PowerPoint Presentation

Compilation
Of
BTVTEd-CP 2
 Reporters:

Villamater, Francis C.
Jaca, Mary Ann M.
Comedero, Monica O.
MODULE 9:
LAWS TO PROTECT
WORKERS IN THE
WORKPLACE
OBJECTIVES
OCCUPATIONAL
HEALTH AND
SAFETY
STANDARD
Objectives Occupational Health and Safety
Standards:

The Department of Labor promulgated the Occupational Health and

Safety Standards for the guidance and compliance of all concerned.
The main objectives of the Occupational Health and Safety Act are
(Saxena, 2008):
1. securing the health, safety and welfare of persons at work;
2. protecting visitors to the workplace from accidents stemming from
work-related activities; and
3. providing an environment that is suitable to the worker's
psychological and physiological needs.
ASPECTS OF
HEALTH AND
SAFETY IN
FOOD SERVICE
Aspects of Health and Safety in Food Service

• The hospitality industry has to ensure the strict compliance of

health practices policies to protect customers from food poisoning
and accidents.
• The protection of the staff is the first thing that should be
considered.
• The provision of regular maintenance and thorough cleaning of
facilities and equipment will prevent the spread of germs or
bacteria.
Health and Welfare
•The industry needs to take care of its staff. Healthy
workers take fewer sick leaves and more attentive to their
tasks. On the other hand, staff who are constantly tired
and run-down are prone to greater risks and accidents.
•Staff should be given meal breaks and must be
provided sufficient time to eat.
•Establishments should consider to have staff trained
and should acquire skills in first aid to assist anyone in
accident that may happen in the work place. Regular
check-ups of workers should be encouraged along win
vaccinations for prevention of tetanus and other
infections.
 Safety
•Incorrect use of electrical and mechanical
equipment in the work place, such as the kitchen,
can be dangerous to the persons using it. Same is
true if this equipment is not properly maintained.
It is the duty of the employer to see to it that
workers using any equipment understand its
proper use and maintenance, or undertake an
appropriate training course.
•Regular schedules of fire drills and
evacuation plans for all staff members must be
made and strictly followed by the management.
Exit signs must be clearly visible and illuminated
in the work place.
 Republic Act No. 10611
"An act to strengthen the food safety regulatory system in
the country to protect to protect consumer health and
facilitate market access of local foods and food products, and
for other purposes" otherwise known as the "food safety act
of 2013."
 The foregoing Implementing Rules and Regulations of Food Safety
Act of 2013 must be carefully understood by any worker in the kitchen:
This Act shall strengthen the food safety regulatory system in the
country, the State shall adopt the following specific objectives:
a. Protect the public from food-borne and water-borne illnesses and
unsanitary, unwholesome, misbranded or adulterated foods;
b. Enhance industry and consumer confidence in the food regulatory system;
and
c. Achieve economic growth and development by promoting fair trade
practices and sound regulatory foundation for domestic and international
trade.
 Towards the attainment of these objectives, the following
measures shall be Implemented:
1. Delineate and link the mandates and responsibilities of the
government agencies involved;
2. Provide a mechanism for coordination and accountability in the
implementation of regulatory functions;
3. Establish policies and programs for addressing food safety hazards
and developing appropriate standards and control measures;
4. Strengthen the scientific basis of the regulatory system; and
5. Upgrade the capability of farmers, fisher folk, industries, consumers,
and government.
QUIZ:
I. Identification
1. This institutions promulgated the Occupational Health and
Safety Standards for the guidance and compliance of all
concerned.
 2. This industry has to ensure the strict compliance
of health practices policies to protect customers from
food poisoning and accidents.
3. They should be given meal breaks and
must be provided sufficient time to eat.
4. The provision of regular maintenance and thorough
cleaning of facilities and equipment will prevent the
spread of ?
5.) Who are the workers take fewer sick leaves and
more attentive to their tasks?
True or False
6. The duty of the employer is to see that the workers using any
equipment must understand its proper use and maintenance, or
undertake an appropriate training course.
 7. Regular schedules of fire drills and evacuation
plans for all staff members must be made and strictly
followed by the customer.
8. "An act to strengthen the food safety regulatory system
in the country to protect to protect consumer health and
facilitate market access of local foods and food products,
and for other purposes" otherwise known as the "food
healthy act of 2013."
9.The foregoing Implementing Rules and Regulations of Food
Safety Act of 2013 must be carefully understood by any
customer in the kitchen.
10. Achieve economic growth and development by
promoting fair trade practices and sound regulatory
foundation for domestic and international trade.
 Reporters:

Ogerio, Trisha Lyn T.

Peña, Erica M.
Jardin, Jericho
Prepared by:
Erica M. Peña
Jericho Jardin
Trisha T. Ogerio

Basic Principl
es
of Food Safet
y
Act
of 2013
 Learning Outcome :
• Know the existing laws such as
Basic Principles of Food Safety Act
Short Background:

Food safety refers to the assurance that food will

not cause harm, human health is protected and
market access of locally produced foods and food
products is facilitated. In 23 August
2013, President Benigno S. Aquino III signed into
law Republic Act (RA) No. 10611 otherwise known
as the “Food Safety Act of 2013”.
Article III Section 5. Food Safety Requirements
To ensure food safety, the following general
guidelines shall be observed:
Rule 5.1 Food safety requirements shall guide decision-
making on potential adverse health effects that may
occur from the consumption of the food and the need to
identify risk management options.

Rule 5.2 The food business operator (FBO) and the

regulatory agency shall take the necessary steps to be
knowledgeable of the conditions under which food could
become unsafe or injurious to health.
(a) In determ ining whether food is unsafe, the following shall
be considered:
(1) The normal conditions of the use of food by the consumer;
Rule 5a.1. Food shall be presented in accordance with their
intended use as provided for in the specific guidelines
developed and determined by the FSRA.
(2) The normal conditions maintained at each stage of primary
production, processing, handling, storage and distribution;
(3) The health of plants and animals from where the food is
derived;
(4) The effect of feeds, crop protection chemicals and other
production inputs on otherwise healthy plants and animals; and
(5) The information provided to the consumer. This includes
the information provided on the label or any information
generally available to the consumer. This should aid consumers
in avoiding specific health effects from a particular food or
category of foods.
Rule 5a.2 All information provided to consumers on food and
its preparation, such as during cooking demonstrations,
cooking shows, fresh and processed food product launching
and other similar activities, shall observe the requirements for
(b) In determining whether food is injurious to health, regard
shall be given to the following:

(1) The probable immediate, short-term or long-term effects

on subsequent generations of that food on health;
Rule 5b.1. The DOH shall monitor the effects of food on the
health of individuals and on subsequent generations (e.g. non-
communicable diseases, micronutrient deficiencies).

(2) The probable cumulative effects; and

(3) The particular health sensitivities of a specific category of

consumers where the food is intended for that category.
(c) In determining whether food is unfit for human consumption,
regard shall be given to the unacceptability of the food according to
its intended use due to contamination by extraneous matter or through
putrefaction, deterioration or decay;

(d) Where unsafe food, is part of a batch, lot or consignment of food

of the same class or
description, it shall be presumed that all food in that batch, lot or
consignment is also unsafe;

(e) Food that complies with specific national law or regulations

governing food safety shall be deemed safe insofar as the aspects
covered by national law and regulations are concerned. However,
imported food that is declared unsafe, by the competent authority of
the exporting country after entry into the country shall be withdrawn
from the market and distribution channels; and
(f) Compliance of a food product with specific standards
applicable to a specific food shall not prohibit the
competent authorities to take appropriate measures or to
impose restrictions on entry into the market or to require its
withdrawal from the market, where there is reason to
suspect that such food product shows food safety related
risks.

Rule 5f.1 FSRAs shall restrict entry into the market or

apply other measures to protect consumer health when food
meeting specific standards is subsequently found to be a
potential source of food safety related risks. The measures
shall be enforced until new scientific data are obtained
and/or after appropriate testing and inspection are carried
out to confirm safety of the food.
VIDEO
QUIZ!!!!!
True or False
1. FBO means Food Business Operator
2. One of the Food safety requirements
is put together the raw and cooked
 3. Our topic is all about
Basic Principles of Food Safety Act
of 2014
 4. The regulatory agency shall take the
necessary steps to be knowledgeable of
the conditions under which food could
become unsafe or injurious to health.
5. We should protect our customers by
giving them clean & safety foods.
IDENTIFICATION
1. It refers to the assurance that food will
not cause harm and human health is
protected.
 2. When was President Benigno S.
Aquino III signed the law RA 10611?
3. They monitor the effects of food on
the health of individuals and on
subsequent generations.
4. They restrict entry into the market or
apply other measures to protect
consumer health.
 5. They take the necessary steps to be
knowledgeable of the conditions under
which food could become unsafe or
injurious to health.
 Reporters
BTVTED CP2

Angelo Gem Zamanth

Alcantar Archelle a Porte
a Marasigan Steps in Controlling OHS
Hazards and Risks
Identifying Hazards
and Risks in the
Workplace
 Noynay de Several accidents and injuries that may

los Reyes occur in the kitchen vary greatly. Yet,

these can
be prevented by people by thinking what

(2017
they are doing, understanding the task,
using common
sense, and not fooling around

)
The most
common Cuts
accident Cuts are hazards t o chefs and cooks.

and Reminder to avoid cuts:

1. hold the knife correctly and firmly,
injuries 2. work on a clean and clear cutting board,

in the
3. use the correct knife for the job,
4.ensure the cutting surface is stable and not likely

kitchen to slip or slide on the bench during the

cutting action, and
5.always be alert and concentrate on the job at
hand.
 Burns
Stoves and oven are
The mostanother dangers of

common
kitchen work.

accident Burns may come from:

and
1. touching a direct flame,
2. boiling water,
3.using a damp cloth to move hot objects from the top of

injuries the stove or from the oven.

4. hot fat splashing,

in the 5.adding liquid to a hot roux during sauce production,

slipping over in the kitchen and

kitchen pulling over hot food items over you as you try to prevent
your fall, and
6. incorrect way of using cooking equipment.
.
The most Falling
common and slipping
accident Sp i l l s n e e d t o b e w i p e d
up quickly and thoroughly t o prevent people
and f r o m s l i p p i n g over.

injuries To prevent additional injury to persons who might meet

in the
accident in the kitchen by fall,
place all knives and other sharp objects in its proper
places.

kitchen Hot pots of liquid or soup must be placed further away

from the edge of tables, counter tops or gas range tops.
.
 Fires
The With the implementation of safety standards, fire is not as

most f r e q u e n t a s i n t h e p a s t . H o w e v e r, t h i s s t i l l o c c u r s a n d c a n
b e v e r y d a n g e r o us .
commo
n Common reasons of fire :
Ignorance, neglect, or lazy attitude

accident Gas ovens

Electrical shorts or faults.
and
injuries
Important thing to consider:
Fire extinguishers

in the .
Heat sensitive sprinklers

kitchen
 Lifting
The most
common .

accident
and
injuries
in the
kitchen
The most
common
accident Noise
and Noise may cause hearing
problems.
injuries
in the Rotation of staff should be considered so
that no one person is regularly exposed to

kitchen .
constant loud noise.
The most
common
accident Diseases
and
injuries
Kitchens are ideal breeding grounds for bacteria
and pests. If surfaces and equipment are not

in the maintained in a clean condition, as sterile as

possible, kitchen workers might succumb to

kitchen illnesses that can quickly spread to other staff

and to customers.
.
 BUR
NS
CUTS
FALLING &
FIRES
SLIPPING LIFTING
DISEASES NOIS
E
The best prevention is
always to stay alert and
be
very careful.
 Under the Occupational and Health and
Safety Act of 2 00 4 (OHS Act), duty-holders

Controllin have obligations to ensure the health and

safety of people so far as reasonably

g OHS practicable.

Hazards Good health and safety is all about

eliminating and controlling hazards and risks.

and Risks This is best achieved by a proper

consideration of the sources of harm and
what can be done to prevent the harm from
occurring
( de los Reyes & Noynay, 2017).
Controlling The Occupational Health and Safety Act

OHS of 2004 (OHS Act) guide set out the

method

Hazards that should be used to control OHS hazards

and risks. The OHS Act anticipates and
and expects that the method set out in this guide
will be used for the control of OHS hazards
Risks and risks.
 There are four important concepts t h a t need t o be understood so
t h a t t h i s g u i d e m a k e sen se:

1. A hazard is something currently in, or may be in future to be in, the work

Controllin environment that has a potential to cause harm to people.

g OHS 2. A risk is the chance (or likelihood) that a hazard will cause harm to

Hazards people.

and Risks 3. Harm is death, injury, illness (including psychological illness) or disease
that may be suffered by a person from a hazard or risk

4. A control is a thing, work process or system of work that eliminates an

OHS hazard or risk or, if 1, not reasonably practicable, reduces the risk so far
as haply practicable.
 n
t
•Steps in iControlling
OHS
f
•Hazards
y • step 2
•and Risks • Assess risks

h
•step 3
a • Control
z hazard and
risks
a
• step 4
 step 1
Steps
in
Controlling Identify
OHS
Hazards
hazards This involves finding all of the

and fore see able hazards in the

workplace and understanding the
Risks possible harm that the hazards
may cause.
 step 2
• Assess risks
Steps in
Controllin
• take account existing health
and safety controls

g OHS •look at how work is actually

Hazards being carried out rather than

relying on written manuals and

and Riskswork procedures

look at abnormal situations. as well as

how things are normally meant to occur.
Steps in
Controlling step
OHS 3
Hazards Control hazard &
and risks
Risks Risks must be controlled by eliminating them or. if
this is not possible, reducing the risks that can
remain so far as reasonably practicable.
Steps in step 4
Controllin
g OHS Check controls
Hazards This requires checking them

and Risks and ensuring that processes are put in place to

identify and quickly fix problems. Checking
controls involves the same methods as in the initial
hazard identification step (step l), and creates
the loop in which workplace health and safety
measures are maintained.
 step 4
Steps in
Controllin
g OHS
Hazards Common methods used
to check the eff ectiveness of controls are:
and Risks inspecting the work place
consulting employees
testing and measuring
using available information
analyzing records and
 Reporters:

Ilagan, Maricar C.
Par, Daniel N.
Sison, Joseph Reynald P.
 The Philippine
Clean Air Act of
1999 (Republic Act
8749)
Salient Features of the Act
The State shall pursue a policy of balancing development and
environmental protection. To achieve this end, the framework for
sustainable development shall be pursued. As such, it shall be the
policy of the State to:

• Formulate a holistic national program of air pollution that shall be

implemented by the government through proper delegation and
effective coordination of function and activities;
• Encourage cooperation and self-regulation
among citizen and industries through the
application of incentives market-based
instruments;
• Focus primarily on pollution prevention
rather than on control and provide for a
comprehensive management program on
air pollution;
• Promote public information and education to
encourage the participation of an informed and
active public in air quality planning and
monitoring;
• Formulate and enforce a system of accountability
for short and long term adverse environmental
impact of a project, program or activity. This shall
include setting up of a funding or guarantee
mechanism for clean-up and environmental
rehabilitation and compensation for personal
damages.
It mandates the various government agencies
to do the following in support of the Act:
• Department of Environment and Natural Resources (DENR) – act as overall
of the lead agency; prepare a National Air Quality Status Report which
shall be used as a basis in formulating the Integrated Air Quality
Improvement Framework; issue rules and regulations in the
implementation of the Act.

• Department of Transportation and Communication (DOTC) – in

coordination with the DENR in case of industrial dischargers and the DOTC,
in case of motor vehicles, shall, based on environmental techniques,
design, impose on and collect regular emission fees from all said
dischargers as part of the emission permitting system or vehicle
registration renewal system, as the case may be; implement the emission
standards for motor vehicles
• Department of Science and Technology (DOST) – with
the DENR, other agencies, private sector , the
academe, non-government organizations and people’s
organization, shall establish a National Research
Development Program for the prevention and control
of air pollution.

• Department of Trade and Industry (DTI) , DOST Local

Government Units (LGUs) - together with the DENR
shall develop an action plan for the control and
management of air pollution from motor vehicles with
the Integrated Air Quality Management Framework.
• DOTC, DTI and DENR - shall establish the procedures for
the inspection of motor vehicles and the testing of their
emissions for the purpose of determining the
concentration and/or rate of emission of pollutants
discharged by the said sources.

• Department of Energy ( DOE) co-chaired with the DENR,

in consultation with the Bureau of Product Standards of
DTI, DOST with the fuel and automotive industries,
academe and the consumers – shall set specifications for
all types of fuel and fuel- related products, to improve
fuel composition for increased efficiency and reduced
emissions.
• Philippine Atmospheric, Geophysical and astronomical
Service Administration (PAGASA) – shall regularly monitor
meteorological factors affecting environmental conditions
including ozone depletion and greenhouse gases.

• Philippine Nuclear Research Institute (PNRI) – with the

DENR shall regulate all projects which will involve the use
of atomic and/or nuclear energy, and will entail relaease
of radioactive substances into the environment, incident
to the establishment or possession of nuclear energy
facilities and radioactive materials, handling, transport,
production, storage and use of radioactive materials.
• Department of Education (DepEd), Commission on
Higher Education (CHED) , Department of Interior and
Local Governments (DILG) and the Philippine
Information Agency ( PIA) – shall encourage
participation of government agencies and the private
sector including NGOs, POs, academe, environmental
groups and other private entities in a multi-sectoral
campaign.
QUIZ
A. True or False

_______1. The state shall pursue a policy of balancing development and environmental
protection.

_______2. DENR or Development and Environmental of Natural Resources.

_______3. DOTC or Department of Transportation and Communication.

______ 4. DOST or the Department of Science and Technology shall regularly monitor
meteorological factors affecting environmental conditions including zone depletion and
greenhouse gases.

_______5. Philippine Information Agency or PIA shall encourage the participation of

government agencies and the private sector including NGOs, POs, academe,
environmental groups, and other private entities in a multi-sectoral campaign.
B. Identification

_______1.The government agency that coordinates with DENR in case of industrial

dischargers and, in case of motor vehicles, shall, based on environmental techniques,
design, impose on, and collect regular emission fees.
_______2.The government agency that establishes a National Research Development
Program for the prevention and control of air pollution.
_______3.It is a report of DENR that is used as a basis in formulating the Integrated
Air Quality Improvement Framework.
_______4.The government agency that regulates all projects which will involve the use
of atomic and/or nuclear energy, and will entail the release of radioactive substances
into the environment.
_______5.The government agency that acts as overall the lead agency and prepares a
National Air Quality Status Report.