AGROENTREPRENUERSHIP NC II

Health and Safety in the Workplace

Trainer :
By: E-tesda Mr. Edleoner B. Felicilda
TRIVIA:

According to the International Labour Organization, every 15 seconds a

worker dies from a work-related accident or disease. Every day, 860,000
workers all over the world suffer non-fatal occupational injuries. It’s
important to look at these figures not just as numbers but as people
whose livelihood will be affected by accidents.
Practicing health and safety measures in the workplace lessens the
likelihood of accidents.

In this lesson, you will learn about the potential dangers in the workplace and the
protective measures to minimize the likelihood of accidents. You will also learn about
farm emergency procedures for natural disasters. Towards the end, you will learn
about good housekeeping and waste management which is another component of
health and safety in the workplace.
Hazards in the Workplace

An accident is an unplanned and undesirable result of the contact of a person or a

structure with a hazard. Hazard is a potential danger, which, if not eliminated or
controlled can result in death or injury, property damage, and other losses. Risk is
the probability of any hazard to cause harm. According to the Philippine Occupational
Safety and Health Standards, there are four types of hazards:
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Hazards in the Workplace
Controlling Risks and Hazards

• Ergonomic hazards can be eliminated or reduced through

proper handling of tools and equipment.
• Physical hazards can be eliminated or reduced by taking
breaks, drinking water, and wearing protective equipment.
• Meanwhile, chemical and biological hazards can be
eliminated or reduced by regularly cleaning and sanitizing
areas. Frequent hand-washing and wearing protective
equipment will also reduce risk of contamination.
• Other ways to decrease the likelihood of accidents:

• referring to workplace standards and policies

• identifying and reporting hazards
• participating in safety drills and orientations

• The rule of thumb in ensuring safety is prevention –

eliminating and reducing hazards. However, in the event
of an accident, knowledge of emergency procedures is
also essential.
 Safety Measures in the Workplace
An emergency procedure is a set of actions undertaken in
the event of an accident or emergency.
We will discuss the following emergency procedures in this topic:

• First Aid

• Cardiopulmonary Resuscitation (CPR)

• Fire Safety

• Evacuation

• Emergency Preparedness
Will play a short video of First Aid

Open file Safety procedures

Cardiopulmonary Resuscitation

• Cardiopulmonary Resuscitation (CPR) is an emergency

procedure performed when there is a cardiac or breathing
emergency. It combines chest compressions and artificial
ventilation to restore blood circulation and breathing until
medical rescue has arrived.

PLAY SHORT VIDEO

PLAY SHORT VIDEO
Farm Emergency Procedures
Evacuation

An evacuation is usually imposed in the

event of a natural disaster such as
earthquakes, flood, volcanic eruption, and
tsunami.

In the event of a natural disaster, follow

these evacuation procedures:
Safety Measures in Handling Tools, Implements,
and Equipment
• Safety Measures in Handling Tools
• These are the safety measures you should keep in mind when handling tools.

• Use the right tool for the job. This will cost you less effort and decrease the likelihood of an accident.
• Inspect your tools before using them. A loose handle can cause the blade to fly off, possibly hitting you or another worker.
• Keep tools sharp and clean.
• Always wear PPEs.
• Always be mindful when handling tools.
• Handle cutting or pointed tools with extra care.
• For tools powered by battery or electricity, observe the following measures:
• Follow manufacturer’s instructions on how to use the tool.
• Inspect power lines and electrical circuits.
• Do not wear loose clothing, dangling objects or jewelries.
• Hair must be tied back.
• Disconnect when not in use, before servicing and cleaning, and when changing accessories.
• Keep water away from power tools.
• Regularly inspect tools to check if repair or replacement is needed.
• Label damaged tools with “Do Not Use”.
• Store tools properly.
Safety Measures in Handling Implements and
Equipment
• Always wear prescribed PPE.
• When using an implement or equipment for the first time, read the
manufacturer’s manual.
• Before operating an implement/equipment, do an inspection or a
circle check to look for leaks, broken parts, loose wiring, loose
screws, and others.
• Do not operate an implement/equipment unless guards are in
place.
• Presence of mind is required when handling
implement/equipment.
• Do not operate an implement/equipment while intoxicated .
 Good Housekeeping and Waste Management
Another health and safety measure is waste management. There are at least two approaches
that you can employ in your farm – 5S of Good Housekeeping and the 3Rs: Reduce, Reuse,
Recycle.

• 5S of Good Housekeeping
• 5S is a management approach for productivity and quality that focuses on maintaining
orderliness and cleanliness in the workplace. 5S means:

– Sort or Seiri - Distinguish between what is needed and not needed.

– Set in order or Seiton - Secure a place for everything and everything should be in its
place.
– Shine or Seiso - Clean and look for ways to keep it clean and organized.
– Standardize or Seiketsu - Establish guidelines and monitor.
– Sustain or Shitsuke - Commit to a clean and organized workplace and stick to a
cleaning schedule.
Apart from reducing, reusing, and recycling, trash bins must be allocated for compostable,
residual, special, and recyclable wastes.

• Compostable - biodegradable materials that can be processed to become compost fertilizers

• Recyclable - waste materials that are free from contamination and can be processed for
suitable use

• Residual - non-compostable and non-recyclable materials

• Special - hazardous waste that must be screened and sent to appropriate waste treatment
and disposal plants
References

https://e-tesda.gov.ph/mod/book/view.php?
id=6319&chapterid=10216
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