I.

INSTRUCTIONAL OBJECTIVES
CONTENT STANDARD:
The learners demonstrate an understanding the practice of occupational health
and safety
PERFORMANCE STANDARDS:
The learners independently practice occupational health and safety
LEARNING OBJECTIVES:
At the end of the lesson, the students will be able to:
a. differentiate hazard and risk;
b. create a slideshow presentation about the different kitchen hazard; and
c. appreciate the importance in knowing OHS in the workplace.

II. SUBJECT MATTER

Topic: Practice occupational health and safety procedures
Reference: TLE 7 Learning Module 4 pg. 4 - 10
Instructional Materials: visual aids, activity materials

III. PROCEDURES
a. PRELIMINARY:
 Prayer & Greetings
 Classroom Management
 Checking of Attendance

b. LESSON PROPER:
o ACTIVITY (Scrambled Word)
o The learners will do the activity KWL. The K stands for what you know,
the W stands for what you want to learn, and the L stands for what you
learned.
 The learners will write their answer inside the table
II. K W L
III. What I KNOW What I WANT to know What I LEARNED
Use this column to discuss Look at what you already Summarized your learning
your background know and note some here after you read the
knowledge about the topic. question that sparked by information sheet 4.1 and
your background note whether the lesson
knowledge answered the question
from your background
knowledge
o ANALYSIS
1. What are the safety regulations and workplace safety and hazard
control practices and procedures based on organization procedures?
2. What are the hazards/risks in the workplace and their corresponding
indicators?
3. How to minimize or eliminate risk to co-workers, workplace and
environment in accordance with organization procedures?
o ABSTRACTION
The teacher will discuss the following:
 Occupational safety and health
 Control hazard and risk

o APPLICATION
The learners will do the following activity:
Activity 1
Instruction: Click the link below to extend your knowledge about OSH,
then answer the processing questions below.
Link: http://www.viewpure.com/LlHFLJusvIw?start=0&end=0
PROCESSING QUESTIONS:
1. What is the video all about?
2. What are the regulations of the government and professional
associations to made the company of Mr. Smith operate?
3. What did Mr. Smith do to comply with the regulations of the
government and professional associations?

Activity 2
Instruction: Click the link below to extend your knowledge about OSH,
then answer the processing questions below.
Link: http://www.viewpure.com/PZmNZi8bon8?start=0&end=0
PROCESSING QUESTIONS:
1. What is the difference between hazard and risk?
2. How to evaluate the risk in the workplace?
3. Explain the purpose of precautionary principle.
4. How can we manage the risk?
IV. EVALUATION
Assessment Task 4.1
Direction: Write TRUE if the statement is correct and FALSE if it is wrong.
_____ 1. Employees should never act on recommended safety measures.
_____ 2. The provision of OSH Standards by the State is an exercise of the police
power.
_____ 3. Not all establishments, workplaces and other undertakings are covered by the
OSH.
_____ 4. Employer should not act on recommended safety measures.
_____ 5. Stress often leads to negative physical and psychosocial effects.
_____ 6. The OSH eliminates or reduces health hazards in the workplace.
_____ 7. Physical working condition as noise and temperature will not result to stress.
_____ 8. Workers or employees should assist government agencies in the conduct of
safety and health inspection.
_____ 9. Personal protective equipment is not a part of health and safety at work.
_____ 10. Adverse health effects are more frequent and severe when exposure occurs
during childhood.

Assessment Task 4.2

Direction: Write TRUE if the statement is correct and FALSE if it is wrong.
__________ 1. Get trained in the proper use and maintenance of your deep fryer.
__________ 2. Floors should be cleaned often with greasing solutions.
__________ 3. Keep stove surfaces clean to prevent grease flare-ups.
__________ 4. Overheat the oil before you start frying.
__________ 5. Wearing of protective equipment is not necessary inside the kitchen.

V. ASSIGNMENT
 Provide an example of a different kitchen hazard.
 You can use the internet to gather some information.
 Compile your examples by creating a slideshow presentation.
 Submit your output via email (niecole.bacalangco@gmail.com) or provide a flash
drive to store your file.
 Your output will be graded based on the rubrics below
RUBRICS FOR SLIDE PRESENTATION (POWERPOINT PRESENTATION): 50 points
Excellent Very Good Good Fair
10 8 5 3
Content The presentation Logical Vague in Lacks clear point.
is Clear and progression of conveying points. No logical
concise. It has slides but with Lacks sense of sequence. Limited
logical unnecessary purpose. Slides understanding of
progression of lengthy detail show topics
ideas. It is understanding of
accurate and some topics
complete
Text Elements Easy to read. Size Font is sometimes Font is often Text is extremely
varies difficult or difficult to read. difficult to read.
appropriately for distracting. 7x7 Different sizes Inappropriate use
heading and text. rule is followed and font style is of color, contrast,
7x7 rule is overused. Some bold, italic,
followed. Not too slides do not obey underline. 7x7 rule
much text. 7x7 rule. is not obeyed
Appearance/ Layout is visually Layout is Layout appears Layout is cluttered
Layout appealing and pleasant. cluttered or busy. and confusing. No
supports overall Background is Background is headings.
message. appropriate. distracting. Some Background is
Appropriate use of parts are missing. distracting. A lot of
background and parts are missing.
theme.
Organization Information is Most information Some of There is no clear
organized in clear, is organized in a information is plan for the
logically way. It is clear, logically logically organization of
easy to anticipate way. One slide or sequenced. An information
the type of item of information occasional slide or
material that might seems out of item of information
be on the next place. seems out of
slide place
Graphics All graphics are A few graphics All graphics are Several graphics
attractive (size are not attractive attractive but a are unattractive
and colors) and but all support the few do not seem and detract from
support the theme/content of to support the the content of the
theme/content of the presentation theme/content of presentation.
the presentation the presentation

Prepared by:

NIECOLE L. BACALANGCO
Subject Teacher

Reviewed by: Approved by:

CRISTINE Q. IHALAS LUZMINDA O. ONOR, EdD

Academic Coordinator Basic Education Director