School Boot National High Grade Level Grade 8

School
Teacher Janine A. Mendoza Learning Area TLE -
COOKERY
LESSON Teaching Date October , 2022 Quarter 1st Quarter
EXEMPLAR
Teaching Time 7:00-8:00 AM – No. of Days
Arellano
8:00-9:00 AM – Abad

I. Objectives Upon completion of this topic, the students are expected to:
 Identify the hazard and risk in the workplace
 Apply health and safety procedures in the workplace
 Recognize the importance of Occupational Health and Safety
Procedure
A. Content Practice Occupational Health and Safety Procedure.
Standards
B. Performance Independently practice Occupational Health and Safety.
Standards
C. Most Essential
Learning
Competencies
(MELC) LO1 Importance of Occupational Health and Safety Procedure
(If available, Practice Occupational Health and Safety Procedures.
write the
indicated
MELC)
D. Enabling
Competencies
(If available,
write the
attached
enabling
competencies)
I. CONTENT IMPORTANCE OF OCCUPATIONAL HEALTH AND SAFETY
PROCEDURE

II. LEARNING Home Economics - Cookery Learning Module

RESOURCES
A. References
a. Teacher’s
Guide Pages
b. Learner’s Home Economics - Cookery Learning Module, pp. 6 – pp. 9
Material Pages
c. Textbook Pages
d. Additional
Materials from https://www.jliedu.com/blog/importance-ohs-occupational-health-safety/
Learning
 Resources
B. List of Learning https://www.occmedpartners.com/blog/the-importance-of-occupational-health-
Resources for safety#:~:text=Prioritizing%20OHS%20at%20your%20business,work%20from
Development and %20illness%20or%20injury
Engagement
Activities

V. PROCEDURES TEACHER’S ACTIVITY STUDENTS RESPONSE

A.INTRODUCTION What is new?

Share what have you learned in

Occupational Health and Safety
Procedure
(Students answer may vary)

B.DEVELOPMENT What I know?

Activity 1: Group Review

Direction: Go to your respective

groups and review the lesson about
Occupational Health and Safety
Procedure.
Okay, you may now proceed.
Yes ma’am

What is it?
I will give you 20 minutes to review
and then we will start our activity.

C.ENGAGEMENT What’s more?

Activity: Identification
Direction: Identify what is asked by
choosing the answers inside the box.

Chemical hazard
Risk
PPE
Physical hazard
Safety
Ergonomic hazard
Hazard
Biological hazard
safeguard
Psychological hazard

1. caused by organism such as

viruses, bacteria fungi and
parasites.
 2. It is the chance or probability
that a person will be harmed or
experience an adverse health
effect if exposed to a hazard.
3. vapor or gaseous substance
4. slips, trips and falls
5. those that are basically
causing stress.
6. Using simple ___ like gloves
and apron could not help while
in the kitchen.
7. awkward posture arising from
improper work methods.
8. It is any source of potential
damage, harm or adverse
health effects on something or
someone under certain
conditions at work.
9. It is the condition of being
safe; freedom from danger,
risk or injury.
10. It can be added by modifying
tools and/or equipment.

Answer key:
1. Biological hazard
2. Risk
3. L
4. Physical hazard
5. Psychological hazard
6. PPE
7. Ergonomic hazard
8. Hazard
9. Safety
10. Safeguard

D.ASSIMILATION What have I learned?

Activity
What have you learned today?
(Students answer may vary)
Okay, I can see that you all really
learned a lot. Now, I want you to
answer this.

Directions. Choose the letter of the

best answer and write it in your
activity notebook:
1. What does it mean by the
abbreviation DOLE?
A. Department of Labor and
Employment
B. Department of Laborer and
Employers
C. Department of Laborer and
Employees
D. Department of Laborer and
Engagement
2. Occupational Health and Safety
Procedures in the workplace is
important so that employees are more
productive and ___________.
A. attentive
B. enjoyable
C. explorer
D. happier
3. What year does the OSHA reflect
the recognition that safety in the
workplace is a basic expectation for all
employees?
A. 1950
B. 1960
C. 1970
D. 1980
4. Occupational safety and health
procedures seek the promotion and
maintenance of the highest degree of
physical, mental, and social well-being
of______________ in all occupation.
A. animals
B. students
C. workers
D. none of these
5.When was OSHA laws in
Philippines was fully implemented?
A. 1968
B. 1978
C. 1988
D. 1999
6. An occupational health and safety
management system has five elements,
this includes management
commitment, planning, consultation,
training and_________.
A. risk management
B. risk responsibilities
C. risk respond workers
D. risk taker than anyone
7. These includes setting standards for
management and employees.
A. think
B. planning
C. consultation
D. training and practice
8. This is any source of potential
damage, harm or adverse health effects
on something or someone under
certain conditions at work.
A. danger
B. harmful
C. hazard
D. risk
9. It is done by marking the hazardous
area and separating the worker from
hazard.
A. isolation
B. marking
C. practice
D. safety
10.It is the chance or probability that a
person will be harmed or experience
an adverse health effect if exposed to a
hazard.
A. danger
B. harm
C. hazard
D. risk
11.The condition of a person from
being safe, freedom from danger, risk
or injury.
A. hygiene
B. safety
C. sanitation
D. sterilization
12.People in the kitchen or in
bakeshop must be well informed and
instructed of the ___________ work
procedures.
A. evaluated
B. faster
C. safest
D. all of these
13.Examples of a common fire hazards
are overloaded critical system,
combustible storage area, cigarette
smoking, flammable liquids, heating
and cooking
appliances, batteries and personal
ignition sources like_____________.
A. paper and woods
B. matches and lighter
C. flashlight and cellphone
D. all of these are correct answer
14.Using Personal Protective
Equipment (PPE) and Clothing could
be a great ________in the kitchen.
A. approach
B. danger
C. help
D. none of these
15. This type of hazard was brought by
unhealthy working conditions, poor
lighting, poor ventilation, insufficient
facilities, or faulty equipment or
machine and improper work practices
such as wrong use of knives.
A. physical hazard
B. chemical hazard
C. ergonomic hazard
D. psychological hazard

Answer key:
1. A
2. D
3. C
4. C
5. B
6. A
7. C
8. C
9. A
10. D
11. B
12. C
13. B
14. C
15. A

What can I achieve? (Assessment)

Short Quiz
Directions. Choose the letter of the
best answer and write it in your
activity notebook:

1. This is any source of potential

damage, harm or adverse health effects
on something or someone under
certain conditions at work.
A. danger
B. harmful
C. hazard
D. risk

2. It is done by marking the hazardous

area and separating the worker from
hazard.
A. isolation
B. marking
C. practice
D. safety

3. It is the chance or probability that a

person will be harmed or experience
an adverse health effect if exposed to a
hazard.
A. danger
B. harm
C. hazard
D. risk

4. The condition of a person from

being safe, freedom from danger, risk
or injury.
A. hygiene
B. safety
C. sanitation
D. sterilization

5. People in the kitchen or in bakeshop

must be well informed and instructed
of the ___________ work procedures.
A. evaluated
B. faster
C. safest
D. all of these

6. Examples of a common fire hazards

are overloaded critical system,
combustible storage area, cigarette
smoking, flammable liquids, heating
and cooking appliances, batteries and
personal ignition sources
like___________________.
A. paper and woods
B. matches and lighter
C. flashlight and cellphone
D. all of these are correct answer

7. Using Personal Protective

Equipment (PPE) and Clothing could
be a great ________in the kitchen.
A. approach
 B. danger
C. help
D. none of these

8. This type of hazard was brought by

unhealthy working conditions, poor
lighting, poor ventilation, insufficient
facilities, or faulty equipment or
machine and improper work practices
such as wrong use of knives.
A. physical hazard
B. chemical hazard
C. ergonomic hazard
D. psychological hazard

Assessment
1. C
2. A
3. D
4. B
5. C
6. B
7. C
8. A

REFLECTION Assignment:

1. Review the past lessons.

2. Refresh your minds.
3. Pray and get some sleep.

Prepared by:

JANINE A. MENDOZA
Practice Teacher

Checked: Noted:

EVELYN VILLEGAS GONZALES LAWRENCE B. ICASIANO

Critique Teacher Principal