Professional Documents
Culture Documents
TLE
Quarter 1 –: Cookery
What I Know
Let us determine how much you already know about workplace safety procedure.
Take this test.
Direction. Write true if the statement is correct and false if the statement is wrong.
Lesson
Workplace Safety Procedure
8
This lesson deals with the procedures which need to be followed in the
workplace to ensure safety during preparation and storing of appetizer.
What’s In
What did you learn from the previous lesson? Let us find out by answering the
following questions.
1. What are the two categories of appetizer?
2. How do you differ hot from cold appetizer?
3. Give an example of each categories of appetizer
2
What’s New
ACTIVITY 1
Direction: List down at least five safety workplace procedure in the preparation of
appetizer.
1.
2.
3.
4.
5.
What is It
What is a workplace?
Workplace is the location or area where someone works are done such as the kitchen
to prepare variety of foods. A safe and healthy workplace protects workers from
illness, accidents, and increase productivity and quality of work. To have a safety
workplace, we must remember the following:
1. Personal hygiene – these are health practices and habits which enable one to
stay physically healthy. This means keeping oneself clean to avoid transfer of
harmful bacteria especially in food preparation.
2. Use appropriate PPE (Personal Protective Equipment) – these are devices
designed to be worn and held by an individual for protection against one or
more hazards. It includes hairnet, apron, gloves, face mask, and working
shoes.
3. Safety of water that gets in contact with food and food surfaces.
4. Condition and cleanliness of food contact surfaces; tools, equipment and
containers used during preparation.
5. Proper maintenance of hand - washing, sanitizing, and toilet facilities.
6. Implementation of pest control program.
7. Proper storage.
3
Safety measures in the use of tools and equipment.
1. Use the right cooking tools and utensils.
2. Do not leave stoves unattended while in use.
3. Store knives, choppers and cutting blades in designated places. Label them.
4. Repair broken tools and equipment immediately.
5. Check wiring of electrical equipment regularly. Report kitchen equipment that are
notfunctioning.
6. Handle fragile tools or those tools made of glass with care. Those with breaks
should be discarded.
7. Store tools and equipment in a clean dry place. Do not keep them when wet.
What’s More
ACTIVITY 2. LOOP A WORD. Encircle 10 words that have something to do with workplace
safety procedure.
Q O H A Z A R D Q T Q E F D M W E R T Y
W Y A D L F P R I W E Q D F B Q A Z X V
E O I C K D Q R I Q U U G G V F G H J L
R F R G J S S D O Q R I S K S A M H J K
Y I N B H A R A D N U P J H K D E R T Y
U U E R A S U Z L Y P M L T J B G H K Y
O S T O V E E X H T L E M Y S S D F G J
I L P Q Z C I C J W M N P U D X V Y F K
S O O Q X X G V P Q J T Y P U Q C F O N
D O I W C V H C O N T A M I N A T I O N
X T U E V B J B Q Y Y R Q Q Y G J K D N
X Y Y R B N L N T A Q D A V R C V Q X Z
F T T R N M S M P V Z S U R F A C E S Y
4
What I Have Learned
ACTIVITY 3
What I Can Do
You did Great! Now letus see what you can do on the learnings you gained.
ACTIVITY 4.
5
Assessment
Direction:Supply the missing word or group of words to make the sentence complete.
Additional Activities
Congratulations! You almost accomplish the module. For your last task, do the following.
Direction: Put a check (√) on the appropriate space provided for if you practice the
following activities.
Legend:
4 ------------------ Always 1 ------------------
Seldom
3 ------------------ Most of the time 0 ------------------- Never
2 Sometimes
ACTIVITIES SCORE TOTAL
0 1 2 3 4
1. Washes hands before preparing
food.
6
Answer Key