Cookery 1 Module 4 g11

COOKERY (NC II) 1st Quarter, 1st Semester, SY 2022-2023 MODULE 4
Easter College Incorporated

SENIOR HIGH SCHOOL DEPARTMENT
Easter School Rd., Guisad, Baguio City
COOKERY 1
Grade 11 First Semester Module 4
A.Y. 2022-2023
Prepared by:
CHRISTINE S. LUYOSEN
Subject Teacher
TVL: Cookery NC II Page 1

THIS MATERIAL IS FOR EASTER COLLEGE SENIOR HIGH SCHOOL STUDENTS ONLY!
No part of this material may be reproduced in any form or by any means or otherwise without the prior written permission of the creator.
LESSON Easter College Incorporated
4
SENIOR HIGH SCHOOL DEPARTMENT
Easter School Road, Guisad, Baguio City
COOKERY 1 (NC II) Grade 11 MODULE 4

1st Quarter, 1st Semester, SY 2022-2023
I. Course/Subject Title: Occupational Health and Safety Practices
II. Schedule: Tuesday, 7:30-9:30 AM
III. Course Description:
This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It
covers five common competencies that a high school student ought to possess, namely: 1) knowledge of the use of tools,
equipment, and paraphernalia; 2) maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and
calculation; 4) interpretation of technical drawings and plans; and 5) the practice of Occupational Health and Safety
Procedures (OHSP). The preliminaries of this exploratory course include the following: 1) discussion on the relevance of
the course; 2) explanation of key concepts relative to the course, and 3) exploration of career opportunities.
IV. Content or Performance Standards:

1. The learners demonstrate an understanding the use and maintenance of equipment in cookery.
2. The learners independently use and maintain tools, equipment, and materials in cookery according to standard
operating procedures.
V. Topic: Occupational Health and Safety Practices

VI. Objectives:
At the end of this unit, you will be able to carry out measurements and calculations in a required task, specifically to:
1. Explain the importance of cleanliness and prevention of contamination.
2. Know the importance of occupational health and safety procedures.
3. Identify hazards and risks in the workplace.
4. Distinguish food sanitation and safety.
5. Evaluate and control hazards and risks in the workplace.
GENERAL INSTRUCTIONS
The following are several reminders in using this module:
1. Use the module with care. You are encouraged to answer the activities in the paper as the
given printed materials are free.
2. Read the instruction carefully before doing each task.
3. Read with comprehension and analysis all the contents of the module.
4. Practice honesty and integrity in doing the activities and tasks.
6. STRICTLY FOLLOW THE INSTRUCTIONS in all the activities given. Submit the assessment part on time.
7. Use your OFFICIAL NAME in your FB account. No “alyas” names.
8. ALWAYS WRITE YOUR NAMES IN THE ACTIVITIES GIVEN.
7. KEEP THE REST OF YOUR MODULE FOR YOUR NOTES AND FUTURE REFERENCES.
7. For clarifications, you can call or send queries to your teacher through his contacts.
Gmail: cluyosen@eastercollege.ph
FB Messenger: Christine Luyosen
Office/Room: CBA 101
VII. Learning Experiences
OCCUPATIONAL HEALTH AND SAFETY PRACTICES

Learning Objectives
At the end of this lesson, you should be able to:

6. Explain the importance of cleanliness and prevention of contamination.
7. Know the importance of occupational health and safety procedures.
8. Identify hazards and risks in the workplace.
9. Distinguish food sanitation and safety.
10. Evaluate and control hazards and risks in the workplace.
ENGAGE
Before we proceed to our lesson, do the engagement activity.
Directions: Circle the hazards in the kitchen using a red ballpeen. Then answer the questions given.
Answer the following

questions.
1. Describe the
kitchen in the
picture.
2. What do you think
would happen to
members of a
kitchen staff if they
worked in a kitchen
like the one shown?
3. If you were tasked
to organize the
kitchen, how would
it look like?
Describe it.
EXPLORE
Study the picture and answer the questions that follow.
1. Where do you usually see

these symbols? What do
these symbols mean?
2. Why do you think are
these symbols being used
in the workplace?
EXPLAIN

Kitchen workers follow a set of standards in preparing delicious and nutritious food. Part of this set of
standards is making sure that the food that they prepare, the equipment used, and the people who prepared
the food strictly follow hygiene, sanitation and safety regulations.
Personal hygiene and good grooming is a must for all food handlers and food service workers. Proper
sanitation and maintenance of equipment including safety of employees in the workplace are also part of
the strict requirements in the food business.
DEFINITION OF TERMS
Understanding the definition of words below will help you in understanding more our lesson.
 Bacteria – a simple, single celled microorganism. They food, moisture and warmth to thrive.
 Electroshock - caused by touching exposed electrical wire or a piece of electrical equipment which
is not grounded properly.
 Force Majure- a calamity caused by nature e.g. storm, flood, earthquake
 Grounded – means that the electrical conductor is connected to the ground, which becomes part of
the electrical circuit
 Hazard – a situation that could be dangerous to people in the workplace
 Microorganisms –are living cells so small that they can only be seen in a microscope. They are
commonly found to contaminate food – bacteria, molds, and yeast.
 Molds – also a microorganism, that has “furry” growth often found on spoiled food.
 Sanitation – the science and practice of maintaining clean and healthy conditions of food production
so that the food served to customers cannot make him ill.
 Toxin – a poisonous substance that makes you sick
Occupational Health Hazards and Safety

Safety measures in the kitchen should always be followed in order to avoid accidents. Working in the kitchen
poses different occupational hazards. These are the following:
 Excessive haste – the golden rule in the kitchen “Never run! This may be difficult to observe during a
very busy service. Excessive haste causes people to take chances which inevitably lead to mishaps.
 Distraction – accidents happen when workers do not concentrate on the job at hand.
 Failure to follow safety rules – workers should be properly oriented on the safety rules to follow at
the workplace.
Common Mistakes in Kitchen Safety

 Not properly sanitizing counters and kitchen tools after preparing meat.
 Forgetting the fire extinguisher.
 Plugging too many things in one outlet.
 Leaving pots and pans unattended while on the stove.
FOOD SANITATION AND SAFETY

 Food Spoilage – refers to the undesirable changes occurring in food which results to decay or
decomposition and thus renders food unfit for human consumption.
 Food Poisoning – is the result of eating food that has been contaminated with harmful
microorganisms and their toxins.
 Food Borne Infections – are infections transferred through food and do not necessarily grow in
food. Examples of diseases caused by such infection are typhoid, paratyphoid, and dysentery.
 Food Borne Ingestion – illness causes by ingestion of harmful living organisms into the body
usually through the food consumed.
CAUSES OF FOOD SPOILAGE

 Food deteriorates or spoils in quality because of biochemical action of enzymes in the food or of
those found in molds, yeast and bacteria.

 Bacteria, yeast and molds may cause putrefaction, fermentation or molding in food. Most foods are
subject to microbial spoilage. Microorganisms are usually found on the thin membrane of food, they
penetrate the inner tissues only when the outer covering of food has been broken.
 Chemical reaction is another cause of spoilage. Temperature, moisture and oxygen these chemical
reactions. Decomposition of refined oil, non-enzymatic browning or amino-aldehyde reaction, and
oxidation of ascorbic acid are examples of purely chemical reactions.
 Physical and mechanical causes also contribute to food degeneration. Bruising moisture loss or gain,
temperature extremes absorption of foreign odors of flavors not associated with enzymatic reactions
are just a few examples.
CAUSES OF FOOD POISONING

1. Chemicals
There are cases where harmful chemicals are introduced into the food accidentally and illness may occur.
Such chemicals could include:
 Arsenic used to spray fruit during its growth.

 Lead poisoning can occur from using water that has been contact with lead pipes.
 Zinc obtained from acidic foods reaction to poor quality enamel or galvanized containers.
 Copper obtained from wrongly tinned copper pans could dissolve with acidic foods.
 Certain plants are poisonous as for example, mushrooms and fungi.
 Insecticides or pesticides may accidentally contaminate food.
2. Bacteria
Bacteria are simple single-celled organisms that can be found anywhere in the atmosphere and in the human
body. These include:
 Staphylococcus aureus
 Salmonella
 Clostridium perfringens
6 KEYS TO FOOD SAFETY

1. Keep clean.
2. Keep raw and cooked food separately.
3. Cook food thoroughly.
4. Maintain food at the right temperature.
5. Use clean water and properly wash all raw materials.
6. Follow food safety systems.
PREVENTIONS
To prevent fire
 Most fires are common in the kitchen than anywhere else in the home.
1. Know the location of the fire extinguisher.
2. Don’t store things on top of, in, or around your oven.
3. Don’t leave cooking unattended.
4. Use caution when cooking and handling hot objects.
5. Avoid wearing clothes with long, loose-fitting sleeves that may catch fire easily.
6. If a pot catches fire, turn off the burner and cover the pot with lid.
7. Keep cooking appliances free of food crumbs and scraps.
8. Keep electrical appliances away from water and fire.
9. Never touch any appliance with wet hands.
To prevent risk of electric shock

1. Keep hands dry when switching on electrical equipment.
2. Before plugging the machine, make sure that it is in OFF position.

3. Avoid pulling the machine through the electric cable.
4. Avoid letting liquids, hot objects and sharp edges get in contact with the cables.
5. Periodically check the condition of cable, plug and switches. Replace parts damaged.
6. Make sure that the machine is unplugged when doing technical intervention.
To prevent cuts and scratches

1. The correct knife should be used for the appropriate job.
2. Knives should always be sharp and clean.
3. Handles should be free from grease.
4. When carrying knives, the point must be held downwards.
5. Knives should be placed flat on the board or table so that the blade is not exposed upwards.
6. Knives should be wiped clean with the edge away from the hands.
7. Do not put knives in the wash sink.
To prevent explosions
To avoid gas explosion, care must be observed to ensure that gas does not accumulate and the
kitchen has appropriate ventilation.
To prevent falls and slips

1. Wipe off spills as soon as possible.
2. Pick up everything that falls on the floor.
3. Make sure that the floor is free from obstacles.
4. Wear shoes with sticky rubber shoes.
5. Use a ladder or stool when reaching high places. Ask someone to support the ladder.
Hazard and Risk in the Workplace

Hazards and risks are usually or commonly the cause of accidents in the workplace. But what is risk and
hazards all about about?
A hazard is any source of potential damage, harm or adverse health effects on something or someone.
Food Hazard – refers to any substances found in food that can cause illness or injury.
Risk is the chance or probability that a person will be harmed or experience an adverse health effect if exposed
to a hazard. It may also apply to situations with property or equipment loss, or harmful effects on the
environment.
Types of Workplace Hazards

 Physical Hazards – most common and mostly present in workplace. These are foreign objects like
metal, glass, or wood found in the food item which can pose potential harm when ingested.
 Ergonomic Hazards – occurs when the type of work you do, your body position and/or your working
conditions put a strain on your body.
Examples: poor lighting, improperly adjusted workstations and chairs, frequent lifting, repetitive and awkward
movements.
 Chemical Hazards – exposed to any chemical preparations or substances that may occur naturally in
food or chemical substances accidentally added during processing. Examples are cleaning products and
solvents, carbon monoxide or other gases, gasoline or other flammable materials, etc.
 Biological Hazards – come from working with people, animals or infectious plant material. They are
from disease-causing microorganisms. Examples are blood or other bodily fluids, bacteria and viruses,
insect bites, animal and bird dropping. Many of these pathogens occur naturally in food environments,
and may be transferred from humans to food through poor food handling or unsanitary equipment.
 Safety Hazards – inadequate and insufficient machine guards, unsafe workplace conditions, unsafe
work practices.

 Psychological Hazards –those that are basically causing stress to a worker. This kind of hazard troubles
an individual very much to an extent that his general well-being is affected.
 Mechanical and/or electrical – includes electricity machinery, equipment, pressure vessels, dangerous
goods, fork lifts, cranes, hoist.
Using the Think Safe steps

1. Spot the hazard
A hazard is anything that could hurt you or someone else.
Examples of workplace hazards include:
 frayed electrical cords (could result in electrical shock)
 boxes stacked precariously (they could fall on someone)
 noisy machinery (could result in damage to your hearing)
2. Assess the risk
Assessing the risk means working out how likely it is that a hazard will harm someone and how serious the
harm could be.
For example:
 ask your supervisor for instructions and training before using equipment
 ask for help moving or lifting heavy objects
 tell your supervisor if you think a work practice could be dangerous
3. Make the changes

It is your employer's responsibility to fix hazards. Sometimes you may be able to fix simple hazards yourself, as
long as you don't put yourself or others at risk. For example, you can pick up things from the floor and put them
away to eliminate a trip hazard.
ELABORATE
Hazard Analysis and Critical Control Points (HACCP)
HACCP is the food safety system that has been confirmed as effective by various health authorities
worldwide, foremost of which is the Codex Alimentarius Commission of WHO-FAO. HACCP is a concept that
is flexible – it can be used for managing food safety in very complex large organizations, small producers,
large food service chains, small school canteens and home kitchens.
HACCP includes three basic groups of elements: the pre-requisite programs, the preliminary steps, and the 7
HAACP principles.
HACCP Prerequisites
The prerequisite programs are sanitation measures indicated in the Good Hygiene Practices and the
Sanitation Standard Operating Procedures. The SSOPs are detailed procedures that the establishment
prepares and implements to maintain sanitary conditions for food preparation.
Preliminary Steps
The preliminary steps are: description of the food in focus, its intended use, the specific process flow
involved in the preparation of the food, as well as the composition of the team that will work on the HACCP.
Seven Principles
The seven principles, which embody the essence of the HACCP system, are the following, in the order
mentioned:
Principle 1: Conduct a Hazard Analysis – this will mean examination of all raw materials and procedures so
that none of the hazards described can be present in food.
Principle 2: Identify the Critical Control points in the process flow indicated – this means that the parts of
the process that will entail risk of contamination need to be identified. This is called the CCP or Critical
Control Point.

Principle 3: Indicate the critical limits involved at the Critical control points identified – once the CCPs have
been identified, the factors that will control the hazards have to be set. Example, the time and
temperature of cooking has to be set so that bacterial hazards will be destroyed.
Principle 4: Monitor the critical limits indicated – indicates that the critical limits at the CCPs have to be
constantly watched so that any deviation from the set limits will not pass unnoticed. This will be the basis
for doing the next step.
Principle 5: When deviations from the critical limits occur, institute corrective actions – once monitoring
indicates deviation from the limits set, an immediate correction has to make.
Principle 6: Institute verification procedures so that critical limits are met and corrective actions are
always done when needed – means that the hazard analysis is reviewed so that all hazards that are likely to
occur are addressed and that the identified critical control points and the monitoring method employed are
valid in ensuring safety of the product.
Principle 7: Institute a system of recording the results of monitoring and corrective actions taken,
maintaining documents used in the preparation of the HACCP plan – recording of data taken from
monitoring, corrective actions and even the data used to determine the critical limits, the hazard present
and the CCPs.
HIERARCHY OF CONTROLS
The best way to fix a hazard is to get rid of it altogether. This is not always possible, but your employer
should try to make hazards less dangerous by looking at the following options (in order from most effective
to least effective):
 Elimination - Sometimes hazards - equipment, substances or work practices - can be avoided
entirely. (e.g. Clean high windows from the ground with an extendable pole cleaner, rather than by
climbing a ladder and risking a fall.)
 Substitution - Sometimes a less hazardous thing, substance or work practice can be used. (e.g. Use a
non-toxic glue instead of a toxic glue.
 Isolation - Separate the hazard from people, by marking the hazardous area, fitting screens or
putting up safety barriers. (e.g. Welding screens can be used to isolate welding operations from
other workers. Barriers and/or boundary lines can be used to separate areas where forklifts operate
near pedestrians in the workplace.)
 Safeguards - Safeguards can be added by modifying tools or equipment, or fitting guards to
machinery. These must never be removed or disabled by workers using the equipment.
Instructing workers in the safest way to do something means developing and enforcing safe work
procedures. Students on work experience must be given information and instruction and must follow
agreed procedures to ensure their safety.
 Using personal protective equipment and clothing (PPE) - If risks remain after the options have
been tried, it may be necessary to use equipment such as safety glasses, gloves, helmets and ear
muffs. PPE can protect you from hazards associated with jobs such as handling chemicals or working
in a noisy environment. PPE includes you hairnet, apron, chef jacket, pot holder, and many more.
Refer to the next page. Submit the Assessment part only.

EVALUATE
References:
 DepEd (2016), TVL-Cookery Manual Module 1 of 2, First Edition, Sunshine Interlinks Publishing
House, Inc. Quezon City.
 K-12 DepEd Grade 7/8 Learning Module
 Velasques, Marcelina (2016). Cookery. KLEAFS Publishing, Inc., Loma de Gato, Bulacan.
Prepared by: Noted by:
CHRISTINE S. LUYOSEN ANABELLE B. BENGDAEN

Subject Teacher SHS Principal
ASSESSMENT
(Kindly submit the assessment part only.)
Name: ___________________________________________
Yr & Sec: ___________________________________________
Activity 1
Study the slogan below then answer the questions that follow. Answers should be brief and concise.
1. What do you think does the slogan mean?

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
2. What is safety in your own definition?

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
3. How can you practice safety in your daily life?

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Self-Check
A. Identify the word that describes the following sets of statements.
1. ______________________________Refers to any substance found in food item which can pose
potential harm when ingested.
2. ______________________________Refer to hazards caused by chemical substances that may occur
naturally in food or accidentally added during processing.
3. ______________________________It is the result of eating food that has been contaminated with
harmful microorganisms and their toxin.
4. ______________________________They are infections transferred through food.
5. ______________________________It refers to the undesirable changes occurring in food
which results to decay or decomposition.
B. Enumerate the following.
1. Name at least 5 types of hazards and give examples (do not copy the examples already given in our
lesson).
Hazards Examples
a. ________________________ ________________________________
b. ________________________ ________________________________
c. ________________________ ________________________________
d. ________________________ ________________________________
e. ________________________ ________________________________
2. Identify the common causes of food poisoning.

a. _____________________________________
b. _____________________________________
c. _____________________________________
d. _____________________________________
Learning Assessment
Activity 1 (Don’t disregard this activity. This is recorded.)

Directions: In order to prevent accidents in your house, everyone is entitled to
act with caution especially when we are preparing and cooking our foods.
Moreover, cleanliness and sanitation is a must now that we are in a COVID-19
pandemic. Thus, assessing and controlling risks, hazards, and harmful effects are
significant.

Now, in your own perspectives in order to prevent such harmful effects or

hazards, make a POSTER- SLOGAN about the following. Choose only one (1)
topic.
1. Harmful effects of food poisoning.
2. Benefits of Food sanitation and safety
3. Hazard and Risk in the Workplace
Place this in a long bond paper, creatively and neatly done. Use coloring materials
or other art works to beautify your work.
Criteria:
Creativity 15 pts
Content 15 pts
Cleanliness 10 pts
Organization of work 10 pts
Total: 50 pts
SAMPLE POSTER-SLOGAN



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COOKERY (NC II) 1st Quarter, 1st Semester, SY 2022-2023 MODULE 4

Easter College Incorporated

TVL: Cookery NC II Page 1

LESSON Easter College Incorporated

COOKERY 1 (NC II) Grade 11 MODULE 4

IV. Content or Performance Standards:

V. Topic: Occupational Health and Safety Practices

VII. Learning Experiences

OCCUPATIONAL HEALTH AND SAFETY PRACTICES

TVL: Cookery NC II Page 2

At the end of this lesson, you should be able to:

Answer the following

1. Where do you usually see

TVL: Cookery NC II Page 3

Occupational Health Hazards and Safety

Common Mistakes in Kitchen Safety

FOOD SANITATION AND SAFETY

CAUSES OF FOOD SPOILAGE

TVL: Cookery NC II Page 4

CAUSES OF FOOD POISONING

 Arsenic used to spray fruit during its growth.

6 KEYS TO FOOD SAFETY

To prevent risk of electric shock

TVL: Cookery NC II Page 5

3. Avoid pulling the machine through the electric cable.

To prevent cuts and scratches

To prevent falls and slips

Hazard and Risk in the Workplace

Types of Workplace Hazards

TVL: Cookery NC II Page 6

Using the Think Safe steps

3. Make the changes

TVL: Cookery NC II Page 7

Refer to the next page. Submit the Assessment part only.

CHRISTINE S. LUYOSEN ANABELLE B. BENGDAEN

1. What do you think does the slogan mean?

2. What is safety in your own definition?

3. How can you practice safety in your daily life?

TVL: Cookery NC II Page 9

2. Identify the common causes of food poisoning.

Activity 1 (Don’t disregard this activity. This is recorded.)

TVL: Cookery NC II Page 10

Now, in your own perspectives in order to prevent such harmful effects or

TVL: Cookery NC II Page 11

TVL: Cookery NC II Page 12

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