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EXPLORATORY
COOKERY

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 Welcome to the world of Cookery!
This module is an exploratory course for Cookery, it
provides varied and relevant activities and opportunities to
determine your understanding of the key concept and to
demonstrate the Most Essential Learning Competencies for
Grades 7 and 8 in Technology and Livelihood Education.
Performance standard. The learners demonstrate an
understanding of the practice of occupational health and safety.
Content standard. The learners independently practice occupational health and safety.
LEARNING OUTCOMES:
At the end of the lesson students should be able to:
L.O. Importance of Occupational Health and Safety Procedures
1.1. recognize the importance of OHS

Directions. Identify the correct type of hazards according to the below items and write the letter
only.
a. Biological hazard b. Chemical hazard c. Physical hazard

1. While preparing ingredients for adobo Michelle accidentally got a wound with her knife.
2. To control this hazard a pest control should be maintained in your kitchen.
3. While preparing food one should manage to use the cleaning and sanitizing chemicals to
avoid risks. Raw meat and undercooked eggs can cause food infection.
4. Bacteria can be found easily in your food with proper food handling.
5. Canned goods that are already stained with rust can be considered a hazard.

6. This can cause contamination when kitchen utensils were not properly cleaned and sanitized.
7. If molds were found already in bread it is not advisable to eat.
8. A food vendor who does not have a sanitation permit can be prone to this type of hazard.
9. Wearing jewelry while serving food can be a source of this hazard.

WRAP IT UP. Let us say you are preparing your meal, identify four things you need to prioritize
to make your food safe to eat.

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 HOW TO
MAKE
YOUR
FOOD SAFE
TO EAT?

LO 1. Importance of Occupational
Health and Safety Procedures

1.1 Recognize the importance of Occupational Health and Safety Procedures

Importance of Occupational Health and Safety Procedures

Occupational safety deals with all aspects of physical, mental, and
social health and safety in the workplace.
Health and Safety are important because it protects the well-being of employers, visitors,
and customers. Looking after Health and Safety makes good business sense. Workplaces that
neglect health and safety risk prosecution may loss staff and may increase costs and reduce
profitability.
Occupational Health and Safety Procedures relate to health safety and welfare issues in
the workplace. In Cookery, we have what we call Food Safety. This refers to the condition of
being safe, handling of food in various ways to protect a person free from contamination of food,
diseases, risks, and hazards.
To practice Occupational Health and Safety, one should always observe wearing the
correct Personal Protective Equipment (PPE) while preparing foods. Food-grade gloves and
hairnets can help to prepare food hygienically and prevent foreign objects to fall. It is also
suggested that one should wear clean aprons, gloves, towels, and more will help you to maintain
personal hygiene while preparing food. Furthermore, it should be observed to protect customers
free from food poisoning or injury.

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Food Safety Act of 2013 (RA 10611)
“An Act to Strengthen the Food Safety Regulation System in the country to Protect
Consumer Health and Facilitate Market Access of Local Foods and Food Products, and for other
purposes”.
Following food safety, food manufacturers should observe this issue on hand:
1. Food contamination has a great impact on our economy and its constituents.
2. Some bacteria that can be considered as “resistant” to such types of medicines that
cannot be treated easily.
3. All of us have an integral part of these food safety practices.
4. Consumers should have proper knowledge or ideas on how to choose the right food
to eat to maintain the food safety status in his/her household, office, community, and
environment.

GOVERNMENT POLICIES AND REGULATIONS

We have three main processes in maintaining food safety on hand.

1. Primary and postharvest stages. This happens from the farm, poultry, and other types of
agricultural services that harvest food for the table. This constitutes the Department of
Agriculture (DA) and other Agricultural companies involved in the process.
2. Processing and distribution stages. The Department of Health (DOH) together with the
Food and Drug Administration (FDA) and Bureau of Aquatic Quarantine are the government
agencies which issue approval and certificates for distribution. They also make sure that
every food to be handled in the market is safe and free from risks and hazards.
3. Food Service stages. The main governing agency is the Department of Interior and Local
Government (DILG) and with the help of Local Government Units (LGU), they issue health,
sanitation permits, and licenses. These governing bodies issue permits such as franchises,
food companies, and other related businesses to make sure that every plate served to the
customers is free from contamination and diseases.

ACTIVITY 1.1.Matching Type: Identify the correct answer that matches the item on column A
to column B.

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 COLUMN A COLUMN B

1. This is a government agency that maintains the proper a. Department of Health

handling of foods or goods to customers. (DOH)

2. This refers to the procedure that we follow to make sure b. Department of Interior and
that health and safety takes place at work. Local Government (DILG)

3. A government agency that issues certificates and makes

sure that the goods sent to the market are free from risks c. PPE
and hazards.
4. This Act of 2013 was issued to ensure that foods served to d. Occupational Health and
the customers were free from contamination. Safety
5. This refers to the items that should be worn while cooking
or preparing food such as apron, face masks, food-grade e. Food Safety
gloves, and hairnets.

ACTIVITY 1.2 Let’s say the ACRONYM. Direction: Write the appropriate meaning of each
letter below.

1. DILG - ____________________________ 6.PPE - __________________________

2. LGU - ____________________________ 7.OHSP - _________________________
3. FDA -_____________________________ 8.BFAD - _________________________
4. DOST - ___________________________ 9.NCR - __________________________
5. DOH - ____________________________ 10. DOT - __________________________

FOOD HAZARDS
Food hazard is the real cause of foodborne illness due to the
ingestion of food contaminated. If these food hazards will not
be taken care of, contamination will occur and will cause illness,
injury, and sudden death.

TYPES OF FOOD HAZARD

1. PHYSICAL HAZARD – this can be observed when there are
objects not normally found in food that may cause illness or
injury to the consumer.
Examples: cockroach in a soup, metals like staple wire in the
food served, stained utensils (rust, oil, food residue)
2. CHEMICAL HAZARD – this occurs when chemical
compounds are used frequently in the food supply chain or
facility. To prevent this, it is advisable to make use of proper
labeling of bottles/canisters of all ingredients and other
supplies inside the kitchen. Chemicals should be stored in a separate area away from food
products and packaging materials.
Examples: sugar was unnoticeably interchanged to oxalic acid in your favorite Milk tea ingredient
because there is no correct label and both have the same texture.Spraying of insecticides inside
the kitchen even the ingredients are around.
3. BIOLOGICAL HAZARD – this normally happens when bacteria/viruses exist in contaminated
food. Examples: raw meat that is not fresh and mishandled food like the “Bocha” Rusty and
damaged canned goods. Molds visible in bread or peanuts that can cause liver cancer.

FIVE WAYS TO MAKE FOOD SAFE

1. Keep Clean. Make sure that your kitchen is clean. After cooking you should clean up your
station and make sure that tools and equipment were properly cleaned and sanitized.

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 Wearing of correct PPE should be observed with proper personal hygiene. Washing hands
properly is a big factor in this matter to make sure that germs or bacteria will be passed on
the foods.
2. Separate raw and cooked foods. Make sure that raw
meats like beef, pork, and chicken are placed in
separate containers to avoid cross - contamination.
It is advisable to make use of different knives and
chopping boards for raw meat, vegetables, fruits,
cooked meats, and bakery or dairy products.
3. Prepare cooked meals correctly. Make sure that
https://www.flickr.com/photos/feelingmyage/49542841686
meals are cooked properly with the correct
temperature. It is advisable also to reheat the
cooked meals at least 3 times. Lastly, do not
practice over reusing cooking oil.
4. Keep food at a safe temperature. To ensure that
foods or meals were not spoiled we need to make
sure that hot meals are served hot and cold meals
served cold. It is safe to keep the food temperature
between 5oc to 60oc to avoid the bacteria growing
quickly.
5. Use safe water and safe raw materials. The first
thing we need to do is clean and sanitize everything we have on hand. Also, it is our
responsibility to check if every item we have has a correct label or name of the product, correct
temperature while handling to avoid spoilage, good appearance, no sign of being infested and
good packaging must be observed.

Activity 2.1SPOT THE HAZARDS. Encircle at least 10 types of hazards that you can find
in the illustration and identify what type of hazard it is.

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Activity 2.2 Skills Trial:
Situation: Let’s assume that you are at the school canteen. You are tasked to help the
cook in the school canteen in cleaning, sanitizing the kitchen premises after preparation and
cooking foods. Demonstrate in a class using the provided materials.
Materials Needed:
● Dish soap sponges, steel ● Personal
● Hot water wool Protective
● Double sink or ● Dish rack for Equipment
dish pan drying ● Cabinets
● Dishcloths, ● Lint-free cloth ● Left - over food
scrubbers, ● Paper towel

PERFORMANCE LEVEL

Dimension Very Needs Points

Improvement No attempt
Excellent (4pts) Satisfactory Satisfactory (2pts) earne
(0pts.)
(3pts) d
(1pt)

Uses of Uses of tools

tools and Uses of tools and
Uses of tools
equipment and equipment equipment
1.Use of tools, and equipment
correctly correctly but incorrectly
equipment correctly and No
and less and less
and materials confidently at attempt
confidently confidently confidently
all times
most of the sometimes most of the
times time
Manifest less
Manifest understandin
Manifest
Manifest very understanding g of the step
clear
clear of the step by by step
2.Application understandi
understanding step procedure procedure No
of procedures ng of the
of the step by but sometimes seeking attempt
step by step
step procedure seeks clarification
procedure
clarification most of the
time
Observes Most of the
Observes Observes
safety time not
3.Safety work safety safety
precaution observing No
habits precaution at precaution
most of the safety attempt
all times sometimes
times precaution
Task is Task is Task started
Task is nearly
completed completed but not
completed
following the following completed
4.Completene following the No
procedures in the following the
ss of task procedures in attempt
the activity procedures procedures
the project
improvement/ in the in the project
plan
innovations project plan plan
Work Work Work
Work
4.Time completed completed completed No
completed
Management within the _(min./hrs/ _(min./hrs/ attempt
ahead of time
allotted time days)beyond days)beyond

Total points

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❖ Occupational safety deals with all aspects of physical, mental and social health and safety in
a workplace. Health and Safety is important because it protects the wellbeing of employers,
visitors and customers.
❖ Food Safety refers to the condition of being safe, handling of food in various ways to protect
a person free from contamination of food, diseases, risks and hazards.
❖ (RA 10611) “An Act to Strengthen the Food Safety Regulation System in the country to Protect
Consumer Health and Facilitate Market Access of Local Foods and Food Products, and for
other purposes”
❖ Three main processes in maintaining food safety on hand; primary and post-harvest stages;
processing and distribution stages and food service stages.

Critical thinking questions: Use a separate sheet of paper for your answers.
1. You just got home from the market, what are the things you need to consider when
bringing out the foods that you bought?
2. Why is it important to learn the correct practice of Occupational Health and Safety while
cooking and preparing food?

Directions. Identify the correct type of hazards according to the below items and write the letter
only.
A. Biological hazard B. Chemical hazard C. Physical hazard

1. While preparing ingredients for Adobo Michelle accidentally got a wound with her knife.
2. To control this hazard a pest control should be maintained in your kitchen.
3. While preparing food one should manage to use the cleaning and sanitizing chemicals to
avoid risks.
4. Raw meat and undercooked eggs can cause food infection.
5. Bacteria can be found easily in your food with proper food handling.
6. Canned goods that are already stained with rust can be considered a hazard.
7. This can cause contamination when kitchen utensils are not properly cleaned and sanitized.
8. If molds were found already in bread it is not advisable to eat.
9. A food vendor who does not have a sanitation permit can be prone to this type of hazard.
10. Wearing jewelry while serving food can be a source of this hazard.

1. What is the important lesson you have learned from the discussion?

2. Why is it important for you to recognize the occupational health and safety procedures?

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