SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

List of Basic Competencies

UNIT CODE Units of Competency (NC I

Level)

Receive and respond to workplace

400311101
Communication

400311102 Work with others

400311103 Solve/address routine problems

400311104 Enhance self-management skills

400311105 Support innovation

400311106 Access and maintain information

400311107 Follow occupational safety and

health policies and procedures

Apply environmental work

400311108
standards

400311109 Adopt entrepreneurial mindset in

the workplace
Table of Contents

Summary of Learning Outcomes 5

Module Overview 5
Written Assignments 6
Skills Demonstration 6
SESSION 1: Identify Relevant Occupational Safety and Health Policies and Procedures 7
Activity 1: Introductory Activity 8
Activity 2: Healthy Hygiene and Sanitation Practices 15
Activity 3: Understanding the Principles and Philosophy of 5S 23
Activity 4: Potential Hazards in the Workplace and Application 33
Activity 5: Understanding Occupational Safety and Health (OSH) Standards, Rules and
Regulations in the Philippines 43
Session 2: Perform Relevant Occupational Safety and Health Procedure 50
Activity 6: Ways to Make Work Safer 51
Activity 7: Selection and Use of Personal Protective Equipment (PPE) 56
Activity 8: Safe Handling of Tools, Equipment and Materials 62
Session 3: Comply with Relevant Occupational Safety and Health Policies and Standards 75
Activity 9: Preventive Control Measures 76
Activity 10: Emergencies at Work 81
Session 4: Review and Assessment 89
Activity 11: Review and Post-Module Learner’s Reflection 89
Activity 12: Performance Task and End-of-Module Assessment 93
 Key to Correction 99
 Module 7: Following Occupational Safety and Health Policies
and Procedures
A Unit of Competency under Occupational Safety and Health

“Ang kaligtasan ay dapat pinaghahandaan”

Safety is something that we prepare for.

Unit Code: 400311107

Unit Descriptor: This unit covers the knowledge, skills and attitudes to identify relevant
occupational safety and health policies and procedures, perform relevant occupational safety
and health procedures, and comply with relevant occupational safety and health policies and
standards

Summary of Learning Outcomes

By the end of the module, you will be able to:
 L.O. 1 - Identify relevant occupational safety and health policies and procedures
 L.O. 2 - Perform relevant occupational safety and health procedures, and
 L.O. 3 - Comply with relevant occupational safety and health policies and standards

Module Overview
 
Activity Recommended Time

Session 1: Identify Relevant Occupational Safety and Health Policies and

Procedures (L.O. 1)
1. Introductory Activity and Pre-Module Learner’s Reflection (30-60 minutes)
2. Healthy Hygiene & Sanitation Practices 40-60 minutes
3. Understanding the Principles and Philosophy of 5S 90-120 minutes
4. Potential Hazards in the Workplace and Application 40-60 minutes
5. Understanding (OSH) standards, rules and regulations in the 40-60 minutes
Philippines
Session 2: Perform Relevant Occupational Safety and Health Procedures
(L.O. 2)
6. Ways to Make Work Safer 60-90 minutes
7. Selection and Use of Personal Protective Equipment (PPE) 60-90 minutes
8. Safe Handling of Tools, Equipment and Materials 60-90 minutes
Session 3: Comply with Relevant Occupational Safety and Health Policies
and Standards (L.O. 3)
9. Preventive Control Measures 60-90 minutes
10. Emergencies at Work 30-45 minutes
Session 4: Review & Assessment
11. Post-Module Learner’s Reflection (10-15 minutes)
12. End-of-Module Assessment (40-60 minutes)
Total Time 8 – 11.75 hours

Written Assignments

Please complete all written work in the module. Your skills in this module will be evaluated
through your outputs in the module that will be comprised of the following:
 Good Health Habits (Activity 1)
 Self-Assessment of 5S Practices (Activity 3)
 Let’s Exercise: Good housekeeping practices (Activity 3)
 Reducing or Eliminating Hazards (Activity 6)
 Handling OF Equipment and Machinery (Activity 8)
 Signs and their Purposes (Activity 9)
 Let’s Exercise: Emergencies and Disasters (Activity 10)
Skills Demonstration

The following activities are intended to help you develop the skill that this module is written
for:
 Let’s Apply: Washing Hands (Activity 2)
 Let’s Apply: Food Sanitation Practices (Activity 2)
 Let’s Apply: Evaluating 5S Practices in a Business (Activity 3)
 Find the Hazard! (Activity 4)
 Let’s Apply: Safety in the Workplace (Activity 4)
 Work Exposure - Observing Safety in the Workplace (Activity 4)
 Workplace Activities and Related OSH Rules (Activity 5)
 Let’s Apply: Finding Solutions to Hazards (Activity 6)
 PPE in the Workplace (Activity 7)
 Let’s Apply: Home and Work Emergencies (Activity 10)
 Performance Task: Hazard Scenario (Activity 11)
SESSION 1: Identify Relevant Occupational Safety and Health Policies and
Procedures

Performance Criteria:

1.1 Related occupational safety and health risks and hazards are recognized based
on OSH work standards
1.2 OSH requirements/ regulations towards work are determined in accordance to
workplace policies and procedures
1.3 Incident/ Emergency procedures relevant to workplace are identified based on
relevant OSH work standards

 Key Topics and Learning Points

1. Healthy Habits - Hygiene & Sanitation Practices

2. 5S system: 1) Sort; 2) Systematize or Set in order; 3) Shine or Sweep; 4) Standardize; and
5) Self Discipline or Sustain Hazards in the workplace and ways to make work safer
3. OSH regulation in the Philippines
 Healthy habits will help you maintain good health and work-life.:
 Wash your hands well to prevent germs from spreading!

 Keep food safe by keeping kitchen surfaces clean, washing hands and keeping raw foods such as
vegetables, poultry and meat separate.
 Following the 5S system is the most basic step in preventing accidents and avoiding various
degrees of losses to productivity, property, materials and equipment, and customers.
 There are different types of hazards in the workplace: safety, biological, chemical &
others.
 Occupational Safety and Health (OSH) standards refer to practices necessary to
ensure safe and healthful employment.
Activity 1: Introductory Activity

Objectives:

 Identify the main concepts related to Occupational Safety and Health (OSH) policies
and procedures
 Share prior experiences and knowledge regarding workplace safety
 Identify important health practices in the workplace
 Assess personal health

 Recommended Time: 30 – 60 minutes

Welcome to Module 7: Following Occupational Safety and Health Policies and
Procedures for National Certificate Level I! In this module you will become familiar with
occupational safety and health policies and procedures and how to comply to safe
practices. This first session will cover healthy habits, hygiene and sanitation, hazards in
the workplace, and ways to make work safer.

Read the proverb at the beginning of the module. What does it mean?

 This module will focus on Health and Safety at Work. What is the connection between this topic and
the proverb? How does this topic relate to real life?

Read the Occupational Safety and Health objectives at the beginning of the
module. Then proceed to the Learner’s Reflection below to reflect on what you
already know and what you will learn in the course.
 Pre-Module Learner’s Reflection:
Following Occupational Safety and Health Policies and
Procedures (NC I) Start-of-Module Skills Check

This is not a test but is a way for you to see what you already know or do not know about the
topics. You will read a skill that is listed in the left column. Think about yourself and your
experience. Then read the statements across the top. Check the column that best represents
your situation. The results will help you and your teacher know which topics may require
more time, effort and guidance.

Ito ay hindi pagsusulit. Ito ay isang paraan upang malaman mo ang iyong kaalaman, kasanayan
o kakayahan tungkol sa paksang ito. Basahin mo ang mga kaalaman, kasanayan o kakayahan
na nakalista sa kaliwang hanay. Magbalik‐tanaw sa iyong sarili at mga karanasan. Basahin ang
lahat ng mga pangungusap at i‐tsek ang sagot na naaangkop sa iyong sitwasyon. Ang iyong
kasagutan ay magiging gabay mo at ng iyong guro sa pagpapalawak ng iyong kaalaman
tungkol sa paksang ito.

My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot
any experience experience of
Kaalaman, kasanayan at kakayahan experience doing this doing this experience
doing this. doing this.
Mayroon Mayroon
Wala akong akong akong Marami
karanasan sa kaunting karanasan sa akong
paggawa karanasan sa paggawa karanasan sa
nito paggawa nito paggawa
nito nito
Identify important health practices in the
workplace /
Matukoy ang mga importanteng gawain para
pangalagaan ang kalusugan sa lugar ng
trabaho
Assess personal health /
Masuri ang pansariling estado ng kalusugan

Know how to prevent the spread of illness and

contamination at work, home and community /
Malaman ang paraan upang maiwasan ang
pagkalat ng sakit at kontamisyon sa trabaho,
bahay at komunidad.
Recall and explain the role of employees in
good housekeeping activities /
 My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot
any experience experience of
Kaalaman, kasanayan at kakayahan experience doing this doing this experience
doing this. doing this.
Mayroon Mayroon
Wala akong akong akong Marami
karanasan sa kaunting karanasan sa akong
paggawa karanasan sa paggawa karanasan sa
nito paggawa nito paggawa
nito nito
Mabalikan at maipaliwanag ang
responsibilidad ng mga empleyado sa paggawa
ng angkop na pagpapanatili ng tahanan at
lugar ng trabaho.
Outline the 5S Philosophy /
Mabalangkas ang Pilosopiyang 5S

Identify the main potential hazards found in

workplaces /
Matukoy ang pinakapotensyal na banta o
peligro sa lugar ng trabaho.

Understand why the situation or substance is

hazardous /
Maipaliwanag kung bakit ang isang sitwasyon
o sangkap ay mapanganib.
Identify and describe the OSH standards, rules
and regulations applied to the workplace /
Matukoy at malarawan ang pamantayan,
batas at regulasyong OSH na angkop sa lugar
ng trabaho.
Explain three ways (methods) of controlling
hazards and staying safe /
Mapaliwanag ang tatlong paraan upang
mapangsiwaan ang peligro o panganib sa
trabaho at manatiling ligtas ang bawat isa.
Identify the best ways to address specific
problem situations /
Matukoy ang pinakaangkop na paraan upang
solusyunan ang problema o sitwasyon
Describe the different types Personal
Protective Equipment (PPE) and its
application/use /
Mailarawan ang iba’t ibang uri ng Personal
Protective Equipment (PPE) at kung paano sila
ginagamit
 My experience 1 2 3 4
Knowledge, skills and abilities I don’t have I have little I have some I have a lot
any experience experience of
Kaalaman, kasanayan at kakayahan experience doing this doing this experience
doing this. doing this.
Mayroon Mayroon
Wala akong akong akong Marami
karanasan sa kaunting karanasan sa akong
paggawa karanasan sa paggawa karanasan sa
nito paggawa nito paggawa
nito nito
Select the appropriate PPE in the workplace
based on identified hazard and risk /
Mapili ang pinakaangkop na PPE sa lugar ng
trabaho batay sa natukoy na panganib o
peligro
Describe methods of safe manual handling of
materials /
Malarawan ang paraan ng maingap na
paggamit at paghawak ng mga materyales
Describe safety signs typically found in
workplaces and the community /
Mailarawan ang mga simbolong
pangkaligtasan na makikita sa lugar ng
trabaho at pamayanan.
Recognize the appropriate response to
emergencies in the workplace /
Matukoy ang pinakaangkop na pagresponde sa
mga emergency sa lugar ng trabaho.
Identify relevant occupational safety and
health policies and procedures /
Matukoy ang angkop na polisiya at
pamamaraang OSH base sa lugar ng trabaho
Perform relevant occupational safety and
health procedures /
Maisagawa ang angkop na pamamaraang OSH

Comply with relevant occupational safety and

health policies and standards /
Makasunod sa angkop na polisiya at
pamamaraang OSH

Most people have experienced or know someone who has experienced health or safety
hazards at work. Put a check on the box to the left if you or anyone you know has
experienced any of the following:
  Getting sick from spoiled or unclean food, either at home or in a restaurant.
 Being injured while working.
 Going to work when sick.
 Being afraid about an assigned task.
 Work-related stress, violence or bullying

If you put a check mark on at least one, tell the story of how the incident happened.

Good Health Habits

Let’s look at some of the good habits that keep us healthy. Rate yourself on the following
health habits: (For each habit on the first column, place a check mark on the appropriate
column – Always, Sometimes, or Never – based on your own daily routine)

HABITS FOR GOOD HEALTH Always Sometimes Never

1. I get enough rest.
2. I eat nutritious foods.
3. I avoid smoking toxic substances and drinking
alcohol.
4. I get plenty of exercise.
5. I keep myself and my surroundings
clean.
6. I take precautions against diseases (e.g.
malaria and dengue).
7. I take precautions to avoid injuries (e.g.
wear helmet when riding motorcycle).
8. I treat minor injuries and illnesses
promptly.
9. With the COVID 19 situation, I take
necessary precautions such as
wearing a facemask, washing my
hands often and social distancing at
least 6 ft apart.
10. I strive to have happy relationships.
11. I avoid gossiping about others.
12. I like to see others do well.
13. I avoid thinking about myself in
a negative way.
14. I strive to look my best.
15. I am optimistic about the future.
16. I seek help from a friend, family member or
trusted community member / health care
provider when depressed or having problems.

There are healthy habits that you

already practice and there are
those that you need to get better
at. Healthy behavior is a broad
topic, one that we could spend
the whole course exploring.
There may be additional
opportunities to participate in
more health‐ related learning
activities in your community.

 Create a song or a poem about 3 of the health habits mentioned in the table.

 Which healthy habit surprised you?

 Which healthy habits are missing from this list that you would like to add?

Sharing is caring

This section encourages you to share your output to family and friends. You worked hard
on this so now it is time to tell others about the task you have just completed. Do it face to
face, via text, chat, or whatever means available and comfortable to you. It’s always great
to share your thoughts and hear feedback from people who care 
Share your song or poem with a member of your family. Let them know this is part of your
schoolwork, and then ask them about their thoughts on the song/poem, as well as on the topic
of healthy habits.
Activity 2: Healthy Hygiene and Sanitation Practices

Objectives:
 Describe the importance of personal and public cleanliness
 Know how to prevent the spread of illness and contamination at work, home and
community

 Recommended Time: 40 – 60 minutes

 In the last activity, we identified one of the important health habits for workers as
‘striving to be clean and keep my surroundings clean.’ In many workplaces, this is called
‘hygiene and sanitation.’ ‘Hygiene’ is personal cleanliness and ‘sanitation’ is public
cleanliness. What can happen if we do not keep ourselves clean? What can happen if
we do not keep our communities or workplaces clean?


Key Facts 7.1: Healthy Hygiene and Sanitation Practices - Germs be gone!
(Personal Hygiene Practices)
Many illnesses and diseases such as diarrhea and intestinal worms are preventable by
safe hygiene practices. These practices get rid of the germs that cause the illnesses.
What are germs? Germs are very small organisms that can grow in the body and cause
infectious diseases. They can make you sick and are easily transferred. There are,
however, things you can do to help prevent them from getting into your system and
making you sick.

HOW TO? How do you help prevent germs from getting you or others sick? One excellent
way is by washing your hands regularly.
When do you wash your hands?

Before eating 
Before breastfeeding

After using the bathroom 
Before preparing and handling cooked

After touching a sick person or ready-to-eat food

After blowing your nose, coughing 
Immediately after touching raw food,
or sneezing especially meat, when preparing meals
 
After disposing human or animal 
Before and after treating wounds
feces)

After handling garbage

After cleaning a child’s bottom or 
Before eating food or feeding children
changing a baby’s nappy and

After contact with contaminated
disposing of the faeces surfaces (e.g. rubbish bins, cleaning

After contact with blood or body cloths, food- contaminated surfaces)
fluids (e.g. vomit)

After handling pets and domestic
animals
What is the proper way to wash your Top 10 Personal Hygiene Practices for
hands? Everyone
1. Wet your hands with running water Daily showers or bath and washing hair
if possible. 1. Frequently washing hands and face
2. Apply liquid, bar or powder soap. 2. Daily brushing and flossing teeth,
3. Lather well. regularly after every meal
4. Rub your hands vigorously for at 3. Wearing clean clothes and keeping your
least 20 seconds. Remember to surroundings clean
scrub all surfaces, including the 4. Hold a tissue or handkerchief over the
backs of your hands, wrists, mouth when coughing or sneezing, not
between your fingers & under your a bare hand
fingernails. 5. Stopping bad habits such as nose‐
5. Rinse well. picking, touching the face etc.
6. Dry your hands with a clean or 6. Washing hands before eating
disposable towel or let them air dry. 7. Not licking fingers before picking up
sheets of paper
8. Not biting nails
9. Washing hands right after you touch
your shoes

Think about how you have been taking care of your personal hygiene since COVID 19
started. What types of actions have you taken to protect yourself and others?
 Let’s Apply: Washing Hands
In this activity, you will know how to properly wash your hands by reading different material
about it, as well as by actually practicing how to do it. Go to the sink in your kitchen or
bathroom and physically go through the step-by-step handwashing procedure by reading the
information below. As we know from living during the times of COVID 19, properly washing
your hands is absolutely necessary to prevent the spread of illnesses.

 1
Key Facts 7.2: Proper Way of Washing Hands

1 Schroeder, D. (February 28, 2020). When and How to Wash

Your Hands. https://extension.purdue.edu/White/article/36401
 Sharing is caring
Gather at least two family members together and demonstrate the proper handwashing
method to them. Ask them to do the same thing after your demonstration; make sure that
they follow the steps indicated in the handout.

Remember that you should religiously follow the proper steps in washing your hands. Through
constant practice, you will develop the habit of always washing your hands to prevent the
spread of germs and diseases like COVID-19.

Think about it!

Make a checklist based on Top 10 Personal Hygiene Practices for Everyone from Key Facts
7.1 and monitor yourself for one week.

Jot down your reflections: what makes a hygiene practice easy to do? What makes a hygiene
practice difficult to do?


Key Facts 7.3: Healthy Hygiene and Sanitation Practices - Let’s Eat! (Food
Sanitation Practices)

HOW TO? How do we keep food, dishes, and work area clean?

Washing and Cooking Food:

As important as it is to wash one’s hands thoroughly, you also need to wash food off before
eating it so that you do not ingest germs through food. You need to:
 Use a clean water source to wash off fruit and vegetables (as well as a type of sanitizer)
before preparing to eat or serve.
 Cook the food thoroughly to get rid of germs that could be on the food. This can get rid of a
lot of unseen germs.
Remember that some food grows in manure and you would rather have these germs
removed by washing and cooking them out.
 Washing Dishes and Storing Food:
Germs can also be on dirty dishes and cooking pots and pans. So, before and after using the
cooking ware and kitchen utensils, you should:
 Wash dishes with soap and water (preferably hot water when possible).
 When storing food, try to make sure that it is sealed in a bag (to prevent rats and cockroaches
from getting to it).
 If you see rat droppings in the food, you should throw it out. They carry many diseases that
can make you sick.
 Never consume any bread or other food products with visible mold. The food has gone
‘bad’ at this point and must be thrown out as it could make you sick.

Keeping Your Work Area Clean:

If you are planning to enter the workforce, especially in a restaurant, it is very important to:
 Keep your assigned workstation clean by washing it thoroughly with either a sanitizer
or a soap often throughout your shift. Food in your workstation can be exposed and
be contaminated by an unclean surface. So cleaning it often will help prevent germs
from getting you or customers sick.

*Note: The Department of Health inspects restaurants for hygiene practices, so it is important
that all areas remain clean so your employer will be happy with you and your work.

Let’s Apply: Food Sanitation Practices

Observe someone cooking at home. Is he/she following the practices stated above? How about
your refrigerator or food storage bins? Jot down your observations.
In Summary:

Germs, or microbes, come from many different origins (including food itself) and can be kept out
2
of food by following some prevention techniques:

Sources of Microbes Prevention Techniques

Contaminated kitchen surfaces Ensure containers and kitchen surfaces are
kept clean; Keep garbage away from food
being prepared.
Dust Keep surfaces clean.
Insects, rodents and pets Keep them away from food particularly for dry
foods kept outside of refrigerators or freezers,
store in tightly sealed containers.
Dirty hands and dish cloths Wash regularly.
Raw foods Keep foods separate to prevent cross‐
contamination; carefully wash
preparation surfaces and utensils
between uses for different foods.

Take particular care with surfaces and utensils

used to prepare meat and poultry to prevent
potential spread of salmonella.


Key Facts 7.4: Healthy Hygiene and Sanitation Practices - Water and
3
Waste! (Clean Water and Toilet Facilities)

Poor water and sanitation can lead to intestinal worms and diarrheal diseases such as cholera,
dysentery and typhoid. Here is a story to show how germs are spread from feces:

One day a man with diarrhea relieved himself in a field behind a house. Later a dog sniffed and
tasted the ground around the feces. A small boy played with the dog. The boy fell into the
ground and began to cry. His mother picked him up. He wiped his dirty hands on her dress. The
mother was cooking dinner. She removed the pot using her dress. The dirt/feces got onto her
hands. She served the food to her family. A few days later they all had diarrhea.

2 Eufic. (2020). https://www.eufic.org/en/food-safety/

3
Information adapted from Conant, Jeff. (2016). Sanitation and Cleanliness for a Healthy Environment. The
Hesperian Foundation.
HOW TO? How do we prevent the spread of germs?

1. Wash hands before and after using the toilet.

2. Use a toilet: If there is no toilet, relieve yourself far from water sources and where it
won’t come into contact with animals or people. Cover it with dirt to avoid flies.
3. Wash hands before handling food.
4. Use clean and safe methods of preparing and storing food.
5. Keep animals away from food and water sources.
6. Protect water sources.
7. Use clean water for drinking and washing.
8. Cover food.

Hygiene and toilets:

 Keep wells and public water places clean. Do not let animals near drinking water, also
keep animals out of toilets and homes (possible hygienic contamination, risk of
spreading of disease)
 Toilets should be at least 20 meters or more away from the water source.
 Over time, one can throw lime, dirt or ashes in the hole to reduce the smell and keep flies
away.
 Make sure your toilet is covered.

Disinfecting Water:
1. Boil water for at least one minute (3 minutes in mountainous regions) and store in
clean containers.
2. Use chlorine to disinfect water when boiling is not possible. Follow the instructions on
the bottle of chlorine for amounts (For 1 gallon water, use 8 drops of 6% bleach or 6
4
drops of 8.25% bleach) . Use only regular, unscented chlorine bleach products
suitable for disinfection as stated on the label.

4 Emergency Disinfection of Drinking Water. (2020, June 29). Retrieved December 23, 2020,
from https://www.epa.gov/ground-water-and-drinking-water/emergency-disinfection-drinking-
water
 Think about it!
This section encourages you to express your opinions to family and friends about a topic. Start a
discussion with them face to face, via text, chat, or whatever means available and comfortable
to you. It’s always great to share your ideas and hear more points of view 
Talk to your family members about the importance of healthy hygiene and sanitation practices.
Discuss which areas of your daily routine may be changed in order to ensure that everyone’s
health is prioritized. Put the recommended changes in a list and post it where everyone can
easily see it and review every day.
Activity 3: Understanding the Principles and Philosophy of 5S

Objectives
 Explain the value of practicing “good housekeeping”
 Recall and explain the role of employees in good housekeeping activities
 Identify and discuss good housekeeping practices
 Outline the 5S Philosophy
 Commit to the values adhered by 5S

 Recommended Time: 90 – 120 minutes

This session aims to introduce the importance of “good housekeeping” in preventing

most common accidents in the workplace (it is good to implement in homes and
schools/training areas as well). 5S, a Japanese concept that aims to optimize time for
production, is a very practical, simple and proven approach to improving housekeeping
in the workplace. It is commonly used in Philippine agencies and private sector
establishments. 5S is a system for organizing spaces so work can be performed
efficiently, effectively, and safely. It focuses on putting everything where it belongs and
keeping the workplace clean, which makes it easier for people to do their jobs without
wasting time or risking injury.

5
What is 5S in the workplace?
5S is a systematized 5S utilizes: 5S practice… 5S philosophy:
approach to:


Organizing work areas 
Workplace 
Develops positive 
Productivity comes

Keeping rules and organization attitudes among from getting rid of
standards

Techniques to simplify workers waste

Maintaining discipline work

Cultivates an 
Need to attack the root
environment of cause of a problem,
efficiency, not just symptoms
effectiveness and

Participation by
economy everybody is required

5 Department of Labor and Employment, Occupational Safety and Health Center. (n.d.). Basic Occupational
Safety and Health Training. http://www.oshc.dole.gov.ph/images/OSHTrainingAnnouncement/BOSH-
Manual_Narrative-Handout.pdf

Think about the statements below and honestly tick the column YES or NO according to
whichever is most applicable to you while at home or at your workplace. (You can also do
it twice, once for when at home and again for the workplace as your answers might
differ).
 Self-Assessment of 5S Practices

YES NO Statements to be reflected on

I adhere to the idea that less is more.

I have cluttered and poorly arranged areas.

I keep piles of materials that look untidy.

I keep items that I no longer need in case I will need them in

the future.

There are cluttered and blocked aisles and passageways in my

house or work space.

I keep materials stuffed in corners and out-of-the-way places.

I have materials that are getting rusty and dirty from non-use.

I tend to have excessive quantities of items.

I have crowded storage areas and shelves.

I have overflowing bins and containers.

I tend to keep broken containers and damaged materials in

case there is a use for them.

Let us read more about the 5S terms in Key Facts 7.5 below.

Key Facts 7.5: 5S Terms (in Japanese, English and Filipino translation)

1. Seiri / Sort /Suriin

2. Seiton / Systematize or Set in order / Sinupin

3. Seiso / Shine or Sweep / Simutin

4. Seiketsu / Standardize / Siguruhin

5. Shitsuke / Self Discipline or Sustain / Sarilingkusa

1. Seiri / Sort /Suriin: to sort out unnecessary items and discard them

Why?

Makes the work easy by eliminating obstacles.

Eliminates the need to take care of unnecessary items.

How?

 Distinguish between necessary and unnecessary things and get rid of what you do not need.

 Remove items not used, including outdated, broken and redundant materials and
equipment; computer files that are not relevant anymore, and any materials which are no
longer in use.
 Classify and tag these items to help in easy salvaging these items fast.
2. Seiton / Systematize or Set in order / Sinupin: to organize things

Why?

Saves time and energy to find stored items when they are organized

How?

Seven Principles of Seiton:

1. Follow the first-in-first-out (FIFO) method for storing items (so older products are
used or bought before newer products to minimize wastage)
2. Assign each item a dedicated location.
3. All items and their locations should be indicated by a systematic labelling,
4. Place items so that they are visible to minimize search time,
5. Place items so they can be reached or handled easily,
6. Separate specialized/not commonly used tools from common ones.
7. Place frequently used tools near the user.

3. Seiso / Shine or Sweep / Simutin: to sanitize or clean our workplace

Why?
A clean work area prevents accidents and makes the workplace safer.
A clean work area makes it easier to identify malfunctioning equipment, leaks and
spills or other issues.

How?
 Keep the work area clean and remove trash.
 Regularly maintain equipment and keep it clean.

 Develop a cleaning procedure for each type of workspace (when, with what materials, etc.)
 Clean up work area at the end of your work shift.
 4. Seiketsu / Standardize / Siguruhin: to make habitual

Why?
To establish a system to maintain and make 5S (sorting, organizing, cleaning) a habit.

How?
 Use clear instructions and checklists for employees to follow
 Use standard work procedures for everyone to follow
 Use color coding and pictures of standard procedures so employees can easily remember what to
do
 Standardize processes in all aspects of the workplace – maintaining machinery, storing
inventory, methods of communication, administrative processes, keeping the workplace
clean…

5. Shitsuke / Self Discipline or Sustain / Sarilingkusa: to strive for

continued practice and improvement
Why?
It is necessary to perform the 5S processes consistently and habitually so it can be
sustainable.
To engrain 5S as part of workplace culture.

How?
 Practice 5S as part of your routine so it becomes a habit.
 Make sure all workers understand the importance and processes of 5S
 Let’s Exercise: Good housekeeping practices

1. Let’s practice good housekeeping! Write DO if the statement is desirable and DON’T if the
statement is undesirable. Keep in mind what you have read about 5S.

1. Keep hoses, power cords, welding leads, etc. wherever you can find space.
2. Secure loose or light material that is stored on roofs or on open floors.
3. Allow rubbish to fall freely when working at a height above ground
level.
4. Keep the work area and all equipment tidy. Designate areas for
waste materials and provide containers.
5. Gather up and remove debris at the end of each week to keep the
work site orderly.
6. Keep materials at least 2m (5 ft.) from openings, roof edges,
excavations or trenches.
7. Raise or lower tools or equipment by their own cable or supply hose.
8. Keep structural openings free of covers or protection as long as
people know where they are (e.g. sumps, shafts, floor openings, etc.)
9. Keep stairways, passageways, ladders, scaffold and gangways free of
material, supplies and obstructions.
10. Plan for the adequate disposal of scrap, waste and surplus materials.
11. Toss tools or other materials to co-workers to be more efficient
when working on something together.

Check your answers at the end of the module before moving on to the next exercise.

2. Now let’s look at some statements regarding areas one finds in an office space. For each
item, choose the 5S step it is most related to. Sometimes there might be more than one
answer so explain your reasoning. Remember, the steps are: Seiri (Sort), Seiton (Set in
order), Seiso (Shine), Skeiketsu (Standardized) Shitsuke (Sustain).
Desks
Do not place anything under your desk.
Dispose of unnecessary items in your drawers.
Arrange items in your desk drawers neatly for easy retrieval.
Do not pile up documents on your desk top.
Wipe your desktop every morning.
Do not leave unnecessary things on your desk top when you go home.
Office machines
Clean office machines and equipment regularly.
Set electric cables neatly for safety and good appearance.
Inspect machines regularly and take action for required servicing.
Toilets
Flush after use.
Wash hands after using the toilet.
Clean up toilet and wash basin everyday.
Replenish toilet paper, soaps and paper towels.
All users should always try to keep toilets clean and tidy.
Check exhaust fans regularly for effective function.
Canteen
Do not leave unnecessary things on the dining table.
Tuck chairs properly after use.
Return chairs and tables to their original location when used for meetings
or functions.
Put away all cups and plates after each meal.
Clean up tables immediately after each meal.
Hallways
Do not smoke while walking in the hallways.
Do not place anything in the hallways without permission.
Pick-up and dispose any waste in the hallway.
Avoid talking loudly along hallways.
Notice Boards
Ensure that outdated notices are removed.
Ensure that all information is updated regularly.
Items should be neatly aligned and properly secured.
Pins must be readily available.
Check that the location of notice boards are appropriate.
 Sharing is caring
Share the exercise above with a family member, friend or a fellow student. Explain what 5S is
and go through the statements to see if they agree with your responses or have other
thoughts. Then, discuss the meaning of the following paragraph and whether or not you
agree:

“5S is a whole a culture which increases production, improves quality, reduces cost, makes
delivery on time, improves safety and improves morale. 5S also is not a list of action items, but
is an integrated concept of actions, condition and culture.”

Let’s Apply: Evaluating 5S Practices in a Business

1. Invite one of your family members or friends who is working in an office or business establishment
and evaluate together the 5S practice in their workplace. Read the instruction below in doing your 5S
evaluation.

Instruction: Tick the number inside the box that represents the level of 5S practices being done
in your workplace, with 10 being the highest level of practice and 2 the lowest level of practice.

ITEM FOCUS SCORE

Desks / tables / chairs Are they tidy and conveniently organized? 10 8 6 4 2

Cabinets/shelves Are they clean and labelled for the easy 10 8 6 4 2

retrieval of things needed?

Documents/files Are they clean and systematically organized? 10 8 6 4 2

Forms/office supplies Are they tidy and conveniently stored for 10 8 6 4 2

retrieval?

Telephones Are they clean and well 10 8 6 4 2

maintained?

Facsimiles Are they clean and well maintained? 10 8 6 4 2

Typewriters/word Are they clean and well maintained? 10 8 6 4 2

processors

Computers/monitors Are they clean and well maintained? 10 8 6 4 2

 ITEM FOCUS SCORE

Printers Are they clean and well maintained? 10 8 6 4 2

Copying machines Are they clean and well maintained? 10 8 6 4 2

Electric wiring Is it tidy, safe and conveniently laid out for 10 8 6 4 2

operation?

Lighting/ventilation Are they adequate for efficient operation? 10 8 6 4 2

Floors/walls/windows/ceiling Are they dust-free and well maintained? 10 8 6 4 2

Fire extinguishers Are they adequate and well maintained? 10 8 6 4 2

Emergency exits Are they adequate and clear of 10 8 6 4 2

obstacles in case of emergencies?

Safety devices Are they functioning and well maintained? 10 8 6 4 2

Working clothes/shoes Are they clean and do they present a good 10 8 6 4 2

image of the business to the public?

Waste baskets Are they clean and well-maintained? 10 8 6 4 2

Others 10 8 6 4 2

Discuss the evaluation together by tallying the total score. The higher the score, the better the
level of 5S practice. Suggest and discuss ideas on how to improve the practice of 5S in the workplace.
Share the information on the 5S steps with them found in Key Facts 7.5 above.

2. Think about your own workspace or the place you live. What steps can you take to apply
the 5S system of organization and management? How can you make the place more
pleasant and conducive to working? How can you improve work efficiency and safety in
your space?
In conclusion, 5S is not a matter of memorizing Japanese words pertaining to a system
of housekeeping. Wholehearted practice and observance of good housekeeping is
what is important. It is the most basic step in preventing accidents and avoiding
various degrees of losses to productivity, property, materials and equipment, and
customers. Following the 5S system will lead to quality improvement.
Activity 4: Potential Hazards in the Workplace and Application

Objectives
 Identify the main potential hazards found in workplaces
 Understand why the situation or substance is hazardous

 Recommended Time: 40 – 60 minutes

Now you will be thinking about the ways in which people may get hurt on the job. By the end
of this activity, you will be able to identify some of the main hazards and know why they cause
harm.

Have you ever gotten hurt on the job? Have you ever seen anyone get hurt at work?
Think about different hazards you have encountered before. Some job hazards are very
obvious, but others are not. Read the information below.

Key Facts 7.6: Hazards in the Workplace
In order to be better prepared to be safe on the job, it is necessary to be able to identify
different types of hazards, which can be divided into four categories:

 Safety hazards can cause immediate accidents and injuries. Examples: hot surfaces,
slippery floors.
 Chemical hazards are gases, vapors, liquids, or dusts that can harm your body.
Examples: cleaning products or pesticides.
 Biological hazards are living things that can cause diseases such as flu, COVID
19, AIDS, Hepatitis, and TB. Examples: bacteria, viruses, or insects. In the
workplace, you can be exposed to biological hazards through contact with
used needles, sick children, animals, etc.
 Other health hazards are harmful things, not in the other categories, that can
injure you or make you sick. These hazards are sometimes less obvious
because they may not cause health problems right away. General categories
may include physical, psychological and ergonomic hazards. Examples: noise
or repetitive movements.
 Safety Chemical Biological Other Health
Hazards Hazards Hazards Hazards
Hot surfaces Cleaning Viruses Noise
products
Slippery Pesticides Bacteria Vibration
floors
Unsafe Solvents Molds Radiation
ladders
Machines Acids Animals Heat or cold
without
protection
Sharp knives Mill dust Birds Repetitive
(cassava, movements
millet…)
Hot grease Lead Insects Awkward
posture
Unsafe Ozone Snakes Heavy lifting
electric
circuits
Lack of fire Machines Poisonous Fast pace of
exits without plants work
protection
Motor Wood dust Used Harassment
vehicles needles
Cluttered Mercury Stress
work areas
Falling Poor air Areas too
objects quality dark or too
bright
Gasoline Violence

 Think about places where you have worked. List down possible job hazards you may have seen in these
places based on the different categories.

Safety Chemical Biological Other Health

Hazards Hazards Hazards Hazards
 Safety Chemical Biological Other Health
Hazards Hazards Hazards Hazards

 Find the Hazard! Identify the hazards in the following 4 pictures and circle them.
Picture 1: Kitchen
Picture 2: Gas Station
Picture 3: Supermarket
Picture 4: Office
 Let’s Apply: Safety in the Workplace

Go around your home and look for potential hazards. List them down here, and identify
possible solutions for these hazards.

Think about some workplaces that are close to your home that you can visit without making an
appointment. Places you can walk into or walk by and observe. Identify different types of
workplaces. For example:

• Restaurant
• Grocery Store
• Office
• Hotel Reception
• Small Manufacturing Site
• Construction Site
• Others

Be creative if you are not able to move much beyond your home and the grocery store or
market. There could be informal businesses taking place on the street you can observe on the
way to the store or from your home.

Read the instructions in Work Exposure - Observing Safety in the Workplace and fill in the
table after observing for 5 – 10 minutes. Compare your results with another student via phone
or text message.
Work Exposure - Observing Safety in the Workplace

Instructions: Visit your chosen workplaces (formal or informal – whatever you have access to in
your daily routine). Make sure you watch the time. Observe without being in the way of any
employee for 5 – 10 minutes. Compare your results with a fellow TESDA student; you can do this
over the phone or via text message.

Identify different types of workplaces: Type of Hazard

Restaurant Safety Hazards

Grocery Store Chemical Hazards
Office Biological Hazards
Hotel Reception Other Health Hazards
Small Manufacturing Site
Construction Site
Others

Workplace One Type of Workplace:

Hazards Observed Type of Hazard How to avoid this hazard

Workplace Two Type of Workplace:

Hazards Observed Type of Hazard How to avoid this hazard

 Sharing is caring

This section encourages you to share your output to family and friends. You worked hard
on this so now it is time to tell others about the task you have just completed. Do it face to
face, via text, chat, or whatever means available and comfortable to you. It’s always great
to share your thoughts and hear feedback from people who care 
Share with your parents and other family members the hazards you found around your home
and in any workplace you were able to visit or see, as well as your suggestions for removing
these hazards. Ask them for their thoughts, and plan for changes that need to be made to
make your home safer and to make workplaces safer. Remember to thank them for helping
you with your schoolwork!
Activity 5: Understanding Occupational Safety and Health (OSH) Standards, Rules
and Regulations in the Philippines

Objectives

 Identify and describe the OSH standards, rules and regulations applied to the workplace

 Recommended Time: 40 – 60 minutes

Now you will be thinking about the Occupational Safety and Health Regulations that are
applied/observed in your workplace. By the end of this activity, you will be able to identify and
describe some of the OSH Rules directly affecting you in the performance of your job.


Write down the qualities or practices of a safety conscious worker (What does he do
before, during and after performing tasks or jobs assigned to him/her?

_______________________________ _______________________________

_______________________________ _______________________________


_______________________________ _______________________________

Are you aware of OSH, how it directly affects you and the OSH Rules observed or


practiced in your workplace? Read the information below.

Key Facts 7.7: What is Occupational Safety and Health (OSH)?

Occupational Safety and Health (OSH) standards refer to a set of rules issued by Philippine
Department of Labor and Employment (DOLE) which mandates the adoption and use of
appropriate practices, means, methods, operations or processes, and working conditions
reasonably necessary to ensure safe and healthful employment.

Occupational safety and health is a discipline with a broad scope involving three major fields –
Occupational Safety, Occupational Health and Industrial Hygiene.
 1. Occupational safety deals with understanding the causes of accidents at work and ways
to prevent unsafe acts and unsafe conditions in any workplace. Safety at work discusses
concepts on good housekeeping, proper materials handling and storage, machine safety,
electrical safety, fire prevention and control, safety inspection, and accident investigation.
2. Occupational health is a broad concept which explains how the different hazards and
risks at work may cause an illness and emphasizes that health programs are essential in
controlling work-related and/or occupational diseases.
3. Industrial hygiene discusses the identification, evaluation, and control of physical,
chemical, biological and ergonomic hazards.

Duties of Employer:
Furnish safe and healthful working conditions
Give job safety instructions
Comply with OHSS
Use approved safety devices

Duties of the worker

Cooperate with management
Report unsafe conditions
Use all safe devices

What are considered hazardous activities?

Exposure to dangerous environmental elements, contaminants or work conditions
Construction work, logging, fire-fighting, mining, quarrying, blasting, dock work, deep
sea fishing and mechanized farming
Manufacture or handling of explosives and pyrotechnic products
Use or exposure to power driven or explosive materials
Exposure to biological agents as bacteria, fungi, viruses, protozoa, nematodes and other
parasites

6
OSH Standards Rules
Rule No. Title Coverage
Rule 1080 Personal Protective Protective equipment for the eyes, face, hands and
Equipment and Devices feet, protective shields and barriers

6 Department of Labor and Employment, Occupational Safety and Health Center. (n.d.). Basic
Occupational Safety and Health Training.
http://www.oshc.dole.gov.ph/images/OSHTrainingAnnouncement/BOSH-Manual_Narrative-Handout.pdf

Rule No. Title Coverage

Rule 1090 Hazardous Materials Apply to all workplaces in which hazardous
substances in solid, liquid or gaseous forms are
manufactured, handled and used or in which
flammable, irritating, offensive or toxic dusts,
 fibers, gases, mists or vapors are generated or
released in quantities injurious to health)
Rule 1100 Gas and Electric Welding and cutting operations
Welding and Cutting
Operations
Rule 1120 Hazardous Work Working in an underground tank and similar
Processes confined space work
Rule 1140 Explosives Applies to the manufacture, handling and storage
of explosives, fireworks and other pyrotechnic
products
Rule 1150 Materials handling and Rule governing the proper handling, storing
storage materials, including the provision of covers and/or
guardrails to protect personnel
Rule 1160 Boiler Fabrication, installation, repair and removal of
boilers
Rule 1170 Unfired Pressure Vessel Fabrication and installation of closed vessel other
than the boiler constructed to hold steam, hot
water, gas or air ordinarily supplied from an
external source or from indirect application of
heat. (Does not include portable cylinder for the
storage of compressed gases)

Rule 1180 Internal Combustion Installation and use of internal combustion engine
Engine (e.g. power plant engine)
Rule 1200 Machine Guarding Provision of guards on moving parts of prime
movers, transmission equipment and all dangerous
parts of driven machinery
Rule 1210 Electrical Safety Provision specified in the Philippine Electrical Code

Rule 1220 Elevators and Related Covers the installation or construction of elevator
Equipment and related equipment
Rule 1240 Power Piping Lines Include all steam, water, air, gas, hazardous
substances, oil piping and component parts
Rule 1410 Construction Safety Health and safety provisions in every construction
site
Rule 1420 Logging General safety provisions governing logging
operations
 Rule No. Title Coverage
Rule 1940 Fire Protection and Covers buildings and facilities and equipment as
Control prescribed in Building Code, Fire Code and PSME
Code on sprinkler and fire protection system
Rule 1950 Pesticides and fertilizers Applies to all agricultural and industrial enterprises
in which these chemicals (pesticides and fertilizers
are manufactured

 Think about places where you have worked or workplaces in your community that you have
observed. List down activities in the workplace and identify the OSH Rules that must be observed or
implemented based on information you read in Key Facts 7.7 above.

Workplace Activities and Related OSH Rules

Activity/ies (Services, Possible Hazards OSH Rules/
Products) Standards
 Performance Criteria Checklist

The Performance Criteria Checklist is an opportunity for you to assess your

learning outcomes in the session and know how well you did in doing the activities
in this session. You will speak to your facilitator to:

1. Share your experiences in completing the session.

2. Discuss your development and progress towards the intended skills.
3. Plan how you will move forward to continue making progress in the module.
Conduct a quick self-assessment and answer the questions in the table below.

Statements Please check YES if you have shown

or can do the statement, NO if you
Did you… haven't shown it or cannot do it yet
YES NO
1. Identify important health practices in the
workplace?

2. Assess your personal health?

3. Enumerate steps on preventing the spread of

illness and contamination at work, home and
community?

4. Explain the role of employees in good

housekeeping activities?

5. Identify good housekeeping practices?

6. Outline the 5S Philosophy?

7. Identify the main potential hazards found in

workplaces?

8. Understand why the situation or substance is

hazardous?

9. Identify and describe the OSH standards, rules

and regulations applied to the workplace?
Guide to the Learner and Facilitator’s Discussion:

Topics to discuss during the Learning Check:

1. Parts of the module that were the easiest to answer/do.

2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.

6. Feedback on the learner’s performance in terms of the following: mastery of content,

skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.
 Session 1 – Writing Space
Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on hygiene & sanitation practices, the 5S
system, hazards in the workplace and OSH standards/rules/regulations.

Congratulations! Now that you know how to detect hazards in the workplace and home, the
next step will be to identify ways in which to be safer in the workplace.
Session 2: Perform Relevant Occupational Safety and Health Procedure

Performance Criteria:

1.1 Safety devices are checked in accordance with workplace OSH work standards
1.2 OSH Work instructions are followed in accordance with workplace policies and
procedures
1.3 Personal protective equipment, materials, tools, machinery, and equipment are
utilized according to OSH work standards

 Key Topics and Learning Points

1. Controlling hazards
2. Personal Protective Equipment (PPE)
3. Safe handling of hand and power tools, equipment and materials
4. Mechanical and non-mechanical hazards of machinery

 To control hazards, you can 1) remove the hazard; 2) improve work policies and
procedures; and 3) use protective clothing and equipment.
 Personal Protective Equipment (PPE) is used to prevent or protect you from hazards in
the workplace. Ex.: hard hat for head protection; safety goggles to protect eyes; ear
plugs to protect ears and boots to protect feet.
 Follow safety rules when handling hand or power tools and keep tools well maintained.

 Mechanical hazards are caused by the moving parts of the machinery and non-
mechanical hazards are like the byproduct of using the machinery such as dust or
fumes. Knowing the types of hazards will help you to protect yourself better.
Activity 6: Ways to Make Work Safer

Objectives

 Understand and appreciate three ways (methods) of controlling hazards and staying
safe
 Identify the best ways to address specific problem situations

 Recommended Time: 60 – 90 minutes

Hazards may be difficult to control, but it is not impossible. There are generally three different
methods on controlling hazards. Let’s read about these methods and answer the questions that
follow.


Key Facts 7.8: Controlling Hazards

Method 1: Remove the Method 2: Improve Work Method 3: Use Protective

Hazard Policies and Procedures Clothing and Equipment

The best control measures If you can’t completely Personal protective

remove the hazard from the eliminate a hazard or keep it equipment is the least
workplace altogether, or away from workers, good effective way to control
keep it isolated (away from safety policies can reduce hazards. However, you
workers) so it can’t hurt your exposure to hazards. should use it if it’s all you
anyone. This way, the Here are some examples: have. Here are some
workplace itself is safer, and examples:
all the responsibility for Information
safety doesn’t fall on dissemination and safety Gloves, steel‐toed shoes,
individual workers. Here are training on how to work hard hats
some examples: around hazards Respirators, safety
Regular breaks to avoid glasses, hearing
Use safer chemicals, and fatigue protectors
get rid of hazardous ones Assigning enough people Lab coats or smocks
Store chemicals in locked to do the job safely
cabinets away from work (lifting, etc.)
areas
 Use machines instead of
doing jobs by hand
Have guards around hot
surfaces

 Think about two hazards you identified earlier in Activity 4, either at home or in the workplace. Use
the three Methods in Key Facts 7.8: Controlling Hazards to list answers to this question: How can
this workplace hazard be reduced or eliminated?

Reducing or Eliminating Hazards:

Hazard #1:

Solutions using Method 1: Solutions using Method 2: Solutions using Method 3:

Remove the Hazard Improve Work Policies and Use Protective Clothing and
Procedures Equipment
1. 1. 1.
2. 2. 2.
3. 3. 3.
4. 4. 4.
5. 5. 5.

Hazard #2:

Solutions using Method 1: Solutions using Method 2: Solutions using Method 3:

Remove the Hazard Improve Work Policies and Use Protective Clothing and
Procedures Equipment
1. 1. 1.
2. 2. 2.
3. 3. 3.
4. 4. 4.
5. 5. 5.

Let’s Apply: Finding Solutions to Hazards

Let’s read about situations that may happen in real life. What can we do to ensure that these
incidents are prevented?
Finding Solutions to Hazards:

Alice is a 17-year-old dishwasher at

Font Restaurant. To clean the cooking
pans, she soaks them in a powerful
chemical solution. She uses gloves to
protect her hands and arms. One day,
as Alice was lifting three large pans
out of the sink at once, they slipped
out of her hands and back into the
sink. The cleaning solution splashed all
over the side of her face and got into
her right eye. She was blinded in that
eye for two weeks.

What solutions can you think of that might prevent this injury from happening again?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Nina works in the fields spraying pesticides

on crops. She always has lunch in the field to
save time. She rarely washes her hands
before eating but doesn’t think it is a
problem because she uses a spoon and fork.
After a few days of spraying, Nina became
very ill. Her eyes burned, her chest hurt, she
had a stomachache, and she felt dizzy. She
could not work for a few days and had to be
hospitalized.

What solutions can you think of that might prevent this injury from happening again?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Mario works for a businessman who

imports sugar. When the big truck drove
to the store, Mario and his friends started
to work, carrying the heavy sugar boxes
from the truck to the store. It was hard
work, yet they needed to work very fast.
Mario carried a big box meant to be
carried by 2 people. After trying for many
times to keep his balance, his foot slipped
and he fell down. He felt a terrible pain in
his lower back, but he kept working so
the others wouldn’t know the extent of
his injury.
On the following day, Mario couldn’t go
to work because he was in so much
pain. He didn’t go to work for a week
and his back still hurts.

What solutions can you think of that might prevent this injury from happening again?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
 Antonio is 18 years old. He is very proud
to have gotten a job working in the
kitchen of a new hotel in Cebu. One day
he slipped on some oil that had spilled on
the floor of the kitchen. He tried to stop
his fall but burned his arm on the stove.

What solutions can you think of that might prevent this injury from happening again?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Jose works for a small construction company

that builds houses. One day when he was
carrying a 12-foot rafter along the top of an
unfinished house, he lost his balance and fell
backwards into an unguarded chimney
opening, landing on a concrete floor 20 feet
below. He survived but had several backbone
injuries that forced him to spend 3 months in
a brace from his neck to his hips.

What solutions can you think of that might have prevented this injury?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Activity 7: Selection and Use of Personal Protective Equipment (PPE)

Objectives:

 Identify the different types Personal Protective Equipment (PPE) and its
application/use
 Select the appropriate PPE in the workplace based on identified hazard and risk

 Recommended Time: 60 – 90 minutes

There are different types of Personal Protective Equipment (PPE). They are generally
use to prevent or protect you from hazards in the workplace. Think about the PPE
you have seen in the workplace, at home or in the community. Brainstorm a list of
examples of PPE that people use to protect themselves from hazards.

Let’s read about these PPEs and understand what hazards they protect you from and
how they are used.
 7
Key Facts 7.9: Personal Protective Equipment (PPE)
Rule 1080
Rule 1080 of the Occupational Safety and Health Standards (OSHS) requires employers to provide
appropriate personal protective equipment to workers. Employers can be held liable if they fail
to furnish their workers with the necessary PPE.

TYPES OF PERSONAL PROTECTIVE EQUIPMENT (PPE)

PPE Hazard/s Description/ Uses
Head Safety Hat Falling or flying Needed when workers are
Protection objects or exposed to hazards that have
materials potential to cause head injury.
Exposed energized
electrical A safety hat is a device that
equipment provides head protection against
Working around impact from falling or flying
or on scaffolds objects, blows on top of head as
Working at well as side impacts and protection
construction site against electrocution.
Working around
overhead tools or
machinery

Eye Goggles or Flying particles/ Needed when work presents the

Protection Safety Glasses dust potential of causing eye injury
Sparks or heat from physical, chemical or
Light radiation radiation agents.
Splashes
Gases Goggles come in a number of
Chemical different styles for a variety of
uses such as protecting against
dust and splashes: eye cups,
flexible or cushioned goggles,
plastic eye shield goggles and
foundry men’s goggles.

7 Department of Labor and Employment, Occupational Safety and Health Center. (n.d.). Basic
Occupational Safety and Health Training.
http://www.oshc.dole.gov.ph/images/OSHTrainingAnnouncement/BOSH-Manual_Narrative-Handout.pdf
 PPE Hazard/s Description/ Uses
Face

Face Flying particles/ Needed when work presents the
Protection Shields splashing or dusts potential of causing facial injury
Sparks from from physical, chemical or
grinding or similar radiation agents
operation
Contents under Face shields should only be used as
pressure eye and face protection in areas
Splash hazard where splashing or dusts, rather

Plexi-glass Electrical work than impact resistance is the
shields Airborne germs problem. In the case of grinding
that cause viruses operations (plus other operations),
such as COVID 19 a face shield is only secondary
to spread protection to other protective
devices, such as safety goggles.

Face shields and plexi-glass shields

are used to prevent germs
spreading between people
through the air. This is often done
in areas such as restaurants,
offices, banks, stores, in public
transportation areas, etc.
Ear Ear plug Excessive noise Needed when the average noise of
Protection Ear muffs exposure an area exceeds the prescribed
Canal caps decibel level.

The prevention of excessive noise

exposure is the only way to avoid
hearing damage. Engineering and
administrative controls must be
used if acceptable sound levels are
exceeded. If such controls fail to
reduce the sound levels to
acceptable limits, personal hearing
protection must be used.

Earmuffs must make a perfect seal

around the ear to be effective.
Respiratory Air purifying Mists or Vapors Needed when work presents an
Protection respirators Gases inhalation hazard:
Smoke
Fumes
 PPE Hazard/s Description/ Uses
Particulates or

Particulate respirators or
dust mechanical filters - screen out
Insufficient dust, fog, fume, mist spray or
oxygen supply smoke. Such filters need to be
replaced at frequent intervals.

Chemical cartridge devices -
remove contaminants by
passing the tainted air through
material that traps the
harmful portions. There are
specific cartridges for specific
contaminants.

Hand and Appropriate High/low Needed when work presents the

Arm gloves temperatures potential of causing hand injury
Protection hand pads Chemical or from physical, chemical or
barrier cream thermal burns radiation agents
sleeves (for arm Sharp objects
protection) Electrical work Hand and arm protection is
Absorbing harmful required when workers’ hands are
substances exposed to hazards such as
harmful substances that can be
absorbed by the skin, severe cuts
or lacerations, severe abrasions,
chemical burns, thermal burns,
and temperature extremes.
Foot and Leg Safety shoes Falling or rolling Needed when work presents
Protection objects hazards that have potential to
Sharp objects cause a foot injury.
Hot surfaces
Wet, slippery Conductive Shoes protect against
surfaces the buildup of static electricity or
Electricity equalize the electrical potential
Chemical between personnel and the
exposure ground.

Electrical Hazard Safety Shoes are

non-conductive and protect
against open circuits of 600 volts
or less under dry conditions.
Electrical hazard shoes are not
 PPE Hazard/s Description/ Uses
intended for use in explosive or
hazardous locations where
conductive footwear is required.
This footwear should be used in
conjunction with insulated
surfaces.
Fall Travel restraint Falls Travel restraint system is an
Protection system, Fall assembly composed of body belt
arrest system, and proper accessories that
Lifelines prevent a worker in a high
elevation working area from
traveling to an edge where the
occurrence of fall may happen.

Fall arrest system is an assembly

composed of full-body harness,
safety lanyard and proper
accessories or a safety net which
protect a worker after a fall by
stopping the fall before hitting the
surface below.

Lifelines shall be secured above

the point of operation to an
anchorage or other structural
member.
Torso/ Full 
Vest Intense heat Needed when work presents a
Body 
Jacket Splashes potential for contamination or
Protection 
Apron Hot/cold metals injury to other parts of the body

Coverall and liquids such as legs arms, back, chest

Surgical Impact from tools,
gowns machinery, and These protective clothing come in

Full-body other materials a variety of materials, each suited
suits Sharp objects to particular hazards. These
Hazardous materials include the following:
chemicals

Paper-like fiber - Disposable
Contact with suits made of this material
potentially provide protection against
infectious dust and splashes.
materials, like

blood

Treated wool and cotton -
Radiation Adapts well to changing
 PPE Hazard/s Description/ Uses
Electrical work workplace temperatures and is
comfortable as well as fire
resistant.

Duck - This closely woven
fabric protects employees
against cuts and bruises while
they handle heavy, sharp, or
rough materials.

Leather - Leather protective
clothing is often used against
dry heat and flame.

Rubberized fabrics, neoprene,
and plastics - protective
clothing made from these
materials protect against
certain acids and other
chemicals.

 Think about hazards you learned in Activity 6: Ways to Make Work Safer. List the Task/s or
Work Area/s you are assigned in, and identify the hazards associated with it. In the third
Column, list the PPE discussed in Key Facts 7.9: Personal Protective Equipment needed in the
performance of the task/s identified in First Column.

PPE in the Workplace:

Task/s or Work Area/s Potential Hazard(s) PPE Required

Activity 8: Safe Handling of Tools, Equipment and Materials

Objectives

 Describe methods of safe manual handling of materials

 Discuss safe procedures in mechanical handling of materials

 Recommended Time: 60 – 90 minutes

In the workplace, it is important for workers to properly handle tools, equipment and
materials to avoid accidents, injuries and exposure to hazards in the course of
performing or completing a job/tasks.

 Look at the following sets of pictures and answer the questions.

8
Set A:

8 "Expertoys 1/6 Scale Hand Tools Set (Colour)" by shaun wong is licensed with CC BY-NC-ND 2.0. To view a copy
of this license, visit https://creativecommons.org/licenses/by-nc-nd/2.0/

9 10 11
Set B:
 1. What types of tools do you see in Set A? In Set B? What is the difference between
these sets of tools?

2. What type of safety measures should you take when using the tools in Set A?

9 "Bosch Power Tools Event" by Charles & Hudson is licensed with CC BY-SA 2.0. To view a copy of this
license, visit https://creativecommons.org/licenses/by-sa/2.0/
10 "Bosch Power Tools Event" by Charles & Hudson is licensed with CC BY-SA 2.0. To view a copy of this license,
visit https://creativecommons.org/licenses/by-sa/2.0/
11 "DeWalt Power Tool - Drill" by digital internet is licensed with CC BY-ND 2.0. To view a copy of this license,
visit https://creativecommons.org/licenses/by-nd/2.0/

3. What type of safety measures should you take when using the tools in Set B?

Read Key Facts 7.10 Handling Hand and Power Tools to check the answers you
provided above.

Key Facts 7.10 Handling of Hand and Power Tools12
Hand tools are tools that are powered manually. These include those you see in the picture –
hammers, screwdrivers, wrenches, etc. Power tools are tools that require an additional source of
power other than your hands. The power source could be electricity, battery, hydraulic source,
amongst others. Drills, chain saws, powered saws, air compressor, milling machines, lathes are a
few examples of power tools. Power tools should be fitted with guards and safety switches.

When using hand tools, the greatest hazards are:

1. Misuse
2. Improper maintenance

Safety tips when using hand tools:

 Choose the right tool for the job – don’t substitute! (e.g. Don’t use a screwdriver in place of a
pry bar).
 Inspect tools before each use to make sure they are in good condition – make sure tools
meant to be sharp are not dull; don’t use damaged tools.
 Repair damaged tools before using them.
 Don’t use broken or damaged tools, dull cutting tools, or screwdrivers with worn tips.
 Cut in a direction away from your body.
 Make sure your grip and footing are secure when using large tools.
 Carry tools securely in a tool belt or box. Don’t carry tools up ladders. Use a hoist or rope.
 Never carry sharp or pointed tools such as a screwdriver in your pocket.
 Keep close track of tools when working at heights. A falling tool can kill a coworker.
 Pass a tool to another person by the handle; never toss it to them.

12 OSHA. (2002). Hand and Power Tools. US Department of Labor

  Use the right personal protective equipment (PPE) for the job. Follow company
instructions for selecting and using safety eyewear, steel-toed shoes, gloves, hard hats,
etc.
 Keep the workplace floor and general area clean and dry to avoid slipping or tripping while
carrying or using tools.

When using power tools, the greatest hazards are:

1. Electrical burns
2. Electrical shock

Safety tips when using power tools:

 Wear appropriate PPE such as safety goggles and gloves.
 Keep workplace floors clean and dry to avoid accidental slips while using tools.
 Never carry a tool by the cord or hose.
 Never yank the cord or the hose to disconnect it from the receptacle.
 Keep cords and hoses away from heat, oil, and sharp edges.

 Disconnect tools when not using them, before servicing and cleaning them, and when
changing accessories such as blades, bits, and cutters.
 Keep all people not involved with the work at a safe distance from the work area.
 Secure work with clamps or a vise, freeing both hands to operate the tool.

 Avoid accidental starting. Do not hold fingers on the switch button while carrying a plugged-in
tool.
 Maintain tools with care; keep them sharp and clean for best performance.
 Follow instructions in the user’s manual for lubricating and changing accessories.
 Be sure to keep good footing and maintain good balance when operating power tools.

 Wear proper apparel for the task. Loose clothing, ties, or jewelry can become caught in moving
parts.
 Remove all damaged portable electric tools from use and tag them: “Do Not Use.”

REMEMBER! Tools help in the completion of the different jobs requirements. Keeping
them well preserved will make work easier and more efficient.

HANDLING OF EQUIPMENT AND MACHINERY

 Observe the types of equipment and machinery in your home and neighborhood. Enter or get close
to a workplace such as a grocery store, office building, construction area, mechanic’s garage,
restaurant… to expand your list.
1. Write the location and the type of equipment or machinery you see in the
table below.
2. Describe any safety measures used to protect the worker in using the equipment
or machinery.

Location Type of Equipment or Machinery Safety Measures Used

1. Think about the types of equipment and machinery you have seen. What types
of hazards do you think there are in using or being near them?

2. List some safety practices that should be in place when using equipment
and machinery.
Supplement your answers by reading the information below for more ideas!


Key Facts 7.11: Handling of Equipment and Machinery13
There are different types of hazards and risks in using equipment and machinery. Mechanical
hazards are caused by the moving parts of the machinery.

Common mechanical hazards and associated risks for machinery and equipment are
shown below.

Mechanical Hazard Risk

Rotating shafts, pullies, sprockets and gears Entanglement
Hard surfaces moving together Crushing
Scissor or shear action Severing
Sharp edge – moving or stationary Cutting or puncturing
Cable or hose connections Slips, trips and falls (e.g. oil leaks)

Non-mechanical hazards are more like byproducts of using the machinery. For
example, harmful emissions, chemicals/gas/fluids under pressure, electricity and noise.

When assessing machinery and equipment for possible non-mechanical hazards, consider
how machinery and equipment can affect the area (environment) around them. Common
non-mechanical hazards are shown below.

Non-Mechanical Hazard Examples of Risk

Dust Respiratory problems; asthma; lung and skin
cancers; skin irritation; damage to eyes and
nose
Electrical Electrical shock
Chemicals; mist (vapors or fumes); Heavy Burns; skin irritation and rashes; organ
metals (lead, cadmium, mercury) disorders (brain, kidneys, liver); respiratory

13 Office of Industrial Relations, Workplace Health and Safety Queensland. (January 2019). Guide to Machinery
and Equipment Safety. https://www.worksafe.qld.gov.au/__data/assets/pdf_file/0011/20306/guidetomachinery-
equipmentsafety.pdf
 Non-Mechanical Hazard Examples of Risk
problems; cancer; damage to
nervous/digestive/immune systems
Explosive or flammable atmospheres; heat; Burns
steam; ignition sources (flame or spark);
molten materials; High intensity light (laser,
ultraviolet)
Ionizing radiation (x-rays, microwaves) Damage to tissues and organs; skin irritation;
hair loss; radiation burns
Pressurized fluids and gases Asphyxiation (can’t breathe); explosions
leading to burns; skin irritation
Noise

Safety Tips:

 Workers should be trained in the use of equipment. Never

hesitate to ask for training on use of a new tool.
 Keep the work area clean.
 Make sure equipment is in good working order (e.g. blades
should be sharp) and has safety guards.
 Wear appropriate personal protective gear.
14
 Make sure stationary equipment is anchored to the floor.

 Keep hands away from the cutting parts of a machine.

15

 Turn power off when not using the machine.

 Do not distract the operator as it could lead to injury.

 Wear appropriate clothing that will not get stuck in

machines – no loose clothing or jewelry.
 Clean and store equipment and tools after use.
HANDLING MATERIALS

Read the following scenario and answer the questions.

Alan works at a storage facility in Metro Manila. Every day he lifts many boxes, some of which
are heavy. One day when the forklift was not available to move some especially heavy boxes,
he decided he would do it manually with a co-worker. It was nearing closing time and they
wanted to do it quickly. In the process, Alan felt a terrible pain in his back and fell to the floor
in agony.
 1. What happened to Alan and could have the situation been prevented?

2. What safety precautions should one take when handling materials by hand or with a
machine?

Read the information below to supplement your answers!


Key Facts 7.12: Manual Material Handling (MMH) 16
Manual Material Handling (MMH) means manually moving or handling things by lifting,
lowering, pushing, pulling, carrying, holding or restraining. Manual material handling is also the
most common cause of occupational fatigue, low back pain and lower back injuries. When
moving materials it is good to be aware of possible injuries:

Strains and sprains from lifting loads improperly or from carrying loads that are either
too large or too heavy;
Fractures and bruises caused by being struck by materials or by being caught in pinch
points, and
Cuts and bruises caused by falling materials that have been improperly stored

Precautions to Be Taken During Manual Material Handling:

 When moving materials manually, attach handles or holders to loads.

 Wear appropriate personal protective equipment.

Hand and forearm protection such as gloves for loads with sharp or rough
edges Eye protection
Steel toed safety shoes or boots
Metal fiber or plastic metatarsal guards to protect the in-step area from impact
or compression.

16 Department of Labor and Employment, Occupational Safety and Health Center. (n.d.). Basic Occupational
Safety and Health Training.
17 http://www.oshc.dole.gov.ph/images/OSHTrainingAnnouncement/BOSH-Manual_Narrative-Handout.pdf

 Use proper lifting techniques (position yourself correctly, lift with your legs, not your back and set
the load down correctly) to prevent injury from oversize loads. Seek help when:
A load is so bulky that you cannot properly grasp or lift
it; You cannot see around or over a load or;
 When employees cannot safely handle a load.
 Use blocking materials to manage loads safely.

Materials can also be handled mechanically, depending on the

17
need. Employees should avoid overloading equipment when
moving materials mechanically by letting the weight, size, and
shape of the material being moved dictate the type of equipment
used. Basic tips when using a fork lift truck for stacking and
storing materials include:

 Center the load on the forks as close to the mast as possible to

avoid tipping or the load falling
 Avoid overloading
 Adjust the load to the lowest position when traveling

Now you should have an idea on how to safely handle materials manually or mechanically
which will help you avoid accidents and perform work safely!

Sharing is caring

This section encourages you to share your output to family and friends. You worked hard
on this so now it is time to tell others about the task you have just completed. Do it face
to face, via text, chat, or whatever means available and comfortable to you. It’s always
great to share your thoughts and hear feedback from people who care 
1. Share with your parents, other family members and friends what you have learned about
how to:
b. Safely use hand and power tools, equipment and machinery
c. Handle materials manually or physical

17 Image from: "Fork Lift Truck Moving Boxes" by Whitefields Document Storage is licensed with CC BY 2.0. To
view a copy of this license, visit https://creativecommons.org/licenses/by/2.0/

2. Share what you have observed in the home, community and workplace regarding the use of
tools, equipment, machinery and handling materials and ways in which safety could be
improved.
3. Ask those you are sharing with to talk about their own experiences at work or home
regarding safety and the use of tools, equipment and machinery and handling materials.

 Performance Criteria Checklist

The Performance Criteria Checklist is an opportunity for you to assess your

learning outcomes in the session and know how well you did in doing the activities
in this session. You will speak to your facilitator to:

1. Share your experiences in completing the session.

2. Discuss your development and progress towards the intended skills.
 3. Plan how you will move forward to continue making progress in the module.
Conduct a quick self-assessment and answer the questions in the table below.

Statements Please check YES if you have shown

or can do the statement, NO if you
Did you… haven't shown it or cannot do it yet
YES NO
1. Explain three ways (methods) of controlling
hazards and staying safe?

2. Identify the best ways to address specific

problem situations?

3. Describe the different types Personal

Protective Equipment (PPE) and its
application/use?

4. Select the appropriate PPE in the workplace

based on identified hazard and risk?

5. Describe methods of safe manual handling of

materials?

6. Discuss safe procedures in mechanical handling

of materials?
Guide to the Learner and Facilitator’s Discussion:

Topics to discuss during the Learning Check:

1. Parts of the module that were the easiest to answer/do.
2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.

6. Feedback on the learner’s performance in terms of the following: mastery of content,

skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.
 Session 2 – Writing Space
Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on controlling hazards, PPE and the
safe handling of hand and power tools.

Congratulations! Now that you know how to detect hazards in the workplace and home, the
next step will be to identify ways in which to be safer in the workplace and how to handle
emergencies.
Session 3: Comply with Relevant Occupational Safety and Health Policies
and Standards

Performance Criteria:

1.1 Preventive control measures are identified in accordance with OSH work
standards
1.2 OSH requirements are obeyed in accordance with workplace policies and
procedures
1.3 Incident/ Emergency procedures are executed based on OSH Procedures

 Key Topics and Learning Points

1. Environmental control measures: engineering controls, administrative controls and PPE

2. Safety signs in the workplace and community
3. Types of emergencies that can occur in a workplace
4. How to handle emergencies

 Engineering methods of control are the most effective in preventing or reducing work environment
factors or stresses.

 An emergency is any unplanned event that threatens employees, customers, or the public; that shuts
down business operations; or that causes physical or environmental damage.
 There are different types of emergencies:
 fire
 natural disaster (earthquake, flooding...)
 injury
 explosion
Activity 9: Preventive Control Measures

Objectives
 Identify and explain the different appropriate work environment control measures
 Recognize appropriate control measures to reduce or eliminate the different hazards
 Identify the different respiratory protective equipment
 Describe safety signs typically found in workplaces and the community

 Recommended Time: 60 – 90 minutes

In controlling hazards in the workplace, it is critical that adequate attention be paid to

environmental control measures.

1. Brainstorm a general list of ways in which the environment can be controlled to

prevent or minimize the effect of hazards. Think about workplaces you have visited
and what you observed.

2. Describe something physical you have seen to prevent accidents or injury.

3. Describe a guideline or process you needed to follow to keep safe at work or at

school.
 4. Describe when you were in a risky situation and had to wear protective gear to keep
safe.

Continue reading below to find out more about the different types of measures – physical,
procedural and wearing PPE – that can be taken to eliminate or minimize hazards.


Key Facts 7.13: Environmental Control Measures
There are three general environmental control measures that are useful in the workplace:
engineering controls, administrative controls and personal protective equipment.
Hierarchy of environmental controls:

1. Engineering Controls - Engineering methods of control are the most effective in

preventing or reducing work environment factors or stresses. The goal is to eliminate the
hazard by considering:
 safety and health provisions;
 substitution: replacing toxic or unsafe materials with safer ones;
 modification of process/equipment: change the process or equipment to make it safer for the
worker;
 isolation: Keep hazardous operations in an area away from other workers; use physical barriers
to block noise or effect of hazardous operations;
 wet methods: spray area that has airborne dust particles with water to control the dust; and

 industrial ventilation: supply fresh air or remove contaminated air to and from a space so that
workers are able to breathe better.

2. Administrative Controls – minimize or eliminate hazards by:

 controlling employees’ exposure by scheduling hazardous work process;
 reducing working hours in hot processes and work areas with excessive noise levels;
 assigning workers to other less hazardous work areas of production;
 training of workers on various health and safety aspects; and
 Housekeeping and maintenance
3. Use of Personal Protective Equipment - should be considered as the last resort when
engineering controls are not feasible or are not sufficient to achieve acceptable limits of
exposure. PPE can be used in conjunction with engineering controls and other methods.

However, PPE has one serious drawback - they do nothing to reduce or eliminate the hazard.

The different types of PPE were already discussed in Session 2 Activity 7. In this session
though, we expand that list to include respiratory protective equipment.

Types of respirators:

 Air-purifying respirators - clean the air by filtering contaminants before they are inhaled.
 Air-supplying respirators – provide a continuous supply of uncontaminated air and offer the
highest level of respiratory protection.

In preventing and controlling potential hazards, workplaces will use certain signs. Think
about signs you have seen in the workplace or other places in the community. List
examples of the signs and what purpose they served. Find pictures on the internet of
safety signs or take photos of them if you see them when you are out.

Signs and their Purposes:

 The types of signs you will see will vary depending on the type of workplace you are in.
At a constructions site, for example, you might see signs about wearing PPE such as a
hard hat and boots. In a restaurant you might see signs that indicate a hot oven or to
wash hands. In an office building or factory you will see signs such as fire exit or first aid
station. Below are some examples of signs but you can find many more!

"All work no play" by Arenamontanus is licensed with CC BY 2.0. "All Are Welcome" by raymondclarkeimages is licensed with
https://search.creativecommons.org/photos/1f8c1742-0196-4cf0- CC BY-NC 2.0.
a79e-7c0b51e88ffb. To view a copy of this license, https://search.creativecommons.org/photos/b3686d23-
visit https://creativecommons.org/licenses/by/2.0/ 38a6-4982-a2a9-57400e7d6642To view a copy of this
license, visit https://creativecommons.org/licenses/by-
nc/2.0/

"Fire Exit Sign" by hectorthebat is licensed with

CC BY 2.0.
https://search.creativecommons.org/photos/b
e7c5fe5-f4cb-412b-8901-f3f5bfeb7e31To view a
copy of this license, visit
https://creativecommons.org/licenses/by/2.0/
 Sharing is caring

Invite one of your family members or friends who is currently employed (for example, in a
company, factory, shop, food processing center, restaurant, hotel) to discuss preventive
control measures in the workplace with you. Share with them your answers to the
questions at the beginning of the activity and the signs you identified towards the end. Ask
them to share what their experience has been with safety signs and the preventive control
measures in their workplace.
Activity 10: Emergencies at Work

Objectives:

 Develop a common understanding of emergencies at work

 Recognize the appropriate response to emergencies in the workplace

 Recommended Time: 30 – 45 minutes

An emergency is any unplanned event that threatens employees, customers, or the

public; that shuts down business operations; or that causes physical or environmental
damage. The next activity will be on learning what emergencies are and how to handle
them. Read the case study below and answer the questions. If possible, work on these
case scenarios with a fellow learner or someone in your household or maybe a friend.

Manny recently started working for a construction company. His supervisor told him
that because he was so smart and fit for the job, he did not need training in the use of
the equipment. He would learn by doing instead. One day he was trying to use a table
saw that he had never used before. He cut himself badly on one of his hands, and it
began to bleed profusely, but he did not know where the first aid kit was located.

 What is the issue in this scenario?

 If you were with Manny when this incident happened, what would you do?
 If you were Manny’s supervisor, what advice/instruction should you give Manny before proceeding with
his work/tasks?

 What OSH Standard Rules should apply in this case scenario? (Refer to Key Facts 7.7 What is Occupational Safety
and Health (OSH)?)

 Have you ever experienced a personal emergency? What happened and what did you have to do? How
was it resolved?

There are a variety of types of emergencies that can happen at work, in the community
or at home. Being prepared to handle them before they happen is key. Read below for
more information and then do the exercise that looks at different emergencies in the
workplace.


Key Facts 7.14: Emergencies in the Workplace
A workplace emergency is an unforeseen situation that threatens employees, customers, or the
public; disrupts / shuts down operations; or causes physical / environmental damage.

Emergencies may be natural or manmade and may include:

˗ Weather related disruptions: Floods, hurricanes, tornadoes
˗ Fires or Explosions
 ˗ Toxic gas releases or chemical spills
˗ Civil disturbances, or workplace violence resulting in bodily harm or trauma.

To limit harm from a workplace emergency, an Emergency Action Plan should be in

place! This will help to facilitate and organize employer and employee actions during
workplace emergencies.

Emergency procedures should include:

˗ Leadership chain of command: Know who is in charge in any emergency.
˗ Alert and alarm systems: Let employees know when there is a problem.
˗ Essential actions such as emergency shutdown procedures, medical responses, etc.
˗ Training: all employees should be aware of emergency procedures.

18
Note: Work should not resume after an emergency if danger remains.

Let’s Exercise: Emergencies and Disasters

Q & A on Emergencies and Disasters: Match the question with the appropriate answer/solution.
Write the letter of your answer on the blank before the number. Work on this activity with a
fellow learner; you can do this over the phone or via text message.

_____ 1. If you are inside a building and a. Construction workers should wear shoes
begin to feel the shaking of an earthquake, that are closed at the toes. Sandals
what should you do? should not be worn. Ideally, boots
should be used.
_____ 2. If you smell smoke and suspect a b. True – avoid picking your nose as much
fire burning somewhere in the building, as possible. It can spread disease, and
what should you do? increase likelihood of infection or cold.
Wash hands after picking to avoid
spreading germs to others. Avoid
touching your face a lot too, to prevent
germs from entering your mouth.
_____ 3. If an unknown chemical spills in c. Poison.
your workplace, what should you do?

18 Chao, E. L., & Henshaw, J. L. (2001). How to plan for workplace emergencies and evacuations.
Occupational Safety and Health Administration (OSHA). https://www.osha.gov/Publications/osha3088.html
_____ 4. If you are working outside when a d. When working in a restaurant you
storm with lightning starts, and you can’t should wash your hands frequently, use
get inside the building, what should you a hairnet, and keep your fingernails
do? short.
_____ 5. A co-worker slips and hits his head e. A pan lid or baking soda, or sand. Never
on the floor, losing consciousness. What do water or flour.
you do?
_____ 6. If a co-worker falls off a ladder and f. Boiling for three minutes and letting cool
injures his back, what should you do? or using Chlorine.
_____ 7. Which is more hazardous, a sharp g. Working alone; working at night; access
knife or a dull knife? to money.
_____ 8. True or False? If you are caught in h. Stop, drop and roll; or smother the
a fire you should stay close to the ground. flames with a blanket. Never run.
_____ 9. What are some security measures i. Flush it with water for at least 15
that can reduce the chance of workplace minutes.
violence?
_____ 10. Where do you report an j. The name or the position of the person
emergency? who should be in charge; escape routes;
training; drills; alarm systems; meeting
places.
_____ 11. What should you do for a severe k. Bottled water; flashlight and batteries;
cut? first aid supplies
_____ 12. What should you do for a very l. Before eating; after going to the toilet;
serious second or third degree heat burn? before breastfeeding; before preparing
food; before & after changing a baby’s
soiled cloth / diaper; after coughing,
sneezing or blowing your nose, etc.
_____ 13. You are working on a m. Pull the pin; aim the nozzle; squeeze the
construction site and a co-worker faints and trigger; sweep the extinguisher back and
falls into a trench. What should you do? forth over the fire.
_____ 14. You are driving home from work. n. Use your cell phone, if you have one, and
It is late and you are on a road in a remote call for help.
rural area of Marawi City. Your motorcycle
breaks down. What should you do?
_____ 15. What are the steps for using a o. Tell a supervisor. Do not move the
fire extinguisher? person until you can determine if he is
injured. Bathe face gently with cool
water. Turn on his side if he vomits and
keep his airway clear.
_____ 16. Name 3 situations when it is p. Don’t remove clothing. Inform
necessary to wash your hands. supervisor and call for help.
 _____ 17. Give at least one item that q. Apply pressure to the wound and, if
there are no broken bones, elevate the
should be included in an emergency kit. wound above the heart. Seek medical
help.
_____ 18. Name two things that should be r. Police Station, hospital, barangay hall,
Fire Station.
in an Emergency Action Plan.
_____ 19. If a chemical gets into your eye, s. Good lighting; a reliable communication
what should you do? devise; a security guard; a video camera;
work in groups.
_____ 20. If your clothes catch fire, what t. True
should you do?
_____ 21. Give at least one factor that u. A dull knife, because you force harder to
increases your risk of being robbed at work. cut.
_____ 22. What are two methods to clean v. Do not move him yourself (this can cause
water so it is safe for drinking? more damage), and call 112 for an
ambulance.
_____ 23. What should be used to put out a w. Don’t move him because you may cause
grease fire on a stove? more damage. Call for help.
_____ 24. Name 2 personal hygiene x. Crouch low to the ground, sit on the
practices that can prevent spreading germs soles of your feet, stay away from trees
when working in a restaurant. and metal objects.
_____ 25. What does the skull and y. Leave it alone, and get a boss or go for
crossbones symbol mean? help. Do not touch it or breathe in the
fumes.
_____ 26. Nose picking can lead to the z. Shut the door, get out of the building,
spread of germs. True or False? and call 112 or get the neighbors to help.
_____ 27. What type of shoes should aa. Get outside if safely possible. If not, get
construction workers wear? under something heavy or sturdy like a
desk or doorframe.

Check your answers at the end of the module before moving on!
 Let’s Apply: Home and Work Emergencies

Conduct an interview with an adult family member or a next-door neighbor and ask about home
emergency situations and response mechanisms: Has there ever been an emergency at home or at
work? What happened? How did they respond? What was the outcome? Answers might include:
severe injury, fire, explosion, earthquake, severe storm, family feud, violence, etc.

Performance Criteria Checklist

The Performance Criteria Checklist is an opportunity for you to assess your
learning outcomes in the session and know how well you did in doing the activities
in this session. You will speak to your facilitator to:

1. Share your experiences in completing the session.

2. Discuss your development and progress towards the intended skills.
3. Plan how you will move forward to continue making progress in the module.
Conduct a quick self-assessment and answer the questions in the table below.

Statements Please check YES if you have shown

or can do the statement, NO if you
Did you… haven't shown it or cannot do it yet
YES NO
1. Identify the different appropriate work
environment control measures?
2. Describe safety signs typically found in
workplaces and the community?

3. Develop a common understanding of

emergencies at work?
 Statements Please check YES if you have shown
or can do the statement, NO if you
Did you… haven't shown it or cannot do it yet
YES NO
4. Recognize the appropriate response
to emergencies in the workplace?

Guide to the Learner and Facilitator’s Discussion:

Topics to discuss during the Learning Check:

1. Parts of the module that were the easiest to answer/do.
2. Parts of the module that were the hardest to answer/do.
3. Parts of the module that need further clarification or explanation.
4. Additional support needed by the learner from the facilitator.
5. Review and check of the learner’s answers and outputs for the session.

6. Feedback on the learner’s performance in terms of the following: mastery of content,

skills development, and pace in answering the module.
7. Plans for how the learner will move forward with the module.
 Session 3 – Writing Space
Use this space to complete any of the written assignments above or write any
thoughts or ideas that have come to mind on environmental control measures to
reduce hazards, safety signs and emergencies at work and home.

Congratulations! Now you can move to the module review and assessment activities.
Session 4: Review and Assessment

Activity 11: Review and Post-Module Learner’s Reflection

Objectives:
 Review key learning points in this module
 Assess learning and experience on OSH

 Recommended Time: 30 – 45 minutes

Reflect on what you have learned in this module, and look at the statements below.
Write whether each statement is TRUE or FALSE. If the statement is FALSE, write the
correct statement.

Statement TRUE or FALSE If FALSE, what is the correct

statement?
1. Germs are spread through animals
but not people.
2. Personal cleanliness is important
at home and at work.
3. Hazards at work can be prevented
by: removing the hazard,
improving work policies and
procedures, and staying away
from work because of the hazard.
4. Improving work policies and
procedures can help control
hazards at work.
5. If your clothes catch fire, run for
help.
6. Family members do not need to
wash hands before eating a meal
together because they all have the
same germs.
7. In order to be better prepared to
be safe on the job, it is necessary
 to be able to identify different
types of hazards.
8. Gases, vapors, liquids, or dusts
that can harm your body are
examples of chemical hazards.
9. It is NOT important for workers to
properly handle tools, equipment
and materials to avoid accidents,
injuries and exposure to hazards.
10. 5S is a system for organizing
spaces so work can be performed
efficiently, effectively, and safely.
11. Engineering methods of control
are the most effective in
preventing or reducing work
environment factors or stresses.
12. An emergency is any planned
event that threatens employees,
customers, or the public; or that
causes physical or environmental
damage.

Post-Module Learner’s Reflection:

Following Occupational Safety and Health Policies and Procedures (NC I Level)
End-of-Module Skills Check
Now that you have reached the end of the module, let us see if you are able to develop the
necessary skills in accessing and maintaining information. Conduct a self-assessment and
complete the table below.

Statements on my experience, knowledge, skills and abilities / Circle YES if you have shown or can do the
Mga pahayag tungkol sa aking kaalaman, kasanayan at statement, NO if not /
kakayahan Bilugan ang OO kung naipakita o nagawa
mo na ang mga pahayag, HINDI kung hindi
I can… / Kaya ko nang… pa naipakita o nagawa

Identify important health practices in the workplace / Yes No

Matukoy ang mga importanteng gawain para pangalagaan ang Oo Hindi
kalusugan sa lugar ng trabaho
Assess personal health / Yes No
Masuri ang pansariling estado ng kalusugan Oo Hindi
 Statements on my experience, knowledge, skills and abilities / Circle YES if you have shown or can do the
Mga pahayag tungkol sa aking kaalaman, kasanayan at statement, NO if not /
kakayahan Bilugan ang OO kung naipakita o nagawa
mo na ang mga pahayag, HINDI kung hindi
I can… / Kaya ko nang… pa naipakita o nagawa

Know how to prevent the spread of illness and contamination at Yes No

work, home and community / Oo Hindi
Malaman ang paraan upang maiwasan ang pagkalat ng sakit at
kontamisyon sa trabaho, bahay at komunidad.
Recall and explain the role of employees in good housekeeping Yes No
activities / Oo Hindi
Mabalikan at maipaliwanag ang responsibilidad ng mga
empleyado sa paggawa ng angkop na pagpapanatili ng tahanan
at lugar ng trabaho.
Outline the 5S Philosophy / Yes No
Mabalangkas ang Pilosopiyang 5S Oo Hindi
Identify the main potential hazards found in workplaces / Yes No
Matukoy ang pinakapotensyal na banta o peligro sa lugar ng Oo Hindi
trabaho.
Understand why the situation or substance is hazardous / Yes No
Maipaliwanag kung bakit ang isang sitwasyon o sangkap ay Oo Hindi
mapanganib.
Identify and describe the OSH standards, rules and regulations Yes No
applied to the workplace / Oo Hindi
Matukoy at malarawan ang pamantayan, batas at regulasyong
OSH na angkop sa lugar ng trabaho.
Explain three ways (methods) of controlling hazards and staying Yes No
safe / Oo Hindi
Mapaliwanag ang tatlong paraan upang mapangsiwaan ang
peligro o panganib sa trabaho at manatiling ligtas ang bawat isa.
Identify the best ways to address specific problem situations / Yes No
Matukoy ang pinakaangkop na paraan upang solusyunan ang Oo Hindi
problema o sitwasyon
Describe the different types Personal Protective Equipment (PPE) Yes No
and its application/use / Oo Hindi
Mailarawan ang iba’t ibang uri ng Personal Protective Equipment
(PPE) at kung paano sila ginagamit
Select the appropriate PPE in the workplace based on identified Yes No
hazard and risk / Oo Hindi
Mapili ang pinakaangkop na PPE sa lugar ng trabaho batay sa
natukoy na panganib o peligro
Describe methods of safe manual handling of materials / Yes No
Malarawan ang paraan ng maingap na paggamit at paghawak Oo Hindi
ng mga materyales
Describe safety signs typically found in workplaces and the Yes No
community / Oo Hindi
Mailarawan ang mga simbolong pangkaligtasan na makikita sa
lugar ng trabaho at pamayanan.
 Statements on my experience, knowledge, skills and abilities / Circle YES if you have shown or can do the
Mga pahayag tungkol sa aking kaalaman, kasanayan at statement, NO if not /
kakayahan Bilugan ang OO kung naipakita o nagawa
mo na ang mga pahayag, HINDI kung hindi
I can… / Kaya ko nang… pa naipakita o nagawa

Recognize the appropriate response to emergencies in the Yes No

workplace / Oo Hindi
Matukoy ang pinakaangkop na pagresponde sa mga emergency
sa lugar ng trabaho.
Identify relevant occupational safety and health policies and Yes No
procedures / Oo Hindi
Matukoy ang angkop na polisiya at pamamaraang OSH base sa
lugar ng trabaho
Perform relevant occupational safety and health procedures / Yes No
Maisagawa ang angkop na pamamaraang OSH Oo Hindi
Comply with relevant occupational safety and health policies and Yes No
standards / Oo Hindi
Makasunod sa angkop na polisiya at pamamaraang OSH

Look at your answers, were there boxes where you circled No? If there are, go back to the
activities in the module that will help you gain the skill identified in the statement. You can
also reach out to your facilitator/trainer to provide you with guidance on what activities you
can do in order to master the skill.

Activity 12: Performance Task and End-of-Module Assessment

Objectives:
  Present your mini-projects to others (family, co-trainees, friends, trainer) and reflect on
the processes and skills used to complete them
 Correctly answer the questions pertaining to the concepts discussed in the module

 Recommended Time: 40 - 60 minutes

Performance Task: Hazard Scenario

You are just starting a new job in a restaurant. The owner has hired you to manage the lunch-
time crew in the kitchen so they can be more efficient, more sanitary, and safer.

On your first day of work, you arrive and the illustration below shows what you see in the work
place:

1. What problems do you find with the restaurant kitchen? Since this is now under your
management, list at least 4 immediate things that must be changed, and list 4 long-term
corrective actions you can make so this kitchen is a safer and healthier place.
2.

Problems:
 Immediate changes needed:
1.
2.
3.
4.

Long-term corrective action needed:

1.
2.
3.
4.

2. What safety signs might be useful in the kitchen? Name at least three.

Safety signs:
1.
2.
3.

Sharing is Caring
Share your output to the performance task with your facilitator/trainer. Ask them to
rate you using the worksheet below. If possible, share with more than one person!

Rubric for the Performance Task – Hazard Scenario

Instructions: Use this rubric/worksheet in rating the performance of the trainee in answering
the questions.
Once done grading, provide your feedback to the trainee.

Name of the Learner/Trainee

Name of the Facilitator/Trainer
Rubric: Put a check on the column that shows your rating for the trainee’s performance
based on the statements.

Statement 1 2 3 4
The learner was able to… Beginning Developing Mostly Accomplished
Accomplished
1. Identify hazards in the
workplace
2. Suggest immediate actions
to take to handle hazards
3. Identify ways in which to
ensure a safe working
environment for employees
4. Identify safety signs that
can be used in the
workplace

Comments/Suggestions /Feedback on the Debate:

End-of-Module Assessment

Congratulations for finishing Module 7: Following Occupational Safety and Health Policies and
Procedures (Unit of Competency: Occupational Safety and Health) for National Certificate level I. As
you did in the previous modules, you will take a short assessment to see how much you have
learned. It will help you and your instructor identify the knowledge and skills you know and what
still needs reinforcing. The results will not affect your ability to continue in the program.

Structure of the Assessment: It has a total of 10 questions. Some questions are multiple choice
and some questions are true or false. You should choose only ONE answer for each question.

Once you have finished answering the questions, note down any clarifications you want to ask
your instructor.
 Module 7: Following Occupational Safety and Health Policies and Procedures
(NC I)

Circle an answer for each statement.

English Tagalog
1. Habits for good health include: 1. Kasama sa gawi para sa
magandangkalusuganang:
a. Regular bathing
b. Eating nutritious foods a. Regular napaliligo
c. Avoiding smoking and drinking b. Pagkain ng masustansiya
alcohol c. Pag-iwassapaninigarilyo at pag-
d. Being positive inom ng alak
e. All of the above d. Pagigingpositibo
e. Lahat ng nabanggit

2. Josephine works in a restaurant. To 2. Nagtratrabaho si Josephine sa isang

prevent germs from spreading she restaurant. Para maiwasang magkalat ng
should: mikrobyo, dapat:

a. Wash the cooking surface once a a. Hugasan niya ang lugar na

week pinaglulutuan isang beses bawat
b. Always use the same cooking linggo
surface for raw meat and raw b. Lagi niyang gamitin ang parehong
vegetables lugar na pinaglulutuan para sa
c. Wash her hands before and after hilaw na karne at hilaw na gulay
preparing food c. Maghugas siya ng kamay bago at
d. All of the above pagkatapos maghanda ng
e. None of the above pagkain
d. Lahat ng nabanggit
e. Wala sa nabanggit

3. Examples of safety hazards include: 3. Kasama sa mga halimbawa ng safety

hazard ang:
a. Hot grease
b. Cluttered working areas a. Mainit na mantika
c. Slippery floors b. Makalat na lugar sa
d. Falling objects pagtatrabaho
e. All of the above c. Madulas na sahig
d. Nalalaglag na mgabagay
e. Lahat ng nabanggit

4. Using protective clothing and equipment 4. Ang paggamit ng damit at gamit na

is a form of: pamproteksiyon ay isang uri ng:
 a. Showing who the supervisor is a. Pagpapakita kung sino ang
b. Fashion supervisor
c. Clothing necessary only in urban b. Fashion
areas c. Pangangailangan para lang sa
d. Controlling hazards mga siyudad
e. None of the above d. Pag-iwas sa mga aksidente
e. Wala sa nabanggit

5. Improving work policies and procedures 5. Makatutulong sa pag-iwas sa aksidente

can help control hazards at work. sa trabaho ang pagsasaayos ng mga
tuntunin at pamamaraan sa
a. True pagtratrabaho.
b. False
a. Tama
b. Mali

6. Personal cleanliness is important at 6. Mahalaga ang pansariling kalinisan sa

home and at work. tahanan at sa trabaho.

a. True a. Tama
b. False b. Mali

7. What should you do for a severe cut? 7. Ano ang dapat mong gawin sa isang
malalim na hiwa?
a. Let the blood flow freely
b. Apply pressure to the wound, a. Hayaang umagos ang dugo
elevate wound above heart, and b. Diinan ang sugat, iangat ang
seek medical help sugat nang mataas sa puso, at
c. Clean it with any water available maghanap ng tulong medikal
d. All of the above c. Hugasan ng kahit anong tubig na
e. None of the above mayroon
d. Lahat ng nabanggit
e. Wala sa nabanggit

8. Seiso/Sweep/Simutin– is the third S 8. Seiso/Sweep/Simutin – ay ang

which means we have to sanitize or pangatlong “S” sa 5S na inig sabihin ay
clean our workplace. linisin ang lugar na pinagtatrabahuan.

a. True a. Tama
 b. False b. Mali

9. Rule 1450 of the Occupational Safety 9. Ang ‘Rule’ bilang 1450 ng “Occupational
and Health Standards (OSHS) requires Safety and Health Standards” ay
employers to provide appropriate nagsasaad na kailangan ng mga
personal protective equipment to employers na magbigay ng naaangkop
workers. na pansariling kagamitan sa mga
manggagawa
a. True
b. False
a. Tama
b. Mali

10. There are three general environmental 10. Mayroong tatlong pangkalahatang mga
control measures that are useful in the hakbang sa pagcontrol sa kapaligiran na
workplace: engineering controls, kapaki-pakinabang sa lugar na
administrative controls and pinagtatrabuhan: ‘engineering controls’,
___________________________. ‘administrative controls’ at ___________

a. Disease control a. Disease control

b. Flood control b. Flood control
c. Personal control c. Personal Control
d. Personal protective equipment d. Personal protective equipment

 Key to Correction

Activity 3 -Let’s Exercise: Good housekeeping practices

1. DON’T (Keep hoses, power cords, etc. in the same designated place every time.)
2. DO (to avoid injury or messes)
3. DON’T (People down below could get injured by falling debris. Rubbish should go down
a chute or other device.)
4. DO
5. DON’T (Gathering and removing debris should be done at the end of a task or the end of
the working day.)
6. DO
7. DON’T (Lift tools and equipment from the body, not the cord or cable.)
8. DON’T (Structural openings always need to be covered or protected adequately.)
9. DO
10. DO
11. DON’T (Tools and materials should never be tossed due to possible injury. Accidents
happen when least expected – for example - a screwdriver could cause injury to someone’s
hand when catching it; someone catching an item on a ladder might lose their balance and
fall off…)

Activity 10 - Let’s Exercise!

1. aa 10. r 19. i
2. z 11. q 20. h
3. y 12. p 21. g
4. x 13. o 22. f
5. w 14. n 23. e
6. v 15. m 24. d
7. u 16. l 25. c
8. t 17. k 26. b
9. s 18. j 27. a
End of Module Assessment

1. E 6. A
2. C 7. B
3. E 8. A
4. D 9. B
5. A 10. C

Performance Task:

1. What problems do you find with the restaurant kitchen? Since this is now under your
management, list at least 4 immediate things that must be changed, and list 4 long-
term corrective actions you can make so this kitchen is a safer and healthier place.

Possible answers (there may be others that are not listed here too):

Problems:

Rubbish overflowing out of

bins Gas to stove lying on the
floor Floor is not swept
Water and/or gas on floor
Woman is cutting directly on counter instead of on cutting board
Countertop upon which woman is cutting does not look clean
Woman is not wearing gloves, hairnet or proper
shoes Boxes piled on refrigerator
Nobody is attending to the hot pots on the stove

Immediate changes needed:

1. All employees should be wearing clean PPE including aprons, gloves, hairnets and
proper shoes.
2. Garbage must be better contained and removed more frequently to avoid insects
and rodents.
3. There is a real risk with the gas bottle so that must be put in a proper place and
checked for proper functioning immediately.
4. The employees should sweep, mop and dry the floor regularly to avoid slips and falls.
5. Storage of things on top of the fridge must be fixed—a shelf should be built.
6. Food should not be sitting open on the counter beside the fridge—it should be
covered and in the fridge.

Long-term corrective action needed:

1. Train employees on safe work practices to eliminate spills.
 2. Schedule preventive maintenance activities to keep equipment in good
operating condition.
3. Evaluation of job procedures with a recommendation for changes.
4. Conduct a job hazard analysis: evaluate tasks for hazards then train employees on
the hazards.
5. Review administrative processes that might include changing the way tasks
are performed.
6. Train employees on safe work practices to eliminate spills.

2. What safety signs might be useful in the kitchen? Name at least three.

Safety signs:
1. Fire Exit
2. Wash hands
3. Hot surface
4. Slippery when wet