Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Cavite
TAGAYTAY CITY INTEGRATED SCHOOL

Content Standard:
The learners demonstrate an understanding the practice of occupational health and safety.

Performance Standard:
The learners independently practice occupational health and safety.

I. Objectives:
 Recognize the importance of occupational health and safety procedure.
 Explain safety regulation, hazard control practices, and procedures based on organization
procedures.

II. Content:
A. Subject Matter: Health, Safety and Security procedures in the Workplace
B. Materials: laptop, pictures
C. Reference/s: Commercial Cooking, pp. 64-66

III. Learning Activities:

Activity:
A. Daily Routine
Prayer
Greeting
Checking of Cleanliness
Checking of Attendance
B. Discussion
a. Activity

Ask: What is safety?

What are the different hazards or accident that we commonly encountered in the kitchen?

Investigate: Film showing

Create{ List down hazard you will find in the video.
Discuss: Presentation of your work in front of the class.
Reflect: Knowing the safety hygienic practices in the workplace, how can it help us in our
daily life?
b. Analysis
Safety – the condition of being protected from danger, risk o injury.
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 hazard
Protecting your property from crime
Protecting your staff and visitor from accidents
Legislation that may affect your business

c. Abstraction
Why occupational safety and health is important in the workplace?
 d. Application

Slogan making contest

Each group will make a slogan on the topic given to them.
Group 1- Protecting your property from fire
Group 1- Protecting your property from natural hazard
Group 3- Protecting your property from crime
Group 4 – Protecting your staff and visitor from accidents

e. Assessment

Directions: Select the letter with the best answer that will identify the type of hazard/accident
in the workplace.
A. Protecting your property from fire;
B. Protecting your property from natural hazards;
C. Protecting your property from crime;
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business.

1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff
valves to turn off .
2. Non-visual inspections of all portable 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 premises 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 post warning notices.
8. Manufacturing and packaging standards should pass the regulatory board.
9. Only licensed electrical engineers should check and inspect electrical installations and wirings.
10. A food establishment should be in a free-flood area.

IV. Assignment
Give the uses of the following materials:
 Mask
 Gloves
 Goggles
 Hair Net/cap/bonnet
 Face mask/shield
 Ear muffs
 Apron/Gown/coverall/jump suit
 Anti-static suits

Prepared by:

MARICAR E. VICEDO
Subject Teacher