Lesson 3 Cookery 7

LEARNING OUTCOME 1
Importance of Occupational Health

and Safety Procedure
LESSON Recognize the importance of OHS
3
INTRODUCTION
Using your mobile phone, go to mentimeter.com and encode this code
30 47 28
once you are in the website the question will pop up and you can continue
to answer, it will serve as your attendance for this day.
DEVELOPMENT
What is Occupational Health and Safety in the Kitchen?

Occupational Health and Safety:
the anticipation, recognition, evaluation, control and
prevention of hazards from work that may result in injury,
illness, or affect the well being of workers.
Means by which to control aspects of work production that
involve any degree of risk or danger that may cause injury
or harm.
Reasons for Occupational Health and Safety :
Eliminates possible danger.
Safeguard employee productivity.
Means to promote workplace processes.

Protect employee rights.
Maintain worker health.
What is HAZARD?
A hazard is anything with potential to cause injury, illness or damage.
TYPES OF HAZARDS
PHYSICAL HAZARDS Brought by unhealthy working conditions, poor
lighting, poor ventilation, insufficient facilities, inefficient or faulty equipment or
machine, and improper work practices such as wrong use of knives.
BIOLOGICAL HAZARDS Brought by workers infected with diseases or
illnesses, unhygienic personal practices that can transmit bacteria, parasites,
fungi to other workers and food, & equipment being handle
illnesses, unhygienic personal practices that can transmit bacteria, parasites,
fungi to other workers and food, & equipment being handle
ERGONOMIC HAZARDS 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 & other parts
of body
PSYCHO- LOGICAL HAZARDS Brought by too much stress from work may
cause mental & emotional strains, anxieties, depression – losing focus on one’s
work and others
CHEMICAL HAZARDS Brought by use of chemicals such as disinfectants for
cleaning equipment and floorings, fumes, and smokes from cooking

Preventing Hazards
The 4 Step System S A F E
Spot the Hazard

Assess the Risk
Fix the Problem
Evaluate Results
STRATEGIES IN IDENTIFYING HAZARDS AND RISKS
OBSERVATION – Observe your workplace.
RECORDS – Look into past records of work-related injuries and find the causes
people.
INTERVIEWS – Interview co- workers of any complaints
Write down in the space provided the five (5) types of hazards and discuss it briefly..
CONTROLLING HAZARDS AND RISKS IN THE WORKPLACE
Also known as risk control. Aim to remove a hazard completely. If this is not
possible a ‘hierarchy of control’ exist.
1. Eliminate completely the cause of the hazard.

2. Substitute with a less hazardous one.
3. Improving an equipment to increase its efficiency minimize wastage.
4. Administration control
5. Wear personal protective equipment
SAFETY PRACTICES IN THE KITCHEN

To keep oneself clean and to keep tools and equipment clean
a) Wash hands thoroughly.
b) Keep fingernails short and clean.
c) Always wear PPE while at work.
d) Wear mask especially when a co-worker has colds.
e) Remove all accessories before working. Follow the correct procedures
in washing, drying, and storing kitchen tools and equipment
To keep the food clean

a. Never handle food when you have wounds, cuts, and infections.
b. It is best to work with clean and sanitized gloves at all times to minimize
hand contact with food.
c. Refrigerate food, especially perishable ones.
d. Keep food in clean containers with cover.
e. Wash fruits and vegetables thoroughly before use.
f. Check food and containers for any possible contamination.
g. Clean the containers of ingredients regularly.
h. Follow the policy of first in, first out. Those stored earlier should be used
first before those stored later.
i. Label packages of food to determine information.
To keep the workplace clean

a. Do not do personal hygiene activities in the workplace.
b. Do not eat, smoke or spit in the workplace.
c. Do not sit on equipment and worktables.
d. Keep the surroundings areas free from dirt and disorganization.
e. Follow the Japanese philosophy of good housekeeping – sort/seiri,
set - in -order/seiton, sweep/seiso, standardize/seiketsu, and
sustain/shitsuke.
In your notebook, copy the table and write down the samples of work in the kitchen
that you can apply the 5’s.
SORT SET-IN SWEEP STANDARDIZE SUSTAIN

SAFETY REGULATIONS
The Clean Air Act of 1999
· Also known as Republic Act No. 8749
· Sets a comprehensive air quality management policy and
program – which aims to provide and maintain healthy air for all citizens
of the country
Waste Management
Government program designed to instill awareness on people on how to manage
their household wastes by implementing waste management practices.
Collection, transport and processing of waste materials Waste Materials can be
· Biodegradable
· Non- biodegradable
· Hazardous
· Non- hazardous
Process Flow of Waste Management
Reduce – minimize amount of waste
Reuse – using discarded materials again
Recycle – transform discarded materials to something new
Recover – generate energy from wastes
Dispose – throw wastes in landfill
Disaster Preparedness and Management

Aims to prevent or minimize losses through quick and appropriate assistance
extended to victims of disaster and attain recovery from the disaster
DISASTER MANAGEMENT CYCLE

Mitigation Preparedness Response Recovery
Mitigation - reducing impacts of disaster to people and properties.
Preparedness - planninng how to respond when disaster strikes
Response - effort exerted to reduce the impact/effect of the disaster
to affected people and property
Recovery - return to normal life
Electrical and Fire Safety Code

Contains precaution on how to prevent or reduce fire occurrence at home and in
the workplace that may result to death, injury, and loss of properties.
Fire safety measures include safety rules implemented in the construction of a
building in dealing with fire.
FIRE DRILL ACTIVITIES

1. Use of fire alarm system in case of fire
2. Operation of Fire Emergency
3. Performance of duties in relation to safety plan
4. Assessment of the responses made during fire drill
5. Documentation of fire drill results
6. Extent of participation of all those concerned
Contingency Measures and Procedures

A contingency plan is a written emergency plan. A contingency plan includes the
following:
1. Emergency procedures in response to disasters
2. Arrangement between local police, hospital & other concerned agencies
3. List of those who can help respond to the emergency
4. Updated list of facilities and equipment in the building
5. Evacuation plan of personnel and workers Evacuation is the immediate
movement of people away from the hazard scene.
ENGAGEMENT
Activity 1“THE HAZARD DIARY!”

On the Activity Sheet Lesson 3 1.1 Write down the common workplace
hazard and examples of it. You can go back to the video presentation or
to the link given above.
Activity 2“RESEARCH WORK”
Probably this would be the easiest activity in this module all you have to do
is to make some online research regarding to the different hazard and
risks.
Activity 3“UNLEASHING THE ARTSY PART OF YOU!”
Given the Theme ““Control Hazard, Before It Starts”, make a poster.
ASSIMILATION
Direction: Identify the following. Write your answer in your TLE notebook
1. Is the anticipation, recognition, evaluation, control, and prevention of

hazards from work that may result in injury, illness, or affect the well being
of workers.
2. It is anything with potential to cause injury, illness, or damage.
3. It is the Japanese word for sort.
4. Brought by unhealthy working conditions, poor lighting, poor ventilation
insufficient facilities, inefficient or faulty equipment or machine, and improper
work practices such as wrong use of knives.
5. Brought by use of chemicals such as disinfectants for cleaning equipment
and floorings, fumes and smoke from cooking.
Direction:Enumerate the following. Write your answer in your TLE notebook.
1. Types of Hazard
2. Process Flow of Waste Management
Congratulations!
You have finished all the Lessons of Cookery module.

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LEARNING OUTCOME 1

Importance of Occupational Health

LESSON Recognize the importance of OHS

Using your mobile phone, go to mentimeter.com and encode this code

What is Occupational Health and Safety in the Kitchen?

ERGONOMIC HAZARDS Brought by poor posture when working long periods

Spot the Hazard

1. Eliminate completely the cause of the hazard.

SAFETY PRACTICES IN THE KITCHEN

To keep the food clean

To keep the workplace clean

SORT SET-IN SWEEP STANDARDIZE SUSTAIN

Recover – generate energy from wastes

Dispose – throw wastes in landfill

Disaster Preparedness and Management

DISASTER MANAGEMENT CYCLE

Electrical and Fire Safety Code

FIRE DRILL ACTIVITIES

Contingency Measures and Procedures

Activity 1“THE HAZARD DIARY!”

1. Is the anticipation, recognition, evaluation, control, and prevention of

Direction:Enumerate the following. Write your answer in your TLE notebook.

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