FP10 Q4 LP2 Week 2

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FOOD PROCESSING 10
Identifying and Handling Dangerous or Hazardous Raw
Materials, Products and/or Supplies in Accordance with
OHS, Regulatory and Legislative Requirements
QUARTER 4, WEEK 2
Name: ___________________________Grade/Section: _______
I. LEARNING SKILLS FROM THE MELC/CG: (TLE_AFFP9-12LD-IVa-e-1)
1.2 Identify and handle dangerous or hazardous raw materials, products and/or
supplies in accordance with OHS, regulatory and legislative requirements.
II. INTRODUCTORY CONCEPT:

Every workplace has hazards and, although there will be a nominated
person for conducting formal risk assessments, it is still everyone’s
responsibility to be mindful of hazards in the workplace and minimize risk of
harm.( https://www.highspeedtraining.co.uk/hub/hazards-in-the-workplace/)
https://www.youtube.com/watch?v=lEZbSaikBTw
Identification of Hazards
Hazards refer to the inherent characteristics of chemical substances and mixtures that
exist in the workplace and in the environment, regardless of quantity, that are
potentially dangerous or which have the capacity to harm, i.e., its capacity to interfere
with normal biological processes, and its capacity to burn, explode, corrode, etc.
1. Types of Hazards
a. Chemical Hazards – formaldehyde, cigarette smoke; carbon monoxide; carbon
dioxide; cleaning agents
RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP2

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b. Physical hazard- poor lighting; noise; dry air; air currents

c. Biologic hazards- pollens, allergens and dusts; people, plants, mites, pests;
condensed water in air conditioners, clogged drains etc.
d. Ergonomic Stresses – limited workspace; simplified work; repetitive task; shift
work (especially night work); mental and physical workload
e. Health Hazard – are like acute toxicity, skin corrosion, skin irritation, eye effect,
sensitization, germ cell mutagenicity, carcinogenicity, reproductive toxicity, systematic
target organ toxicity: single exposure and repeated exposure, aspiration toxicity.
f. Safety hazards -- these are hazards that create unsafe working conditions. For
example, exposed wires or a damaged carpet might result in a tripping hazard. These
are sometimes included under the category of physical hazards.
g. Psychosocial Hazards -- include those that can have an adverse effect on an
employee’s mental health or wellbeing. For example, sexual harassment, victimization,
stress and workplace violence.
Here are 12 basic rules all employees who handle or work around
hazardous materials should know and follow:
1. Follow all established procedures and perform job duties as you have been
trained.
2. Be cautious and plan ahead. Think about what could go wrong and pay close
attention to what you are doing while working with or around hazardous
materials.
3. Always use required PPE; inspect it carefully before each use to make sure it’s
safe to use. Replace worn PPE; it won’t provide adequate protection.
4. Make sure all containers are properly labeled and that materials are contained
in an appropriate container. Don’t use any chemical not contained or labeled
properly. Report damaged containers or illegible labels to your supervisor
immediately.
5. Read labels and the Safety Data Sheets (SDSs) before using any material to
make sure you understand hazards and precautions.
6. Use all materials solely for their intended purpose. Don’t, for example, use
solvents to wash your hands, or gasoline to clean equipment.
7. Never eat or drink while handling hazardous material. If your hands are
contaminated, don’t use cosmetics or handle contact lenses.
8. Employees handling hazardous materials need to read labels on chemicals they
use or handle and have Safety Data Sheets (SDSs) available to refer to that
explain how to properly deal with handling, storing, and cleaning up spills, and
that explain relevant first-aid procedures.
9. Store all hazardous materials properly, separate incompatibles, and store in
ventilated, dry, cool areas.
10. Employees must keep themselves and the work area clean. After handling any
hazardous material, wash thoroughly with soap and water. Clean work surfaces
at least once per shift, so contamination risks are minimized.
11. Learn about emergency procedures and equipment. Understanding emergency
procedures means knowing evacuation procedures, emergency reporting

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procedures, and how to deal with fires or spills/leaks. It also means knowing
what to do in a medical emergency if a co-worker is injured or overcome by
chemicals.
12. Keep emergency eyewash and shower stations clean. Test them at least
monthly to make sure they are working properly and keep them accessible;
don’t let clutter build up around the stations.
https://www.omag.org/news/2018/3/1/twelve-rules-for-safe-handling-of-hazardous-materials
III-ACTIVITIES:
Activity 1: SPOTTING THE MISTAKE: Below are types of hazards belonging to the
same category. Put an x mark on the hazard that does not belong to the group.
1. Chemical Hazards 2. Health Hazards

___flammable gases ___ pyrophoric liquids
___eye effect ___ skin irritation
___oxidizing solid ___ skin corrosion
3. Environmental Hazards 4. Physical Hazards

___ hazardous to the aquatic environment ___poor lighting
___reproductive toxicity ___ noise
___hazardous to the ozone layer ___ pollens
5. Biological Hazards
___ organic peroxides
___ allergens
___ clogged drains
Activity 2: True or False: Write True if the statement is correct and False if the statement is
wrong.
______1. Make sure all containers are properly labeled.
______2. Pay close attention to what you are doing while working with or around hazardous
materials.
______3. Understanding emergency procedures means knowing evacuation procedures,
emergency reporting procedures, and how to deal with fires or spills/leaks.
______4. Keep emergency eyewash and shower stations clean.
______5. Make sure all containers are properly labeled and that materials are contained in an
appropriate container.
IV. SCORING RUBRICS / ANSWER KEY:
A. For rating reflection
Indicators 3 2 1
The sentences used relates entirely to the assigned
topic or issue.
The message of the essay conveys a genuine personal
view regarding the topic or issue.
4
The work is original.
B. Key to Correction
Activity 1: SPOTTING THE MISTAKE
1. Eye effect, 2. Pyrophoric liquids 3. Reproductive toxicity
4. Pollens 5. Organic peroxides
Activity 2: TRUE OR FALSE
1. TRUE 2. TRUE 3. TRUE 4. TRUE 5. TRUE
V: REFLECTION:
Why should we handle dangerous and hazardous raw materials, products and
supplies in accordance with OHS, regulatory and legislative requirements?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
VI. REFERENCES FOR LEARNERS:

K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module in Food Processing Grade 10, pp. 178-180, 191-192
TVL- Food Processing, Fourth Quarter-Module 5: Loading and Unloading Raw
Materials, Products and Supplies
MELCs in Food Processing pp. 497-499
https://www.youtube.com/watch?v=lEZbSaikBTw
https://www.omag.org/news/2018/3/1/twelve-rules-for-safe-handling-of-
hazardous-materials
Note: Practice Health Protocols at all times.

DEVELOPMENT TEAM
Writer/s: ERLINDA C. JUEVES CAM.SUR
Content Validator/s: ARLANDO A. IMPERIAL-DIVISION CAM.SUR
MARGIE F. ROMUALDO-DIVISION CAM.SUR
Language Editor/s: ALBERTO NOLASCO-DIVISION CAM.SUR
Illustrator/Lay-Out Artist: MONALISA C. BARRA CAM.SUR
Reviewer/s: LALAINE V. FABRICANTE, EdD. EPS 1-CAM.SUR
MIGUEL P. BARCIA DIV.AFA COOR., CAM.SUR
ROV Development Team GRACE U. RABELAS EPS, LRMDS
CHRISTIE L. ALVAREZ EPS, EPP/TLE/TVE/TVL
FRANCISCO B. BULALACAO, JR. CLMD Chief
RONELO AL K. FIRMO Asst.Regional Director
GILBERT T. SADSAD Regional Director

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II. INTRODUCTORY CONCEPT:

RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP2

b. Physical hazard- poor lighting; noise; dry air; air currents

RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP2

1. Chemical Hazards 2. Health Hazards

3. Environmental Hazards 4. Physical Hazards

IV. SCORING RUBRICS / ANSWER KEY:

A. For rating reflection

The work is original.

VI. REFERENCES FOR LEARNERS:

Note: Practice Health Protocols at all times.

RO_TLE-TVL-AFA-FOOD PROCESSING 10_Q4_LP2

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