TECHNOLOGY

7/8
LIVELIHOOD AND
EDUCATION

HOME ECONOMICS
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 7&8
COOKERY
EXPLORATORY COURSE
GRADE 7 AND GRADE 8

Module 7: Identify Hazards and Risks

in the Workplace
Development Team of Modified Strategic Instructional Material

Author :
Editor : MARIA CARMEN M. EVANGELISTA
Education Program Supervisor EPP/TLE/TVL/EsP

Layout Artist : Alzien S. Malonzo – MT-1 / Senior High School in Apalit

Princess Joy O. Bondoc – T1 / Suclaban Elementary School

Management Team:
Zenia G. Mostoles, EdD, CESO-Schools Division Superintendent
Leonardo C. Canlas, EdD-Assist. Schools Division Superintendent
Rowena T. Quiambao, Assist. Schools Division Superintendent
Celia R. Lacanlale, PhD, Chief, CID
Maria Carmen M. Evangelista – EPS – EPP/TLE/TVL/EsP
Ruby M. Jimenez, PhD, EPS-LRMS
June D. Cunanan, ADM Division Coordinator

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 What I Need to Know …

The commercial kitchens are the production units of any organizations whether it is a
hotel, restaurant, banquet or any other business outlet like fast food, or road side
eateries. These commercial kitchens consist of mostly white powder coated metallic
false ceilings, stainless steel kitchen equipment and kota stone flooring. But some
kitchens, we may find aluminum sheet false ceiling and the light fittings are recessed in
false ceiling and have Perspex cover over the fluorescent tubes to avoid any glass
breakage falling in food items. In like manner, kitchen equipment are operated with
electricity, LPG, coal and water. Therefore, there is a need to know the different possible
hazards and risks in the workplace.

Learning Competency:
1. Determine the types of hazards and risks in the workplace.

What I Know

Identify the type of hazards/accidents in the workplace. Write the letter of the correct
answer on your notebook.

A. Protecting your property from fire

B. Protecting your property from natural hazards
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 inspection of all portable electrical items and electrical wiring.
__3. Prepare a flood plan for your business.
__4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders
__5. Keeping the premises clean, tidy, congestion-free and well-lit will go a long way to
preventing most of this type of accident.
__6. Do make an aisles and passageways sufficiently wide for easy movement clear at
all times.
__7. Clear up spillage promptly and post warning notices.
__8. Manufacturing and packaging standards should pass the regulatory board.
__9. Only licensed electrical engineers should check and inspect electrical installation
and wirings.
__10. A food establishment should be in a free flood area.
__11. Ensure that the filters are removed and de greased frequently to prevent a build
up of a greasy deposit.
__12. Frequent visual inspection of all portable electrical items and electrical wiring.
__13. Making sure your premises are in good state of repair, it will minimize the chance
of storm damage.
__14. Empty the cash register overnight and leave the drawer open as this often deters
thieves.

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__15. Make that all incidents and accidents are recorded and investigated as lessons
can be learned to prevent them in the future.
__16. Provide mechanical equipment e.g. trolleys to assist the staff in unloading and
deliveries.
__17. The food that you are selling should be FDA approved.
__18. Getting a permit before opening a business.
__19. Keep a clearly marked first aid kit available at all times.
__20. Ensure electrical equipment is only used for the purpose which it was designed.

WHAT’S IN
We have learned from our previous lesson on how to create kitchen lay-
out. Since the kitchen is one of the most active work areas of the home, it is important
to select the right lay-out to complements your lifestyles and taste. In order to stay safe
in the kitchen, it is important to understand the dangers present in this area in your home.
Awareness on kitchen hazards can be a great help in order to avoid accidents.

WHAT’S NEW
I. Describe each picture using 2-3 sentences. Write your answer on
your notebook.

Picture 1 Picture 2 Picture 3

_________________________________________________________________________
_________________________________________________________________________
WHAT IS IT
_________________________________________________________________________
___________________
Hazard and risk in the workplace should be identified to minimize
or eliminate risk to co-workers, workplace and environment in
accordance with organization procedures.

Commonly Encountered Maintenance Problems in

Commercial Kitchens

Electrical Hazards
Potential Hazard Workers in restaurants are exposed to shocks and electrical
hazards from:
 Worn electric cords or improperly used or damaged extension cords
 Improperly wired or ungrounded outlets
 Faulty equipment and wiring
 Damaged receptacles and connectors
 Wet clean-up processes
 Unsafe work practices

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 We face many problems in these commercial kitchens on a
day to day use and these are listed below:-
A. Electrically operated kitchen equipment:
• Failure of insulation of P.V.C. wires dues to
overheating of circuit or continuous use of
Electrical Equipment.
B. LPG Operated Kitchen Equipment:
• The hoods over the ranges should have filters to
control oil and Grease, otherwise the smoke
carried along with oil and Grease shall cause
problems of fire is exhaust chimney.
C. Water Operated Kitchen Equipment:
• Dish washing machines needs electricity and
water both.

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
A hazard theisfollowing
something responsibilities
that can cause if you aree.g.
harm, a worker or an owner of such
electricity,
business.
chemicals, working up a ladder, noise, a keyboard, a bully at
• Protecting your property from fire;
work, stress.
Examples:
RiskElectrical
is the chance
Faults or
and probability
Smoking that a person will be harmed
• Protecting your property
or experience from natural
an adverse healthhazards;
effect once to a hazard. It
Examples:
may Water
also apply
escape to and
situations
Stormwith
Damage
property or equipment loss.
• Protecting
A risk your
is theproperty
chance,fromhighcrime;
or low, that any hazard will actually
Examples: Burglary
cause and Theft
somebody harm. of Money
• Protecting your staff and visitors from accidents;
Examples: Slips, trips and fall, Electricity and Fire Safety, Manual Handling/Lifting and
Accident reporting and investigation
• Legislation that may affect your business.
We have mentioned some areas where legislation may affect your business - Fire
Safety, Food Hygiene and Electricity. There may be other regulations from other
regulatory board like Food and Drug Administration (FDA) particularly on
manufacturing, packaging and storing food. Be aware and knowledgeable.

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 ENRICHMENT
I. Write True if the statement is correct and write False if it is
otherwise. Write your answer on your notebook.

___1. Continuous use of electrical equipment with damage insulation of P.V.C wires.
___2. The hoods over the ranges should have filters to control oil and grease.
___3. Burning of Immersion heaters of Bain marie when sufficient water quality is not
available in the Bain marie
___4. The LPG operated equipment have burners which needs to be cleaned once a
year to avoid mishap.
___5. Tripping of miniature circuit breakers because of wrong selection in terms of
capacity, short circuiting etc.
___6. Smoking is permitted anywhere in the workplace.
___7. Frequent visual inspections of all portable electrical items and fixed electrical
wiring.
___8. Locks on external doors should carry low standards and low quality materials.
___9. Consider fitting access control locks on entrance doors to prevent intimidation or
robbery
___10.Keep as little cash on the premises as possible and keep it out of public view.

II. Arrange the following words/phrases according to the type of

hazards/accidents in the workplace. Write your answer on your notebook.
A. Protecting Property from fire
1._________________________
2._________________________
B. Protecting establishment from natural hazards
1.________________________
2.________________________
3.________________________
C. Protecting property from crime
1.________________________
2.________________________
D. Protecting your staff and visitors from accidents.
1.________________________
2.________________________
3.________________________
Pick your
answer
here

Fire safety Burglary Water Escape

Electrical Faults Accident reporting and investigation
Theft of money Flood Slips, trips and falls

Storm Damage Smoking

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III. Identify the type of hazard/accident in the workplace. Choose the answers found
inside the box and write it on your notebook.

1. Ensure that filters are removed and de-greased frequently to prevent a build up
of greasy deposits.______________________.
2. Check at least once a year the roof gutters, down pipes and drainage gulley
are clear and unobstructed and kept free of leaves and
vegetation.______________________________
3. Where possible, cash should not be left on the premises outside business
hours.____________________________
4. Keep a clearly marked first-aid kit available at all
times,_____________________________________
5. Manufacturing and packaging standards should pass the regulatory
board.________________________________

Pick your
answer
here!!

Protecting your property from fire

Protecting your property from natural hazards
Protecting your property from crime
Protecting your staff and visitors from accidents
Legislation that may affect your business

REFLECTION

Hazards and risks can occur at any work site. It is important to understand hazard
recognition and risk tolerance in order to evaluate risks and prevent any potential
accidents from occurring. The goal of a safe workplace is to prevent incidents and
injuries from happening, and it takes all workers, regardless of role or seniority, to
accomplish this. Recognition of hazards is of the utmost importance for the safety of
all those who work for an organization.

APPLICATION Answer the given situation on your notebook.

Howard’s mother is planning for an

_______________________
anniversary party with her colleagues. _______________________
Howard’s mother gave him task that is to _______________________
clean the kitchen before the guest arrive. _______________________
Suddenly, Howard accidentally fall into the _______________________
floor with a chemical which is Boric Acid. _______________________
Howard slip off and had a second degree _______________________
burn in his skin. Now, you saw Howard. How _______________________
will you help Howard from slipping off and _______________________
_____________
with his second degree burn skin?

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 ASSESSMENT

Make a slogan on safety and hygiene practices in the

workplace. Use another sheet of paper for this.

Answer the following questions on your notebook.

1. If you spot something hazardous, what should you do?

A. Simple hazard (e.g. boxes on the floor in the way)

___________________________________________________________
___________________________________________________________
___________________________________________________________
_______________

B. More complex hazard (e.g. Sudden disaster like

earthquake)
___________________________________________________________
___________________________________________________________
___________________________________________________________
_______________

Identify the type of hazard/accident in the workplace. Write the letter of the correct
answer on your notebook.

A. Protecting your property from crime

B. Protecting your property from fire
C. Legislation that may affect your business
D. Protecting your property from natural hazards
E. Protecting your staff and visitors from accidents

__1. Prepare a flood plan for your business.

__2. Clear up spillage promptly and post warning notices.
__3. The food that you are selling should be FDA approved.
__4. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or
emergency cutoff valves to turn off.
__5. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders
__6. Empty the cash register overnight and leave the drawer open as this often deters
thieves.
__7. Keep a clearly marked first aid kit available at all times.
__8. Manufacturing and packaging standards should pass the regulatory board.
__9. Assure your premises are in good state of repair, it will minimize the chance of storm
damage.
__10. Ensure electrical equipment is only used for the purpose which it was designed.
__11. Non-visual inspection of all portable electrical items and electrical wiring.

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__12. Make an aisles and passageways sufficiently wide for easy movement clear at all
times.
__13. Getting a permit before opening a business.
__14. Keeping the premises clean, tidy, congestion-free and well-lit will go a long way to
preventing most of this type of accident.
__15. A food establishment should be in a free flood area.
__16. Make sure that the filters are removed and de greased frequently to prevent a
build up of a greasy deposit.
__17. Make that all incidents and accidents are recorded and investigated as lessons
can be learned to prevent them in the future.
__18. Only licensed electrical engineers should check and inspect electrical installation
and wirings.
__19. Regular visual inspection of all portable electrical items and electrical wiring.
__20. Provide mechanical equipment e.g. trolleys to assist the staff in unloading and
deliveries.

WHAT’S MORE
Print a photo showing hazards and risks in the workplace and identify the
type of hazard. Paste them on a short bond paper.

Reference/s
COMMERCIAL COOKING K to 12 – Technology and Livelihood Education

https://gltnhs-tle.weebly.com/lesson-42.html

https://www.scribd.com/document/3835455118/Lesson-oan-in-TLE-Identifying-Hazards-and-
Risksdocx

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 10
I. II.
1. F A. 1. Electrical Faults
2. T 2. Smoking
3. T B. 1. Water Escape
4. F 2. Storm damage
5. T 3. Flood
6. F C. 1. Burglary
1. D 11. B 7. T 2. Theft of Money 1. A 11. A
2. E 12. E 8. F D. 1. Fire Safety 2. A 12. A
9. T 2. Slips, trips and fall
3. C 13. C 3. B 13. B
10. T 3. Accident reporting
4. B 14. E and investigation 4. C 14. C
5. A 15. D III. 5. D 15. D
1. Protecting your property from fire
6. A 16. B 2. Protecting your property from natural 6. D 16. D
7. E 17. E hazards 7. D 17. E
3. Protecting your property from crime
8. C 18. B 8. E 18. E
4. Protecting your staff and visitors from
9. D 19. B accidents 9. A 19. D
5. Legislation that may affect your 10. B 20. A
10. B 20. E
business
Assessment Enrichment What I Know
Answer Key