8

TLE
COOKERY
Module 5:
IMPORTANCE OF
OCCUPATIONAL HEALTH AND
SAFETY PROCEDURE
QUARTER 1: WEEK 5-6
JACKIELOU S. BALASUELA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT

1
TLE – Grade 8
Alternative Delivery Mode
Quarter 1 –Module 5: IMPORTANCE OF OCCUPATIONAL HEALTH AND
SAFETY PROCEDURE
First Edition, 2020

Development Team of the Module

Writer: JACKIELOU S. BALASUELA

Editor: JACKIELOU S. BALASUELA

Reviewer: LYNNE B. GAHISAN

Illustrator: LYNNE B. GAHISAN

Layout Artist:

Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

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.
 What I Need to Know

This Module is an exploratory and introductory course which leads you to

Cookery National Certificate Level II (NC II). It covers 4 common competencies
that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) students
like you ought to possess, namely:

After going through this module, you are expected to:

1. Identify occupational health and procedures
2. Select and use personal protective equipment in accordance with OHS
3. Appreciate the importance of OHS safety procedure standards on hazards
and risks

What I Know
.
Directions: Read each item carefully; identify the type of hazard/accident in the
workplace. Choose your answer from the choices below and write the letter of the
correct answer on your notebook.
A. • Protecting your property from fire;
B. • Protecting your property from natural hazards;
C. • Protecting your property from crime;
D. • Protecting your staff and visitors from accidents;
E. • Legislation that may affect your business.
1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or
emergency cutoff valves to turn off
2. Non-visual inspections of all portable electrical items and electrical wiring.
3. Prepare a flood plan for your business.
4. Consider putting shop-fronts with grilles or shutters to deter smash and grab
raiders.
5. Keeping the premises clean, tidy, congestion-free and well lit will go a long way
to preventing most of this type of accident.
6. Do make aisles and passageways sufficiently wide for easy movement and keep
clear at all times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should checked and inspect electrical
installations and wirings.
10. A food establishment should be in a free-flood area
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 IMPORTANCE OF
Lesson
OCCUPATIONAL HEALTH
5 AND SAFETY
PROCEDURES
In the workplace, health and safety regulations are paramount to the well-
being of the employees and the employer. Many hazards are present in today's work
environments, and it's the employer's job to keep their employees safe from these
hazards. It's a job that is so important that there are occupational safety standards
and regulations set by the US Occupational Safety and Health Administration
(OSHA).

What’s In

You will walk around the campus/backyard and list down the different hazards
and risks which can be found within the school/home. Write your answer on a
separate sheet of paper.

HAZARDS RISKS

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 What’s New

Directions: Given the scrambled letters below, unscramble them to get a word or a
group of words related to Occupational Safety and Health. Write your answer
opposite each item
1. ZARDSAH -
2. MILACECH -
3. SATANITION -
4. THLEAH -
5. SKIRS -
6. TYSAFE -
7. COTROLN -
8. EPP’S -
9. SKAM -
10.LOVEGS -

What is It

Commonly Encountered Maintenance Problems in Commercial Kitchens

The commercial kitchens are the production units of any organizations

whether it is a Hotel, Restaurant, Banquet or any other business outlet like Fast
Food, or road side eateries. These kitchens consist of mostly white powder coated
metallic false ceilings stainless steel kitchen equipment and kota stone flooring. In
some kitchen, we may find aluminium sheet false ceiling. The light fittings are
recessed in false ceiling and have Perspex cover over the fluorescent tubes to avoid
any glass breakage falling in food items. The kitchen equipment is operated with
electricity, LPG, Coal and water.

The electrical operated kitchen equipment are Hotcase, Bain Marie Service
Counter, Refrigerators, coffee Machine, Tea-Coffee Dispensers, Deep Freezers and
Masala Grinders etc. The equipment like cooking ranges, Chinese Cooking Range,
Griddle Plate, Oven and Bakery Oven are operated on LPG. The tan doors in
kitchen are operated with coal. The dish wash sink, counter sink and bain marie
etc. needs cold water and hot water for their use. We face many problems in these
commercial kitchens on a day to day use and these are listed below:-

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 (A.) Electrically operated kitchen equipment:
 Tripping of miniature circuit breakers because of wrong selection in terms of
capacity, short circuiting etc.
 Overloading of circuit by using high rated kitchen equipment in less rated
M.C.B.
 Failure of insulation of P.V.C. wires dues to overheating of circuit or
continuous use of Electrical Equipment.
 Short circuiting of air heaters being used in Hot cases and service counters
for continuously long hours usage.
 Burning of Immersion heaters of Bain Marie when sufficient water quality is
not available in the Bain Marie.
 Short-circuiting of electrical wiring by putting water on electrical switches
while cleaning the kitchen during night hours by unskilled worker.
 Damaging the immersion heaters of tea/coffee boilers and milk boilers by
not monitoring the quantity of water in tea boiler and that of milk in milk
boiler.

(B) LPG Operated Kitchen Equipment:

 The cooking ranges are operated on LPG and if LPG supply is not maintained
properly, it may cause the problem of fire in kitchen.
 Smoke created by continuous use of LPG in commercial kitchen.
 The hoods over the ranges should have filters to control oil and grease,
otherwise the smoke carried along with oil and grease shall cause problems
of fire is exhaust chimney.
 The LPG operated equipment have burners which needs to be cleaned
regularly to avoid mishap.
 The oil, grease used in cooking and production of food items to be handled
properly otherwise spillage over LPG operated equipment can cause problem
of fire.

(C) Water Operated Kitchen Equipment:

 Dish washing machines needs electricity and water both. As the water mixes
with chemicals used for cleaning the plates, glasses, etc. the water and
chemicals create mishaps and hazards. The electrical operated kitchen
equipment is Hot case, Bain Marie Service Counter, Refrigerators, Coffee
Machine, Tea-Coffee Dispensers, Deep Freezers and Masala Grinders etc.
 The equipment like cooking ranges, Chinese Cooking Range, Griddle Plate,
Oven and Bakery Oven are operated on LPG. The tan doors in kitchen are
operated with coal. The dish wash sink, counter sink and bain marie etc.
need cold water and hot water for their use. We face many problems in this
commercial kitchen in a day to day use.

Apply health, safety and security procedures in the workplace

Running a business in a cafeteria or a big food service establishment is a

demanding job. Consider the following responsibilities if you are a worker or an
owner of such business.
• Protecting your property from fire;
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• Protecting your property from natural hazards;
• Protecting your property from crime;
• Protecting your staff and visitors from accidents;
• Legislation that may affect your business.

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often
be traced back to poor cleaning regimes.

A. Protecting Property from Fire

• Ensure that cooking ranges, boilers and deep-fat fryers are fitted with
thermostats or emergency cut-off valves to turn off the fuel supply should a fire
break out.
• Ensure that filters are removed and de-greased frequently to prevent a build up of
greasy deposits. This should be done weekly but you may need to consider more
frequent cleaning if the equipment is used for long periods on a daily basis.
• Store all combustible materials away from buildings or perimeter fencing –
preferably inside locked waste bins or lidded skips. Ensure they are emptied
regularly. If no suitable outside location is available, use a secure internal storage
area.
• Be vigilant when you open and close the premises each day – look for signs of
potential trouble e.g. graffiti or damage to fences – remove graffiti and repair any
damage immediately to deter further damage occurring.

Electrical faults

Prevention of faults is the answer here and this can be achieved by:
• Frequent visual inspections of all portable electrical items and fixed electrical
wiring.
• Regular maintenance of these items by an authorized agency or licensed
electrician may be recorded and monitored.

Smoking

Ideally smoking should be prohibited throughout the premises (including yards and
open areas) and notices to that effect prominently displayed.
• Ensure smoking is restricted to a designated area that is kept free of combustible
items such as paper, curtains, and flammable liquids.
• Provide metal lidded bins for the disposal of ashtray contents and ensure they are
emptied safely every day. Do not dispose of them with other combustible waste.

B. Protecting establishment from natural hazards Flood

Firstly, check with the Local Authority whether property is in a flood risk area. If it
is then you should: Prepare a flood plan for your business detailing the actions you
will need to take to minimize damage and disruption. Practice putting the plan into
action so that you and your staff will be sure it works and have experience of what
to do.

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Water Escape

Christmas and New Year, turn the water off at the stopcock and drain the system if
possible.

Storm Damage

Making sure your premises are in a good state of repair, it will minimize the chance
of storm damage - check the building regularly (walls, roof and any outbuildings)
and ensure any problems you find are repaired promptly.
Check at least once a year that roof gutters, down-pipes and drainage gulley are
clear and unobstructed and kept free of leaves and vegetation.

C. Protecting property from crime

Burglary
 Thieves frequently see catering businesses as an easy target and it is wise to
ensure that you have a good level of security at your premises.
 Locks on external doors should carry standards and high quality materials.
 All accessible opening windows should be fitted with key-operated locks –
but protect secluded windows and roof-lights with steel bars, grilles or
shutters. Consider fitting shop-fronts with grilles or shutters to deter smash
and grab raiders given time, almost any physical security can be overcome,
consider fitting an Intruder alarm system which will act as a deterrent and
limit the time an intruder will have on your premises. Any alarm system
should be fitted and maintained. Closed Circuit Television (CCTV) can help
deter and capture evidence of robbery. Any system should be fitted and
maintained by an installer registered with a nationally recognized
installation body such as NSI (National Security Inspectorate) and SSAIB
(Security Systems and Alarms Inspection Board). When your premises are
closed, lock away portable electronic equipment e.g. laptop computers in a
secure cabinet.
 Consider fitting access control locks on entrance doors to prevent
intimidation or robbery.

Theft of money

Keeping cash on the premises overnight increases the chance of a break in:
 Keep as little cash on the premises as possible and keep it out of public view.
 Where possible, cash should not be left on the premises outside business
hours.
 Empty the cash register over-night and leave the drawer open as this often
deters thieves.

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D. Protecting your staff and visitors from accidents. “Prevention is better (and
cheaper) than cure”.

Slips, Trips and Falls

The most common type of workplace accident, these can be easily and cheaply
prevented in most cases and will often bring other benefits.
• Keeping the premises clean, tidy, congestion-free and well lit will go a long way to
preventing most of this type of accident.
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately – especially on stairways
and areas where the public have access.
• Keep a clearly marked first-aid kit available at all times.

Electricity
Electricity can, and does, kill and the law insists that your electrical installation
must be safe.
• Ensure electrical equipment is only used for the purpose for which it was
designed.
• Use a qualified electrician for electrical installation work and for regular testing of
portable electrical items to ensure they are in good working order.

Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses (even
one person operations); this helps prevent fires and ensures swift evacuation of the
premises by employees and the public in the event of a fire.
• Ensure you have clearly signed and unobstructed escape routes and that your
staff are aware of the evacuation procedure. Arrange regular practices to reinforce
this.
• Ensure that you make a specific member of your staff responsible for customers’
and visitors’ safety in the event of an emergency evacuation of the premises.

Manual handling/lifting
Preventing injuries caused by manual lifting of heavy items is also the subject of
regulations and solutions to this problem can easily be achieved.
• If loads must be manually lifted, ensure they are carried by at least two people
and that training in lifting techniques is provided.
• Provide mechanical equipment e.g. trolleys to assist staff in unloading and
moving deliveries. In addition, ensure deliveries are as close as possible to the
location where they will be stored or used.

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E. Accident reporting and investigation
Make sure that all accidents and incidents are recorded and investigated as
lessons can be learned to prevent them in future. As long as the recording method
is accessible and secure it will be accepted – computer records are fine.

F. Legislations that may affect business

We have mentioned some areas where legislation may affect your business -
Fire Safety, Food Hygiene and Electricity. There may be other regulations from
other regulatory board like Food and Drug Administration (FDA) particularly on
manufacturing, packaging and storing food. Be aware and knowledgeable.

Hazards and Risks

Hazard is something that can cause harm, ex. electricity, chemicals, working
up a ladder, noise, a keyboard, a bully at work, stress, etc. Risk is the chance, high
or low, that any hazard will actually cause somebody harm.

Types of Workplace Hazards

1. Safety hazards- are unsafe working conditions that can cause injury, illness
and death. Safety hazards are the most common workplace hazards.

They include:
Anything that can cause spills or tripping such as cords running across the
floor or ice.
Unguarded machinery and moving machinery parts that a worker can
accidentally touch.
Electrical hazards like frayed cords, missing ground pins, improper wiring.
Confined spaces.

A. Types of hazards and its effects respectively

a. Physical Hazard- These are the most normal occurrences in workplaces. They
are usually easy to detect, however, often neglected.

Examples:
1. Slips, trips, and falls
Falls from tripping over who-knows-what (uneven floor surfaces, wet floors,
loose cables, etc.) are easily the most common cause of injuries at work. Employers
have to fork over big bucks to cover the cost of all of these mishaps, and sadly,
most of them could be prevented if safety regulations were followed properly. It’s
the responsibility of employers and workplaces to make sure employees are
working in a safe environment.

2. Electrical
Any “live” wires can harm people, whether they touch it directly, or indirectly
through some sort of conducting object or material. Voltages over 50 volts AC (120
volts DC) are considered hazardous and should be taken seriously. Unfortunately,
some electrical accidents that happen at work each year are fatal. Shocks can
cause severe, permanent injuries. These are caused by faulty equipment that can
be checked as a preventative measure.

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3. Fire
Businesses that have poor housekeeping standards, public access (for
possible arson), and poorly maintained equipment can be harmed more by fires.
Along with buildings, people and stock can be affected, and once again, safety
precautions can be taken as an attempt to avoid such a dangerous thing from
happening.

b. Biological Hazard
Come from working with animals, people or infectious materials. This is,
therefore, one of the most common hazards that a caregiver faces. If one is working
in a day care, hospital, hotel laundry, nursing home, laboratories, he/she may be
exposed to biological hazards.

c. Ergonomic Hazard
When the type of work you do plus your body position and/or working
conditions all put a strain on your body that can become an ergonomic hazard.
Since they don’t always immediately affect you, this can be tricky to identify.
Repetitive, awkward movements could be affecting your back, posture, and more.

Ergonomic is used to reduce the wear and tear on your body that can
eventually make a task difficult – or even painful. To improve efficiency, increase
job satisfaction, and reduce the risk of fatigue, short-term pain, or illnesses, it’s
important to incorporate ergonomic principles within the workplace. Instead of
doing the same thing over and over, task variety will minimize repetitive
movements. Having an appropriate work pace gives the body time to recover after
certain movements, like lifting. Work breaks also give the body time to recover, and
they provide workers with a mental break, too.

d. Chemical Hazard
These are what can make confined spaces so hazardous. When you’re
exposed to any chemical preparation (whether it’s a solid, liquid, or gas), these can
be potential chemical hazards. Cleaning products and solvents, vapors and fumes,
carbon monoxide, gasoline, and flammable materials are all things that can
damage your health. Skin irritations, burns, eye injuries, and blindness can occur
if you’re not careful.

Solvents can easily catch on fire, and spray paint cans are capable of
exploding. Hazardous substances will be labelled and include symbols with
different class levels, so you’ll know when to be cautious. Always read these labels
and follow the directions and precautions precisely. If you don’t know how to
correctly use a product, don’t use it.

e. Psychological Hazard
Takes place when a caregiver’s work environment becomes stressful or
demanding. Common examples include burn out, fatigue, on call duty,
unreasonable expectations from patients or clients, verbal abuse, etc.

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Examples of hazards

Workplace hazards Example of hazards Example of harm caused

Thing Knife Cut
Substance Benzene Leukemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shock, electrocution
Condition Wet Floor Slips, falls
Process Welding Metal fume fever

One of the most critical among the hazards that one may encounter is the
chemical hazard. Chemical may produce reactions that may endanger ones’ health
and life. This is the reason why the American Conference of Governmental
Hygienist (ACGIH) established a threshold limit value (tlv). TLV is the term used by
the American Conference of Governmental Hygienists (ACGIH*) to express the
airborne concentration of a material to which nearly all persons can be exposed day
after day, without adverse health effects.
B. Evaluating the hazards and risks
It is the process of determining the level of risk created by the hazard and
the likelihood of injury or illness occurring.

A closer look at electricity

 Ensure that all electrical equipment you use is in good condition. Check the
electrical cords and make sure they are not frayed.
 Hands should be dry before attempting to use any electrical equipment.
 Do not attempt to change fuses unless you know what you are doing.
 Do not turn on all appliances at the same time just because you want to
save time.

Control hazards and risks

 A. Use caution when working around hot oil.
 B. Get trained in the proper use and maintenance of your deep fryer.
 C. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items
 D. Use gloves and scrapers and other cleaning tools with handles provided
by your employer.
 E. Use the correct grease level and cooking temperatures for your deep fryer.
 F. Keep stove surfaces clean to prevent grease flare-ups.
 G. Avoid reaching over or climbing on top of fryers and other hot surfaces.
Clean vents when oil is cool.
 H. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces. Wear slip-resistant shoes. Floors should be cleaned often with
grease-cutting solutions.
 I. Do not work closely to hot fryers when the floor is wet.
 J. Do not spill water or ice into oil. Do not store employee drinks by deep
fryers. They could be easily bumped into the hot oil and cause a flare-up.
 K. Do not overfill or pour excessive amounts of frozen fries into deep fryer at
one time. Overfilling causes excessive splashing and bubbling over of hot oil.
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  L. Do not pour excess ice from fry packages into the fryer.
 M. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
 N. Do not move or strain hot oil containers; wait until the oil is cool!
 O. Do not store oil on floors by grill area. Someone could slip and fall into
the oil.
 P. Extinguish hot oil/grease fires by using a class K fire extinguisher.

Use of Personal Protective Equipment

Wear gown that is long enough to cover your clothing. Apron should be worn
to mask clothing during client contact.

Mask should be fit comfortably over the nose and mouth. A wet mask is
considered contaminated. Mask should not be worn around the neck.

Gloves should be used when issue of contamination is present. The outside

of the gloves should not be touched when removed as this is considered
contaminated.

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The Importance of Health and Safety in the Workplace
In the workplace, health and safety regulations are paramount to the well-
being of the employees and the employer. Many hazards are present in today's work
environments, and it's the employer's job to keep their employees safe from these
hazards.
It's a job that is so important that there are occupational safety standards
and regulations set by the US Occupational Safety and Health Administration
(OSHA). OSHA ensures that all of their guidelines for health and safety are followed
and anyone in violation can have their business shutdown. However, this is just
one reason why workplace health and safety standards are important. Below are a
few more that will show you just how important these standards are.

Prevent Illness and Injury

Health and safety procedures in the workplace reduce the employee illnesses
and injuries greatly. These procedures can help you and your employees
understand the potential hazards in your work environment. Training is important
and effective, as it will educate your employees on proper workplace procedures,
practices, and behavior to prevent possible injuries and illness or contamination
from improper hygiene. Truthfully, paying for work-related injuries and illnesses
can negatively affect your bottom line, which is a big reason why implementation of
health and safety procedures is necessary.

Reduces Health and Safety Hazards

Potential hazards are rampant in almost every workplace environment.
Equipment, chemicals, certain behaviours and activities, and even furniture can
potentially cause injury or harm to you or your workers. Health hazards can range
from contamination of food due to unsafe handling or preparation practices to an
infectious disease outbreak caused by improper hygiene and personal care.
If you work with certain dangerous chemicals or gases, there's always the risk of
improper handling, maintenance, or storage, which could lead to dangerous
exposure for you and your workers. In these cases, you must follow specific
hazardous material handling guidelines set by OSHA, and you must have
emergency and evacuation plans in place.

Avoid Serious Consequences

OSHA is in charge of enforcing health and safety laws, which mean you,
must follow their guidelines when creating your health and safety procedures. If
your work environment isn't safe for your employees, then you may receive a fine or
have your business temporarily or permanently shut down, depending on the
magnitude of your violation. This is something many businesses can't afford. These
standards can be enforced by any person representing OSHA many who will now be
obtaining an occupational health and safety online degree. If you don't meet health
and safety standards, then your company will lose business, money, and
customers.

Violating or not have safety and health procedures in place can have a
tremendous impact on your business. You could lose money, workers, clients,
productivity, vendors, respect, and potentially your entire business. Although,
workers' Compensation Insurance covers workplace injuries and illnesses,
there could be more costs to pay if you're negligent. These costs include
clean-up and repair, claims management, accident investigation, litigation,
and the hiring and training of new employees. However, much of this can be
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avoided if you just realize the importance of having a health and safety
program, and implementing it into your company's infrastructure.

What’s More

In this topic, we identify the importance of OHS. In order to understand deeper, let
us put determine the hazards and risks than can be found in the picture. Write
your answer on a separate sheet of paper.

1. What is hazard? Risk?

2. What are the types of workplace hazards?
3. How to keep kitchen safe?
4. How to control hazards and risks in the workplace?
5. What are the common hazards found in the kitchen?

What I Can Do

Slogan/Poster Making Contest (Individual)

1. Draw/ make slogans/ posters on safety and hygiene practices in the workplace.
2. Use short bond paper, appropriate color medium and drawing tools.
3. Submit your output to your teacher for proper evaluation.

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 RUBRIC FOR SLOGAN/POSTER MAKING

ACCURACY SCORING CRITERIA

Demonstrated and identified 5 types hazards and risks

Demonstrated and identified 4 types of hazards ad

risks
Demonstrated and identified 3 types of hazards and
risks
Demonstrated and identified 2 types of hazards and
risks
Demonstrated and identified 1 type of hazards and
risks
Failed to demonstrate any type of hazards and risks

Assessment

A. Direction: TRUE or FALSE.

Write TRUE if the statement is true and FALSE if the statement if false. Write the
correct answer on your notebook.

Protecting Property from Fire

1. Protecting property from fire ensure that cooking ranges, boilers and deep-fat
fryers are fitted with thermostats or emergency cut-off valves to turn off the fuel
supply should a fire break out.
2. Prevention of faults can be achieved by inconstant visual inspections of all
portable electrical items and fixed electrical wiring.
3. Ensure smoking is restricted to a designated area that is kept free of
combustible items such as paper, curtains, and flammable liquids.
4. Locks on external doors should carry standards and high quality materials.
5. Keeping cash on the premises overnight increases the chance of a break in.
6. Risk is something that can cause harm, ex. electricity, chemicals, working up a
ladder, noise, a keyboard, a bully at work, stress, etc.
7. Hazard is the chance, high or low, that any hazard will actually cause somebody
harm.
8. Biological hazard come from working with animals, people or infectious materials
9. Evaluating the hazards and risks is the process of determining the level of risk
created by the hazard and the likelihood of injury or illness occurring.
10. Ergonomic is used to reduce the wear and tear on your body that can
eventually make a task difficult – or even painful.

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 Additional Activities

A. List down hazards and risks that you be found inside your house and
identify ways how to prevent such.

HAZARDS RISKS SAFETY

MEASURES/ACTIONS

Answer Keys

Assessment
1.TRUE
2.FALSE
3.TRUE
4.TRUE
5.TRUE
6.FALSE
7.FALSE
8.TRUE
9.TRUE
10.TRUE

What I Know What's More

1.A 1.HAZARDS
2.A 2.CHEMICAL
3.B 3.SANITATION
4.C 4.HEALTH
5.D 5.RISKS
6.D 6.SAFETY
7.D 7.CONTROL
8.E 8.PPEs
9.A 9.MASK
10.B 10.GLOVES

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References
https://www.slideshare.net/akihirojonel/hazards-and-risks-69221752
https://gltnhs-tle.weebly.com/lesson-42.html
https://www.slideshare.net/chocolatelover02/evaluating-and-controlling-hazards-
and-risks
https://gltnhs-tle.weebly.com/lesson-53.html
https://www.jliedu.com/blog/importance-ohs-occupational-health-safety/
https://content.wisestep.com/importance-ohs-occupational-health-safety-work/
http://www.dexconsulting.ca/occupational-health-safety/
https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxzb
2xzMTIzNDU2fGd4OjYyYmRjZDAyNWM2YTc2ZTQ

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