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TLE7 - HE - COOKERY - Mod7importance of Occupational Health and Safety Procedures - v5
TLE7 - HE - COOKERY - Mod7importance of Occupational Health and Safety Procedures - v5
COOKERY Module 6
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Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 7: Importance of Occupational Health and Safety Procedures
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
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks,
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copyright owners. The publisher and authors do not represent nor claim ownership over them.
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
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Technology and
Livelihood Education
Cookery – Module 7
Importance of Occupational Health
and Safety Procedures
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
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Introductory Message
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.
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.
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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.
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!
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Table of Contents
Lesson 1
What’s In ---------------- 5
What’s New ---------------- 5
What is It ---------------- 8
What’s More ---------------- 12
What I Have Learned ---------------- 13
What I Can Do ---------------- 14
Assessment ---------------- 18
Additional Activities ---------------- 21
Answer Key ---------------- 22
References ---------------- 23
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What I Need to Know
What I Know
Let us determine how much you already know! Take this test .
Directions: Answer the questions by writing the letter of the correct answer in your
TLE Cookery activity notebook.
1. Which of the following CANNOT cause an accident?
A. People themselves
B. Organized work area
C. Defective tools and equipment
D. Unsafe environment
2. The following are the common safe work practices EXCEPT one.
A. always look out for hazards.
B. smoke in the working areas
C. keep your work area clean and tidy.
D. enter and leave the workplace using proper routes.
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3. What is the reason for drying your hands after washing?
A. So that you don’t drip water everywhere.
B. Because germs and bacteria are more easily spread with wet hands.
C. Your hands are slippery when wet.
D. All of these
4. Which of the following is true about bacteria?
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.
5. Why is it important to prepare food safely?
A. Because it helps prevent food poisoning.
B. So that prepared food looks better.
C. In order that prepared food tastes better.
D. So that it looks fresh.
6. What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in work.
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
7. The following statements are the rules to be followed in maintaining good
health standards in the workplace EXCEPT.
A. adequate sanitary facilities
B. wellness of workers
C. promoting a positive social climate
D. establishing good relationship with co-workers
8. What does physical hazard in the workplace refer to?
A. Unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for example bacteria,
C. Chemical hazards
D. Natural calamity
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9. What does accident refer to?
A. an unsafe act
B. an unsafe condition
C. something that happens by chance
D. planned at work
10. Repetitive reaching and lifting can cause____.
A. back, neck, or shoulder strain
B. hip strain
C. knee strain
D. ankle strain
Directions: Write T if the statement is correct and write F if the statement is not
correct. Write your answer in your TLE Cookery activity notebook.
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Lesson IMPORTANCE OF OCCUPATIONAL HEALTH
AND SAFETY PROCEDURES
1 TLE_HECK7/8OHSP0h-8
In the work area you need to observe safety and health procedures to
avoid injuries and accidents.
What’s In
Before you proceed to the next level, let us check first your understanding
on the previous lesson in calculating the cost of food production.
What’s New
Below is the activity that will give you an overview about the new lesson.
Directions: Write the word SAFE if the picture shows safety situations in doing the
task and UNSAFE if it is not. Write the answer in your TLE Cookery activity
notebook.
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1. _____________________ 2. ______________________
3. __________________ 4. __________________
5. __________________________ 6.___________________________
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What is It
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4. Keep potholders nearby.
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2. Removing all accessories before working.
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The Main Causes of Accidents and ill Health in the Working Environment
are:
What’s More
Directions: Arrange the jumbled letters to form the word based on the
given descriptions. Choose the answer from the box. Write your answer in your
TLE Cookery activity notebook.
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Words - Description
1. LANOITAPUCCO - deals with understanding the causes of
accidents at work and ways to prevent unsafe
YTEFAS
act and unsafe conditions in any workplace.
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What I Can Do
Directions: Make a drawing which shows safety in the workplace especially in the
kitchen. Place your output in your TLE Cookery activity notebook.
SCORING RUBRIC:
(5) (4) (3) (2)
Creativity and Quality of Poor Overall
originality are appearance
artistic color or
highly observed of the
composition image drawing
and overall quality
design
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Assessment
Directions: Choose the answer of the following items. Write the letter of the correct
answer in your TLE Cookery activity notebook.
1. It is not a cause of accident.
A. People themselves
B. smoke in the working areas
C. keep your work area clean and tidy
D. enter and leave the workplace using proper routes
2. These are the common safe work practices EXCEPT one. A. Always look
out for hazards.
B. Smoke in the working areas
C. Keep your work area clean and tidy.
D. Enter and leave the workplace using proper routes.
3. What is the reason for drying your hands after washing? A. So that you
don’t drip water everywhere.
B. Because germs and bacteria are easily spread with wet hands.
C. Your hands are slippery when wet,
D. All of these
4. Which of these statements is correct about bacteria.
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.
5. The following statements are causes of accidents, except _________.
A. slips, trips and falls;
B. lifting, manual handling and upper limb disorders;
C. cuts from knives.
D. stress
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6. What is the main reason why foods must be prepared safely?
A. because it helps prevent food poisoning.
B. so that prepared food looks better.
C. in order that prepared food tastes better.
D. so that it looks fresh.
7. What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in
work.
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
8. Physical hazard in the workplace refers to?
A. unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for example
bacteria,
C. chemical hazards
D. natural calamity
9. Some accidents in the kitchen can be avoided by
A. concentrating on your work
B. bring to the nearest hospital
C. call a doctor
D. give first aid
10. What is the result of repetitive reaching and lifting can
cause__________.
A. back, neck, or shoulder strain
B. hip strain
C. knee strain
D. ankle strain
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Directions: Write TRUE if the statement is correct and FALSE if it is incorrect. Write
the answer in your TLE Cookery activity notebook.
_______1. Keeping oneself clean is one of the safety practices in the
kitchen.
_______ 2. Wearing proper PPE’s in the workplace is not needed.
_______ 3. Safety practices in the workplace result to high rates of
accidents.
_______ 4. Accidents are caused by people due to haste.
_______ 5. Do not remove jewelries when working with food.
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Additional Activities
Directions: Read the story below then answer the given question. Write
your answer in your TLE Cookery activity notebook.
Luis’s Story
Luis works at a busy restaurant called “The Honey Pig.” The dining room
seats 180 people. He works at the preparation table cutting vegetables and meat all
day. He has to keep the cutting machine clean.
On Monday afternoon, Luis rushed into work from his morning job as a school
janitor. He had to prepare 10 orders of vegetable servings at once and found that
his co-worker from the day shift hadn’t cleaned the vegetable cutting machine. Luis
tried to quickly clean between the machine’s blades by reaching in with his bare
hands to pull out some remaining pieces of vegetables.
The machine was not unplugged, and because the turn-on button was very
sensitive, he accidentally turned it on. The machine shredded his three middle
fingers.
Question:
Give at least 2 causes of Luis’s injury. (5 PTS.)
___________________________________________________________
___________________________________________________________
___________________________________________________________
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Answer Key
What’s new What I Know answers: Activity No. 1 Act 2
1. unsafe 1. B (Arrange me 1. True
2. safe 2. B Please) 2. True
3. safe 3. B 1. Occupational safety 3. True
4. unsafe 4. A 2. Injury 4. True
5. unsafe 5. A 3. Safety 5. Fals
4. PPE e
6. unsafe 6. A
7. A 5. kitchen
8. A
9. C
10.A
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References
Zyraquilalaregino. “kto12tle-Homeeconomicslm-
Commercialcooking140702063521-phpapp02.Pdf - Page Cover Page Title
Page Table of Contents Introduction: Course Hero.” kto12tle-
homeeconomicslmcommercialcooking-140702063521-phpapp02.pdf -
Page Cover Page Title Page Table of Contents Introduction | Course Hero,
February 5, 2018. https://www.coursehero.com/file/28140414/kto12tle-
homeeconomicslmcommercialcooking-140702063521-phpapp02pdf/.
Zyraquilalaregino. “kto12tle-Homeeconomicslm-
Commercialcooking140702063521-phpapp02.Pdf - Page Cover Page Title
Page Table of Contents Introduction: Course Hero.” kto12tle-
homeeconomicslmcommercialcooking-140702063521-phpapp02.pdf -
Page Cover Page Title Page Table of Contents Introduction | Course Hero,
February 5, 2018. https://www.coursehero.com/file/28140414/kto12tle-
homeeconomicslmcommercialcooking-140702063521-phpapp02pdf/.
https://www.google.com.ph/imgres?imgurl=https%3A%2F%2Fqph.fs.quora
cdn.net%2Fm ain-qimg-
503172f48c271abcfe4feab809eb5434.webp&imgrefurl=https%3A%2F%2F
www.quora.com%2FWhat-is-the-proper-length-for-fingernails-on-a-
man&tbnid=bQ3yJseB5fe8XM&vet=12ahUKEwi9xoCKgqjqAhUQR
5QKHSt
wBhQQMygAegUIARDJAQ..i&docid=DYTagDCyj0Rp8M&w=425&h=282&
q=fingernails%20short&ved=2ahUKEwi9xoCKgqjqAhUQR5QKHStwBhQQ
MygAegUIARDJAQ
https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon
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