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TECHNOLOGY and LIVELIHOOD

EDUCATION

BREAD and PASTRY PRODUCTION

Controlling, Evaluating Hazards and Risks
in the Workplace

MODULE 7

Department of Education ● Republic of the Philippines

 What I Need to Know

The types of hazards and risks, effect both need genuine

understanding to free one from accidents and danger brought by actual
performance, demonstration nor experiment. Doing so, promotes a
smooth flow of the activities you undergo anywhere and everywhere.
After reading this module, the learners should be able to familiarize
the following competencies:
1. identify the classification of safety signs;
2. evaluate hazards and risks in the workplace;
3. recognize the proper use of personal protective equipment; and
4. find out the effects of hazard in the workplace.

As you go through in this module, understand and familiarize every learning

competency.

What I Know

Before exploring this module, let us see what you already know about
evaluating hazards and risks in the workplace.
A. Directions: Read and analyze each statement below. Write T if the
statement is correct and F if the statement is wrong. Write the answer in
your TLE Bread and Pastry Production activity notebook.

_____ 1. Recording the result is the first step in evaluating hazards and risks.
_____ 2. Asthma is a disease caused by a toxic from some chemicals.
_____ 3. Musculoskeletal refers to back pain from manual handling of the things
or equipment.
_____ 4. Evaluating hazard and risk is important for you not to be harmed.
_____ 5. There is no need to review the evaluation being made.
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 B. Directions: Answer the questions below. Write the letter of the best
answer in your TLE Bread and Pastry Production activity notebook.

1. How do you call the picture that is sometimes called safety

pictograph, pictogram, or pictorials?
A. Safety First C. Safety Management
B. Safety Code D. Safety Sign and Symbol

2. Which of the following statements helps prevent fall?

A. Do not walk. C. Do not watch your step.
B. Don’t pick up. D. Keep the floor clean and dry.

3. Which of the following statements is NOT a key element of Fire

Safety Policy?
A. Maintain the correct type of fire extinguishers.
B. Proper storing and using of hazardous materials
C. Improper and irregular cleaning of fireplace chimneys
D. Conduct fire drills at regular intervals throughout the year.

4. How can you avoid kitchen accidents?

A. giving first aid C. concentrating on your work
B. calling a doctor D. bringing to the nearest hospital

5. What do you call the process of dividing the garbage into reduce,
reuse and recycling materials?
A. Reactivate C. Waste System
B. Biodegradable D. Waste Segregation

6. What type of recyclable material does human and animal waste

belong?
A. Reactivate C. Waste System
B. Biodegradable D. Waste Segregation

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 7. What waste materials are being recovered to be re-used for some
purpose?
A. Recyclable C. Waste Segregation
B. Biodegradable D. Non- Biodegradable

8. In Safety Signs and Symbols, what does the colors black, yellow and
white signify?
A. Safety Sign C. Mandatory Sign
B. Hazard Sign D. Waste Segregation

9. What should be the immediate care given to a person who has been
injured or quickly taken ill?
A. Care C. First Aid
B. Nurse D. Care and Nurse

10.What safety sign provides information of the location and use of

firefighting
facility?

A. Hazard Sign C. Mandatory Sign

B. Safety Sign D. Fire Equipment Sign

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 Controlling, Evaluating Hazards and Risks
in the Workplace

What’s In

Let us try to check if you can still remember Module 6 lessons by

answering the questions below.
Directions:
A. Identify what color sign is being referred to with the following
statements. Choose your answer from the choices inside the
box.
B. Write the answers in your TLE Bread and Pastry Production
activity notebook.

Yellow Red Blue

Green Orange White

______________ 1. It is used to convey safety information.

______________ 2. It represents a potentially unsafe situation that can cause
serious injury and indicated by warning signs.
______________ 3. It reflects immediate hazardous situations that will
cause death or other serious injuries like Danger signs
and Fire symbols.
______________ 4. It is used to alert against unsafe practices, which if not
avoided, may result in minor or moderate injuries like Caution Signs.
______________ 5. It indicates the emergency exit location, first aid and other
safety equipment.

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 What’s New

Directions: A. Analyze each picture below and tell whether it shows hazard or
risk by writing H for hazard and R for risk.

B. Write the correct answers in your TLE Bread and Pastry

Production activity notebook

1. 2. 2.

4.
3.

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 What is it?

Evaluating hazards and risks in the workplace is the process of

determining the level of risk created by the hazard and the chance of having an
injury or illness to occur.
Five steps to evaluate hazards and risks:
1. Identify the hazards.
2. Decide who might be harmed and how.
3. Evaluate risks and decide on how to prevent them.
4. Record the results.
5. Review the evaluation and update if necessary.

Examples on how to evaluate hazards and risks:

(Picture 1)
1. Identify the hazard. The woman is cooking.
2. Decide who be harmed It is the woman who will be harmed.
might and how.
She will get injured by the fire.

3. Evaluate risks and decide on The woman should follow safety

how to prevent them. precautions in cooking.

4. Record the results. Record the event.

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 5. Review the evaluation and update Review and evaluate.
if necessary.

(Picture 2)
1. Identify the hazard. The girl is slicing and eating.

2. Decide who might and be harmed The girl’s finger might be cut.
on how.

3. Evaluate risks and how decide on Tell the girl to avoid eating while slicing.
to prevent them.

4. Record the results. Record it.

5. Review the evaluation and update if Review and evaluate.

necessary.

Personal Protective Equipment

PPE or Personal Protective Equipment is any

clothing, equipment or substance designed to protect a person
from risks of injury or illness.

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 Personal Protective Clothing (Cooking Outfit) Used in the Kitchen
1. Hair Covering or hairnet – prevents hair from falling into food product.
2. Facial Mask – barriers airborne contamination during sneezing,
coughing and talking.
3. Apron – reduces risks of contamination and help maintain cleanliness.
This is something you wear over your clothes to protect from the dirt or
mess while preparing food.
4. Glove – reduces risk of contamination. It can protect the hands from
heat, spatter and dirt.
5. Footwear- is made of rubber designed purposively to protect the toe
from falling objects and spills on the floor.

Classification of Safety Signs

1. Mandatory Sign. Safety signs presented by the colors blue and white
with a blue circle containing a white image dealing with an exact action
that must be taken.

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2. Prohibition Sign. It is a sign that has colors black, red and white, with a red
circular band crossed with a diagonal bar placed on a white background. The
black symbol behind the band indicates the prohibited action.

3. Hazard Sign. A graphic sign that has the colors of black, yellow and white.
This has a yellow triangle with a black border and a symbol reflecting a hazard
in the environment.

4. Safe Condition Sign. A safety sign presented by colors white and green. A
symbol and text in white is inside the green rectangular box. It provides
information about the safety conditions.

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5. Fire Equipment Sign. The graphic sign that has colors white and red. The
red rectangular box contains a symbol or text in white that provides information
of the location and the uses of firefighting facility.

What’s More

Directions:
A. The following statements are the steps in evaluating
hazards and risk. Sequence them by numbering each
item from 1 to 5.

B. Copy and answer in your TLE Bread and Pastry

Production activity notebook.

______ Record the results.

______ Identify and list the hazards.
______ Review the evaluation and update if
necessary.
______ Evaluate risks and decide on how to prevent
it.
______ Decide who might be harmed and how?

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 What I Have Learned

Activity. Draw me right!

Directions: A. On your TLE Bread and Pastry Production activity notebook,
draw at least three (3) Personal Protective Equipment (PPE) for Bakers.

B. Label each PPE with names and uses.

C. Refer to the rubrics of scoring for this activity.

Rubrics of Scoring
Criteria Excellent Very Satisfactory
Satisfactory
Complete and well 10 8 5
labelled
Uses are well stated 10 8 5

Correct drawing of 10 8 5
PPE

What I Can Do

Activity 1: Know Me!

Directions: A. Classify the following Safety Signs. Choose your answers inside
the box.

B. Write the answers in your TLE Bread and Pastry Production

activity notebook.

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Hazard Sign Mandatory Sign Safe Condition Sign Prohibition Sign

1. ___________ 2. __________

3. __________ 4. __________

5. __________ 6. ___________

Activity 2. Answer Me!

Directions: A. Read and answer the question below.

B. Write the answer in your TLE Bread and Pastry Production
activity notebook.

QUESTION:
As a grade 7 student, what do you think is the importance of knowing the
different safety signs in a workplace?

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 Assessment

Now, that you are finished accomplishing the module, let us check what
you have learned.

Directions: A. Identify each statement below either TRUE or FALSE. Write

letter T for TRUE and letter F for FALSE.

B. Write the answers in your TLE Bread and Pastry Production

activity notebook.

_____ 1. Stress can make other diseases worse.

_____ 2. It is important to identify hazards in the workplace.
_____ 3. Musculoskeletal refers to back pain due to manual handling of the
things or equipment.
_____ 4. Evaluating hazard and risk is important for you not to be harmed.
_____ 5. There is no need to review the evaluation being made.
_____ 6. Record the result is the first step in evaluating hazards and risks.
_____ 7. Asthma is a disease which can be caused by a toxic from some
chemicals.
_____8. Deciding who might be harmed and how is the third step in the
evaluation of hazards and risks.
_____ 9. Reviewing the evaluation and updating if necessary is the last step
in evaluating hazards and risks.
_____ 10. Risks are created from a hazard.

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 Additional Activities

Directions:
A. List down five effects of hazards in your home or in your
community.

B. Write the answers in your TLE Bread and Pastry Production

activity notebook.

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What’s In What I Know
What I Can Do
A.
Activity 1 1. Blue 1. F
2. Orange 2. F
1. Hazard Sign 3. Red 3. T
2. Mandatory Sign 4. Yellow 4. T
3. Safe Condition Sign 5. Green 5. F
4. Mandatory Sign
5. Safe Condition Sign What’s New B.
Assessment 6. Prohibition Sign
1. T 1. Risk 1. D
Activity 2 2. Risk 2. D
2. T
3. T 3. Hazard 3. C
Answers may vary 4. Risk 4. C
4. T
5. F 5. D
6. F What’s More 6. B
7. F 4 7. A
8. F What I Have 1 8. B
9. T Learned 5 9. C
10.T 3 10. D
Answers may vary 2
Answer Key