Bread and Pastry Production Ncii Chapter I: Health and Safety Practices in The Workplace
Bread and Pastry Production Ncii Chapter I: Health and Safety Practices in The Workplace
Bread and Pastry Production Ncii Chapter I: Health and Safety Practices in The Workplace
Region I
MANILA MONTESSORI COLLEGE INTERNATIONAL
Dagupan City
Subject Area and Grade Level: (BREAD AND PASTRY PRODUCTION (Grade11 HE)
Week: 1
Examples include any substance, material, process and practice that has the ability to cause
harm or adverse health effect to a person under certain conditions.
1. On Job Hazards: The safety regulations in the workplace should keep job hazards on top priority.
• The floors have to be checked for tripping hazards.
• All the walkways should be well - lit and in case there are blind spots, all the employees and workers
should be aware of them. This could help avoid untoward collisions and accidents.
• Cords and wires should be secured away from the walkways and the corridors. All electric wiring
should be covered with appropriate material.
• Fire safety regulations and electrical safety regulations should also be made.
2. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe
work practices.
3. Biological hazards: Caused by organisms such as viruses, bacteria, fungi and parasites. (Risk from skin
irritations and allergies to infections)
4. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist especially if you are
working with cleaning products, bleaches, and other chemical agents.
Chemicals should be rightly labeled to avoid any detrimental mistakes. Mixing of the wrong
chemicals can cause a terrible chemical reaction which could be hazardous to all the employees. There
should be measures to taken to ensure that only chemicals that are safe be kept together and
stored together. The supervisor should have full working knowledge of the chemicals to ensure that
no mistakes happen due to ignorance or negligence. The worker should be guided on the proper
chemical storage procedures.
5. Ergonomic hazards: Anatomical, physiological, and psychological demands on the worker, such as
repetitive and forceful movements, vibration, extreme temperatures, and awkward postures arising
from improper work methods and improperly designed workstations, tools, and equipment. It may
include lighting, chairs, lifting, repeated movements, and computer screens.
6. Psychological hazards: Those that are basically causing stress to a worker. This kind of hazard troubles
an individual very much to an extent that his general well - being is affected. Stress can lead to long term
health problems like headaches, anxiety and impatience. Workplace stress may include heavy
workloads, lack of control over pace of work, shift work, noise, working by yourself, fear of job-loss and
conflict with the employer and co-workers.
Topic 2.RISK
Risk is the chance or probability that a person will be harmed or experience an adverse health
effect caused by a hazard. It may also apply to situations with property or equipment loss.
Example: The risk of developing cancer from smoking cigarettes could be expressed as "cigarette
smokers are more likely to die of lung cancer than non-smokers”.
· How the person is exposed (e.g., breathing in a vapor, skin contact), and how severe are the
effects under the conditions of exposure.
· Identify hazards
· Analyze or evaluate the risk associated with that hazard
· Determine appropriate ways to eliminate or control the hazard.
Repetitive movements,
Back / limb injury Teach and remind workers of correct lifting
bending and awkward working
Repetitive strain technique. Rotate tasks.
positions
ACTIVITY 1. Introduction.
Introduce yourself……..