product Development

- process of making a new product o be sold by a business or enterprise to its customers

- involves modification, presentation or formulation of the new product.

- entire process of identifying a market opportunity, creating a product to appeal the identified market

The following are the Process Development Steps:

 
1.  Identify customer needs – using survey forms, interviews, researches, focus groups,
discussions, and observations. It can determine the product to be produced or provided.
2.  Establish Target Specifications -are essentially a wish-list.
3.  Analyze competitive products - To provide important information in establishing product or
services specifications.
4.  Generate product concepts -to illustrate what types of products or services are both
technically feasible and would best meet the target specifications.
5.  Select a product concept -through the process of evaluation between attributes, a final concept
is selected.
6.  Refine product specifications - Product or services specifications are refined based on input
from forgoing activities.
7.  Perform economic analysis -always review and estimate the economic implications regarding
development expenses, manufacturing costs, and selling price
8.  Plan the remaining development project -prepare a detailed development plan (list of
activities, necessary resources and expenses, and development schedule).

In the business world, you should have these characteristics:

Innovation
  Introduction of something new in your product or service.

Unique Selling Proposition (USP)

  factor or consideration presented by a seller as the reason that one product or service is
different from and better than that of the competition.

How to discover USP?

  Use empathy
  Identify what motivates your customer
  Discover the actual and genuine reasons why customers buy your product instead of a
competitor’s.

Cleanliness

-is defined as a state of being free from dirt and unwanted matter. One of the many aspects of
Household services is emphasized, ensuring that a good home environment is obtained. Today, the
discovery of many new cleaning equipment might have underestimated the effectiveness of traditional
and basic ones. However, the old or the most commonly used tools and equipment in cleaning must not
be disregarded as they can still help in attaining total household cleanliness.

What are the things that a housekeeper does in Household Services?

The following are:

 -doing dishes

-cleaning a house

-child-rearing activities

-maintaining lawns

-making repairs to household appliances

The basic tools and equipment for housekeeping services

BROOMS 
- are usually used in sweeping the floor/surroundings.
- made up of twigs, rice fibers, plastic straws, and many more
- Hard broom is always used, especially in cleaning the outside part of the house/establishment. Hard
broom is made out of coconut midribs or any midribs from palm family trees and also plastic and
attached with a long handle.
- While Soft Broom is usually used in sweeping the inside part of the house/establishment. It is made
up of rice fiber or plastic.

DUSTPAN
-It is a cleaning tool that scoops/holds the dirt and wastes on the floor/ground.

FLOOR MOP
- It is made from absorbent material attached to a stereotype long handle.

String Mops 

- They come with a bucket. Place the mop in the bucket, wring it out using a certain squeezing
mechanism
Spin Mops
- These come with a bucket and work the same way as string mops. The difference is the foot or hand
pedal that comes with the bucket – this wrings the water out and lets the mop absorb the solution.

Steam mops
 - eliminate the need to manually wring out before reusing

- They come with solution cartridges filled with a cleaning solution that you can dispense using a
button.
Flat mops
 - are made for cleaning up small stains.
- these are perfect for narrow and tiny spots that don't always get traffic or need heavy cleaning.
Sponge mops 
- This absorbs much more amounts of liquid, and it is designed for bigger areas in the house.

Bucket
- serves as a water container when cleaning the floor area or wall.

Squeegee

- It is A T-shaped cleaning tool with a rubber blade that a housekeeper use in wiping away
water whenever washing a window or mirror.

Water hoses
- used to convey water.

Cowebber
- used for reaching and sweeping of floor without a stool. It also collects cobwebs in stairwells, ceiling
corners, and other high areas. 

Anti-static duster
- used to remove dust in the parts of the house because it makes their work easier and faster.
- Anti-static duster is made up of traditional feathers and cotton duster. It is usually made from colorful
anti-static materials that come in various colorful dusters and varied in many sizes.

Dishpan
-  the extension of a normal sink.
- used in washing and soaking laundry and doing other household services.

Waste container

-  A waste container is a container for temporarily storing waste and is usually made out of metal or
plastic.

Dishcloth
- used for cleaning. Most housekeepers used this in the kitchen to clean dishes and surfaces.

Cleaning equipment

VACUUM CLEANER
- cleaning the inside part of the house/establishment.
- A vacuum cleaner is ideal for cleaning a large area rug or a room 

CARPET SWEEPER 
-  is a mechanical device for the cleaning of carpets.

FLOOR BUFFER
-  a floor polisher, burnishes, or buffing machine and is available in a range of sizes, with different
brush speeds to cater to a variety of flooring types and cleaning needs.

TOILET CADDIES
- toilet tissue dispenser and organizer.
- It includes a handy magazine rack and storage for three additional tissue rolls.

 “A” FRAME LADDER

- It is the equipment used in reaching the top parts of the house or building, such as the wall and
ceiling.
- It can be folded, extended, and can easily be transferred.

WASHING MACHINE
- It enables you to wash your clothes automatically without having to supervise its operation. All you
have to do is put the clothes in the machine and select the wash mode.
- The washing machine automatically takes in the amount of water and detergent required and it 

BAKING SODA
- cleaning your bathroom, kitchen, and other surfaces of the house. It is also used to deodorize
refrigerators. 
- Baking soda is also used as a leavening agent used in baking and needs to be mixed with liquid and an
acidic ingredient

CLEANING DETERGENT
- is a substance that's used for cleaning/washing clothes in household services.

SPRAY BOTTLES
- you can spray or mist fluids or solutions to be applied on the surface to be cleaned.
- This is also used in indoor plants. Bottle spray varied in many sizes and colors.

LIQUID DETERGENT 
- It is used for washing clothes and cleaning some parts of the house like the bathroom and kitchen.

SCRUBBING FOAM
- is used to remove the stains or the dirt of any object through rubbing or scrubbing. 
- It is also used to remove the contaminants of any tool and equipment.

PAPER TOWEL
- it is also used in drying hands, wiping windows, dusting, and cleaning up spills.

GLOVES
-  protect their hands in doing different tasks inside and outside the house or in the establishment.

DISH SPONGE
- It is commonly used inside the kitchen. It is partnered with detergent or liquid soap in washing and
cleaning dishes.

CLEANING CLOTH/RAGS
- used in cleaning and wiping, washing, and drying the floors or any surface of the house.
- Cleaning cloth/rag is made of absorbent cotton; thus, it can easily absorb liquid.

Maintenance
- is described as a set of activities performed to conserve the cleanliness or original condition of tools,
equipment, and materials.
- thus required in the performance of household services, especially for those tools and equipment used
in cleaning.

Mensuration
- is based on algebraic equations and geometric calculations to provide measurement data regarding the
width, depth, and volume of a given object or group of objects.
- often based on using a model or base object that serves as the standard for making the calculations.

Abbreviation Long name/s Kitchen Term Abbreviation

c cup Tablespoon Tbsp. or T

gal gallon Grams g or gr.

g/gm gram Pounds lb

kg kilogram Pint pt.

lb pound Teaspoon tsp. or t.

ml milliliter Cups c
 oz ounce Ounces oz.

pt pint Kilo/kilogram k of kg

qt quart Quart qt.

tbsp tablespoon medium med.

tsp teaspoon second sec.

fl. oz. Fluid ounce minute min

    hour or hours hr.

    gallon gal.

    square sq.

    degrees Celsius °C

    degrees Fahrenheit °F

    piece or pieces pc.

METRIC CUPS AND SPOON SIZES

Cup Metric

¼ cup 60 ml

1/3 cup 80 ml

½ cup 120 ml

1 cup 240 ml

Spoon Metric

¼ teaspoon 1.25 ml

½ teaspoon 2.5 ml
 1 teaspoon 5 ml

2 teaspoons 10 ml

1 tablespoon (equal to 3 teaspoons) 15 m

3 teaspoon = 1 tablespoon

METRIC POUNDS AND OUNCES

Metric Pound Ounces

15 g   ½ oz

28 g   1 oz

100 g   3 ½ oz

113 g ¼ pound 4 oz

227 g ½ pound 8 oz

250 g (1/4 kilo or kg) 0.55 pound 8.82 oz

454 g 1 pound 16 oz

500 g (1/2 kilo or kg) 1.10 pounds  

1000 g or 1 kilogram or kilo 2.2 pounds

1 g= 0.00220462 lb.

Gram to pound formula: N * 0.00220462 = ans

Pound to gram formula: N / 2 = N / metric = ans

DEGREE CELSIUS AND FAHRENHEIT

°C to °F °C to °F
 90    194 200 392

100 212 210 410

110 230 220 428

120 248 230  446

130  266 240  464

140  284 250  482

150  302 260  500

160  320 270  518

170  338 280  536

180  356 290  554

190  374 300  572

°C to °F formula:

1.8 x C+32

°F to °C formula:
( F - 32 ) x 5 / 9

Kitchen class
- is the heart of the home, where many families spend most of their time together. It is a room used for
cooking and food preparation.

Here are the three primary kitchen work stations which create the work triangle:

1. The food storage station – Your refrigerator and pantry are the major items here. Options like wine
racks, spice racks, and roll-out trays help to organize your groceries.
2. The preparation/cooking station – Your range, microwave oven, and smaller appliances are found in
this area. Counter space is important in this section. Conserve space by moving appliances off the
counter with appliance garage cabinets and space-saving ideas like towel rods and pot lid racks.
2. The cleanup station – This area is home to the sink, waste disposal, and dishwasher. Cabinetry for
this station is designed to be organized with the trash bin cabinet and roll-out tray baskets for storage
convenience.

Kitchen Layouts
1. U shaped kitchen
- requires three full walls of the room.
- perfect for the kitchen that will get used and needs a great deal of space
- ideal for large families or ppl who take their food preparation very srsly
2. L shaped kitchen
- nice for entertaining might be done
- allows room for tables and chairs at one end and eliminates traffic
- good if u dont have a separate dining room and an eat in kitchen
3. Single line kitchen
- for narrow kitchens
- one wall that is atleast 3 yards long is needed
4. Galley kitchen
- good and efficient use of space
- professional chefs prefer this areas are close tgt which decreases preparation time
- has 2 rows
5. Island Kitchen
- an independent island facing the living or dining area allowing socialisation
6. G shaped kitchen
- build like the u shaped kitchen w the addition of an elongated partial wall
- offers a great deal of space
- ideal for larger families who needs extra storage space

Hazard
- situation that poses a level of threat to life, health, property or the environment.
- any biological, chemical and mechanical, or physical agent that is reasonably likely to cause harm or
dmg

3 modes of hazards
1. Dormant - situation has the potential to be hazardous but no ppl property or environment is affected
by this
2. Armed - people property or environment are in potential harms way
3. Active - a harmful incident involving the hazard has occurred. an accident emergency incident or
disaster.

Types of Hazards
Biological Hazard
- are caused by organisms such as viruses, bacteria, fungi and parasites.
ex: pathogenic, campylobacter and salmonella
Chemical Hazard
- present when u are exposed to any chemical preparation in the work place.
- can affect skin by contact or the body either through the digestive system or through lungs.
ex: toilet cleaners, disinfectant, mildew remover and chlorine bleach, glues, paint and pesticides
Mechanical Hazard
- involving a machine or process.
- results of either powered or manual use of tools and equipment
ex: entanglement w unguarded moving parts on machines

a. impact - being hit by ejected parts of equipment

b. entrapment - being caught in moving parts of equipment
c. high pressure fluid injection - a pinhole leak in a hydraulic hose can burst
d. shearing - can be two parts moving moving across one another
e. cutting - severing of a human body part by a cutting motion
f. entanglement

Physical Hazard
- hazard is a naturally occurring process that has the potential to create loss or dmg.
ex: hit by flying object caught in explosions falling from height and tripping on obstacles earthquakes
flood tornadoes
Ergonomic Hazard
- harms musculoskeletal system.
- occur when the type of work u do, ur body position and ur working conditions put a strain in ur body
ex: include poor lighting, improperly adjusted workstations, chairs etc.

Risk
- is the chance or probability that a person will be harmed
Risk assessment
- process where u can identify hazards and risk factors that have the potential to cause harm.
- determine the ways to eliminate risks
Safety regulation
- important in any workplace to ensure the safety of all workers
- provide a safe environment for all workers
- establishing a safety system in the workplace

Philippines clean air act of 1999

- law designed to make sure that all filipinos have air that is safe to breath

Waste management
- one of the programs that the government implements particularly in segregating waste/disposal of
waste.

types of waste
1. Liquid type - includes point source and nonpoint source discharges such as storm water and waste
water
ex: wash water, oils, chemicals and waste detergents.
2. Solid type - any garbage, refuse or rubbish that we make in our homes.
ex: newspapers, broken furniture, food
3. Hazardous type - are those that potentially threaten public health or environment.
ex: fire extinguishers, old propane tanks, pesticides, lamps and batteries
4. Organic Type -from plants and animals, includes food wastes, fruit/vegetable peels, flower
trimmings and even poop. they are biodegradable
5. Recyclable type - used materials into new, useful products. reduces the use of raw materials that
would have been used

Biodegradable - capable of being decomposed by biological agents. ( paper, wood, fruits and others )
Non biodegradable- not capable of ^^
Hazardous waste - possesses substantial or potential threats to public health
Non hazardous waste - safe to use

4 R’s
Reduce - to buy less and use less
Reuse - elements of the discarded item are used again
Recycle - separated into materials that may be incorporated into new products
Recover - capturing useful material for waste to energy programs
Disposal - to get rid of something

Emergencies
- may be natural or man made
Emergency action plan
- covers designated actions employers and employees must take to ensure employee safety from fire
and other emergencies.
Fire safety
- refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in
death, injury, or property damage, alert those in a structure
Fire Prevention Awareness
- government held it every March in the Philippines

You can prevent destructive fires from happening if you know the most common causes of fires,
as follows:

a. Electrical wiring, electrical outlets, and faulty wiring – Whether it is an electrical outlet or a short
circuit in the wall, many fires are caused by electrical wiring. Older homes are particularly susceptible,
as they were not wired for the many, many appliances that have filled the homes with. Many homes
that were built in the 50s to 70s have aluminum wiring that gets very hot and increases the chance of
fire.
 b. Appliances – Lamps, toasters, and even baby monitors can short out. Be careful particularly with
older appliances and extension cords. Even new appliances can be a source of a home fire. To be safe,
appliances should be unplugged when not in use. Unfortunately, not all appliances can be unplugged,
leaving your home at risk 24 hours a day.

c. Unattended stoves – Another cause of residential fires is cooking, but not due to defective stoves or
ovens. Often, it is because of unattended pots or the burner being left accidentally.

d. Children playing with matches - Children playing with matches are a major source of home fires.
Matches and lighters in the hands of young children are a significant factor in fire fatalities. Educating
parents and grandparents on the seriousness of this issue is paramount.

e. Incendiarism (Arson) – this pertains to the malicious burning of property, using certain chemicals,
bombs, and others, and causing a fire to start.

f. Open flames – Unattended burning candles or kerosene lamps that are placed near
flammable/combustible material is a fire waiting to happen. Unattended cooking causes most fires in
the homes that occur in the kitchen. Oil or fat starting to smoke is near the combustion point and can
ignite violently.

g. Liquefied Petroleum Gas (LPG) – This is a liquid inside the container but immediately transforms
to the gaseous state when released. Defective LPG tanks and regulators are a leading cause of the fire.

h. Fireworks – These are beautiful pyrotechnic displays resulting from the occurrence of certain
oxidation, reduction, and reactions. The substances that produce fireworks are hazardous materials.
These must be stored, transported, handled as oxidizers, and displayed by experienced and
knowledgeable professionals. Implementation of prohibitions in the manufacture, handling, and use
should be strictly complied with by everyone as a fire safety precaution.

i. Static electricity – This involves the movement of electrons between two objects in contact with
each other. Electrical charges are produced on the objects when they are separated. If the charge builds
up, it will develop enough energy to jump as a spark to a nearby grounded or less highly charged
object. This spark can ignite flammable vapors, flammable gases, or finely dispersed combustible solid
materials.

j. Smoking – Careless smoking especially in bed is a leading cause of fire in homes. In the Philippines,
it is the fourth leading cause of fire.
Fire Drills
- method of practicing the evacuation of a building for a fire or other emergency.
Create a safety committee – The committee should include at least one representative from each
department of the business, and the group should name one representative from each department as the
team leader. The team leader is responsible for ensuring his/her team evacuates the building, and he/she
must meet team members at a predetermined location outside the building.
Provide evacuation information to all employees before drills begin –  Employees must know the
evacuation path for their work area and the alternative paths in the event an exit is blocked. Create
evacuation signs and post them throughout the building. Employees should also receive information on
how to report a fire and use a fire extinguisher, as well as who to contact in an emergency.
Develop several fire drill scenarios to assist with evacuation preparedness – Have employees stand in
front of different exits holding signs that state “Exit blocked – choose an alternatives route. This will
make your employees aware of the different exit routes from the building and make th e employees
think about what could happen in a real emergency.
Conduct regular fire drills, but do not overdo it –  For initial training purposes, hold drills every two
weeks for a short time. After the training period, a fire drill every three months is sufficient. Holding
drills more frequently can cause your employees to become complacent, and some might refuse to
participate. It is also hard to hold a surprise fire drill if they are too frequent.

Earthquake
- sudden and violent shaking of the ground, sometimes causing great destruction, as a result of
movements within the earth’s crust. 

a. Do not move until the main quake ceases.

b. Drop to the ground; and hold on until the shaking stops. If there is no table or desk near you, cover
your face and head with your arms and crouch in an inside corner of the building.

c. Stay away from glasses, windows, outside doors and walls, and anything that could fall, such as
lighting fixtures or pieces of furniture.

d. Stay in bed if you are there when the earthquake strikes. Hold on and protect your head with a
pillow, unless you are under a heavy light fixture, window, or anything else that could fall. In that case,
move to the nearest safe place (for example, under a desk or in an inside corner).

i. Evacuate on foot. You should always walk when you evacuate. Never use cars, motorcycles, or
bicycles. Do not use try to take more than you need for emergency survival.

j. If you are in your hotel room, stay there. There are usually aftershocks, and sometimes they may be
worse than the original earthquake. Under a sturdy desk or in an inside corner of your room is the
safest place to be, even if you are on the 40th If there is a heavy bookcase next to a matchstick desk, do
not get under the desk.

k. If you are in a restaurant, get under the table.

l. Do not use the elevators, even if they are working. There may be aftershocks.

If outdoors – 
1. Stay there.
2. Move away from buildings, streetlights, and utility wires.
3. Once in the open, stay there until the shaking stops. The greatest danger exists directly outside
buildings, at exits, and alongside exterior walls. Ground movement during an earthquake is seldom the
direct cause of death or injury. Most earthquake-related casualties result from collapsing walls, flying
glasses, and falling objects

If in a moving vehicle - 
1, Pull over to the side of the road and stop as quickly as safety permits and stay in the vehicle. Avoid
stopping near or under buildings, trees, overpasses, and utility wires.
2. Do not stop in the middle of the freeway if traffic is still moving around you. 
3. Slow down and put on your turn signal to get to the side of the road. If everyone else is doing the
same thing, it was most likely an earthquake.
4. Proceed cautiously once the earthquake has stopped. Avoid roads, bridges, or ramps that might have
been damaged by the earthquake

If trapped under debris – 

1. Do not light a match.
2. Do not move about or kick up dust.
3. Cover your mouth with a handkerchief or clothing.
4. Tap on a pipe or wall so rescuers can locate you. Use a whistle if one is available. Shout only as a
last resort. Shouting can cause you to inhale dangerous amounts of dust.

First Aid
- immediate, direct treatment of an injured person usually administered by a layperson and
performed within a limited skill range.
- normally performed until the injury or illness is satisfactory

ABC’S
Airway – Does the person have an unobstructed airway?
Breathing – is the person breathing?
Circulation – Does the person show a pulse at major pulse points (wrist, carotid artery, and groin)?

Contingency measures and procedures

- essential services, such as the provision of health care, electricity, water, sewage/garbage removal,
transportation, and communications. The interruption can seriously affect the health
Disaster management plan
- These plans cover prevention, preparedness, relief, and recovery

This includes hazards from fires, explosions, and accidental release of hazardous wastes. 
Description of emergency procedures to be followed in case of any disaster that may occur.
Description of arrangement agreed upon with the appropriate authorities and emergency response units.
List of persons to act emergency coordinators, with their addresses and phone numbers.
List of emergency equipment at the workplace, its physical description, and exact location.
An evacuation plan for the workers and building occupants.

1. Evacuation- moving away of ppl from the place of the hazzard

2. Isolation- keeping the patient away from other people to prevent the contagious disease from being
transferred
3. Decontamination- removal or reduction of chemicals

PPE ( personal protective equipment )

- protects workers against health or safety risks on the job and reduces employee exposure

The following personal protective equipment is:

1. Apron – This is an outer protective garment that covers primarily the front of the body. It may be
worn for a hygienic reason as well as to protect clothes from wear and tear. Especially if you are
working on the dirty parts of the house. It can protect your clothes from dirt.

2. Housekeeping shirt and pants - These are outer protective garments that cover the body. Most
housekeepers used this to make them more comfortable while working.

  

3. Gloves – These are used for protecting hands from cuts, burns, and other related incidents. Most
housekeepers used this especially if you are having an allergic to some cleaning detergents that you are
using and also it protects your handling in using chemicals.
                                                

4. Protective Mask – This is used for protecting the mouth and nose from inhaling dust and chemicals
while working. It is important to use for a housekeeper while working with chemicals most especially
for those who have weak lungs.

5. Hand Towel – This is used for wiping and drying wet hands when working with an electric
appliance and while cooking. You need to dry your hands to avoid accidents.

6. Long Sleeves – These are used for covering the arms to protect arms from heat, dust, and insect
bites.

7. Protective Gown – This is used for protecting the dress from dirt.

 
8. Protective Shoes – These are used for protecting the feet from any harm. Also to protect and
comfort the feet while doing various activities.

9. Hairnet – This is used to prevent the hair from falling while at work.

10. Long Pants – These are used for protecting the legs against dust, heat, and insect bites.

 
11. Safety Eyewear – protection against the harmful effects of ultra-violet light. Also, protect against

flying debris or near-visible light or radiation.