Professional Documents
Culture Documents
Terms:
“Work Injury” shall mean any injury or occupational illness suffered by a person,
which arises out of or in the course of his employment.
” Workplace” means the office, premises or work site, where the workers are
habitually employed and shall include the office or place where the workers, who
have no fixed or definite work site, regularly report for assignment in the course of
their employment.
a. Cooperate with the employer in carrying out the provisions of this Standards
b. report to his supervisor any work hazard that may be discovered in his
workplace.
c. Make proper use of all safeguards and safety devices furnished in accordance
with the provisions of this Standards for his protection and that of others,
and shall follow all instructions given by the employer in compliance with the
provisions of this Standards.
d. use personal protection and safety equipment as required by the employer
e. Follow work safe procedures
1. The employer must ensure that the workplace is properly ventilated and maintained.
2. The employer shall also provide proper visual reminders for safety policies around the
workplace to improve compliance.
3. Other prevention and control measures are:
a. Conduct daily temperature and symptom monitoring and recording of
all staff who report for work.
b. Establish referral network for employees who will develop symptoms.
c. Employers must enforce infection control procedures such as physical
distancing, wearing of masks, meticulous hand hygiene, and cough
etiquette.
Appropriate PPE shall also be worn based on the setting of their work.
d. Employers shall implement activities to promote physical and mental
resilience among their employees and workers, and ensure other
measures to reduce transmission, contact rate and risk of infection.
(DEPARTMENT MEMORANDUM No. 2020-_ 0220)
Types of Hazards:
Identifying the hazard is not the only way to make everyone safe. You and I have
to keep ourselves clean, to keep the food clean, and to keep the workplace clean.
1. Never handle food when you have wounds, cuts, and infections.
2. It is best to work with clean and sanitized gloves all times to minimize hand
contact with food.
3. Refrigerate food, especially perishable ones.
4. Keep food in clean containers with cover.
5. Wash fruits and vegetables thoroughly before use.
6. Check food and containers for any possible contamination.
7. Clean the containers of ingredients regularly.
8. Follow the policy of first in, first out. Those stored earlier should be used
first before those stored later.
9. Label package of food to determine information.