LAWS TO PROTECT WORKERS IN THE
WORKPLACE
AS-4 – Home Economics Literacy
Presented by Ventura &
Llabres
Objectives
1. Demonstrate understanding on the importance of Occupational
health and safety procedures.
2. Identify, hazards and risks in the workplace.
3. Control hazards and risk in the workplace.
4. Familiarize oneself with some existing laws to protect workers
in the workplace.
Objectives of Occupational Health and Safety
Standards
The main objectives of the Occupational Health and Safety Act
are (Saxena, 2008):
1. Securing the health, safety and welfare of persons at work.
2. Protecting visitors to the workplace from accidents
stemming from work-related activities.
3. Providing an environment that is suitable to the worker’s
psychological and physiological needs.
Aspects of Health and Safety in
Food Service
Health and Welfare Safety
Task Name
The industry needs to take Regular schedules of fire
care of its staff, Healthy drills and evacuation plans
workers take fewer sick for all staff members must be
leaves and more attentive to made and strictly followed by
Task Name
their tasks. Staff should be the management. Exit signs
given meal breaks and must be must be clearly visible and
provided sufficient time to eat. illuminated in the work
palce.
Identifying hazards and risks in the
workplace
Cuts Cuts are hazards to chefs and cooks. Sharp knives are common
in the kitchen.
Reminder to avoid cuts:
1. Hold the knife correctly and firmly,
2. Work on clean and clear cutting board
3. Use the correct knife for the job,
4. Ensure the cutting surface is stable and no likely to slip or slide
on the bench during the cutting action,
5. Always be alert and concentrate on the job at hand.
Stoves and oven are another dangers of kitchen work. Burns and steam
Burns scalds are very painful and take some time to heal properly, especially if
medication attention is not sought. Burns may come from:
1. Touching a direct flame
2. Boiling water
3. Using a damp cloth to move hot objects from the top of the
stove or from the oven,
4. Hot fat splashing
5. Adding liquid to a hot roux during sauce production, slipping
over in the kitchen and pulling over hot food items over you as
you try to prevent your fall, and
6. Incorrect way of using cooking equipment.
Falling & Slipping
In all kitchens at some time water or fat
accidentally spill on the floor. Spills
need to be wiped up quickly and
thoroughly to prevent people from
slipping over. When you fall, its not
only painful, but you may also risk
from muscular and bone damage.
Fires
With the implementation of safety
standards, fire is not as frequent as in the
past. However, this still occurs and can be
very dangerous. Ignorance, neglect, or
lazy attitude are the common reasons for
fire.
Lifting
There are heavy
objects in the kitchen.
When lifting any of
these, be sure to lift
weights that you are
comfortable with.
Noise
Noise may cause
hearing problems. All
industrial workplaces,
including kitchens have
areas in which noise are
inevitable.
Diseases
Kitchens are ideal breeding grounds
for bacteria and pest. If surface and
equipment are not maintained in
clean condition, as sterile as
possible, kitchen workers might
succumb to illnesses that can quickly
spread to other staff and to
customers.
Steps in controlling OHS hazards and risks
Step 1 – Identify hazards
This involves finding all of the fore
see able hazards in the workplace
and understanding the possible
harm that the hazards may cause.
Steps in controlling OHS hazards and risks
Step 2- Assess risk
Each of the identified risks
associated with a hazard needs to be
analyzed to develop an
understanding of how can harm be
caused.
Steps in controlling OHS hazards and risks
Step 3 – control hazards and risks
Duty-holders are required to ensure health
and safety by controlling risks. Risks must
be controlled by eliminating them or, if this
is not possible, reducing the risks that can
remain so far as reasonably practicable.
Steps in controlling OHS hazards and risks
Step 4 – Check controls
Controls that are put in the place to protect the
health and safety of
people need to be monitored to ensure that they
work as planned. This requires checking them and
ensuring that processes are put in place to identify
and quickly fix problems.
Steps in controlling OHS hazards and risks
Step 4 – Check controls
• Inspecting the workplace
• Consulting employees
• Testing and measuring
• Using available information
• Analyzing records and data
Laws to Protect Workers in the Workplace
1. Republic Act No. 10611 – “An Act to Strengthen the Food Safely Regulatory System
in the country to protect consumer health and facilitate market access of local foods and
food products, and for other purposes” otherwise known as the “ Food Safety Act of
2013.”
This act shall strengthen the food safety regulatory system in the country,
the state shall adopt the following specific objectives:
(a) Protect the public from food-borne and water-borne illnesses and unsanitary,
unwholesome, misbranded or adulterated foods;
(b) Enhance industry and consumer confidence in the food regulatory system;
(c) Achieve economic growth and development by promoting fair trade practices
and sound regulatory foundation for domestic and international trade.
Towards the attainment of these objectives, the following measures
shall be implemented:
(1) Delineate and link the mandates and responsibilities of the
government agencies involved;
(2) Provide a mechanism for coordination and accountability in the
implementation of regulatory function;
(1) Establish policies and programs for addressing food safety hazards
and developing appropriate standards and control measures;
(2) Strengthen the scientific basis of the regulatory system;
(3) Upgrade the capability of farmers, fisher folk, industries, consumers
Basic Principles of Food Safety Act of 2013
•Article III section 5
Food safety requirements – to ensure food safety the following general
guidelines shall be observed:
Rule 5.1 Food safety requirements shall guide decision- making on potential
adverse health effects that may occur from the consumption of the food and
the need to identify risk management options.
Rule 5.2 The food business operator (FBO) and the regulatory agency shall
take the necessary steps to be knowledgeable of the conditions under which
food could become unsafe or injurious to health.
In determining whether food is unsafe, the following shall
be considered:
(1) The normal condition of the use of food by the consumer; Rule 5a.1. food
shall be presented in accordance with their intended use as provided for in the
specific guidelines develop and determined by FSRA.
(2) The normal condition maintained at each stage of primary production,
processing, handling, storage and distribution;
(3) The health of plants and animals from where the food is derived;
In determining whether food is unsafe, the following
shall be considered:
(4) The effect of feeds, crop protection, chemicals and other
production inputs on otherwise healthy plants and animals;
(5) The information provided to the consumer. This include the
information provided on the label or any information generally
available to the consumer. This aid consumer in avoiding specific
health effects.
In determining whether food is unsafe, the following
shall be considered:
Rule 5a.2 All information provided to consumers on food
and its preparation, such as during cooking
demonstrations, cooking shows, fresh processed food
product launching and other similar activities, shall
observe the requirement for hygienic food handling and
other practices for safe food preparation.
In determining whether food is injurious to health, regard shall be
given to the following:
(1) The probable immediate, short term or long term effects on subsequent
generations of that food on health; Rule 5b.1. the DOH shall monitor the
effects of foods on the health of the individuals and on subsequent generations
(e.g. non-communicable diseases, micronutrient deficiencies).
(2) The probable cumulative effects;
(3) The particular health sensitivities of a specific category of consumers where
the food is intended for that category.
Rule 5c.1. in declaring a food unfit for human consumption, the condition of the food shall
be evaluated through physical, chemical microbiological, microscopic and other tests,
whenever necessary.
(d) Where unsafe food is part of a batch, lot or consignment of food of the same class or
description, it shall be presumed that all food in that batch, lot or consignment is also unsafe.
(e) Food that complies with specific national law or regulations governing food safety s shall
be deemed safe insofar as the aspects covered by national law and regulation are concerned.
However, imported food that is declared unsafe by the competent authority of the exporting
country after entry into the country shall be withdrawn from the market and distribution
channels;
(f) Compliance of a food product with specific
standards applicable to a specific food shall not
prohibit the competent authorities to take
appropriate measures or to impose restrictions on
entry into the market or to require its withdrawal
from the market, where there is reason to suspect
that such food product shows food safety risks.
Rule 5f.1 FSRAs shall restrict entry into the market or apply other
measures to protect consumer health when food meeting specific standards
is subsequently found to be a potential source of food safety related risk.
The measures shall be enforced until inspection new inspection are carried out to
confirm safety of the food.
•Work on clean and clear cutting board,
•Use the correct knife for the job,
•Ensure the cutting surface is stable and no likely to slip or slide on the bench
during the cutting action,
• Always be alert and concentrate on the job at hand.
The Philippine clean air act of 1999 (republic act 8749
It mandates the various government agencies to do the following in the
support of the Act:
• Department of Environment and Natural Resources (DENR)- acts as overall of the lead agency;
prepares a National Air Quality Status Report which shall be used as a basis in formulating the
Integrated Air Quality Improvement Framework; issues rules and regulations in the Implementation
of the Act.
• Department of Transportation and Communication (DOTC)- in coordination with the DENR in
case of industrial dischargers and the DOTC, in case of motor vehicles, shall, based on
environmental techniques, design, impose on and collect regular emission fees from all said
discharges as part of the emission permitting system or vehicle registration renewal system, as the
case may be implement the emission standards for motor vehicles.
The Philippine clean air act of 1999 (republic act 8749
It mandates the various government agencies to do the following in the
support of the Act:
• Department of Science and Technology (DOST)- with the DENR, other agencies, private
sector, the academic, non- government organization and people’s organization, shall establish
a National Research Development Program for the prevention and control of air pollution.
• Department of Trade and Industry (DTI), DOST Local Government Units (LGUs)- together
withthe DENR, shall develop an action plan for the control and management of air pollution
from motor vehicles with Integrated Air Quality Management Framework.
• DOTC, DTI and DENR- shall establish the procedures for the inspection of motor vehicles
and the testing of their emissions for the purpose of determining the concentration and/or rate
of emission of pollutants discharged by the said sources.
The Philippine clean air act of 1999 (republic act 8749
It mandates the various government agencies to do the following in the
support of the Act:
• Department of Energy (DOE) co- chaired with the DENR in consultation with
bureau of product standards of DTI, DOST with the fuel and automotive industries,
academe and the consumersshall set specification for all types of fuel related
products, to improve fuel composition for increased efficiency and reduced emissions.
• Philippine Atmospheric Geophysical and Astronomical Service Administration
(PAGASA)- shall regularly monitor meteorological factors affecting environmental
conditions including a ozone depletion and greenhouse gases.
The Philippine clean air act of 1999 (republic act 8749
It mandates the various government agencies to do the following in the support of
the Act:
• Philippine Nuclear Research Institute (PNRI)-with the DENR shall regulate all projects
which will involved the use of atomic and/or unclear energy, and will entail release of
radioactive substances into the environment, incident to the establishment or possession of
unclear energy facilities and radioactive materials, handling, transport, production,
storage and use of radioactive materials.
• Department of Education(DepEd) commission on Higher Education (CHED),
Department of Interior and Local Governments (DILG) and the Philippine Information
Agency (PIA)-shall encourage participation of government agencies and the private sector
including NGOs, POs, academe, environmental groups and other private individuals.
Republic Act No. 11168
Be it enacted by the Senate and the House of Representatives of the
Philippine Congress Assembled:
Section 1. It is the policy of the State, as enshrined in the Enhance Basic Education act of
2013 “, to allow graduates and specialists on specific fields that have limited licensed
teacher applicants to teach in their specialized subjects for the basic education levels
.Section 2. Notwithstanding the requirements set by the Department of Education
(DepEd) and the Civil Service Commission (CSC), competent home economics graduates,
as well as allied academic areas, shall be allowed to teach Home Economics subjects in all
public and private elementary and secondary institutions, respectively, and other duly
recognized academic institutions.
Republic Act No. 11168
Be it enacted by the Senate and the House of Representatives of the
Philippine Congress Assembled:
Section 3. Graduates of Home Economics shall be required to take the Licensure
Examination for Teachers (LET) within five (5) years from the date of hiring.
Section 4. Home Economics as a professional shall be presented in the Teachers
Education Council (TEC).
Section 5. Within ninety (90) days after the effectivity of this act, the DepEd
secretary, in consultant with the commission on higher education (CHED)
chairperson, the TESDA general and the professional regulation commission
shall promulgate the necessary rules and the regulation for the implementation
of this act.
Republic Act No. 11168
Be it enacted by the Senate and the House of Representatives of the
Philippine Congress Assembled:
Section 6. All laws, presidential decrees, executive orders, proclamation
and/or administrative regulation which are inconsistent with the
provisions of this act, are hereby amend, modified, superseded, or
repealed accordingly.
Section 7. This act take effect fifteen (15) days from the date of its
publication on at least two (2) newspaper of general circulation.
