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Technology and Livelihood

Education

COOKERY Module 1

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 8: IDENTIFY HAZARDS AND RISKS IN THE WORKPLACE
First Edition, 2020
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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: MICHELLE M. TAHUD
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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Technology and
Livelihood Education
Cookery -Module 8
Identify Hazards and Risks
in the Workplace
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

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is
for educational purpose only. Borrowed materials (i.e.,songs, stories, poems,
pictures, photos, brand names, trademarks, etc.) included in these modules
are owned by their respective copyright holders. The publisher and authors do
not represent nor claim ownership over them. Sincerest appreciation to those
who have made significant contributions to these modules
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.

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!
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 ---------------- 7
What’s More ---------------- 11

What I Have Learned ---------------- 12

What I Can Do ---------------- 13
Assessment ---------------- 14
Additional Activities ---------------- 16
Answer Key ---------------- 17
References ---------------- 18
What I Need to Know

One of the "root causes" of workplace injuries, illnesses, and

incidents is the failure to identify or recognize hazards that are present, or
that could have been anticipated.
Workplace safety is very important. Hazards exist in all workplaces
in every industry. Risk assessments and hazard management are
designed to lower those workplace risks. How we manage those risks as
business owners or employees dramatically impact on the overall safety
within our workplace.
The foodservice industry, like other industries, is required to meet
guidelines to ensure workplace safety for both employees and the
customers we serve.

Upon the completion of this module, you are expected to:

1.Determine the types of hazards and risks the workplace

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What I Know

Test A. Multiple Choice

Directions: Answer the questions by writing the letter of the best answer on
your TLE notebook.
1. It is a term which means anything that may cause injury or illness.
A. Hazard
B. Risk
C. Chemical
D. Illness
2. What type of hazard includes floors, work areas, steps,fire,slippery
surface, poor lighting and ventilation.
A. Physical
B. Ergonomic
C. Chemical
D. Biological
3. It is a hazard that contains substances such as acids or poisons and
those that could lead to fire and explosion,cleaning agents and dust.
A. Physical
B. Ergonomic
C. Chemical
D. Biological
4. This hazard includes bacteria,viruses,mold,insects,animals,plants and
fungi.
A. Physical
B. Ergonomic
C. Chemical
D. Biological

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5. A kind of hazard that is due to repeated motions that cause fatigue or
stress.
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomic Hazard
6. This classification of hazard happens when you accidentally inhale gases
or fumes from chemical agents.
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
7. This hazard is present when people who work with animals, animal
products or animal wastes have a greater risk of infection.
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
8. What hazard is being shown when raw meat is on a counter for long
period of time?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
9. Mark had an injury because of improper lifting technique.What hazard is
implied?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard

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10.Sean accidentally fall on the floor because of the spilled liquid on it.What
hazard is being shown?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard

Test B. Identification
Directions: Below are statements stating the cause and effect of workplace
hazards. Write P for Physical, C for Chemical, B for Biological and
E for Ergonomic. Write your answer in your TLE notebook.

___1. It can cause fire or even explosion if not properly dispose.

___2. These include injuries from lifting/pushing, standing, slip and falls.
___3. These are physical factors that harm the musculoskeletal system, such
as repetitive movement.
___4.It arises from inhaling chemical agents.
___5.It is caused from defects in sanitation and housekeeping procedures.

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Lesson
Determine Hazards and Risks In The Workplace
1 TLE_HECK7/8OHSP-Oi-9

What’s In

Activity 1.Choose Me
Direction.Read the statements carefully. Choose your answer/s from the
words inside box below. Write your answers in your TLE notebook.

FUNGI
TOXIC
MOLDS
BACTERIA
FIRE SAFETY
WASTE MANAGEMENT
OCCUPATIONAL HEALTH & SAFETY PROCEDURES

1. It is a term which deals in understanding the causes of accidents at work

and ways to prevent unsafe act or conditions in any workplace.
2. It is the collection, transport, processing, recycling or disposal of waste
material.
3. It is a precautionary measure taken to prevent fire that may result in death,
injury, or property damage.
4. It is a microorganism that has “furry” growth often found on spoiled food.
5. It may be small or large parasitic organisms growing in a living or dead
plant animal matter.

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What’s New

Activity 2. Spot the Hazard at Work

Directions. Below is a picture of a kitchen workplace. List down all your
observations of unsafe acts or conditions. Choose your answer/s from the
choices below. Write your answers in your activity notebook.

 WET FLOOR CROWDED WORKSPACE

 BLOCKED WALKWAY UNGUARDED FLAME
 OVEN DOOR OPEN BROKEN GLASS ON THE FLOOR
 KNIFE ON FLOOR SMOKING WHILE COOKING
 OVERLOAD CIRCUITS HOT OBJECT ON THE FLOOR
 IMPROPER WASTE DISPOSAL IMPROPER USE OF GLOVES

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What is It

Definition of Terms:
Hazard - anything which may cause injury or ill health to anyone
Risk -hazard that will cause harm
Health - overall condition of our body
Safety - freedom from danger, risk or injury
Contaminate - infect by contact
Bacteria - simple, one-celled organisms that may or may not be
harmful.
Virus - organism that depends on a host cell for development or
reproduction.
Fungi - may be small or large parasitic organisms growing in a
living or dead plant or animal matter.

Identify Hazards and Risks in the Workplace

Hazard Identification
The first step in reducing an accident is hazard identification. It is
identifying all situations or events that could cause injury or illness.
Eliminating or minimizing workplace hazards need a systematic
approach. It is essential to try and anticipate all possible hazards at the
workplace-known as the “what if” approach.

Types of Hazard/Risk in the Workplace

Hazards are classified into four different types
1. Physical Hazards are factors or conditions within the environment that
can harm your health.
- They are the most common and are present in a workplace. These
include unsafe conditions that can cause injury, illness and death.

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 poor lighting
 poor ventilation
 insufficient facilities
 inefficient or faulty equipment or machine
 improper work practice such as wrong use of knives
 Ignorance or carelessness of the worker

2. Chemical Hazard. Hazards arise from inhaling chemical agents in the form
of vapors, gases, dusts, fumes, mists, or by skin contact with these
materials.

Some commonly used workplace chemical hazards include:

 Acids
 Cleaning products such as toilet cleaners, disinfectants and chlorine
bleach

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 Heavy metals, including mercury, lead, cadmium, and aluminum
 Paint
 Pesticides
 Solvents

3. Biological Hazards are caused by living organisms which include insects,

molds, fungi, viruses, and bacterial contamination.

 defects in sanitation and housekeeping procedures such as

a. provision of potable water,
b. removal of industrial waste

c. food handling
d. personal cleanliness

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4. Ergonomic Hazards refer to workplace conditions that pose the risk of
injury to the workers’ musculoskeletal system. Musculoskeletal injuries,
also referred to as repetitive strain injury.

 improper lifting or reaching

 poor visual conditions

 repeated motions in an awkward position that may be responsible for
fatigue, stress and strain and may lead to accidents in the occupational
environment.

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What’s More

Activity 3:
Directions: Categorized the type of Hazard/Risk in the Workplace described
by the situation given below. Identify according to the Types of Hazard written
inside the box. Write your answer in your TLE notebook.

Physical, Chemical, Biological, Ergonomic

Situation Types of Hazard

1. Improper lifting or reaching

2. Damaged equipment

3. Bacterial contamination from

defects in sanitation

4. Poor lighting and ventilation

5. Slippery floor from split water

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What I Have Learned

Activity 4:
Direction: Fill in with the missing word/s in the sentence. Choose the
answer/s from the box.

BIOLOGICAL
PHYSICAL
INJURY
ERGONOMIC
FOUR
CHEMICAL

1. Hazards are classified into ________different types.

2. ________hazards are due to the transfer of energy between an object and
a worker.
3. ________are caused by repeated motions in an awkward position that
may be responsible for fatigue and injuries.
4. _________hazards arise from inhaling chemical agents in the form of
vapors, gases and dust.
5. _________ are caused by defects in sanitation and housekeeping
procedures.

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What I Can Do

Activity 5: Match Me
Directions. Match Column A with your answers from Column B. Write the
letter of your answer in your TLE activity notebook.
,
COLUMN A COLUMN B
(SPOT THEHAZARD) (SAFETY MEASURES)

A. Do not operate machinery if you are

tired, ill or understand the influence of
1.KNIFE INJURIES
alcohol or medication.

B. Block access to wet areas and

2.BURN HAZARDS
use of cautionary signage.

C. Turn pot handles inward to avoid

3.CHEMICAL HAZARDS
accidental spillage by passers.

D. Always use the correct knife for the

4. MACHINE INJURIES
job.

E. Must be stored in a secure and dry

5. SLIPS,TRIPS,FALLS
location.

F. Ensure protective clothing and

eyewear is worn.

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Assessment

You are almost there! Let us check what you have learned about this topic.
Directions: Answer the questions below by writing the letter of your answer in
your TLE notebook.

Test A
1. Erik accidentally inhale gases from a chemical that was used by his co
worker.What type of hazard is being identified?
A. Chemical Hazards
B. Biological Hazards
C. Physical Hazards
D. Ergonomics Hazards
2. Children who loved to play with animals have a greater risk of infection.
A. Chemical Hazards
B. Biological Hazards
C. Physical Hazards
D. Ergonomics Hazards
3. What hazard is being shown when raw meat is on a counter for long period
of time?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
4. Archie had an injury because of improper lifting technique.What hazard is
implied?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard

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5. Jul accidentally fell on the floor becaus of the spilled liquid on it.What
hazard is being shown?
A. Chemical Hazard
B. Biological Hazard
C. Physical Hazard
D. Ergonomics Hazard
6. It is a term used which means anything that may cause injury or illness.
A. Hazard
B. Chemical
C. Risk
D. Illness
7. Henry was caught by his supervisor doing improper work practices such as
wrong use of knives.
A. Physical
B. Chemical
C. Ergonomic
D. Biological
8.Jojo had skin rashes because he was exposed to chemical substance in the
laboratory.
A. Physical
B. Chemical
C. Ergonomic
D. Biological
9. This hazard is caused by bacterial contamination such as improper
personal hygiene.
A. Physical
B. Chemical
C. Ergonomic
D. Biological
10.This hazard is due to repeated strain injury like improper lifting or reaching.
A. Chemical Hazards
B. Physical Hazards
C. Biological Hazards
D. Ergonomics Hazards

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Test B. Identification
Direction: Below are statements stating the causes and effects of workplace
hazards. Write P - for Physical
C - for Chemical,
B - for Biological and
E- for Ergonomic
Write your answer in your TLE notebook.
___1. It arises due skin contact with cleaning products and disinfectants.
___2. It is brought by improper work practices such as wrong use of knives.
___3. It is caused by living organisms such as viruses and fungi.
___4. It poses the risk of repetitive injury to the worker.
___5. It is brought by bacterial contamination from removal of waste and
improper food handling.

Additional Activities

Activity 6: Slogan Making

Directions: Make your own slogan for safety/sanitation practices
specifically on Proper Waste Disposal that can be posted in the wall of your
workplace. You can use English or Tagalog words.

Ex. “Stop wrapping up the planet with killer plastic. Let the Earth
breathe!”

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Answer Key

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References

 Curriculum Guide Cookery

 Food Trades CBLM
 K to 12 Basic Curriculum Learning Module

 Admin. “Workplace Hazards Series: Biological Hazards.” SafetyLine,

January 27, 2020. https://safetylineloneworker.com/blog/workplace-
hazards-series-biological-hazards/.
 “Common Workplace Chemical Hazards & How To Avoid Them.”
Global Safety Management ®, July 18, 2018.
https://www.gsmsds.com/avoiding-common-workplace-chemical-
hazards/.
 “Hazard Identification, Risk Assessment and Risk Control.”
Department of Education and Training Victoria. Accessed June 29,
2020.
https://www.education.vic.gov.au/school/students/beyond/Pages/hazid
entify.aspx.
 “Kitchen Safety - Reduce Workplace Hazards & Injuries.” Norris
Industries. Accessed June 29, 2020.
https://www.norris.com.au/blogs/news/reduce-workplace-hazards.
 Mafi, Nick. “The New Google Home Hub Is the Ultimate Kitchen
Assistant.” Architectural Digest. Architectural Digest, October 23, 2018.
https://www.architecturaldigest.com/story/new-google-home-hub-
ultimate-kitchen-assistant.
 Newman, Amy. “How to Put Out a Fire.” LoveToKnow. LoveToKnow
Corp. Accessed June 29, 2020. https://safety.lovetoknow.com/fire-
prevention-safety/how-put-out-fire.
 “Preventing Ergonomic Hazards in Restaurants and Foodservice
Operations.” Restobiz, November 4, 2016.
https://www.restobiz.ca/preventing-ergonomic-hazards-in-restaurants-
and-foodservice-operations/.

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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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