Professional Documents
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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
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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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Technology and 7
Livelihood Education
Cookery – Module 7
Importance of Occupational
Health and Safety
Procedures
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.
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.
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what you learned from the lesson.
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 ---------------- 6
What is It ---------------- 8
What’s More ---------------- 12
What I Have Learned ---------------- 13
What I Can Do ---------------- 14
Assessment ---------------- 15
Additional Activities ---------------- 18
Answer Key ---------------- 19
References ---------------- 20
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What I Need to Know
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What I Know
Let us determine how much you already know! Take this test.
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.
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.
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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
9. What does accident refer to?
A. an unsafe act
B. an unsafe condition
C. something that happens by chance
D. planned at work
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10. 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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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.
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What’s New
Below is the activity that will give you an overview about the new lesson.
Activity 1
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 notebook.
1. _____________________ 2. ______________________
2. __________________ 3. __________________
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5. ____________________ 6. ____________________
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What is It
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3. Store knives in a wooden block drawer
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Safety Practices in the Kitchen
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Common Safe Work Practices
1. Not taking unnecessary risks.
2. Always look out for hazards.
4. If you must smoke, do so only in designated areas.
5. Keep your work area clean and tidy.
6. Enter and leave the workplace using proper routes.
The main causes of accidents and ill health in the working environment are:
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What’s More – Activity 1
Directions: Arrange the jumbled letters to form the word based on the given
Words - Description
1. LANOITAPUCCO - deals with understanding the causes of
YTEFAS accidents at work and ways to prevent unsafe
act and unsafe conditions in any workplace.
2. YRUJNI - an instance of being injured.
3. YTEFAS - freedom from danger, risk on injury
4. PEP - Personal Protective Equipment
5. NEHCTIK - a room or area where food is prepared and
cooked.
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What I Have Learned
Activity 3
Directions. Write S if the statement is SAFE and US if the statement is UNSAFE.
Write your answer in your TLE cookery notebook.
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What I Can Do
SCORING RUBRIC:
(5) (4) (3) (2)
Creativity and Quality of Poor Overall
originality are artistic color or appearance
highly observed composition image of the
and overall quality drawing
design
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Assessment
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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
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
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10. 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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Additional Activities
Directions: Read the story below then answer the given question. Write your
answer in your TLE 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:
1. Give at least 2 causes of Luis’s injury. (5 PTS.)
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
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Answer Key
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References
Zyraquilalaregino. “kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of
Contents Introduction: Course Hero.” kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title
Page Table of Contents Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.
Zyraquilalaregino. “kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of
Contents Introduction: Course Hero.” kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title
Page Table of Contents Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-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=12ahUKEwi9xoCKgqjqAhUQR5QKHSt
wBhQQMygAegUIARDJAQ..i&docid=DYTagDCyj0Rp8M&w=425&h=282&
q=fingernails%20short&ved=2ahUKEwi9xoCKgqjqAhUQR5QKHStwBhQQ
MygAegUIARDJAQ
http://www.infospace.com/search/images
arabia&tbnid=Q4nKaXL0P5zFiM&vet=12ahUKEwiUw8bTgKjqAhVVAaYKH
aJCDrcQ
MygyegQIARAv..i&docid=0QB34xpDZIjZKM&w=670&h=443&q=wearning
%20mask%20in%20the%20kitchen&ved=2ahUKEwiUw8bTgKjqAhVVAaY
KHaJCDrcQMygyeg QIARAv
https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon,
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