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3 Q1 TLE Cookery 10

technology and livelihood education (Davao Oriental State University)

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10
TLE
Cookery
Quarter 1 – Module 3:
Occupational Health and Safety
(Week 3)

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What I Need to Know

Welcome to Module 2! You successfully made it to this point! This module now
continues to the next exciting parts of the lesson. We hope you enjoy exploring it.
Having learned the Personal Entrepreneurial Competencies, you will now be
introduced to the protocols or standard operating procedures necessary for you to be
safe.

This module tackles Lesson 1 on Occupational Health and Safety (OHS) in Kitchen
Area.

After going through this module, you are expected to:

1. enumerate the 5S of work in observance with Occupational Health and Safety
Regulation;
2. explain why Occupational Health and Safety should be practiced in kitchen
work; and
3. apply Occupational Health and Safety practices every before, during, and
after the activity at all times.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________

Directions: Write the letter of your answer.

1. Who introduced the 5S principle?

A. English C. Japanese
B. Filipinos D. Japan
2. Which of the following comprise the 5S?
A. Seiri, Seiton,Sweep, Seiketsu Shitzu
B. Seiri, Seiton, Seiso, Sanitize, Shitzu
C. Sort, Seiton, Sweep, Seiketsu, Shitzu
D. Seiri, Seiton, Seiso, Seiketsu, Shitsu

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3. It refers to the cleaning of workshop.

A. Seiton C. Seiso
B. Seiri D. Seiketsu
4. It is the condition where high standard of good housekeeping is maintained so
that there is no dust and rust anywhere.
A. Sort C. Sweep
B. Systematize D. Sanitize
5. Which of the following is practiced when your colleagues decide with you of
which things to put into account on the flow of your work?
A. Sort C. Sweep
B. Systematize D. Sanitize
6. Its advantage is to promote camaraderie among workers in the company.
A. Shitsuke C. The 5Ss
B. Seiton D. All of the A
7. Conducting hazard assessment to a workplace should be done_______.
A. during working hours C. before working hours
B. after working hours D. all of the above
8. Observing good housekeeping ________________.
A. prevents fire
B. makes for easy location of tool and materials needed
C. both a and b
D. none of the above
9 In dealing with accidents, the first thing to do is to_________________.
A. stay calm and study the situation
B. apply first aid
C. call the attention of your teacher
D. all of the above
10. Accidents can be prevented _____________.
A. thru proper care and maintenance of tools and equipment
B. right attitude towards works
C. if you have enough knowledge about safety practices
D. all of the above
11. When an injury occurs, how soon should it be treated?
A. after class hours
B. immediately
C. both a and b
D. later
12. It is simply the application of workable principles that increases the awareness
and ability of the workers to be more productive and efficient without
sacrificing their safety and the product quality.
A. Occupational Health & Safety C. Work Procedure
B. Risk Management D. Work Simplification
13. Which of the following primarily makes the workplace easy to work on?
A. Occupational Health & Safety C. Work Procedure
B. Risk Management D. Work Simplification

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14. What government agency is responsible primarily for setting and enforcing
mandatory occupational health and safety standards through appropriate
orders?
A. Department of Public Works and Highways
B. Civil Service Commission
C. Department of Labor and Employment
D. Department of Budget and Management
15. Who are covered by the Occupational Health and Safety Regulations?
A. Employers C. Self-Employed
B. Workers D. All of the above

What’s In

Before you unravel the next part of this module, try answering the following
questions. Answer this in your notebook.

1. After knowing the kitchen tools and equipment from the previous lesson,
what should you do next?
2. What practices do you do first before starting to perform or cooking a dish?
3. Do we really need to consider safety before, during and after cooking? Explain
further.

After answering those questions, you will know what the lesson is all about.

What’s New

In order to understand the next lesson, try analyzing this problem. Write your answer
in your notebook.

On the day of the Brigada Eskwela, your teacher asks you to clean up the messy
room that is full of dust and spiderwebs. There were also broken jalousie glass and
chairs, disorganized tables, and misplaced tools for your kitchen laboratory.

1. What you do then in order to use this room?

2. Give 5 steps for you to clean up the room.

After answering them, you will now be introduced to the new lesson of this module.

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What is It

To further enhance your knowledge about Occupational Health and Safety, read
the following information.

OCCUPATIONAL HEALTH AND SAFETY (OHS)

Occupational Health and Safety (OHS) is a cross-disciplinary area concerned with
protecting the safety, health, and welfare of people engaged in work or employment.
Knowing OHS is essential to minimize the hazards and risks not only to students,
trainers, and other people within the training institution, but also to others who will
be affected.

Good OHS Practice

1. Disaster Plan - there should be plans in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to ensure
that there is minimum risk to archive material or staff. It should be kept free of
food and drinks, harmful contaminants, pollutants or vermin radiation.
1. Near Miss and Hazardous Incidents and Accident Investigation
2. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
3. First Aid
4. Personal Protective Equipment (PPE)
5. 5S of work for kitchen area

Topic 1: Occupation Health and Safety (OHS) Procedures for controlling hazards
and risks.
1. Conduct a hazard assessment like:
• Survey workplace to identify hazards (put them in writing).
• Determine whether any hazard required Personal Protective Equipment.
• Pay attention to working conditions that can produce hazards.
• Reassess hazards whenever necessary, especially when new equipment is
installed.
2. Select appropriate equipment. Ensure that all Personal Protective Equipment used
is the right kind of equipment for the job and is maintained properly.

3. Have knowledge on the following:

• Which PPE is necessary
• How to identify if it fits properly
• How to put on, remove, adjust, and wear Personal Protective Equipment (PPE)
• How to dispose of Personal Protective Equipment (PPE)
• The limitation of using Personal Protective Equipment (PPE)

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Topic 2: Procedure in dealing with workplace, accidents, fire, and emergencies.

A. Dealing with Accidents
1. Keep calm, don’t panic and study the situation.
2. Report immediately to your teacher.
3. Apply first aid to the victim while waiting for a nurse or a physician.
4. Bring the patient to the nearest clinic or hospital.

B. Dealing with Fire

1. Do not panic, stay calm.
2. Call the attention of everybody.
3. Use your firefighting equipment to control extinguish the fire.
4. Call the office or the fire station.

C. Dealing with Emergencies

1. Stay calm and study the situation.
2. Call the attention of your teacher.

What is 5S?

The 5S are Japanese words that start with letter S. But in the Philippines, some
thought of 5 English words that all begin with letter S which is equivalent to these
Japanese words; therefore, it is necessary to remember the Japanese’ 5S. What is
important aside from retaining this into our minds is to make it part of our daily
habits.

Below are the 5S and their English equivalent:

Japanese English Brief Explanation

SEIRI SORT Take out unnecessary items and dispose of.

SEITON SYSTEMATIZE Arrange necessary items in good order for use.

SEISO SWEEP Clean your workshop.

SEIKETSU SANITIZE Maintain a high standard of housekeeping.

SELF- Do things spontaneously without being told or

SHITSU
DISCIPLINE ordered.

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5S is not simply a list of action items. It is an integrated concept of action, condition,

and culture. The nature and implication of each S need to be understood as follows:
1. SEIRI (SORT) is an ACTION to identify and eliminate all unnecessary items from
your workplace.
2. SEITON (SYSTEMATIZE) is an ACTION to put every necessary item in an orderly
manner.
3. SEISO (SWEEP) is an ACTION to clean your workplace thoroughly.
4. SIEKETSU (SANITIZE) is a CONDITION where a high standard of good
housekeeping is maintained so that there is no dust and rust anywhere.
5. SHITSUKE (SELF-DISCIPLINE) is a CONDITION where all members practice
accordingly. It is a CULTURE.

How to practice the 5S principle?

1. SEIRI (SORT) means “take out unnecessary items and dispose of”

Step 1 – Look around your workplace. Discover and identify items which are
unnecessary to your work. Then, dispose of all unnecessary items.
“NEVER KEEP ANYTHING WHICH IS UNNECESSARY TO YOUR WORK.”
Step 2 – If you cannot decide whether an item is necessary or not, put “DISPOSAL
NOTICE” with the data on the item and set item aside.
Step 3 – After a period, say two months, check if someone has the item or not. If
no one needed the item, that means the item is not needed for your work.

Note: Disposal can be done in any of the following ways:

1. Sell it outside of the workplace.
2. Move to other departments/sections where the item is needed.
3. Throw it away, dispose of it as garbage.
4. In disposing of these belongings, it is better to make people know who has the
authority for disposal.
5. It is also better to make people know where to return excessive stock of
materials and supplies.
6. While looking around for unnecessary items in your workplace, look at every
nook like when you are looking for cockroaches. It will be a bonus for you if
you find some useful items.

2. SEITON (SYSTEMATIZE) means “Arrange necessary items in good order to

use”

Step 1. Make sure that all unnecessary items are eliminated from your
workplace.
Step 2. Decide with your workmates which things to put when taking into
account the flow of your work. The principle is to put the most frequently needed
items close to the user so as to minimize the movement of the person. Things
which are not so often used could be placed slightly further away.

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Step 3. It is necessary to make sure that everyone in your workplace knows what
is kept for efficient use. Make a list of things with location and put it in a locker
or cabinet. Label each drawer/cabinet to show what is kept inside.

Note:
The object of SEITON (SYSTEMATIZED) is to make your workplace a safe and efficient
place to work in.

3. SEISO (SWEEP) means “Clean your workplace”. There is a very strong correlation
between quality of products and cleanliness of the workplace where products are
manufactured. Accordingly, SEISO (SWEEP) should be practiced every day, and
sometimes, even during the day.

The following are suggested for your SEISO (SWEEP) operation:

1. Do not wait until things get dirty. Clean your workplace, including machines,
equipment, tools and furniture regularly so that they do not have any chance
to get dirty.
2. Put things inside for 3 minutes every day.
3. You and your workmates should be responsible for the dirty works around
you. The janitors or sweepers will look after the common areas only.
4. Never throw anything and make it your habit.
5. Cleaning is also checking.

4. SEIKETSU (SANITIZE) means” Maintain high standard of housekeeping”. So as

not to waste your effort, do not stop after implementing initial 3S.

The following are suggested for your SEIKETSU(SANITIZE) operation:

1. Create a maintenance system for housekeeping. Make a schedule of cleaning
for your workplace.
2. Interdepartmental competition is a very effective means of sustaining and
enhancing people’s interest in the 5S.

Note:
1. Indicate the names of the persons responsible for the work area and for the
machine.
2. Regular inspection and evaluation on the level of 4S by each work are
necessary.
3. Do not criticize poor cases, but also praise and commend good practices or
good performances.

5. SHITSUKE (SELF-DISCIPLINE) means “Do things spontaneously without being

told or ordered.” It is to make everyone practice 4S spontaneously and willingly as
a habit or way of life. There is no other way to foster such culture than practicing
4S regularly until such time when everyone becomes fond of 5S.

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To help such corporate culture become conducive to 5S, the following need to be
emphasized:
• Treat your workplace as your own home.
• You are spending most of your “WAKING TIME” at your workplace than at
home.
• Your workplace is an important place where you make an income for yourself
and your family.
• Make your workplace as clean and comfortable as your home.

Note:
In enhancing SHITSUKE (SELF-DISCIPLINE) of workers in a workplace, the rules of
management are very important. People with managerial duties should be worthy of
respect and emulation.

What can an individual gain from the 5Ss?

1. The 5Ss makes your workplace more pleasant. In practicing 5Ss, you have to
start from discussing and agreeing what to put for efficient use by everyone. With
your workmates, you have to clean the workplace. Such human relations and
working environment will make you and your workplace pleasant.

2. The 5Ss makes your work more efficient. If you have to look for something and
take so much time finding it, you are not only wasting your time but also wasting
your energy and morale.

On the other hand, if everything at your workplace is arranged in proper order

and readily available for use, your workflow will always be very smooth. It
improves not only your efficiency but also improves the rhythm of your work and
the more you will enjoy it. If you have work, better enjoy it.

3. The 5Ss improves your safety. A clear and tidy working environment where
everything is properly placed, where clear instructions are readily available, and
where no one throws anything is a safer place to work in.

Practicing 5Ss improves your own safety. You can enjoy your work more with a
reduced risk.
4. The 5Ss improves the quality of your work and your products. People affect
environment; on the other hand, the environment also affects people. If you are
accustomed to working in a clean and tidy environment, you can develop your
sensitivity so that you can feel and identify any defect in work. On the contrary,
messy and untidy environment will adversely affect your sensitivity.

Therefore, a good environment will improve the quality of your work. It is quite
natural that quality products come only from clean and well-organized
workplace.

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5. The 5Ss makes a quality life of people. The process of 5Ss requires people to
think, consult and agree with others and cooperate with each other.

At the same time, practicing the 5Ss gives people satisfaction of being creative,
friendly with others and seeing chances better.

In summary:
• 5Ss improves CREATIVITY of people.
• 5Ss improves COMMUNICATION.
• 5Ss improves HUMAN RELATION among people.
• 5Ss enhances COMRADERSHIP among people.
• 5Ss gives VITALITY to people.

Vitality of the people is the locomotion to move the company forward.

A Healthy Kitchen Is a Safe Kitchen

The kitchen should be a pleasant place where you will enjoy your work. Large
manufacturing companies have learned that shop accidents are greatly reduced
when the shop itself is well-lighted and well-ventilated. The introduction of ventilating
and blower systems, which free the air of dust and particles of dirt, have gone a long
way toward reducing accidents. Good lighting, both natural and artificial, likewise
safeguards the worker. The healthy shop is a safe shop. After all, the protection of
health is the first rule of “Safety First in the Shop”.

Safety Procedure
1. Control measures should be regularly reviewed through:
• workplace communication and consultation;
• safety and health committee meetings;
• regular equipment and work safety checks;
• incident, accident and near-miss records;
• injury and lost time records; and
• repair and maintenance reports

2. Workers should be continuously trained specifically on information and

instructions on:
• workplace safety and health;
• hazards and risks associated with work activities;
• safe work practices and procedures, safe handling (including lifting and
moving), safe operation of equipment and the control measures in place;
• safe use of plant and associated equipment, electrical safety, safety in confined
spaces and other training required under hazard-specific regulations;
• safe use of hazardous substances relevant to the work to be performed;
• correct use, fit and care of PPE , tools and equipment and why the equipment
is needed for
➢ emergency and first aid procedure;
➢ sun protection to prevent skin cancer;

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➢ fire protection;
➢ information on dust, fumes, and air quality; and
➢ recognition of poorly ventilated areas and confined spaces.

What’s More

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: _________________
Yr. Level & Subject (Specialization): _____________ Module No: ____________
Name of Activity: What’s More Date: __________________

Directions: Complete the table by putting the English words of 5s and your way of
applying it.

SEIRI - sort - All of those small clothes that are unfit to me are taken out of my
cabinet then give it to others who needs it the most.

Japanese English Your Brief application

SEIRI
SEITON
SEISO
SEIKETSU
SHITSU

What I Can Do
Please do not forget to write the following on your answer sheet:
Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: What I Can Do Date: ______________________
The activity that was given to you in What’s More, enriches your information about
OHS. In this part, you are required to give us the level of your understanding and in
order to do that, do this activity.

Situation: Your mama told you to clean the messy kitchen. Sinks are clogged, tools
and equipment are stained with dirt, and disorganized placement of those, pops up
in front of you. How will you clean it?

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Task: Create a routine or a plan applying 5S in kitchen work that shows the step-
by-step process in cleaning your kitchen. Write it on a short bond paper. Paste
pictures of your output before and after the cleaning of the kitchen if possible.

Your output will be rated using the criteria below.

20 Correctly writes the procedures in cleaning the kitchen and apply the 5S
in detailed.
18 Writes the procedures in cleaning the kitchen but the details in 5S are
good but not complete.
16 Did not write the procedures in cleaning the kitchen and lacks 5S details
at all.

How are you feeling after knowing all those things? If it is great, then proceed with
the next activity and if it is not, go back to previous chapters of this module to
understand the lesson.

Assessment

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ______________
Yr. Level & Subject (Specialization): _____________ Module No: ________________
Name of Activity: Assessment Date: ______________________

Directions: Write the letter of your answer.

1. Who introduced the 5S principle?
A. English C. Japanese
B. Filipinos D. Japan
2. Which of the following are the 5Ss?
A. Seiri, Seiton,Sweep, Seiketsu Shitzu
B. Seiri, Seiton, Seiso, Sanitize, Shitzu
D. Seiri, Seiton, Seiso, Seiketsu, Shitsu
3. It refers to the cleaning of workshop.
A. Seiton C. Seiso
B. Seiri D. Seiketsu
4. It is the condition where high standard of good housekeeping is maintained so
that there is no dust and rust anywhere.
A. Sort C. Sweep
B. Systematize D. Sanitize
5. Which of the following is practiced when your colleagues decide with you of
which things to put into account on the flow of your work?
A. Sort C. Sweep
B. Systematize D. Sanitize

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6. Its advantage is to promote camaraderie among workers in the company.

A. Shitsuke C. The 5Ss
B. Seiton D. All of the above
7. Conducting hazard assessment to a workplace should be done_______.
A. during working hours C. before working hours
B. after working hours D. all of the above
8. Observing good housekeeping ________________.
A. prevents fire C. both a and b
B. makes for easy location of tool and materials needed D. none of the above
9. In dealing with accidents, the first thing to do is to_________________.
A. stay calm and study the situation C. call the attention of your teacher
B. apply first aid D. all of the above
10. Accidents can be prevented _____________.
A. thru proper cares and maintenance of tools and equipment
B. right attitude towards works
C. if you have enough knowledge about safety practices
D. all of the above
11. When an injury occurs, how soon should it be treated?
A. after class hours C. both a and b
B. immediately D. later
12. It is simply the application of workable principles that increases the awareness
and ability of the workers to be more productive and efficient without
sacrificing their safety and the product quality.
A. Occupational Health & Safety C. Work Procedure
B. Risk Management D. Work Simplification
13. Which of the following primarily makes the workplace easy to work on?
A. Occupational Health & Safety C. Work Procedure
B. Risk Management D. Work Simplification
14. What government agency is responsible primarily for setting and enforcing
mandatory occupational health and safety standards through appropriate
orders?
A. Department of Public Works and Highways
B. Civil Service Commission
C. Department of Labor and Employment
D. Department of Budget and Management
15. Who are covered by the Occupational Health and Safety Regulations?
A. Employers C. Self-Employed
B. Workers D. All of the above
16. The following are benefits of applying 5S in the kitchen work EXCEPT one.
A. Makes your workplace more pleasant.
B. Makes your work more efficient.
C. Improves your safety.
D. Enhances your health.

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17. The following scenarios show the appropriate safety practice inside the
kitchen, EXCEPT one.
A. Cook Jon always wipes the working table with chlorine-solution chemicals
and let it dry before the operation.
B. After peeling off the skin of the ingredients, Jay throws them on
immediately in the garbage cans.
C. Britney labeled various tools and equipment according to their uses.
D. Marvin put all wet and dry ingredients in one container.
18. After the cooking activity performed by your group, you as the leader asked
your classmates to apply chemicals in cleaning your working area. Which 5S
of kitchen work is described in the statement?
A. Seiri B. Seiton C. Sieketsu D. Shitsuke
19. Everyday after waking up, you always clean up your bed and fold your bed
sheets and put them inside your cabinet. Which of the 5S is described by the
statement?
A. Seiri B. Seiton C. Sieketsu D. Shitsuke
20. The 5S of work improves the lives of people in many ways, EXCEPT:
A. Creativity B. Comradeship C. Communication D. Curiosity

Answer Key

vary
5.Self-discipline- answers
4.Sanitize- answers vary
3.Sweep- answers vary
vary
2.Systematize- answers
1.Sort-answers vary
WHAT’S MORE
Answers may vary
WHAT’S NEW
Answers may vary
WHAT’S IN

Reference
K-12 Learners’ Material Cookery 10

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