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Cookery 7 Module 7

Secondary Education (Tarlac Agricultural University)

Studocu is not sponsored or endorsed by any college or university

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7
Technology and Livelihood
Education

COOKERY Module 6

Department of Education ● Republic of the Philippines

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Technology and Livelihood Education – Grade 7

Alternative Delivery Mode
Module 7: Importance of Occupational Health and Safety Procedures
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Author/s: Amalia P. Paundog
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Printed in the Philippines by

Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: [email protected]

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7
Technology and
Livelihood Education
Cookery – Module 7
Importance of Occupational
Health and Safety
Procedures

This instructional material is collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
[email protected]
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

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Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode
(ADM) Module in Cookery!

This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to
stay focus and develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that nothing is
impossible and nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced

to you in various ways such as a story, a song,
a poem, a problem opener, an activity or a
situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and skills
of the topic. You may check the answers to the
exercises using the Answer Key at the end of
the module.

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What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will help

you transfer your new knowledge or skill into real
life situations or concerns.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing this

module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

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Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1
What’s In ---------------- 5
What’s New ---------------- 6
What is It ---------------- 8
What’s More ---------------- 12
What I Have Learned ---------------- 13
What I Can Do ---------------- 14
Assessment ---------------- 15
Additional Activities ---------------- 18
Answer Key ---------------- 19
References ---------------- 20

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What I Need to Know

In a workplace there is a need to observe safety to avoid accidents. In this

module you will learn the importance of occupational health and safety
procedures which covers the knowledge, skills and attitude in Identifying the
importance of occupational health and safety to prevent injuries, illness,
contaminations and improper hygiene. It includes applying and reporting health and
safety hazards, conducting work safely, maintaining and improving safety in the
workplace.

After reading this module the learner is expected to:

1. recognize the importance of occupational health and safety procedures.

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What I Know

Let us determine how much you already know! Take this test .

TEST – I Multiple Choice:

Directions: Answer the questions by writing the letter of the best answer in your
TLE notebook.
1. Which of the following cannot cause accident?
A. people themselves
B. organized work area
C. defective tools and equipment
D. unsafe environment

2. The following are the common safe work practices EXCEPT one.
A. Always look out for hazards.
B. Smoke in the working areas
C. Keep your work area clean and tidy.
D. Enter and leave the workplace using proper routes.
3. What is the reason for drying your hands after washing?
A. So that you don’t drip water everywhere.
B. Because germs and bacteria are more easily spread with wet hands.
C. Your hands are slippery when wet.
D. All of these
4. Which of the following is true about bacteria?
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.

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C. Every type of bacteria can give people food poisoning.

D. By freezing food you can kill bacteria.
5. Why is it important to prepare food safely?
A .because it helps prevent food poisoning.
B. so that prepared food looks better.
C. in order that prepared food tastes better.
D. so that it looks fresh.
6. What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in work.
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
7. The following statements are the rules to be followed in maintaining good
health standards in the workplace EXCEPT.
A. Adequate sanitary facilities
B. Wellness of workers
C. Promoting a positive social climate
D. Establishing good relationship with co-workers
8. What does physical hazard in the workplace refer to?
A. unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for
example bacteria,
C. chemical hazards
D. natural calamity
9. What does accident refer to?
A. an unsafe act
B. an unsafe condition
C. something that happens by chance
D. planned at work

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10. Repetitive reaching and lifting can cause____.

A. back, neck, or shoulder strain
B. hip strain
C knee strain
D. ankle strain

Test II. TRUE OR FALSE

Write T if the statement is correct and write F in the statement is not correct. Write
your answer in your TLE notebook.
_____ 1. Use spoon in tasting food during cooking.
_____ 2. Keep your working area unclean.
_____ 3. Do proper garbage disposal in the kitchen.
_____ 4. Wash your hands before cooking.
_____ 5. Jewelries must be worn during cooking.

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Lesson IMPORTANCE OF OCCUPATIONAL HEALTH

AND SAFETY PROCEDURES

1 TLE_HECK7/8OHSP0h-8

In the work area you need to observe safety and health procedures to
avoid injuries and accidents.

Occupational health and safety procedures is important so that the risk

factors at the workplace can be prevented. The main focus in OHSP is to maintain
workers health and safety, improve working environment, and develop work
organizations.

What’s In

Before you proceed to the next level, let us check first your understanding on the
previous lesson in calculating the cost of food production.

What are the three principles of food costing?

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What’s New

Below is the activity that will give you an overview about the new lesson.

Activity 1

Directions: Write the word SAFE if the picture shows safety situations in doing
the task and UNSAFE if it is not. Write the answer in your TLE notebook.

1. _____________________ 2. ______________________

2. __________________ 4. __________________

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5. ____________________ 6. ____________________

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What is It

Why is health and safety so important in a kitchen?

Kitchen safety awareness is important in cooking, as well as during clean-
up and daily living. Understanding the hazards present in the kitchen can help you
avoid causing an accident whereby the family is protected.

Importance of occupational health and safety procedures.

1. Eliminates possible danger in the workplace.
2. Reduce workplace stress
3. Uses of tools appropriately
4. Updates the supervisor about unsafe conditions
5. Use mechanical assistance

Kitchen Safety Tips:

1. Wear clean clothing and PPE’s

2. Tie hair during cooking

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3. Store knives in a wooden block drawer

4. keep potholders nearby

Sanitation or cleanliness should also be observed in the kitchen. Common kitchen

sanitation practices are the following:

1. Washing of hands thoroughly.

2. Washing the kitchen tools properly

3. Use spoon in tasting food.

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Safety Practices in the Kitchen

1. Wearing mask especially when a co-

worker has colds.

2. Removing all accessories before

working.

3. Keeping fingernails short and clean.

4. Keeping oneself clean

5. Keeping tools and equipment clean

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Common Safe Work Practices

1. Not taking unnecessary risks.
2. Always look out for hazards.
4. If you must smoke, do so only in designated areas.
5. Keep your work area clean and tidy.
6. Enter and leave the workplace using proper routes.

The main causes of accidents and ill health in the working environment are:

1. slips, trips and falls;

2. slips, trips and falls

3. contact with hot surfaces and

harmful substances;

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What’s More

Directions: Arrange the jumbled letters to form the word based on the given
description. Choose your answer from the box. Use your TLE notebook.

Safety PPE Hazard

Molds Occupational Safety Injury
Kitchen

Words - Description
1. LANOITAPUCCO - deals with understanding the causes of
YTEFAS accidents at work and ways to prevent unsafe
act and unsafe conditions in any workplace.
1. YRUJNI - an instance of being injured.
2. YTEFAS - freedom from danger, risk on injury
3. PEP - Personal Protective Equipment
4. NEHCTIK - a room or area where food is prepared and
cooked.

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What I Have Learned

Directions. Write S if the statement is SAFE and US if the statement is UNSAFE.

Write your answer in your TLE cookery notebook.

_____ 1. Keep your mind on your work.

_____ 2. Tie back long hair.
_____ 3. Remove jewelries when woking with food.
_____ 4. Use electric appliances with wet hands.
_____ 5. Wipe up spills on the floor immediately.
_____ 6. Use spoon in tasting food during cooking.
_____ 7. Keep your working area unclean.
_____ 8. Do proper garbage disposal in the kitchen.
_____ 9. Donno’t wash your hands before cooking.
_____ 10. Jewelries must be worn during cooking.

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What I Can Do

Directions: Make a drawing showing safety in the workplace especially in

the kitchen. Place your output in your TLE notebook.

SCORING RUBRIC:
(5) (4) (3) (2)
Creativity and Quality of Poor Overall
originality artistic color or appearance
composition image of the
and overall quality drawing
design

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Assessment

Let us check what you have learned about this topic.

Test A. MULTIPLE CHOICE

Directions: Choose the answer of the following items. Write the letter in your
TLE cookery notebook.
1. It is not a cause of accident.
A. People themselves
B. smoke in the working areas
C. keep your work area clean and tidy
D. enter and leave the workplace using proper routes

2. These are the common safe work practices EXCEPT one.

A. Always look out for hazards.
B. Smoke in the working areas
C. Keep your work area clean and tidy.
D. Enter and leave the workplace using proper routes.
3. What is the reason for drying your hands after washing?
A. So that you don’t drip water everywhere.
B. Because germs and bacteria are easily spread with wet hands.
C. Your hands are slippery when wet,
D. All of these
4. Which of these statements is correct about bacteria.
A. Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.

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5. It is not the cause of accident?

A. slips, trips and falls;
B. lifting, manual handling and upper limb disorders;
C. cuts from knives.
D. stress
6. Foods must be prepared safely?
A .because it helps prevent food poisoning.
B. so that prepared food looks better.
C. in order that prepared food tastes better.
D. so that it looks fresh.
7. What is the primary aim of occupational health?
A. Protecting the safety, health and welfare of people engaged in
work.
B. Protecting co-workers
C. Protecting the natural environment
D. Protecting someone in the workplace
8. Physical hazard in the workplace refers to?
A. unsafe conditions in the workplace that can cause injury
B. substances that pose a threat to living organisms, for
example bacteria,
C. chemical hazards
D. natural calamity
9. Some accidents in the kitchen can be avoided by
A. concentrating on your work
B. bring to the nearest hospital
C. call a doctor
D. give first aid

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10. Repetitive reaching and lifting ca cause__________.

A. back, neck, or shoulder strain
B. hip strain
C knee strain
D. ankle strain

Test B. TRUE OR FALSE

Directions: Write True if the statement is correct and False if it is incorrect. Write
the answer in your TLE cookery notebook.
_______1. Keeping oneself clean is one of the safety practices in the kitchen.
_______ 2. Wearing proper PPE’s in the workplace is not needed.
_______ 3. Safety practices in the workplace result to high rates of accidents.
_______ 4. Accidents are caused by people due to haste.
_______ 5. Do not remove jewelries when working with food.

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Additional Activities

Directions: Read the story below then answer the given question. Write your
answer in your TLE notebook.

Luis’s Story
Luis works at a busy restaurant called <The Honey Pig.= The dining room
seats 180 people. He works at the preparation table cutting vegetables and meat
all day. He has to keep the cutting machine clean.

On Monday afternoon, Luis rushed into work from his morning job as a
school janitor. He had to prepare 10 orders of vegetable servings at once and found
that his co-worker from the day shift hadn’t cleaned the vegetable cutting machine.
Luis tried to quickly clean between the machine’s blades by reaching in with his
bare hands to pull out some remaining pieces of vegetables.

The machine was not unplugged, and because the turn-on button was very
sensitive, he accidentally turned it on. The machine shredded his three middle
fingers.
Question:
1. Give at least 2 causes of Luis’s injury. (5 PTS.)
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

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Answer Key

What’s new What I Know answers: Activity No. 1 Act 2

1. unsafe 1. B (Arrange me 1. True
2. safe 2. B Please) 2. True
3. safe 3. B 1. Occupational 3. True
4. unsafe 4. A safety 4. True
5. unsafe 5. A 2. Injury 5. False
6. unsafe 6. A 3. Safety
7. A 4. PPE
8. A 5. kitchen
9. C
10. A

Act. 3 ASSESSMENT Test B. answers

A. 1. True
1. S
1. B 2. True
2. S 2. B 3. False
3. D 4. True
3. S
4. D 5. False
4. US 5. D
6. C
5. S
7. A
6. S 8. D
9. B
7. S
10. B
8. S
9. US
10. US

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References

Zyraquilalaregino. <kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of
Contents Introduction: Course Hero.= kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title
Page Table of Contents Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.
Zyraquilalaregino. <kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of
Contents Introduction: Course Hero.= kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title
Page Table of Contents Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.
https://www.google.com.ph/imgres?imgurl=https%3A%2F%2Fqph.fs.quora
cdn.net%2Fm ain-qimg-
503172f48c271abcfe4feab809eb5434.webp&imgrefurl=https%3A%2F%2F
www.quora.co m%2FWhat-is-the-proper-length-for-fingernails-on-a-
man&tbnid=bQ3yJseB5fe8XM&vet=12ahUKEwi9xoCKgqjqAhUQR5QKHSt
wBhQQM
ygAegUIARDJAQ..i&docid=DYTagDCyj0Rp8M&w=425&h=282&q=fingerna
ils%20sh
ort&ved=2ahUKEwi9xoCKgqjqAhUQR5QKHStwBhQQMygAegUIARDJAQ
http://www.infospace.com/search/images
arabia&tbnid=Q4nKaXL0P5zFiM&vet=12ahUKEwiUw8bTgKjqAhVVAaYKH
aJCDrcQ
MygyegQIARAv..i&docid=0QB34xpDZIjZKM&w=670&h=443&q=wearning
%20mask
%20in%20the%20kitchen&ved=2ahUKEwiUw8bTgKjqAhVVAaYKHaJCDrc
QMygyeg QIARAv

https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon,

20

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: [email protected]

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