The document provides information on occupational safety and health topics for commercial kitchens. It identifies several potential workplace hazards associated with electrically operated, LPG operated, and water operated kitchen equipment. These include burns, short circuits, tripping circuit breakers, and hazardous spills. The document also outlines procedures to protect against fires, natural disasters, crime, accidents, and ensure compliance with relevant legislation. These include restricting smoking, securing equipment and chemicals, cleaning up spills, and conducting regular electrical inspections. Pictures show potential hazards and workers are tested on identifying hazards and appropriate safety procedures.

1. COOKERY WEEK 8

2. REVIEW

3. Directions: Compute the markup,
selling price, and purchase cost of
the following. Show your solutions.

4. 1) You bought a pair of
slippers at 88 pesos and you
want to sell it for 110 pesos.
How much is the peso mark
up?

5. 2) Sandy purchased a banana
bread loaf for 75 pesos and she
added 6 pesos as her peso
mark up. How much is her
selling price if she wants to sell
it to her friends?

6. 3) Becca sells dumplings for
130 pesos per pack and her
peso mark up is 9 pesos. How
much is the purchase cost of
dumplings per pack?

7. 4) Peso mark up= 12
Selling price= 45
Percentage mark up based on selling price= ?

8. OBJECTIVE:
I. Determine the types of hazards
and risks in the workplace

9. Occupational Safety and Health
is a cross-disciplinary area
concerned with protecting the
safety, health and welfare of
people engaged in work.

10. The goal of all
occupational safety
and health programs
is to foster a safe
work environment.

11. PRACTICE
OCCUPATIONAL
SAFETY AND
HEALTH

12. In this lesson, we will be dealing
with all aspects of health and
safety in the work environment
with a solid focus on preventing
workplace hazards.

13. Workers can carry out their
responsibilities in a safe and
secure workplace, ensuring they
work in reasonable conditions.

14. Workers may face many problems
in these commercial kitchens on
day-to-day use, and such are listed
below:

15. hazards based on the kitchen equipment
used
A. Electrically Operated
Kitchen Equipment
B. LPG Operated Kitchen
Equipment
C. Water Operated Kitchen
Equipment

16. A.Electrically Operated Kitchen Equipment
•Burning of Immersion
heaters of Bain Marie
when sufficient water
quality is not
available in the Bain
Marie.

17. A.Electrically Operated Kitchen Equipment
•Short-circuiting of
electrical wiring by
putting water on
electrical switches
while cleaning the
kitchen during night
hours.

18. A.Electrically Operated Kitchen Equipment
•Tripping of miniature circuit
breakers (automatically operated
electrical switch) because of
wrong selection in capacity,
short-circuiting of air heaters
(Air is used as a carrier for the
heat to remove the moisture
from the fermented leaf) being
used in hot cases and service
counters for continuous long
hours usage and overloading of
the circuit by using high rated
kitchen equipment in less rated
M.C.B

19. A.Electrically Operated Kitchen Equipment
• Insulation failure of P.V.C. wires due to
overheating of circuit or continuous
use of Electrical Equipment.
• PVC is an acronym that stands for Polyvinyl
Chloride.
• This type of electrical cable is currently widely
used in various electrical applications because
PVC has several idyllic properties

20. A.Electrically Operated Kitchen Equipment

21. A.Electrically Operated Kitchen Equipment
• The electrical operated kitchen equipment are Hotcase, Bain
Marie Service Counter, Refrigerators, coffee Machine, Tea-Coffee
Dispensers, Deep Freezers and Masala Grinders etc.

22. B. LPG Operated Kitchen Equipment:
•The LPG (liquefied
petroleum gas)
operated equipment
have burners which
need to be cleaned
regularly to avoid
mishap (unfortune
accident).

23. B. LPG Operated Kitchen Equipment
• The oil and grease used
in cooking and
production of food items
must be appropriately
handled; otherwise,
spillage over LPG-
operated equipment can
cause fire problems.

24. C. Water Operated Kitchen Equipment
• Dish washing machines
needs electricity and
water both. As the water
mixes with chemicals
used for cleaning the
plates, glasses, etc., the
water and chemicals
create mishaps and
hazards.

25. APPLY HEALTH, SAFETY,
AND SECURITY
PROCEDURES IN THE
WORKPLACE

26. APPLY HEALTH, SAFETY, AND SECURITY
PROCEDURES IN THE WORKPLACE
A. Protecting Property from Fire
B. Protecting establishment from natural hazards
C. Protecting property from crime
D. Protecting your staff and visitors from accidents
E. Protecting your staff and visitors from accidents
F. Legislation that may affect business

27. A. Protecting Property from
Fire
a.Store all combustible (able to catch
fire and burn easily) materials away
from buildings or perimeter fencing–
preferably inside locked waste bins
or lidded skips. Ensure they are
emptied regularly. If no suitable
outside location is available, use a
secure internal storage area.

28. A. Protecting Property from Fire

29. A. Protecting Property from Fire
b. Be vigilant when you open and close
the premises each day – look for signs
of potential trouble, e.g., damage to
fences.

30. A. Protecting Property
from Fire
c. Ensure that cooking ranges,
boilers, and deep-fryers are
fitted with thermostats or
emergency cutoff valves to
turn off the fuel supply should
a fire break out.

31. Electrical
Faults
•Frequent visual
inspection of all
portable
electrical items
and fixed
electrical wiring.

32. Smoking
• Ensure smoking is restricted to a
designated area that is kept free
from combustible items such as
paper, curtains, and flammable
liquids.
• Provide metal-lidded bins for the
disposal of ashtray contents and
ensure they are emptied safely
every day. Do not dispose them with
other combustible waste.

33. B. Protecting establishment from natural hazards
Flood
• Prepare a flood plan for your business detailing the
actions you need to minimize damage and disruption.
Practice putting the plan into action so that you and
your staff will know if it works and has an idea of what
to do.

34. B. Protecting establishment from natural hazards
Storm Damage
•It will minimize the chance of storm
damage if you make sure your premises
are in a good state of repair - check the
building regularly.

35. C. Protecting property from crime
Burglary (entry into a building illegally with intent to commit
a crime, especially theft)
• All accessible opening windows should be fitted with key-operated locks
– but protect secluded windows and roof-lights with steel bars, grilles, or
shutters. Consider fitting shop-fronts with grilles or shutters to deter smash
and grab raiders.

36. C. Protecting property from crime
Burglary
• Locks on external doors should carry standards and
high-quality materials.
• CCTV can help deter and capture evidence of a
robbery.

37. B. Protecting your staff and visitors from accidents.
Slips, Trips, and Fall

38. B. Protecting your staff
and visitors from accidents.
Slips, Trips, and Fall
•Keeping the premises
clean, tidy, congestion-free,
and well-lit will go a long
way to prevent most of this
type of accident.
•Clear up spillage promptly
and post warning notices.

39. B. Protecting your staff and
visitors from accidents.
Slips, Trips, and Fall
•Repair or replace damaged floor
coverings immediately –
especially on stairways and
areas where the public has
access.
•Keep a clearly marked first-aid
kit available at all times.

40. Electricity
•Ensure the electrical
equipment is only used for the
purpose for which it was
designed.
•Employ a qualified electrician
for electrical installation work
and regular testing of portable
electrical items to ensure they
are in good working order.

41. Fire Safety
•Ensure that you have signed
and unobstructed (unblocked)
escape routes and that your
staff are aware of the
evacuation procedure.
Arrange regular practices to
reinforce this.

42. Manual
Handling/Lifting
• If loads must be
manually lifted, ensure at
least two people carry
them and that training in
lifting techniques is
provided.

43. Manual Handling/Lifting
• Provide mechanical equipment
(e.g., trolleys) to assist staff in
unloading and moving deliveries. In
addition, ensure deliveries are as
close as possible to the location
where they will be stored or used.

44. Accident Reporting and Investigations
• Ensure that all accidents and incidents are recorded and
investigated as lessons can be learned to prevent them in
the future. As long as the recording method is accessible
and secure that computer records are fine.

45. E. Legislation that may affect
business
• We have mentioned some areas where
legislation may affect your business- Fire
Safety, Food Hygiene, and Electricity. Other
regulations from other regulatory boards like
Food and Drug Administration (FDA),
particularly manufacturing, packaging, and
storing food. Be aware and knowledgeable.

46. Directions: Identify which type of
workplace hazard is shown in each
picture. Choose your answers in the
choice box.

47. Electrically Operated Kitchen Equipment
LPG Operated Kitchen Equipment
Water Operated Equipment
1. 2. 3. 4.

48. Individual Quiz
Directions: Identify the appropriate health,
safety and security procedure of the given
situation and write the letter of the most
suitable answer.

49. 1.Zia, a cook, keeps the kitchen premises clean, tidy, congestion-free, and well-lit.
a.Protecting your property from crime
b.Legislation that may affect your business
c. Protecting your property from natural hazards
d.Protecting your staff and visitors from accidents
2.If you have a food business, manufacturing and packaging
standards should pass the regulatory board.
a. Protecting your property from crime
b. Legislation that may affect your business
c. Protecting your property from natural hazards
d. Protecting your staff and visitors from accidents

50. 4. A food establishment should be in a free-flood area.
a. Protecting your property from crime
b. Legislation that may affect your business
c. Protecting your property from natural hazards
d. Protecting your staff and visitors from accidents
3.Sean, a restaurant owner, hired licensed electrical engineers to
check electrical installations and wirings.
a. Protecting your property from fire
b. Protecting your property from crime
c. Protecting your property from natural hazards
d. Protecting your staff and visitors from accidents

51. 5.Use “wet floor” signages when mopping floors.
a. Protecting your property from fire
b. Protecting your property from crime
c. Protecting your property from natural hazards
d. Protecting your staff and visitors from accidents

52. Directions: Determine the types of hazards and observe activities done
in your kitchen at home. Use the template given below for your
answers. Write your answers in your TLE notebook.
HAZARD/S CONSEQUENCE OSH PROCEDURE
ASSIGNMENT

53. 10/27/2022
As a professional cook, do you have to learn the
substitutes or alternatives of ingredients?
__Yes, in order to achieve the expected
product even in the absence of some
ingredients.

54. 10/27/2022
What can be avoided by frequent visual inspection of all
portable electrical item and fixed electric wiring?
•electrical faults

55. 10/27/2022
What is the best control measure to avoid slip if
someone accidentally spilled water on the
floor?
•wipe the floor immediately

56. 10/27/2022
What is the risk if the cook forgot to turn off
the lights in the kitchen overnight?
•might cause a fire