TLE 9 /10– BREAD AND PASTRY PRODUCTION

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 TLE 9/10 – BREAD AND PASTRY PRODUCTION
Quarter 1 – Week 1

Lesson 1: Occupational Safety and Health Procedure

What is this module all about? This self-learning module is designed for high school students
to develop knowledge, skills, and attitudes to perform the tasks related to specialization in Bread
and Pastry Production.
After reading and accomplishing this module you are expected to acquire the following
competencies:
● Understand Occupational Safety and Health Procedures.
● Give an overview and background in bread and pastry production.
● Demonstrate an understanding of baking ingredients, components, and nutritional qualities.

Before starting this module, I want you to prepare yourself, free from distraction for you
to appreciate and enjoy the lessons and activities on this self-learning module. Read and
understand the instructions below to fully attain the purpose of this module.
1. Read and follow instructions carefully indicated in each activity.
2. Perform all the activities provided in each lesson.
3. Let your teacher/guardian assess your answer in every activity.
3. Enjoy studying.

Lesson
1 LO 1.1 Hazard and Risk Identification and
Control

After reading this lesson, you should be able to:

a. Identify the different hazards in the workplace.

b. Apply procedures in keeping the workplace clean and organized.
c. Familiarize with the PPE used in preparing food.

I. Multiple Choice: Read and answer questions carefully.

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1. It is a term used to describe something that has the potential to cause harm or adverse
health effects to individuals, property, or equipment.
A. Hazard B. PPE C. Risk D. Workplace
2. It is a provision of initial care for an illness or injury.
A. Antidote B. First Aid C. PPE D. Safety
3. It refers to a hazard caused by organisms such as viruses, bacteria, fungi, and
parasites.
A. Biological B. Chemical C. Ergonomic D. Psychological
4. It is a chance or the probability that a person will be harmed or experience adverse
health effects caused by hazard.
A. Biological B. Hazard C. Risk D. Safety
5. This means to sort things in the workplace
A. Seiketsu B. Seiri C. Seiso D. Seiton
6. This word means to maintain a high standard of cleaning and workshop organization.
A. Seiso B. Shitsuke C. Seiketsu D. Seiri
7. It is used by the baker to prevent hair from falling into the food products.
A. Apron B. Gloves C. Hairnet D. Potholder
8. It protects your hands against burns when taking hot items.
A. Apron B. Facial mask C. Disposable gloves D. Potholder
9. It refers to bodywear to protect the worker from hazards associated with the job.
A. Cover B. Face mask C. Helmet D. PPE
10. Used to cover hands to reduce the risk of food contamination.
A. Hand cover B. Disposable gloves C. Facemask D. Potholder

Differentiate the two pictures below.

Occupational hazards are environmental factors or stress that cause sickness or impaired

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health to the workers. Early identification of these stresses or factors reduces their capacity to
bring risks to the workers in the workplace area. Proper identification of hazards in the workplace
area lessens the risk to the life of individuals, environment, property, and equipment.
Hazard and Risk
Hazard is a term used to describe something that has the potential to cause harm or adverse
effects to individuals, organizations property, or equipment. A situation that could be dangerous
to people in the workplace.
Risk is a chance or the probability that a person will be harmed or experience adverse health
effects caused by hazards.
Types of workplace hazards include:
1. Job Hazards: Refers to any situation in the workplace that involves the implementation of
safety regulations in the workplace.
• The floors must be checked for tripping hazards.
• All the walkways should be well - lit and in case there are blind spots, all the employees
and workers should be aware of them. This could help avoid untoward collisions and accidents.
2. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace conditions,
unsafe work practices.
3. Biological hazards: Caused by organisms such as viruses, bacteria, fungi, and parasites.
4. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume, or most especially
if you are working with cleaning products, bleaches, and other chemical agents.
5. Ergonomic hazards: Anatomical, physiological, and psychological demands on the worker,
such as repetitive and forceful movements, vibration, extreme temperatures, and awkward
postures arising from improper work methods and improperly designed workstations, tools, and
equipment. It may include lighting, chairs, lifting, repeated movements, and computer screens.
6. Psychological hazards: Those that are causing stress to a worker. This kind of hazard
troubles an individual very much to the extent that his general well - being is affected. Stress can
lead to long term health problems like headaches, anxiety, and impatience. Workplace stress
may include heavy workloads, lack of control over the pace of work, shift work, noise, working
by yourself, fear of job loss and conflict with the employer and co-workers.
Factors that influence the degree of risk include:
● How much a person is exposed to hazardous things or conditions.
● How the person is exposed and how severe are the effects under the condition of
exposure.
Risk Assessment
Identify the hazards present in the workplace.
Analyze or evaluate the capacity of the hazard to bring risk to workers.
Determine appropriate ways to eliminate and control the effect of hazard.

Keeping Workplace Clean and Organized

Proper housekeeping is one of the best ways to keep the workplace area safe. Practice
regularly the 5 Japanese Productivity Philosophy to maintain a clean and organized workplace.
The 5’s Japanese Productivity Philosophy
Keep items you need and functional, take out
SEIRI Sort
unnecessary items, and dispose of.
Set in order; Keep items in proper places. Arrange necessary
SEITON
Systematize items in good order for use.
At the end of each working day, take the time to
SEISO Sweep; Shine clean up your office or working space. Keep the
workplace neat and clean.
Standardize; Maintain a high standard of cleaning and workshop
SEIKETSU
Sanitize organization at all times.
Do things spontaneously without being told or
Sustain; Self-
SHITSUKE ordered. Self-discipline is a condition of training
discipline
people to follow cleaning disciplines independently.

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Personal Protective Equipment and Clothing (PPE)
PPE can protect you from hazards associated with your task in the workplace. In food
preparation, it is the cooking outfit that gives protection to the worker against different hazards
that may be encountered during cooking.
Hair covering/ hairnet – prevents hair from falling into the food product

Facial mask – a barrier to airborne contamination during sneezing, coughing and talking
Aprons – reduce the risk of contamination and help maintain cleanliness.
Gloves – reduce risks of contamination.
Potholder – protects against burns when taking hot items on top of the stove.

Activity 1: Directions: Copy the table below on a piece of paper. List down 10 hazards found
in your kitchen. Then, write the possible harm caused by the hazard.
Hazard Harm Caused
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
7. 7.
8. 8.
9. 9.
10. 10.

Activity No. 2
Directions: Complete the table below by providing possible risks caused by workplace hazards.
Then, write the safety measure to be applied.
Workplace Hazard Risk Safety Measure/Action
1. Hot oven top
2. Standing for a long period of time
3. Improper lifting
4. Clogged wirings
5. Spills on floor

-Workplace refers to a premises or worksite where a worker is temporarily

assigned.

-Make use of Personal Protective Equipment gives protection to the worker

against different hazard in the workplace area.

-Regularly keep your workplace clean and organized.

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Answer the following questions.
1. What is a Hazard?
2. What is Risk?
3. How important is the wearing of PPE’s?

I. Matching Type: Match the hazard in Column A with the Risk in Column B.
Column A Column B
1. Awkward working position a. cut
2. Poor Lighting b. back pain
3. Broken equipment c. Trip
4. Open wire d. Poor eyesight
5. clogged wire e. electric shock

II. Identification: Identify the word being defined.

1. It is a place where a worker is temporarily or permanently assigned to do a specific
task.
2. It refers to the protective cover for the head to prevent hair from falling into food.
3. This Japanese word means to keep things functional and discard those
malfunctioned or broken.
4. It refers to the protective clothing that is used to protect our body from hazards
associated with our tasks in the workplace.
5. It is a type of hazard that refers to those that are causing stress to a worker.

Directions: Write reflective learning about the things that you have learned from the lesson:
Hazard and Risk, Identification and Control, and Good Manufacturing Practices.
Answer the following questions honestly, critically, and creatively based on your personal
learning experiences.

1. What do you already know about the lesson? (previous/prior knowledge)

___________________________________________________________________________
2. What do you want to know about the lesson?
____________________________________________________________________________
3. What do you consider your most challenging part of this lesson?
____________________________________________________________________________
4. What do you consider your most significant learning from the lesson?
____________________________________________________________________________
5. What good character or values do you have developed from this lesson?
____________________________________________________________________________

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