AGUSAN DEL SUR STATE UNIVERSITY

Bunawan, Agusan Del Sur

8506

DETAILED LESSON
PLAN
CONTROL HAZARDS
AND RISKS
SUBMITTED BY:

CHARLES VINCENT PANIAMOGAN

SUBMITTED TO:

MATHEW C. CANEDA
OBJECTIVES: At the end of the allotted time, the learners
must be able to:
 Occupational Health and Safety (OHS) procedures for controlling
hazards/risks in workplace are consistently followed.
 Procedures for dealing with workplace accidents, fire and emergencies
are followed in accordance with organization OHS policies.
 Personal protective equipment (PPE) is correctly used in accordance with
organization OHS procedures and practices.
 Appropriate assistance is provided in the event of a workplace emergency
in accordance with established organization protocol.
A. Content Standards The learners demonstrate understanding of….

Various hazards and risks:

 Safety Regulations
 Corresponding indicators
 Organization procedures
B. Performance Standards
The learners conduct basic identification and other learning
experiences corresponding identify hazards and risks
C. Learning  Explain how to identify hazards and risks
 Recognizes the uses/functions of hazards signage
Competencies/Objectives
I. Content Different types of hazards and risks
a. Uses of risks
b. Important of hazards
II. Learning Resources https://www.youtube.com/watch?v=n_IPD1ZMXpA
https://www.youtube.com/watch?v=84tLPCbLPSQ

A. References
1.Teacher’s Guide
pages
2. Learner’s

Material pages
3.Textbook pages
 4.Additional
materials for
Learning (LR)
portal
B. Other Learning Laptop, DLP, Manila Paper, Marker pen, Extension Wire,
Meta cards
Resources/Materials
III. Procedures
A. Reviewing previous lesson or
presenting the new lesson  The teacher will instruct student to pray in silence

*Preliminaries  The teacher greets the students “Good morning,

students! “
*Prayer

 The teacher will ask the students to clap their hands

*Greetings twice, if
they are present.

 The teacher will remind the house rules to the

students, so that they will be reminded with the
*Attendance Checking proper behavior when the class is going on.

*Reading of House Rules

*Motivation Control hazards and risks in the

workplace.

E. Use caution when working around hot oil. F. Get

trained in the proper use and maintenance of your
deep fryer.
G. Observe all safety procedures and wear all
protective equipment provided for your use while
preparing hot items
H. Use gloves and scrapers and other cleaning tools
with handles provided by your employer.
I. Use the correct grease level and cooking
temperatures for your deep fryer.
J. Keep stove surfaces clean to prevent grease flare-
ups.
K. Avoid reaching over or climbing on top of fryers and
other hot surfaces. Clean vents when oil is cool.
L. Keep floor surfaces clean and dry to prevent
slipping or falling onto hot surfaces. Wear slip-
resistant shoes. Floors should be cleaned often with
grease-cutting solutions.

 Do not work closely to hot fryers when the floor is

wet.
 Do not spill water or ice into oil. Do not store
employee drinks by deep fryers. They could be easily
bumped into the hot oil and cause a flare-up.
 Do not overfill or pour excessive amounts of frozen
fries into deep fryer at one time. Overfilling causes
excessive splashing and bubbling over of hot oil.
 Do not pour excess ice from fry packages into the
fryer.
 Do not overheat the oil; use only manufacturer's
recommended cooking temperatures.
 Do not move or strain hot oil containers; wait until
the oil is cool!
 Do not store oil on floors by grill area. Someone
could slip and fall into the oil.
 Extinguish hot oil/grease fires by using a class K fire
extinguisher.

Be Aware of Kitchen Hazards

It's a good idea to periodically review how your

kitchen is set up so you can make sure that everything
is positioned and secured in a safe manner. It's also
important to keep a fully-charged fire extinguisher
and first aid kit handy in the event of a worst case
scenario. When you are aware of the most common
kitchen hazards, it's possible to take steps to prevent
unnecessary injuries and accidents from occurring

Direction: Write T if the statement is true and write F

if it is false.
1. Correct level of grease and temperature must be
observed when deep frying.
2. Caution must be observed when working with hot
oil or objects
3. Washed utensils are to be dried by towel after
manual or machine dishwashing
4. Hot-holding equipment’s include only steam tables
and hot cabinets
 5. Hazards Analysis and Critical Control Point is a food
safety system that helps identify and control any
danger of food contamination.

Direction: Enumerate at least five (5) ways on how to

control hazards and risks in the kitchen.
1.
2.
3.
4.
5.

B. Establishing a purpose for the Reading of the Objective

lesson
 The teacher will inform students the objectives of
the lesson

The teacher will read and explain the objectives, so that

the students will be able to rack the accomplishment of the
different objectives as the lesson is taught.
OBJECTIVES: At the end of the
allotted time, the learners must be able to:
 Safety Regulations
 Corresponding indicators
 Organization procedures
C. Present examples/instances of the Collaborative Discussion: Video Clip
new lesson
https://www.youtube.com/watch?v=n_IPD1ZMXpA

Hazard and Risks Defined

The meaning of the word hazard can be confusing.
Often dictionaries do not give specific definitions
or combine it with the term "risk". For example,
one dictionary defines hazard as "a danger or risk"
which helps explain why many people use the
terms interchangeably.
Risk is the chance or probability that a person will be
harmed or experience an adverse health effect if
exposed to a hazard. It may also apply to situations
with property or equipment loss, or harmful effects on
the environment.
 What is Kitchen plan and lay-out?

It is common to see the process of identifying hazards

and assessing the corresponding risk to be described in
various ways, including “hazard assessment”, “hazard
and risk assessment”, “all hazards risk assessment”,
etc.

Guide Question:

What is hazard and risks?

Give at least five (5) hazards.

How many classifications of risks identified?

What material reinforces the structure in hazard area?

D. Discussing new concepts and Video Clip about Identify hazard and
practicing new skill #2
risks!
https://www.youtube.com/watch?v=84tLPCbLPSQ

 What are the hazards and risks?

 Which are common risks?
 What are four hazards?
 How many types of hazards are there?
 What is the hazards and risks for people?

E. Developing Mastery (Leads to Slogan/Poster Making Contest (Individual )

Formative Assessment 3)
1. Draw/ make slogans/ posters on safety and hygiene
practices in the workplace.
2. Use 2 x 4 feet illustration board, appropriate color
medium and drawing tools.
3. Submit your output to your teacher for proper
evaluation.
F. Finding practical applications Group activity- Inspection time

Directions: This is a group work.

1. Gather different manuals (photocopies) and classify

 them according to types.
2. Find out the commonalities of manuals in each type
in terms of major parts/sections, signs and symbols
used, and healthy tips or precautionary measures.
3. Also, find out the latest updates in each of the
manuals by taking into account the publication date
and version.

Be ready to report your output to the class for

discussion
G. Making Directions: Identify the type of hazard/accident in the
H. Generalizations and abstractions workplace. Write your answers one separate sheet.
about the lesson
Write letters only
A. • Protecting your property from fire;
B. • Protecting your property from natural hazards;
C. • Protecting your property from crime;
D. • Protecting your staff and visitors from accidents;
E. • Legislation that may affect your business.

What is hazard and risk?

Different types of risks and hazards not

applicable for people(Give 6 essentials
tools)
I. Evaluate Learning 1. Cooking ranges, boilers and deep-fat fryers without
fitted thermostats or emergency cutoff valves to turn
Differentiated Activity off
2. Non-visual inspections of all portable electrical
items and electrical wiring.
3. Prepare a flood plan for your business.
4. Consider putting shop-fronts with grilles or shutters
to deter smash and grab raiders.
5. Keeping the premises clean, tidy, congestion-free
and well-lit will go a long way to preventing most of
this type of accident.
6. Do make aisles and passageways sufficiently wide
for easy movement and keep clear at all times.
7. Clear up spillage promptly and post warning
notices.
8. Manufacturing and packaging standards should
pass the regulatory board.
9. Only licensed electrical engineers should check and
inspect electrical installations and wirings.
10. A food establishment should be in a free-flood
area.
  The teacher will ask the students to do
Additional Application for renovation ONE of the following task.
 The learners are free to choose what task
on how they are going to accomplished.
 The learners will send their outputs in
social media page.

1. Paste a picture identifying hazards

and risks on your own (give at least
IDENTIFY HAZARDS AND RISKS 3)
2. What are the hazards?
3. What are the hazards and risks?
4. Identify hazards and risks applicable
to a specific construction job
5. Identify access, and interpret
specification materials on calculation
to carry out

ACCURACY (100%) SCORING CRITERIA

Demonstrated and identified 5 types hazards and risks
Demonstrated and identified 4 types of hazards ad
risks
Demonstrated and identified 3 types of hazards and
risks
Demonstrated and identified 2 types of hazards and
risks
Demonstrated and identified 1 type of hazards and
risks
Failed to demonstrate any type of hazards and risk