78/8

TECHNOLOGY AND
LIVELIHOOD EDUCATION
COOKERY NC II (EXPLORATORY)

Quarter 2 Safety
and – Module 8:
Practice Occupational Health
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 8: Practice Occoputional Health and Safety

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Chona C. Alcazar
Editor: Jerwin M. Luisen
Reviewers: Alpha D. Palconit
Illustrator: Chona C. Alcazar
Layout Artist:
Management Team:
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Learning Resource Management

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 7/8
COOKERY NC II

Quarter 1 – CLEAN AND MAINTAIN

KITCHEN PREMISES

Module 8: Practice Occupational

Health and Safety
iv
Lesson 1 Identify Hazards and Risk

Let Us Learn!

Welcome!

This module is prepared to help you achieve the required learning

outcome, Importance of Occupational health and safety
procedures. This will be the source of information that will enable
you to acquire the knowledge, skills and attitudes in this particular
trade independently at your own pace or with minimum
supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the learning guide carefully.
It is divided into sections which cover all the skills and
knowledge you need to successfully complete this module.
- Use the self-check questions at the end of each section to test
your own progress.
- When you have completed this module (or several modules) and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with you to asses you. The result of
your assessment will be recorded in your Competency
Achievement Record.

This module contains the following Lesson:

1. Identify hazards and risks
2. Control hazards and risks in the workplace
Learning Objectives:
After reading this information sheet, you are expected to identify and
control hazards and risks in the workplace.

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 Let Us Try!

TRUE or FALSE. Write T if the statement is correct and F if the statement is

incorrect.

1. Apply health, safety and security procedures in the workplace.

2. Ensure smoking is restricted to a designated area that is kept

free of combustible items such as paper, curtains, and
flammable liquids.

3. Keeping the premises unclean, untidy, congestion-free and well lit

will go a long way to preventing most of this type of accident.

4. Repair or replace damaged floor coverings the next day after the
damage especially on stairways and areas where the public have
access.

5. Fire safety helps prevent fires and ensures swift evacuation of the
premises by employees and the public in the event of a fire.

6. Correct level of grease and temperature must be observed when

deep frying.

7. Caution must be observed when working with hot oil or objects.

8. A food establishment should not prepare food plan to be in a free-

flood area.

9. Hot-holding equipment includes only steam tables and hot

cabinets.

10. Hazard analysis and critical control point is a food safety system
that helps identify and control any danger of food contamination.
 Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to learn and
follow on how to measure ingredients accurately according to recipe
requirements.
Introduction

Commonly Encountered Maintenance Problems in Commercial Kitchens

The commercial kitchens are the production units of any

organizations whether it is a Hotel, Restaurant, Banquet or any other
business outlet like Fast Food, or road side eateries. These kitchens consist
of mostly white powder coated metallic false ceilings stainless steel kitchen
equipment and kota stone flooring.
In some kitchen, we may find aluminium sheet false ceiling. The light
fittings are recessed in false ceiling and have Perspex cover over the
fluorescent tubes to avoid any glass breakage falling in food items. The
kitchen equipment is operated with electricity, LPG, Coal and water.

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 Electrical Hazards

Potential Hazard
Workers in restaurants are exposed to shocks and electrical hazards from:
• Worn electric cords or improperly used or damaged extension cords
• Improperly wired or ungrounded outlets
• Faulty equipment and wiring
• Damaged receptacles and connectors
• Wet clean-up processes
• Unsafe work practices

The electrical operated kitchen equipment is hot case, Bain Marie Service
Counter, Refrigerators, coffee Machine, Tea-Coffee Dispensers, Deep
Freezers and Masala Grinders etc. The equipment like cooking ranges,
Chinese Cooking Range, Griddle Plate, Oven and Bakery Oven are operated
on LPG. The tandoors in kitchen are operated with coal. The dish wash sink,
counter sink and bain-marie etc. needs cold water and hot water for their
use. We face many problems in these commercial kitchens on a day to day
use and these are listed below:

(A) electrically operated kitchen equipment:

• Tripping of miniature circuit breakers because of wrong selection in

terms of capacity, short circuiting etc.
• Overloading of circuit by using high rated kitchen equipment in less
rated M.C.B.
• Failure of insulation of P.V.C. wires dues to overheating of circuit or
continuous use of Electrical Equipment.
• Short circuiting of air heaters being used in hot cases and service
counters for continuously long hour’s usage.
• Burning of Immersion heaters of Bain Marie when sufficient water
quality is not available in the Bain Marie.
• Short-circuiting of electrical wiring by putting water on electrical
switches while cleaning the kitchen during night hours by unskilled
worker.
• Damaging the immersion heaters o tea/coffee boilers and milk boilers
by not monitoring the quantity of water in tea boiler and that of milk
in milk boiler.

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(B) LPG Operated Kitchen Equipment:

• The cooking ranges are operated on LPG and if LPG supply is not
maintained properly, it may cause the problem of fire in kitchen.
• Smoke created by continuous use of LPG in commercial kitchen.
• The hoods over the ranges should have filters to control oil and
Grease, otherwise the smoke carried along with oil and Grease shall
cause problems of fire is exhaust chimney.
• The LPG operated equipment has burners which need to be cleaned
regularly to avoid mishap.
• The oil, grease used in cooking and production of food items to be
handled properly otherwise spillage over LPG operated equipment can
cause problem of fire.

(C) Water Operated Kitchen Equipment:

• Dish washing machines needs electricity and water both. As the water
mixes with chemicals used for cleaning the plates, glasses, etc. the
water and chemicals create mishaps and hazards. The electrical
operated kitchen equipment is hot case, Bain Marie Service Counter,
Refrigerators, coffee Machine, Tea-Coffee Dispensers, Deep Freezers
and Masala Grinders etc. The equipment like cooking ranges, Chinese
Cooking Range, Griddle Plate, Oven and Bakery Oven are operated on
LPG. The tandoors in kitchen are operated with coal. The dish wash
sink, counter sink and bain-marie etc. need cold water and hot water
for their use. We face many problems in these commercial kitchens in
a day to day use.

Apply health, safety and security procedures in the workplace

Running a business in a cafeteria or a big food service establishment is a

demanding job. Consider the following responsibilities if you are a worker or
an owner of such business.

• Protecting your property from fire;

• Protecting your property from natural hazards;
• Protecting your property from crime;
• Protecting your staff and visitors from accidents;
• Legislation that may affect your business.

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can
often be traced back to poor cleaning regimes.

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A. Protecting Property from Fire

• Ensure that cooking ranges, boilers and deep-fat fryers are fitted with
thermostats or emergency cut-off valves to turn off the fuel supply
should a fire break out.
• Ensure that filters are removed and de-greased frequently to prevent a
build-up of greasy deposits.

This should be done weekly but you may need to consider more frequent
cleaning if the equipment is used for long periods on a daily basis.

• Store all combustible materials away from buildings or perimeter

fencing – preferably inside locked waste bins or lidded skips. Ensure
they are emptied regularly. If no suitable outside location is available,
use a secure internal storage area.
• Be vigilant when you open and close the premises each day – look for
signs of potential trouble e.g. graffiti or damage to fences – remove
graffiti and repair any damage immediately to deter further damage
occurring.

Electrical faults
Prevention of faults is the answer here and this can be achieved by:

• Frequent visual inspections of all portable electrical items and fixed

electrical wiring.
• Regular maintenance of these items by an authorized agency or
licensed electrician may be recorded and monitored.

Smoking
Ideally smoking should be prohibited throughout the premises (including
yards and open areas) and notices to that effect prominently displayed.

• Ensure smoking is restricted to a designated area that is kept free of

combustible items such as paper, curtains, and flammable liquids.
• Provide metal lidded bins for the disposal of ashtray contents and
ensure they are emptied safely every day. Do not dispose of them with
other combustible waste.

B. Protecting establishment from natural hazards

Flood

Firstly, check with the Local Authority whether property is in a flood

risk area. If it is then you should:

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 • Prepare a flood plan for your business detailing the actions you will
need to take to minimize damage and disruption. Practice putting
the plan into action so that you and your staff will be sure it works
and have experience of what to do.

Water Escape

• Get dripping taps repaired as they can cause damages.

• Ensure pipes are properly lagged using suitable insulation material.
• If your premises are likely to be unoccupied for a longer period e.g.
over Christmas and New Year, turn the water off at the stopcock and
drain the system if possible.

Storm Damage

Making sure your premises are in a good state of repair, it will minimize
the chance of storm damage - check the building regularly (walls, roof
and any outbuildings) and ensure any problems you find are repaired
promptly.
Check at least once a year that roof gutters, down-pipes and drainage
galleys are clear and unobstructed and kept free of leaves and vegetation.

C. Protecting property from crime

Burglary

Thieves frequently see catering businesses as an easy target and it is wise to

ensure that you have a good level of security at your premises.

Locks on external doors should carry standards and high quality

materials. All accessible opening windows should be fitted with key-operated
locks – but protect secluded windows and roof-lights with steel bars, grilles
or shutters.

Consider fitting shop-fronts with grilles or shutters to deter smash

and grab raiders given time, almost any physical security can be overcome,
consider fitting an Intruder Alarm system which will act as a deterrent and
limit the time an intruder will have on your premises. Any alarm system
should be fitted and maintained.

Closed Circuit Television (CCTV) can help deter and capture evidence
of robbery. Any system should be fitted and maintained by an installer
registered with a nationally recognised installation body such as - NSI
(National Security Inspectorate) and SSAIB (Security Systems and Alarms
Inspection Board).

When your premises are closed, lock away portable electronic

equipment e.g. laptop computers in a secure cabinet.

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Consider fitting access control locks on entrance doors to prevent
intimidation or robbery.

Theft of money

Keeping cash on the premises overnight increases the chance of a break in:

• Keep as little cash on the premises as possible and keep it out of

public view.
• Where possible, cash should not be left on the premises outside
business hours.
• Empty the cash register over-night and leave the drawer open as this
often deters thieves.

D. Protecting your staff and visitors from accidents. “Prevention is

better (and cheaper) than cure”.

Slips, Trips and Falls

The most common type of workplace accident, these can be easily and
cheaply prevented in most cases and will often bring other benefits.

• Keeping the premises clean, tidy, congestion-free and well lit will go a
long way to preventing most of this type of accident.
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately – especially on
stairways and areas where the public have access.
• Keep a clearly marked first-aid kit available at all times.

Electricity

Electricity can, and does, kill and the law insists that your electrical
installation must be safe.

• Ensure electrical equipment is only used for the purpose for which it
was designed.
• Use a qualified electrician for electrical installation work and for
regular testing of portable electrical items to ensure they are in good
working order.

Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses
(even one person operations); this helps prevent fires and ensures swift
evacuation of the premises by employees and the public in the event of a
fire.

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 • Ensure you have clearly signed and unobstructed escape routes and
that your staff are aware of the evacuation procedure. Arrange regular
practices to reinforce this.
• Ensure that you make a specific member of your staff responsible for
customers’ and visitors’ safety in the event of an emergency
evacuation of the premises.

Manual handling/lifting

Preventing injuries caused by manual lifting of heavy items is also the

subject of regulations and solutions to this problem can easily be achieved.

• If loads must be manually lifted, ensure they are carried by at least

two people and that training in lifting techniques is provided.
• Provide mechanical equipment e.g. trolleys to assist staff in unloading
and moving deliveries. In addition, ensure deliveries are as close as
possible to the location where they will be stored or used.

Accident reporting and investigation

• Make sure that all accidents and incidents are recorded and
investigated as lessons can be learned to prevent them in future. As
long as the recording method is accessible and secure it will be
accepted – computer records are fine.

F. Legislations that may affect business

We have mentioned some areas where legislation may affect your business -
Fire Safety, Food Hygiene and Electricity. There may be other regulations
from other regulatory board like Food and Drug Administration (FDA)
particularly on manufacturing, packaging and storing food. Be aware and
knowledgeable.

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 Control Hazards and Risks

E. Use caution when working around hot oil.

F. Get trained in the proper use and maintenance of your deep fryer.
G. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items
H. Use gloves and scrapers and other cleaning tools with handles provided
by your employer.
I. Use the correct grease level and cooking temperatures for your deep fryer.
J. Keep stove surfaces clean to prevent grease flare-ups.
K. Avoid reaching over or climbing on top of fryers and other hot surfaces.
Clean vents when oil is cool.
L. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces. Wear slip-resistant shoes. Floors should be cleaned often with
grease-cutting solutions.

• Do not work closely to hot fryers when the floor is wet.

• Do not spill water or ice into oil. Do not store employee drinks by deep
fryers. They could be easily bumped into the hot oil and cause a flare-
up.
• Do not overfill or pour excessive amounts of frozen fries into deep fryer
at one time. Overfilling causes excessive splashing and bubbling over
of hot oil.
• Do not pour excess ice from fry packages into the fryer.
• Do not overheat the oil; use only manufacturers recommended
cooking temperatures.
• Do not move or strain hot oil containers; wait until the oil is cool!

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 • Do not store oil on floors by grill area. Someone could slip and fall into
the oil.
• Extinguish hot oil/grease fires by using a class K fire extinguisher.
Example of kitchen hazards

List of unexpected kitchen hazards (and some suggestions about how to

prevent them).

1. Rinsing Raw Meat and Poultry.

Dean Cliver, PhD, an Institute of Food Technologists

spokesperson on food and kitchen safety, says the
USDA has backed off the idea that meat and poultry
should be washed or rinsed—in fact, the
organization’s website says there’s no need to do so.
―Sometimes you may buy a chicken, and it has
salmonella. If you cook it thoroughly, it would kill it,
"Cliver says. ―Washing it might spread the
salmonella around."
2. A Greasy Range Hood and Filter.

Captain Peggy Harrell of the Plano

Fire Department in Texas says
grease that has accumulated under
your range hood and on the filter is
―just the kind of thing that can start
a grease fire.ǁ Keep the underside of
your hood clean, and follow the
manufacturer’s guidelines for
changing the filter regularly.

3. Radon Gas.

Radon is a radioactive gas generated in rock soil that causes lung cancer—
and sometimes collects in homes. The EPA says that radon is often found in
water (people using wells rather than municipal water systems are at a
higher risk), and is released when the water is agitated, as when washing
dishes. The New York Times also recently investigated radon emission from
granite countertops and cited studies that found some levels to be unsafe.
The gas is not detectable by sight, smell, or taste, so the EPA suggests
testing for it. Hardware stores sell inexpensive kits you can use to check the
radon levels in your home.

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4. No Fire Extinguisher.

Do you have a fire extinguisher near your kitchen? Captain Harrell says you
should (she even suggests that you give extinguishers as housewarming
gifts). Look for an extinguisher that works on class A (ordinary
combustibles), B (flammable liquids), and C (electrical fires), often called a
multipurpose dry chemical extinguisher.

5. Dirty Sponges.

Sponges harbor disease-causing bacteria and

spread those bacteria around kitchens. A study
by microbiologist Carlos Enriquez at the
University of Arizona found salmonella in about
15 percent of the sponges examined. Dean Cliver
says that research shows that microwaving
sponges for about one minute sterilizes them.
But, he says, ―There’s a caveat: The sponges
should be wet. It never occurred to me that someone might microwave the
sponge when it’s dry.ǁ A dry sponge can catch fire in a microwave.

6. Carbon Monoxide (CO).

CO is another invisible, odorless gas that could be hanging around in your

kitchen. The EPA says at moderate levels it causes headaches, dizziness,
nausea, and fainting—and at high levels it can be fatal. The gas is emitted
anytime combustion appliances (such as gas stoves) are used, but
dangerous levels occur only when these appliances are misused or
misadjusted. To be safe, the EPA suggests that you have your gas range and
oven inspected annually by a professional; never use a gas oven to heat your
home; and never burn charcoal indoors. You can pick up CO test kits and
alarms/detectors at hardware stores.

7. Mold.
The EPA says that mold exposure can cause allergies, asthma, and other
respiratory problems. Mold grows in areas where moisture accumulates,
such as near leaky plumbing (check under your kitchen sink). The
organization says that waterdamaged areas should be dried ―within 24 to
48 hours to prevent mold growth.ǁ If you have a mold problem, the agency
recommends decreasing indoor humidity by fixing leaks, using
dehumidifiers, and turning on exhaust fans whenever cooking or using the
dishwasher.

1
8. Overloaded Circuits.

The U.S. Fire Administration says that in urban

areas, faulty wiring accounts for 33 percent of
residential fires; many avoidable electrical fires are
caused by overloaded circuits. Older apartments
often have few outlets, so tenants use extension
cords or power strips. But this isn’t safe,
according to the FEMA publication Residential
Building Electrical Fires. Because heat-producing
cooking appliances use a lot of power, you should
be particularly careful where you plug them in.

9. Bad Storage Habits in the Refrigerator.

The fridge is one place we ought to be paying

attention,ǁ says Dean Cliver. ―Don’t put drippy
raw stuff over the salad bar.ǁ The USDA Food
Safety and Inspection Service suggests placing
raw meat, seafood, and poultry in sealed
containers or plastic bags to prevent their juices
from contaminating other foods.

10. Leaving High Heat Unattended.

Peggy Harrell says that the most important thing you can to do be safe in
the kitchen is to stay close when using high heat on the stovetop. If you
must answer the door or the phone, she suggests keeping a spoon or a
potholder in your hand so you have a visual reminder to get back in the
kitchen ASAP.

11. Stove and Oven Hazards

Whether your stove is gas or electric, it can pose a safety risk for every
member of the household. Many people have burned their hands on a hot
stove or as a result of reaching into an oven without a proper oven mitt. The
risk of burns, however, is not the only reason that stoves can be dangerous:

1
 Drop-in stoves can tip over if not properly secured, particularly if
someone leans on the door when it is open. To prevent this type of kitchen
hazard, verify that your stove is properly secured. Pans not safe for direct
heat can shatter if placed directly on a hot cook top after being removed
from the oven. Always use trivets beneath pans when you remove them from
the oven, regardless of what surface they are being placed on. Leaving stove
burners on under empty pots and pans can be a fire hazard. Verify that the
stovetop is turned off when food is finished cooking. Pots and pans filled
with hot food can easily be knocked off if the handles are not situated
properly. Always turn handles so they are facing away from the front of edge
of the stove. Failure to properly clean out the oven can cause fires while
cooking. Clean the oven regularly, and never leave an oven unattended while
in use.

12. Garbage Disposals

Garbage disposals are common in many homes, and using them improperly
can result in injury. Make sure that every member of the household fully
understands how to operate the disposal safely. Never place your hand or
fingers in the drain while the disposal is running. Never flip the switch while
poking around in the drain.

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13. Small Appliances

Most kitchens house a variety of small appliances, including blenders,

mixers, crock pots, toasters, can openers, etc. Here are a few tips to keep in
mind: Keep all small appliance cords away from the edges of the countertop
to avoid catching a cord and knocking the appliance off the counter. Keep
small appliances and their power cords away from the sink or other water
sources while in use to avoid a shock hazard. Never reach into appliances
like mixers and blenders while they're running. Keep the crockpot away from
the edge of the counter so children can't accidentally touch it and get
burned by the hot outer housing.

14. Kitchen Tools

Most kitchens house a variety of small appliances, including blenders,

mixers, crock pots, toasters, can openers, etc. Here are a few tips to keep in
mind: Keep all small appliance cords away from the edges of the countertop
to avoid catching a cord and knocking the appliance off the counter. Keep
small appliances and their power cords away from the sink or other water
sources while in use to avoid a shock hazard. Never reach into appliances
like mixers and blenders while they're running. Keep the crockpot away from
the edge of the counter so children can't accidentally touch it and get
burned by the hot outer housing.

15. Knives

Knives are among the most common kitchen hazards, particularly if they are
not stored properly. Store your sharpest knives separate from the utensil
drawer, either in a knife block or case. Keep the knife block out of reach of
children, and put it in a safe place where it won't get knocked over. When
storing knives in blocks, be sure that the handles are positioned so that they
can be gripped easily. Place the blade of the knife in the block with the
sharp side pointing up. This will help preserve the edges, as well as make it
easy for household members to know what to expect when pulling out a

1
knife. Knife cases should be firmly sealed so there's no risk of knives
accidentally being exposed.

16. Household Chemicals

Many people store their chemical products, such as cleaning supplies and
insecticides, in the kitchen. The most common storage spot for these types
of products is underneath the sink. This places the products within easy
reach of children, and even pets, if cabinet doors are not properly closed.
Many of these products are harmful or fatal if ingested, and can also cause
burns, skin irritation, and other problems. Install safety locks on the doors
of the cabinet where any potentially dangerous chemicals might be stored.
Store bleach and ammonia in separate areas. They can produce a dangerous
reaction if they come in contact with one another. Keep the number for
poison control posted on your refrigerator or inside a cabinet door in case
you need help in a hurry

1
 Let Us Practice

Self-Check 1.1

TRUE or FALSE. Write T if the statement is correct and F if the statement is

incorrect.

1. Apply health, safety and security procedures in the workplace.

2. Ensure smoking is restricted to a designated area that is kept

free of combustible items such as paper, curtains, and
flammable liquids.

3. Keeping the premises unclean, untidy, congestion-free and well lit

will go a long way to preventing most of this type of accident.

4. Repair or replace damaged floor coverings the next day after the
damage especially on stairways and areas where the public have
access.

5. Fire safety helps prevent fires and ensures swift evacuation of the
premises by employees and the public in the event of a fire.

6. Correct level of grease and temperature must be observed when

deep frying.

7. Caution must be observed when working with hot oil or objects.

8. A food establishment should not prepare food plan to be in a free-

flood area.

9. Hot-holding equipment includes only steam tables and hot

cabinets.

10. Hazard analysis and critical control point is a food safety system
that helps identify and control any danger of food contamination.

1
 Let Us Practice More

Self-Check 1.2
Direction. Identify the type of hazard/accident in the workplace. Write your
answers on a separate sheet. Write the letter of your choice.

A. Protecting Property from Fire

B. Protecting establishment from natural hazards
C. Protecting property from crime
D. Protecting your staff and visitors from accidents. “Prevention is
F. Legislations that may affect business
1. Cooking ranges, boilers and deep-fat fryers without fitted thermostat
or emergency cut-off valves to turn off.

2. Non-visual inspections of all potable electrical items and electrical

wiring.

3. Prepare a flood plan for your business.

4. Consider putting shop-fronts with grilles or shutters to deter smash

and grab raiders

5. Keeping the premise clean, tidy, congestion-free and well lit will go a
long way to preventing most of this type of accident.

6. Do make aisles and passageways sufficiently wide for easy

movement and keep clear at all times.

7. Clear up spillage promptly and spot warning notices.

8. Manufacturing and packaging standards should pass and regulatory

board.

9. Only licensed electrical engineers should checked and inspect

electrical installations and wiring.

10. A food establishment should be in a free-flood area.

1
 Let Us Remember

Activity 1.1

DIRECTION. Find out by accomplishing the Scoring Rubric honestly and

sincerely. Remember it is your learning at stake!

Score/Rate
Demonstrated and identified 5 types hazards and risks 100
Demonstrated and identified 4 types hazards and risks 95
Demonstrated and identified 3 types hazards and risks 90
Demonstrated and identified 2 types hazards and risks 85
Demonstrated and identified 1 types hazards and risks 80

1
 Let Us Assess

Individual Work

Direction. Observe activity inside your kitchen at home. From the lessons
learned from this module, do the following:

1. Identify work hazards that can lead to injuries inside the

kitchen and adjacent areas.

2. List consequences of work hazards of not taking action

3. Provide solutions to work hazards

4. Use this template for clear presentation of your output.

Hazard Consequence Solution

5. Submit your work to your teacher for proper evaluation.

2
 Let Us Enhance

Activity 1.1

Slogan/Poster Making Contest (individual)

1. Draw/make slogans/posters on safety and hygiene practices in

the workplace.
2. Use 2 x 4 feet illustration board, appropriate color medium and
drawing tools.
3. Submit to your output to your teacher for proper evaluation.

Rubrics
Completeness: 15 points
Neatness of the drawing: 5 points

2
 Let Us Reflect

Be Aware of Kitchen Hazards

It's a good idea to periodically review how your kitchen is set up so

you can make sure that everything is positioned and secured in a safe
manner. It's also important to keep a fully-charged fire extinguisher
and first aid kit handy in the event of a worst case scenario. When you
are aware of the most common kitchen hazards, it's possible to take
steps to prevent unnecessary injuries and accidents from occurring.

2
 Answer key to Activities

Lesson 8: Practice Occupational Health and Safety

2
 References

Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth

June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,
et al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html

For inquiries or feedback, please write or call:

Department of Education – Division of Tagum City

Office Address: Energy Park, Apokon, Tagum City, 8100