• According to Department of Labor and Employment (DOLE), Work

Immersion is an integral part of the K-12 Program in fully realizing its

goal to produce job-ready graduates quipped with industry – base
skills.
• Likewise, it strongly affirms that while work immersion contributes to
the full realization of the objectives of the K to 12 Program, the safety,
health, and morals of SHS students, especially those below 18 years of
age, shall be a paramount area of consideration
• Hence, being a Work Immersion student, who will also become
employees or even an employer, or an entrepreneur soon, you must
learn this lesson: Safety in the Workplace.
• To learn about this, let us be familiarized with what Occupational Safety and
Health Standards (OSHS) is.
• This was formulated in 1978 in compliance with the constitutional mandate to
safeguard the workers’ social and economic well-being as well as their physical
safety and health.
• The Department of Labor and Employment under Article 162 of the Labor Code
of the Philippines, the OSHS was promulgated for the guidance and compliance
of all concerned. This body of rules and regulations is referred to as “Standards”.
• OSHS aims to protect every workingman and woman against the dangers of
injury, sickness or death through safe and healthful working conditions, thereby
assuring the conservation of valuable manpower resources and the prevention
of loss or damage to lives and properties, consistent with national development
goals and with the State’s commitment for the total development of every
worker as a complete human being.
Here are some definitions you also have to
understand:
• “Employer” includes any person acting directly or indirectly in the
interest of an employer, in relation to an employee, and shall include
government_x0002_owned or controlled corporations and
institutions, as well as non-profit private institutions or organizations.

• “Employee” shall mean any person hired, permitted or suffered to

work by an employer.
• “Safe or Safety” shall refer to the physical or environmental conditions of
work or employment, which substantially comply with the provisions of these
Standards.

• “Health” shall connote a sound state of the body and mind of the worker,
which enables him to perform his job normally, in a state of well-being.

• “Work Accident” shall mean an unplanned or unexpected occurrence that

may or may not result in personal injury, property damage, work stoppage or
interference or any combination thereof, which arises out of and in the course
of employment.
• “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.
Duties of Employers, Workers and other
Persons:
• 1. Each employer covered by the provisions of these Standards shall:
• a. furnish his workers a place of employment free from hazardous
conditions that are causing or are likely to cause death, illness or
physical harm to his workers;
• b. Give complete job safety instructions to all his workers, especially to
those entering the job for the first time, including those relating to the
familiarization with their work environment, hazards to which the
workers are exposed to and steps taken in case of emergency;
• c. Comply with the requirements of this Standards; and
• d. use only approved devices and equipment in his workplace.
• 2. Each worker shall:
• 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
• 3. It shall be the duty of any person, including any builder or
contractor or enforcement agent, who visits, builds, renovates, or
installs devices, or conducts business in any establishment or
workplace, to comply with the provisions of this Standards and all
regulations of the employer issued there under as well as with other
subsequent issuances of the Secretary.
• 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 (e.g. face shields and masks for those who render service via face-
to_x0002_face encounters, full PPE for frontline healthcare workers, etc.
• 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.
 What is hazard?
• Hazard is anything with potential to cause injury, illness, or damage.
Types of Hazards:
1. Physical Hazards.
• These are brought by unhealthy working
• conditions, poor lighting, poor ventilation, insufficient facilities,
• inefficient or faulty equipment or machine, and improper work
• practices like wrong use of knives.
2. Biological Hazards.
• These are brought about by workers infected with diseases or
illnesses, unhygienic personal practices that can transmit bacteria,
parasites, fungi to other workers and food and equipment being
handled. Hence, it is advised that Covid-19 probable cases should be
isolated right away.
3. Ergonomic Hazards.
• These are brought by poor posture when working long periods of
standing, bending, pushing, lifting, carrying that can cause body
stress, muscle pains, and soreness, back injury, numbness of hands,
feet and other parts of the body
4. Psychological Hazards
• These are brought by too much stress from work that may cause
mental emotional strains, anxieties, depression_x0002_losing focus
on one’s work and others
When potential hazard is discovered, what
does an employee need to do?
•  Be sure that every individual in the workplace is aware of the
problem.
•  Inform or notify your supervisor. Unless you are the supervisor, then
get going on that safety committee plan.
•  Make a follow up. Informing about the hazard is not an assurance
that problem is resolved, unless you make follow ups.
•  Record or file any reports or documents about the problem.
• 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.
A. To Keep Oneself Clean
• 1. Wash hands thoroughly.
• 2. Keep the finger nails short and clean.
• 3. Always wear PPE while at work.
• 4. Wear mask anywhere and anytime.
• 5. Remove all accessories before working.
B. To keep the Food 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.
C. To Keep the Workplace Clean
• 1. Do not do personal hygiene activities in the workplace.
• 2. Do not eat, smoke or spit in the workplace.
• 3 Do not sit on equipment and worktables.
• 4. Keep the surrounding areas free from dirt and disorganization.
5. Follow the Japanese philosophy of good housekeeping-sort/seiri, set-in-order/seiton, sweep/seiso,
standardize/seiketsu, andsustain/shitsuke.