TLE TOS and Questionaire G7
TLE TOS and Questionaire G7
MAINTENANCE 3 6 1 1 2
OF CLEANING (14) (32)
EQUIPMENT
PHIL. 5 12 3 5
OCCUPATIONAL (15-17) 2
HEALH AND
(33-34)
SAFETY
STANDARDS
HAZARDS, 10 30 7 3 2 12
RISKS AND ITS (18-24) (35-37) (39-40)
EFFECT
Total 27 100 24 11 5 40
Prepared by:
RUBYLEAN M. MAGHANOY
T-1
Checked by:
FELICITAS L. BAWAS
School Head
Republic of the Philippines
REGION X – Northern Mindanao
Department of Education
DIVISION OF LANAO DEL NORTE
Calube Integrated School
Secondary Department
GRADE 7
FIRST GRADING EXAMINATION
I. Direction: Write the letter of the correct answer.
1. It is a cleaning implement for sweeping made of bundle of straws or twigs attached to a
long handle.
a. Dustpan b. broom c. vacuum cleaner d. water hose
2. It is a cleaning tool commonly used to scoop the dirt and wastes on the floor.
a. Dustpan b. broom c. vacuum cleaner d. water hose
3. It is a device that uses an air pump to create a partial vacuum to suck up dust and dirt,
usually from floors, and optionally from other surfaces as well. The dirt is collected by either
a dust bag or a cyclone for later disposal.
a. Dustpan b. broom c. vacuum cleaner d. water hose
4. These are hollow tubes designed to carry fluids from one location to another. Hoses are
also sometimes called pipes (the word pipe usually refers to a rigid tube, whereas a hose is
usually a flexible one), or more generally tubing. The shape of a hose is usually cylindrical
(having a circular cross section).
a. Dustpan b. broom c. vacuum cleaner d. water hose
5. It is a watertight, vertical cylinder or truncated cone, with an open top and a flat bottom,
usually attached to a semi circular carrying handle that is used to hold water or any liquid
solution used in cleaning.
a. bucket b. broom c. vacuum cleaner d. water hose
6. It is used for reaching and sweeping of floor without a stool. It is also used to in stairwells,
ceiling corners and other high areas.
a. Dustpan b. broom c. cob webber d. water hose
7. It is characterized by readily absorbing water and becoming soft when wet while retaining
toughness: used in bathing, in wiping or cleaning surfaces, etc.
a. Dustpan b. broom c. cob webber d. sponge
8. It is used in the kitchen to dry dishes and other surfaces. Typically they are made of cotton
or other cloth, such as microfiber, and measure 11" to 13" inches square.
a. Dustpan b. dish cloth c. cob webber d. water hose
9. It is used to wipe the cleaning tools and equipment.
a. Dustpan b. broom c. cob webber d. water hose
10. It is an electrical appliance that is used to clean and maintain non-carpeted floors, such as
hardwood, marble, tile or
linoleum. It is also known as a floor polisher.
a. Floor buffer b. broom c. cob webber d. water hose
11. Determine if you can carry a load comfortably; tip it on its side.
12. Get help if the load is too big or bulky for one person.
13. Check for nails, splinters, rough strapping, and rough edges.
14. A floor buffer is a device that uses an air pump to create a partial vacuum to suck up dust and dirt,
usually from floors, and optionally from other surfaces as well.
15. A hazard is a situation that poses a level of threat to life, health, property, or environment.
16. Employees Compensation Commission (ECC) under Section 8 of Executive Order No. 308
establishing the Occupational Safety and Health Center (OSHC).
17. (ECC) means Employers Compensation Commission.
18. A chemical hazard is one originating from an organism that is foreign (in presence or concentration)
to the organism being affected.
19. A mechanical hazard is any hazard involving a machine or process.
20. A physical hazard is a naturally occurring process that has the potential to create loss or damage.
21. Physical hazards include, but are not limited to, earthquakes, floods, and tornadoes.
22. Ergonomic hazards include uncomfortable workstation height and poor body positioning.
23. Armed is a harmful incident involving the hazard has actually occurred. Often this is referred to not
as an "active hazard" but as an accident, emergency, incident, or disaster.
24. Many biological hazards are associated with food, including certain viruses, parasites, fungi,
bacteria, and plant and seafood toxins.
II. Direction: For number 25-34 label the following pictures and put the answer on the space
provided. For 35-40 write what kind of hazard in the space provided.
30.____________
25.____________
26._____________ 31.___________
27.___________
32._____________
28._____________
33.____________
34._____________
29._____________
35.__________ 38.___________
36._________
39.___________
37._________
40.____________