7/8

TLE - HE (COOKERY)
Activity Sheet Quarter 0 – MELC 4
Occupational Health and
Safety Procedures

REGION VI – WESTERN VISAYAS

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TLE 7/8 - HE (Cookery)
Activity Sheet No. 7
First Edition, 2020

Published in the Philippines

by the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.
This Learning Activity Sheet is developed by DepEd Region 6 – Western
Visayas.
ALL RIGHTS RESERVED. No part of this learning resource may be
reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE 7/8 - HE (Cookery) Activity Sheet

Writer: Geraldine A. Cuello
Illustrators: Ana Mae P. Aujero
Layout Artists: Ana Mae P. Aujero
Schools Division Quality Assurance Team:
Rommel C. Fuentes
Carmel Joy P. Aujero

Division of Silay City Management Team:

Cynthia G. Demavivas, CESO V
Federico P. Pillon, Jr.
Carmel Joy P. Aujero
Rommel C. Fuentes

Regional Management Team

Ma. Gemma M. Ledesma,
Josilyn S. Solana,
Elena P. Gonzaga,
Donald T. Genine,
April Calimoso Velez
Sol Grace O. Timola

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Introductory Message
Welcome to TLE 7/8 - HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Silay and DepEd Regional Office VI - Western Visayas through
the Curriculum and Learning Management Division (CLMD). This is developed to
guide the learning facilitators (teachers, parents, and responsible adults) in helping
the learners meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For the learning facilitator:

The TLE 7/8 - HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to ease the
independent learning.

For the learner:

The TLE 7/8 - HE (Cookery) Activity Sheet is developed to help you
continue learning even if you are not in school. This learning material provides you
with meaningful and engaging activities for independent learning. Being an active
learner, carefully read and understand the instructions then perform the activities and
answer the assessments. This will be returned to your facilitator on the agreed
schedule.

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 Quarter 0 Week 7
Learning Activity Sheet No. 7
Name of Learner: _____________________________________________________
Grade and Section: _____________________________ Date: _________________

TLE 7/8 - HE (COOKERY) ACTIVITY SHEET

Occupational Health and Safety Procedures

I. Learning Competency with Code

L O 2: Importance of occupational health and safety procedures
1.1 Recognize the importance of OHS

II. Background Information for Learners

Occupational Health and Safety (OHS) relates to health, safety and welfare
issues in the workplace. OHS includes the laws, standards and programs that are
aimed at making the workplace better for workers, family members, customers and
other stakeholders.

Apply health, safety, and security procedures in the workplace

Running a business in a cafeteria or a big food service establishment is a

demanding job. Consider the following responsibilities if you are a worker or an
owner of such business.

A. Protecting Property from Fire

 Ensure that cooking ranges, boilers, and deep-fat fryers are fitted with
emergency cutoff valves to turn off the fuel supply should a fire break out.
 Store all combustible materials away from buildings or perimeter fencing
 Be vigilant when you open and close the premises each day.
 Regular maintenance of all portable electrical items and fixed electrical wiring
by an authorized agency or licensed electrician.
 Ensure smoking is restricted to a designated area
B. Protecting Establishment from Natural Hazards
 Prepare a flood plan for your business detailing the actions you will need to
take to minimize damage and disruption.
 Ensure pipes are properly lagged using suitable insulation material.

C. Protecting Property from Crime

 All accessible windows should be fitted with key operated locks.
 Consider fitting with grills or shutters to deter smash and grab raiders.
 CCTV can help deter and capture evidence of robbery

D.Protecting your Staff and Visitors from Accidents

 Keeping the premises clean, tidy, congestion-free and well lit will go a long
way to preventing most of the accidents.
 Do make aisles and passageways wide for easy movement

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  Clear up spillage promptly and post warning notices
 Keep a clearly marked first-aid kit available at all times.
 Use a qualified electrician for electrical installation.
 Make sure that all accidents are reported and investigated as lessons can be
learned to prevent them in future.

E. Legislations that may Affect Business

 Be aware and knowledgeable of the regulations from other regulatory board
like Food and Drug Administration (FDA) particularly on manufacturing,
packaging and storing food.

III. Accompanying DepEd Textbook and Educational Sites

1. Department of Education-K to 12 Basic Education Curriculum Technology
and Livelihood Education Learning Module (Commercial Cooking)
2.Suratos, Cesar P. Technology and Livelihood Education Textbook (Based
on the K to 12 BEC).pages 186-188
3.safeopedia.com. “ Occupational Health and Safety (OHS)”. Accessed
October 21, 2020. https://safeopedia.com/definition/439/occupational-health-
and safety-ohs

IV. Activity Proper

Activity No.1
Directions: Select the letter with the best answer that will identify the type of
hazard/accident in the workplace. Write your answer on the space provided before
the number.
A. Protecting your property from fire
B. Protecting your property from natural hazard
C. Protecting your property from crime
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business

_____1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or
emergency cutoff valves to turn off.

_____ 2. Non-visual inspections of all portable electrical items and electrical wirings

_____3. Prepare a flood plan for your business.

_____4. Consider putting shop fronts with grills or shutters to deter smash and grab
raiders.

_____5. Keeping the premises clean, tidy, congestion free and well-lit to prevent
accidents.

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_____6. Make aisles and passageways wide for easy movement

_____7. Clear up spillage promptly.

_____8. Manufacturing and packaging standards should pass the regulatory board.

_____9. Only licensed electrician should check and inspect wiring installation and
wirings.

_____10. A food establishment should be in a free-flood area.

Activity No. 2: Poster Making

Directions: Do the activity.
Make a poster showing the importance of occupational health and safety
procedures in cookery. Use long size bond paper.

Guide Questions
1. What are the common accidents that occur in a commercial kitchen? How
are these addressed?

V. Reflection
Directions: Share your thoughts. Write your answer on the space provided.
How can we avoid or minimized accidents that may occur in the kitchen?

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VI. Answer Key

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