NAME:__________________________________________

GRADE/SECTION:______________________________

7/8
TLE - Cookery
Quarter 0 - Module 7
Identifying Hazards and Risks in
the Workplace
(1 Week)

CONTEXTUALIZED LEARNING ACTIVITY SHEETS

SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE/TVL – Cookery - Grade 7/8
Contextualized Learning Activity Sheets (CLAS)
Quarter 0 – Module 7: Identifying Hazards and Risks in the Workplace
First Edition, 2020

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 the exploitation of such work for a
profit. Such agency or office may, among other things, impose as a condition the payment
of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this CLAS are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Development Team of the Module

Writer: Caroline B. Tanjusay (San Rafael National High School)

Roda B. Padilla ( Sicsican National High School)

Content Editor: Jocelyn E. Pacanza (San Miguel National High School)

Language Editor: Caroline B. Tanjusay (San Rafael National HighSchool)

Reviewer: Dennis M. Lucas, PhD, EPS- EPP/TLE/TVL

Illustrator: Daniel C. Tabinga Jr. (San Miguel National High School)

Layout Artist: Daniel C. Tabinga , Jr. ( San Miguel National High School )
Management Team:
Servillano A. Arzaga, CESO V, SDS
Mabel F. Musa, PhD, OIC-ASDS
Cyril C. Serador, PhD, CID Chief
Ronald S. Brillantes, EPS-LRMS Manager
Dennis M. Lucas, PhD- EPS- EPP/TLE/TVL
Salvador A. Magbanua, PhD, PSDS
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II

External Evaluator: Jonalyn B. Villarosa, Director, Curriculum and Instruction Materials

Development Office (CMDO), Palawan State University

Division of Puerto Princesa City-Learning Resource Management Section (LRMS)

Sta. Monica Heights, Brgy. Sta. Monica, Puerto Princesa City
Telephone No.: (048) 434 9438
Email Address: puertoprincesa@deped.gov.ph
 Lesson 1
Identifying Hazards and Risks in the Workplace

Learning Competency
➢ Identify hazards and risks in the workplace.(TLE_HECK7/80HSP-oi-9)

▪ Objectives: 1. Determine the types of hazards and risks in the workplace

Let’s Try
Directions: These questions will help you think about the lesson you are
about to learn. Choose the letter of the best answer. Circle
the letter of your answer.

1. Which of the following workplace hazards is usually caused by organisms such as

viruses, bacteria, fungi, and parasites?
A. Biological Hazards C. Ergonomic Hazards
B. Chemical Hazards D. Physical Hazards

2. It refers to something that has the potential to cause harm or adverse effect on
individuals, organizations, properties, and equipment.
A. Hazard C. Safety Measures
B. Risk D. Workplace

3. Which among the choices may cause a worker to slip and fall?
A. Asbestos C. Knife
B. Benzene D. Wet floor
4 .Which of the following workplace hazards is caused by noise, vibration, energy,
weather electricity, radiation, and pressure?
A. Chemical hazards C. Physical Hazards
B. Ergonomic Hazards D. Psychological hazards

5. It refers to the chance or probability that a person will be harmed or experience an

adverse health effect caused by a hazard.
A. Hazard C. Safety Measures
B. Risk D. Workplace

6. Which of the following options is an example of an adverse health effect?

A. Body Posture C. Increase in a life span
B. Disease D. No effects on developing fetus

7. It refers to risk regardless of where you work.

A. Back Injury C. Fire
B. Chemicals D. Slips and falls

1
 8. Which among the choices given may cause stress to the worker?
A. Safety hazards C. Physical hazards
B. Biological hazards D. Psychological hazards

9. Which of the following hazards may cause shock and electrocution?

A. Asbestos C. Electricity
B. Knife D. Wet floor

10. Which among the choices is a cause of skin infection, burn, and respiratory disease?
A. Electrical C. Hazardous Materials
B. Fire D. Workplace Violence

Let’s Explore and Discover

Identifying Hazards and Risks in the Workplace

Every workplace around the world has hazards and risks. One of the root
causes of workplace injuries, illnesses, and incidents is the failure to identify
or recognize hazards and risks that are present, or that are expected in the
workplace.

As the new hazard globally, the Covid-19 pandemic is in full swing and there
is limited information regarding risk factors for a severe illness that threatens
our existence. All over the world, thousands of lives are being lost faster than
we could ever have imagined. So, to manage workplace health and safety and
help prevent accidents, sickness, and fatality absence, it is important to
identify, monitor, and reduce the risk associated with workplace hazards and
risks.

(Source: “What COVID-19 tells us about the changing nature of disaster risk,”
accessed on June 06, 2020,
https://www.weforum.org/agenda/2020/04/here-are-the-biggest-risks-we-
re-facing-right-now- the-COVID-19-crisis-reveals-how-to-stop-them/)

HAZARDS AND RISKS IN THE WORKPLACE

What is the difference between a ‘hazard’ and a ‘risk’?

The meaning of the word hazard can be confusing. Often dictionaries do not give specific
definitions or combine with the term "risk". For example, one dictionary defines
a hazard as "a danger or risk" which helps explain why many people use the terms
interchangeably.

2
 HAZARD
Anything that cause harm
(eg. a chemical, ladder, etc.)

(Source:”Hazards and Risks”.Accessed June 06, 2020. https://www.slideshare.net)

Illustrated by: Daniel C. Tabinga,Jr. (San Miguel NHS)

What is a hazard?
Hazard is a term used to describe something that has the potential to cause harm
or adverse effects on individuals, organizations, properties, and equipment.
The “Occupational Health and Safety - Hazard Identification and Elimination and
Risk Assessment and Control” uses the following terms:
Harm - physical injury or damage to health.
Hazard - a potential source of harm to a worker.

(Source: “Hazard Identification.” Accessed June 06, 2020.

https://www.ccohs.ca/l)

Types of Workplace Hazards

1. Safety 3. Chemical
hazards: hazards: Solid,
Inadequate and liquid, vapor,
insufficient gaseous
machine guards, substances, dust,
unsafe workplace fume, and mist.
conditions, and
unsafe work
practices.

3
 2. Biological
hazards: Caused 4. Ergonomic
by organisms hazards:
Such as viruses, anatomical,
bacteria, fungi, physiological, and
and parasites. psychological
demands on the
worker, such as
repetitive and
forceful movements,
vibration, and
extreme
temperatures.

5. Physical 6. Psychological
hazards: noise, hazards: those that
vibration, energy, are causing stress
weather, to a worker.
electricity,
radiation, and
pressure.

Seven Causes of Workplace Hazards

You can protect your safety by identifying both common and uncommon hazards in your
workplace and educating yourself on avoiding potential injuries or illnesses during work.
1. Fire
The first workplace hazard is the risk of a fire breaking out due to
chemical spills, machinery or equipment malfunctioning, gaseous
containers, electrical failures, not discarding flammable materials
properly, and many other reasons. There must have fire extinguishers
in the building and fire exits. Also, educate people on how to use them
properly.
2. Slips, trips, and falls
Common slip, trip, and fall hazards
The next hazard is the risk of a slip, trip, and fall regardless of where
you work. These are among the most common causes of accidents and
injuries at work. Most slips and trips are caused by poor lighting, trailing
cables, unsuitable floor coverings, uneven or damaged floor surfaces,
contaminated floor surfaces, and poor housekeeping. Find out how to
identify and control them in your workplace.
3. Chemicals
Another workplace hazard you should protect is chemicals. Be sure you
understand what chemicals might find in the workplace and how to
dispose of them properly. Chemical handling mistakes are a common
reason for chemical-related illnesses. Chemicals could be anything
from liquids and gases to the fumes, dust, solids, and vapors. Ingesting,
absorbing in the skin, and inhaling the fumes may all be hazards.

4
4. Electrical Hazards
Electrical hazards could be from liquids near electrical outlets,
malfunctioning power strips, extension cords coming into contact with
water, fraying cords.

5. Back Injury
Lifting heavy objects or doing lifting and bending over repetitively
throughout the day can also cause a hazard. Even when using the
proper lifting form, such as keeping the back straight and not bending
over to pick up the items, a back injury could occur. This is a reason
to practice caution.

6. Hazardous Materials
There are also hazardous materials aside from chemicals that could
cause illness to you. This includes toxic waste and hazardous materials
that may cause skin infection, burn, respiratory disease, cause an
explosion and fire or even blindness. As with chemicals, be to wear
protective gear and practice caution when around any type of
hazardous material.
7. Workplace Violence
Lastly, there is workplace violence which is a hazard, which is more
common than you might think. This could be from spouses coming
into the workplace and being violent, former employees who come back
for some sort of revenge or altercation, or simply violence between co-
workers when things get too heated. Have good security and keep a
close eye on people visiting you.

(Source: “7 Causes of Workplace Hazards”. Accessed June 6, 2020.

https://www.boltinsurance.com /.)

Examples of Unexpected Kitchen Hazards

Kitchen Hazards Prevention
1. Rinsing Raw Meat and Poultry . “Sometimes you
Though many people still believe may buy a chicken,
it’s beneficial to rinse raw meat and and it has
poultry, Dean Cliver, Ph.D. former salmonella. If you
Institute of Food Technologists cook it thoroughly, it
member, told us back in 2008 would kill bacteria,”
that the USDA had backed off the Cliver said. “Washing
idea—and in fact, the it might spread the
organization’s website still says salmonella around.”
there’s no need to do so.

5
2. A Greasy Range Hood and Keep the underside of
Filter your hood clean, and
Captain Peggy Harrell of the Plano follow the
Fire Department in Texas says manufacturer’s
grease that has accumulated under guidelines for
your range hood and on the filter is changing the filter
just the kind of thing that can start regularly.
a grease fire.

3. Radon Gas You can use

Radon is a radioactive gas inexpensive kits to
generated in rock soil that causes check the radon
lung cancer and sometimes collects levels in your home.
in homes. It is often found in water.
People using wells rather than
municipal water systems are at a
higher risk. It is released when the
water is agitated, as when washing
dishes.
4. No Fire Extinguisher Look for an
Do you have a fire extinguisher extinguisher that
near your kitchen? Captain Harrell works on class A
says you should (she even suggests (ordinary
that you give extinguishers as combustibles), B
housewarming gifts). Fire (flammable liquids),
extinguishers are needed to put out and C (electrical
small fires. fires), multipurpose
dry chemical
extinguisher.
5. Dirty Sponges Dean Cliver says that
Sponges harbor disease-causing research shows that
bacteria and spread those bacteria microwaving wet
around kitchens. sponges for about
one minute sterilizes
them. However,
a dry sponge can
catch fire in a
microwave.

6.Carbon Monoxide (CO) To be safe, you have

CO is another invisible chemical in your gas range and
your kitchen. At moderate levels it oven inspected
causes headaches, dizziness, annually by a
nausea, and fainting; and at high professional and
levels, it can be fatal. The gas is never burn charcoal
emitted anytime combustion indoors.
appliances (such as gas stoves) are
used, but dangerous levels occur
only when these appliances are
misused or misadjusted.

6
7. Mold Decreasing indoor
Mold exposure can cause allergies, humidity by fixing
asthma, and other respiratory leaks, using
problems. Mold grows in areas dehumidifiers, and
where moisture accumulates, such turning on exhaust
as near leaky plumbing (check fans when cooking or
under your kitchen sink). using the
dishwasher.

8. Overloaded Circuits You should be

The U.S. Fire Administration says particularly careful
that in urban areas, faulty wiring where you plug
accounts for 33 percent of appliances in.
residential fires; many avoidable
electrical fires are caused by
overloaded circuits.

9. Bad Storage Habits in the Place raw meat,

Refrigerator seafood, and poultry
The fridge is one place we ought to in sealed containers
be paying attention to. Don’t put or plastic bags to
drippy raw stuff over the salad bar. prevent their juices
from contaminating
other foods.

10. Leaving High Heat Keeping a spoon or a

Unattended potholder in your
The most important thing you can hand so you have a
do to be safe in the kitchen is to visual reminder to get
stay close when using high heat on back in the kitchen
the stovetop. asap.

11. Stove and Oven Hazards Use proper oven mitt,

Many people have burned their clean the oven
hands on a hot stove or as a result regularly, and never
of reaching into an oven without a leave an oven
proper oven mitt. unattended while in
use.

12. Garbage Disposals Never place your

Garbage disposals are common in hand or fingers in the
many homes and using them drain while the
improperly can result in injury. disposal is running.

7
 13. Small Appliances/Kitchen Knowledgeable of the
Tools appliance you are
Most kitchens house a variety of using. Keep
small appliances, including appliances and their
blenders, mixers, crock pots, power cords away
toasters, can openers, etc. Fires in from the sink or other
the home start in the kitchen. water sources while
in use to avoid a
shock hazard.

14. Knives Be aware when using

Knives are among the most knives to avoid
common kitchen hazards, hurting yourself or
particularly if they are not stored others. Keep the knife
properly. Knife cuts and lacerations out of reach of
are the most common accidents in children, and put it
the kitchen. in a safe place.

15. Household Chemicals Install safety locks on

Cleaning supplies and insecticides the doors of the
are stored in the kitchen where it cabinet.
can cause harmful or fatal burns,
skin irritation, and other problems.

Be Aware of Kitchen Hazards

It is a good idea to periodically review how your kitchen is set up so you can make sure
that everything is positioned and secured carefully.

(Source: Commercial Cooking Learning Module.Exploratory Course, Grade 7 and Grade 8

K TO 12 –Technology and Livelihood Education,75-79.)

What is the risk?

Risk is the chance or probability that a person will be harmed or experience an

adverse health effect caused by a hazard. It may also apply to situations with
property or equipment loss.

The "Occupational Health and Safety - Hazard Identification and Elimination and risk
Assessment and Control" uses the following terms:
Risk – the combination of the likelihood of the occurrence of harm and the severity of that
harm.
Likelihood – the chance of something happening.
Types of Risks in the Workplace
RISKS SAFETY MEASURES/ ACTIONS
Back injury Teach and remind workers
Repetitive strain of correct lifting and carrying
techniques.
Rotate tasks.

8
Back injury Teach and remind workers
Repetitive strain Lifting technique.
Rotate tasks.

Back/limb injury Teach and remind workers of the

Repetitive strain correct lifting technique.
Rotate tasks.

Injury Warn and remove trip hazards

before commencing work.
Do not leave tools on pathways.
Watch where one walks and goes
slowly. Mark tools with fluorescent
color.

(Source: Bread and Pastry Learning Module, Exploratory Course, Grade 7, Grade 8
K TO 12 –Technology and Livelihood Education,56-60.

9
 Let’s Practice

Activity 1. Spot Me, Answer Me!

A. Directions: Determine the types of hazards.

1. ______________________ 2. ____________________________

3. _________________________ 4. _____________________________

5. _____________________________

10
Directions: Identify the causes of workplace hazards

1. _____________________ 2. _______________________ 3. ______________________

4. ______________________ 5. ________________________

Let’s Do More

Directions: Recognize kitchen hazards.

1. 2. 3.

4. 5.

11
Activity: Isolate Me, Use Me
Directions: Write H for Hazard and R for Risk!

1. Texting _______________ 2. Driving ________________ 3. Gasoline___________

4. Diving________________ 5. Lighting a match ____________________

Let’s Sum It Up
Directions: Are you now familiar with hazards and risks in the workplace? Well,
kindly answer the activity below.

Activity. Tell Me!

Direction: What does this picture tell you?

(Source: Photos-Philippines-Lockdown-Coffins-Watercannons-2020,
Accessed July 13, 2020. https://www.insider.com)

12
 Let’s Assess
Directions: Choose the letter of the best answer. Circle the letter of your
answer.

1 Which refers to a cause of back injury and repetitive strain?

A. Lifting heavy objects incorrectly
B. Manual handling of hand tools such as knives
C. Repetitive movements
D. Bending and awkward working positions
2. It refers to inadequate and insufficient machine guards, unsafe workplace conditions,
unsafe work practices.
A. Biological hazards C. Ergonomic hazards
B. Chemical hazards D. Safety hazards
3. Which of the following may cause a psychological hazard?
A. Dust C. Overload of work
B. Noise D. Viruses
4. Which among the choices given is a physical hazard?
A. Asbestos C. Knife
B. Benzene D. Welding
5. It refers to the anatomical, physiological, and psychological demands of the worker.
A. Biological hazards C. Ergonomic hazards
B. Chemical hazards D. Physical hazards
6. Which of the following options is an example of an adverse health effect?
A. Body Posture C. Increase in a life span
B. Disease D. No effects on developing fetus

7. It refers to the chance or probability that a person will be harmed or experience an

adverse health effect caused by a hazard.
A. Hazard C. Safety Measures
B. Risk D. Workplace
8. Which of the following workplace hazards is caused by noise, vibration, energy,
weather electricity, radiation, and pressure?
A. Chemical hazards C. Physical Hazards
B. Ergonomic Hazards D. Psychological hazards
9. Which among the choices may cause a worker to slip and fall?
A. Asbestos C. Knife
B. Benzene D. Wet floor
10. It refers to something that has the potential to cause harm or adverse effect on
individuals, organizations, properties, and equipment.
A. Hazard C. Safety Measures
B. Risk D. Workplace

13
 Answer Key

Let’s Try Let’s Do More

1. Rinsing raw meat

1. A 6. B poultry
2. A 7. D 2. Leaving heat unattended
3. A 8. D 3. Bad storage habits in the refrigerator
4. C 9. C
4. Dirty sponge
5. B 10.C
5. Overloaded circuits

Let’s Do More
Let’s Practice
1. Biological Hazards 1. R- texting
2. Safety Hazards 2. H - driving
3. Psychological Hazards 3. H - gasoline
4. Biological Hazards 4. H - water
5. Chemical Hazards 5. H – Lighting a match

Let’s Practice
Let’s Sum it Up

( Answers vary )
1. Workplace violence
2. Slips and falls
3. Back injury
4. Chemicals
5. Electrical hazards
Let’s Assess
1. A 6. B
2. D 7. B
3. C 8. C
4. C 9. A
5. C 10.A

14
 References
A. MODULES:
1. Commercial Cooking Learning Module, Exploratory Course, Grade 7,
Grade 8 K TO 12 –Technology and Livelihood Education, Practice
Occupational Health, and Safety Procedures. 75-79.

2. Bread and Pastry Learning Module, Exploratory Course, Grade 7,

Grade 8 K TO 12 –Technology and Livelihood Education, Practice
Occupational Health and Safety Procedures. 56-60.

B. WEBSITES:
“What COVID-19 tells us about the changing nature of disaster risk,” accessed June
06, 2020, https://www.weforum.org/agenda/2020/04/here-are-the-biggest-risks-we-
re-facing-right-now- the-COVID-19-crisis-reveals-how-to-stop-them/.

“Hazard Identification,” Accessed June 06, 2020,

https://www.ccohs.ca/oshanswers/hsprograms/hazard_identification.html.

“Risk In Perspective: Hazard And Risk Are Different”, accessed June 06, 2020.
https://scimoms.com/hazard-risk/.

“7 Causes of Workplace Hazards”, accessed June 6,

2020.https://www.boltinsurance.com/7-causes-of-workplace-hazards/.

“Hazards and risks”, accessed June 6, 2020.

https://www.slideshare.net/akihirojonel/hazards-and-risks-69221752.

15
FEEDBACK SLIP

A. FOR THE LEARNER

Thank you very much for using this CLAS. This learner’s
material is aimed at ensuring your worthwhile learning through the
help of your family members. For feedback purposes, kindly answer YES NO
the following questions:

1. Are you happy and contented with your learning experiences

using this CLAS?

2. Were you able to follow the processes and procedures that

were indicated in the different learning activities?

3. Were you guided by anybody from your family while using

this CLAS?

4. Was there any part of this CLAS that you found difficult? If
yes, please specify what it was and why.

B. FOR THE PARENTS / GUARDIANS

Do you have any suggestions or recommendations on how we

can make improvements to this CLAS to better serve the learners?

Yes (Please indicate what this is/these are.)

None

Contact Number: __________________________________

NAME OF SCHOOL:

Teacher’s Name and Signature:

Parent’s / Guardian’s Name and

Signature:

Date Received:

Date Returned:

16