COOKERY

Evaluate and Control

Hazards and Risks in the
7
Workplace
Technology and Livelihood
MODULE 9
Education

COOKERY Module 1

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 9: Evaluate and Control Hazards and Risks in the Workplace
First Edition, 2020
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Published by the Department of Education – Region 10

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

Development Team of the Module

Author/s: MICHELLE M. TAHUD
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO
Management
Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS –
LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-
charge
Avilla G. Taclob, Principal I/District In-
charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

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Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper
Balulang, Cagayan de Oro City
 Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph

7
Technology and
Livelihood Education
Cookery -Module 9
Evaluate and Control
Hazards and Risks in the
Workplace
This instructional material is collaboratively developed and
reviewed by educators from public schools. We encourage
teachers and other education stakeholders to email their feedback,
comments, and recommendations to the Department of
Education-Region 10 at region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning

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

Introductory Message

For the learner:

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

This module is provided as your alternative instruction for learning in

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

This module has the following parts and corresponding icons:

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

What I Know This part includes an activity that

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

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

you link the current lesson with the
previous one.

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

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

What is It This section provides a brief

discussion of the lesson. This aims to
help you discover and understand new concepts and
skills.
 What’s More This comprises activities for
independent practice to solidify your
understanding and skills of the topic. You may check
the answers to the exercises using the Answer Key
at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled into process what
you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill into
real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

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

Answer Key This contains answers to all activities in the module.

At the end of this module, you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

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

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
 We hope that through this material, you will experience meaningful
learning and gain deep understanding of the relevant competencies. You can do it!

Table of Contents

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

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

Lesson 1
What’s In ---------------- 5
What’s New ---------------- 5
What is It ---------------- 6
What’s More ---------------- 9

Lesson 2
What’s New ---------------- 10
What is It ---------------- 11
What’s More ---------------- 13

Lesson 3
What’s In ---------------- 14
What’s New ---------------- 14
What is It ---------------- 14
What’s More ---------------- 20

What I Have Learned ---------------- 21

What I Can Do ---------------- 21
Assessment ---------------- 22
Additional Activities ---------------- 25
Answer Key ---------------- 26
References ---------------- 27
 What I Need to Know

After identifying the hazards in our laboratory, the next step is to

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

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

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

What I Know

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Directions: Read and answer each statement below. Write the letter of the
correct answer in your TLE Cookery activity notebook.

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

practice what they would do if there is fire.
A. Practice
B. Role Play
C. Drill
D. Event
2. The following statements below are the causes of accident except for one.
A. People themselves
B. Organized work area
C. Defective tools and equipment
D. Unsafe environment
3. The following are the fire drill procedures. Which is NOT included in the
group?
A. Remain calm
B. Know your status
C. Line up and stay in line
D. Take the drill seriously
4. What is the first aid given to a person who is poisoned by a chemical.
A. Give immediately raw eggs
B. Attempt to induce vomiting
C. Neutralize the poison
D. Call the nearest clinic

5. The following are working conditions conducive to safe and healthy

environment EXCEPT for one.
A. Fixed electrical connections
B. Clean floor area, free from waste and grease
C. Defective lighting and ventilation facilities.
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 D. Clean cabinets, dry and closed tightly to keep away rodents and insects.
6. What is the immediate care given to a person who has an injury .
A. Care
B. Nurse
C. First aid
D. Care and Nurse
7. Which of the following Personal Protective Equipment is used in cooking to
protect our clothes from dirt?
A. Apron
B. Pot holder
C. Hairnet
D. Towel
8 .Which of the following cooking outfit is NOT included in the group?
A. Face mask
B. Goggles
C. Hairnet
D. Gloves
9. How can we avoid kitchen accidents?
A. Concentrating on your work
B. Bringing to the nearest hospital
C. Calling a doctor
D. Giving first aid
10. What safety measure is immediately given to the seriously injured person?
A. Bring him home
B. Call a doctor
C. Bring to the nearest hospital
D. Administer first aid

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

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

Lesson Follow Consistently OHS Procedure for

1
Controlling Hazards/Risks
TLE_HECK7/8OHSP-Oi-9

What’s In

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Directions: Read and answer the following questions below. Write your
answers in your TLE Cookery activity notebook.

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

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

What’s New

Directions: From the puzzle, search at least ten (10) words

which are under hazards/risks in the workplace. Write your answers in your
TLE Cookery activity notebook.

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

What is It

OHSP for Controlling Hazards/Risks

The OSHP requires every establishment to keep and maintain its
workplace free from work hazards that are likely to cause physical harm to the
workers or damage to property.
A hierarchy of controls is used to determine how to implement
effective controls for any hazard. Control methods at the top of the hierarchy
are potentially more effective and protective than those at the bottom.

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Elimination
It means to remove physically removing the hazard from the procedure
or the work area.
It is the most effective method of minimizing an exposure to any
hazard.

Examples:
• Dispose of an old hazardous chemical

• Remove an extension cord from lying across a travelled path

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 • Lock and Tag a dangerous machine out of service

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

Engineering Controls
Engineering controls are used to remove a hazard or place a barrier
between the user and the hazard.
Examples:
Local exhaust/task ventilation

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Administrative Controls
Work practices include altering the way in which a procedure is done,
monitored, and/or restricted.
Examples:

• Using proper labeling and signage to communicate the hazard to others

• Conducting monthly lab self-inspections to regularly eliminate any

noticeable hazards
• Having an emergency plan: considering the "What if...." then train lab
users before an emergency happens

• Relocating a piece of equipment so the flow of work can be done safely

and more efficiently
• Enforcing rules about daily housekeeping
• Performing regular equipment maintenance

What’s More

Directions: Supply the missing letters to form the desired word that is being
referred to in the picture shown. Choose the letters from the box below. Write
your answers in your TLE Cookery activity notebook.

T L M O D N S R V C

8
 E_I_INA_ION C_N_ROL

A _ M I _ I _ T _ A T I _E _ONT_OL

Lesson

2
Use Personal Protective Equipment (PPE) in
Accordance with OHS TLE_HECK7/8OHSP-
Oi-9

What’s New

Directions: Rearrange the letters to form the word that is referred to in the
images shown. Write your answers in your TLE Cookery activity notebook.

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 PARON MKAS EHCF THA

ARINHTE GSLOEV

What is It

Personal Protective Equipment

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

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 Personal Protective Clothing (Cooking Outfit) Used in the
Kitchen
1. Hair Covering/hairnet – prevents hair from falling into food product.

2. Facial Mask – barrier to airborne contamination during sneezing, coughing

and talking.

3. Aprons- reduce risks of contamination and help maintain cleanliness.

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

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

falling objects.

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 What’s More

Directions: Read the description in each number then

rearrange the scrambled letters to form the correct word. Write your answers
in your TLE Cookery activity notebook.

Scrambled Letters Description

It is a barrier to airborne
1. F A I L A C KASM contamination during sneezing,
coughing, and talking.
2. R O W T O E A F These are mane of leather
designed purposively to protect the
toe from falling objects.
3. R A I HTEN This prevents hair from falling
into food product.
4. V L O G E S It reduces risk of
contamination and can
protect the hands from heat
and dirt.
It12 reduces risks of
contamination and help
maintain cleanliness.
5. N P R O A

Lesson
Maintain OHSP Awareness
3 TLE_HECK7/8OHSP-Oi-9

What’s New

Directions: Rearrange the letters to form the word that best describes the
images shown below. Write your answers in your TLE Cookery activity
notebook.

BSRUN SPILS ECECRTIL SKOCH

What is It

Maintaining Operational Safety and Health Procedures, Practices

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

Fall Prevention Practices

The following are some reminders to help prevent falls:

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

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

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

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 Use of Kitchen Machinery

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

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

Heat, Electricity, and Gas

1. Never handle any electric switch with wet towels.

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

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 First Aid Rules

The following first aid instructions are intended for emergencies

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

Burns Cool the burn with cold water. Do not put grease, ointments, or oil on a
burn-they can make it worse. Do not try to clean a burn. Call a
physician.
Electric Shock Pull the plug out if an appliance in involved or turn off the
electric power, if possible. If you touch a person still in contact with
electricity. Start artificial respiration. Call a physician or the fire
department immediately.

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Falls Stop severe bleeding. Cover wounds with sterile dressing. Keep the
person comfortable and warm. If you think a bone is broken, do not
move the person unless necessary, as in the event of fire. Call a
physician.
Food Poisoning. Call a physician. If the container is available, use the
antidote recommended in the label. If none is given, call the
emergency station of the hospital, the nearest clinic, or your rural
health center.

Basic Emergency Evacuation Drills

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

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B. Earthquake Drill
-is s a run-through experience, where people leave the building. They
are practicing what they would do if there are natural calamities like
earthquake. This are carried out realistically.
-this can be very helpful in saving lives in the event of an actual
earthquake incident.

Earthquake Drill Procedures

1. Once the drill is announced conduct the DROP procedure (duck,
cover and hold).
2. Leave quickly the building in an orderly manner.
3. Stay away directly under the corridors.
4. Walk away from the building then unto the escape route.
5. Once safe, help others go to safety

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 What’s More

Directions: Complete the table below. Write your answers in your TLE
Cookery activity notebook.

Types of accident or Cause of Risks Ways to control / avoid

disaster

• Regular maintenance of
1. Fire
Ex. Overloaded outlet these items by a licensed
electrician should be
recorded and monitored.

2. Food poisoning

3. Burns

4. Falls

5. Electric shock

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 What I Have Learned

Directions: Fill in with the missing word/s in the sentence. Choose the answer
from the box. Write your answers in your TLE Cookery activity notebook.

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

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

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

What I Can Do

Directions: Read the situation below and answer the question.

If you were given the opportunity to become supervisor/manager or

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

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 Assessment

Directions: Read and answer each statement below. Write the

letter of the correct answer in your TLE Cookery activity notebook.

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

A. Care
B. Nurse
C. First aid
D. Care and Nurse
2. Peppa is planning to bake a cake for her mother. What PPE will she
prepare to protect her dress from dirt?
A. Apron
B. Potholder
C. Hairnet
D. Towel
3. What situation wherein people would have to leave a building and practice
what they would do if there is a fire in it.
A. Practice
B. Role Play
C. Drill
D. Event.
4. The following below are procedures during a fire drill. What is NOT
included in the group?
A. Remain calm
B. Line up and stay in line.
C. Know your status.
D. Take the drill seriously.

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5. Matt was injured while working in the school laboratory, to whom will she
report the incident first?
A. Classmate
B. Assigned Teacher
C. Close Friend
D. School Nurse
6. What will you to if you accidentally spill a glass of water on the floor?
A. Turn on the electric fan and air dry
B. Leave the place and ignore what happened
C. Get a mop and dry the surface
D. Cover the surface with a piece of any absorbent material.
7. Keren always makes herself clean at all times especially during
laboratory. What cooking outfit should she used to protect her hair from
touching the food?
A. Aprons
B. Hairnet
C. Pot holder
D. Towel
8. This is one of the precautionary measures to help someone prevent falls?
A. Do not walk
B. Don’t pick it up
C. Do not watch your step.
D. Keep the floor clean and dry
9. How can you control the bleeding of a wound?
A. Pressing it with a gauze pad
B. Washing it under running water
C. Applying grease, oil and ointment
D. Putting some antiseptics and antibiotics
10. Which does NOT show a safe practice on the use of knives?
A. Keep sharp edges
B. Cut away from the body
C. Always use a cutting board
D. Use for pounding ingredients

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11. Which of the following statements below shows how to keep the
equipment clean?
A. Wiping equipment with tissue paper
B. Touching the rims of glasses and cups
C. Allowing equipment to come in contact with one’s clothing
D. Keeping hands off the tines of forks, the blades of knives, and the bowls
and spoons.
12. All of these statements describe the working condition that is conducive to
safety and healthy environment EXCEPT for one.
A. A well fixed electrical connections
B. Clean floor area, free from waste and grease
C. Defective lighting and ventilation facilities.
D. Clean cabinets, dry and closed tightly to keep away rodents and insects.
13. The following statements below are the causes of accident except for one.
A. People themselves
B. Organized work area
C. Defective tools and equipment
D. Unsafe environment
14. It is NOT included in the fire drill procedures.
A. Remain calm
B. Know your status
C. Line up and stay in line
D. Take the drill seriously
15. Glen is seriously injured while working,what safety measure should be
given to him immediately?
A. Bring him home
B. Call a doctor
C. Bring to the nearest hospital
D. Give first aid

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 Additional Activities

Directions: Make your own HOUSE RULES in maintaining

conducive, safe and secured workplace. Do not include the examples below.
List at least five examples. Write your answer in your TLE Cookery activity

Examples

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

2. Dispose waste materials or garbage properly. Always have a

garbage container within reach in the work area.

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Answer Key

25
 References

Curriculum Guide Cookery

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

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

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

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