Detailed Lesson Plan in Cookery 7

I. LEARNING OBJECTIVES:
At the end of the lesson, the students are expected to:
 identify hazards and risks in the workplace;
 determine the types of hazards and risks the workplace;
 appreciate the importance of having knowledge about the hazard and risk in the workplace;
 demonstrate how to avoid hazard and risks.
II. SUBJECT MATTER
Topic: Identify Hazard and Risks
Materials:-----------------------------------------
References: K to 12 Learning Module Grade 7 in Commercial Cooking/ Cookery
Values: The students will value the importance of personal responsibility and consistently workplace
hazards
III. Lesson Procedure
Teacher’s Activity Student’s Activity
A. Preliminary Activities
 Opening Prayer
 Greetings
 Checking of attendance

B. Review/ Recall
Last meeting, we discussed about different kitchen
layouts. Again, what are the five primary kitchen
layouts?
Yes ?
Ma’am, the five primary kitchen layouts are:
a. U-shaped
b. L-shaped
c. G-shaped
d. Corridor/ Gallery; and
e. The Island Option
Very Good! How about the three primary kitchen
working stations?
Yes ?
The three primary kitchen stations are:
a. The food storage station
b. The preparation/ cooking station
c. The clean-up station
Okay, Very good! I’m glad that you still remember
our previous topic.

Do you have any question or clarification regarding

our previous lesson?
None ma’am.
So now let’s proceed to our new lesson.

C. Motivation
Before we move on to our next topic, I want you to
think of a possible danger or threat on what might
happen on this picture.
Yes ?
Fire ma’am.
Very good! What else?
Yes ?
Electric shock ma’am.
Good! Anything else?
Slip and trips ma’am.
Very good! Class what have you noticed or observe
to this picture?
Yes ?
It is unsafe kitchen Ma’am.
Perfect! This picture has something to do with our
lesson for today. So, what do you think is our lesson
for today?
Yes ?
Identifying hazard and risks ma’am.
Exactly! Our lesson for today is all about identifying
hazard and risks in the workplace.

D. Lesson Proper

What do you think is the definition of

Hazard? Yes ?
A hazard is any source of potential damage, harm or
adverse health effects on something or someone.
Very good!
Hazard is anything that can cause injury, illness,
Damage to property or loss of material, example of
hazards are, electricity, chemicals, working up a
ladder, noise, stress and etc.

How about Risk? What is the definition of risk?

Yes ?
Risk is the chance or probability that a person will be
harmed or experience an adverse health effect if
exposed to a hazard.
Excellent!
A risk is the chance, high or low, that any hazard will
actually cause somebody harm.

Do you understand the difference of hazard and risk

class?
Yes ma’am.
Okay so I will show you a picture of hazard and
identify the risk. Is that clear?
Yes ma’am.
First picture is chemicals.
Yes ?
Skin Irritation ma’am.
Very good!
Next picture is ladder.
Yes ?
Falls ma’am.
Good!
Last picture is wet floor.
Yes ?
Slips ma’am.
Excellent!
We have 5 types of hazards. Can you name them?
Yes ?
Physical, Chemical, Biological, Electrical and
Ergonomic hazard ma’am.
Exactly!
Can you define physical hazard?
Yes ?
Physical hazards are factors or conditions within the
environment that can harm your health and body.
Physical hazards are the most common and present in
most workplaces at one time or another. These
include unsafe conditions that can cause injury,
illness, and death.

Can you give an example of physical hazard found in

the kitchen?
Yes ?
Knife
Very good! What else?
Yes ?
Wet floor
Good! another example?
Yes ?
Heat
Excellent!
How can we prevent physical hazard?
Yes ? - Keep the knife block out of reach of
- children.
- Use potholders to avoid burn.
- Watch for wet floors in order to avoid
slipping.
- Bend knees when lifting heavy objects since
improper lifting are likely to cause back
injury.
- Maintain a clean and organize work area.
- Turn off the stove after using.

Very good!
Now lets proceed to the next type of hazard which is
the chemical hazard.
What is chemical hazard?
Yes ?
A chemical hazard is any substance that can cause a
health problem when ingested or inhaled.
Very good!
Food may contain chemical hazard. There may be
pesticide residues in vegetables so they must be
soaked adequately before cooking.
Can you give an example of chemical hazard?
Yes ?
Cleaning agent ma’am.
Good! What else?
Yes ?
Food additives ma’am.
Very good!
So, how can we avoid chemical hazard?
Yes ?
- Label the chemicals properly.
- Proper storage of chemicals. Must be place
out of the reach of children.
- Read and follow the direction of using the
chemicals.
Very good!
Can you still follow class?
Yes ma’am.
Okay the third one is the biological hazard.
What is biological hazard?
Yes ?
Biological hazards, also known as biohazards, refer
to biological substances that pose a threat to the
health of living organisms, primarily to humans.
Biological hazards are organisms, or substances
produced by organisms, that pose a threat to human
health. They are a major concern in food processing
because they cause most food borne illness
outbreaks. There are three major biological hazards,
do you know what are they?
Yes ?
Bacteria, parasites, and virus ma’am.
Exactly!
Can you give one example of biological hazard?
Yes ?
Uncooked egg
Raw meat
Very good!
Pork and chicken may contain salmonella bacteria
they should be thoroughly cooked until the juices run
clear.

How can we avoid biological hazard?

Yes ?
- Food must be thoroughly cooked.
- Pay attention to the food storage temperature.
- Avoid using dirty sponges containing disease
causing bacteria that spread around the
kitchen.
Excellent!
The next type of hazard is Electrical hazard.
What is Electrical hazard?
Hazards from electrical components come from
accidental contact with faulty electrical equipment
and damage power cords and switches.
Good!
The major hazards associated with electricity
are electrical shock, fire and arc flash.

Can you give an example of electrical hazard?

Yes ?
Damage tools and equipment.
Overloaded circuit
Exposed electrical parts
Very good!
How can we avoid electrical hazard?
Yes ?
- Regular maintenance of electrical wiring by
an authorized agency or licensed electrician.
- Do not touch wire and switches with wet
hands.
- Avoid octopus wiring
Very good!
And the last type of hazard is Ergonomic hazard.
What is ergonomic hazard?
Yes ?
Ergonomic hazards are physical conditions that may
pose a risk of injury to the musculoskeletal system.
Ergonomic hazards include repetitive movements,
vibration, temperature extremes, and awkward
postures that arise from improper work methods and
improperly designed workstations, tools, and
equipment.

How can we prevent ergonomic hazard?

- Keep knives sharp to reduce the forces
required to cut food.
 - Shift your weight and change positions often
when standing.
- Power tools properly to reduce vibration.
- Encourage short rest breaks.
- Employ job rotation.
Very good class!
Always remember that “Prevention is better than
cure”. It is better to stop something bad from
happening than it is to deal with it after it has
happened.

So do you understand our lesson?

Yes ma’am.
Do you have any question or clarification?
None ma’am.
E. Generalization
Okay, Let me check if you really understand our
lesson.
So again what is hazard?
Yes ?
A hazard is any source of potential damage, harm or
adverse health effects on something or someone.
Very good! How about risk?
Yes ?
Risk is the chance or probability that a person will be
harmed or experience an adverse health effect if
exposed to a hazard.
Good! What are the five types of hazards?
Yes ?
Physical, Chemical, Biological, Electrical and
Ergonomic hazard.
Exactly!

F. Application
Okay class, I will group you into 4, and each group
will choose one (1) type hazard and what are you are
going to do is demonstrate how to avoid or prevent
the type of hazard that you chose.

Criteria:
Relevance to the topic 15%
Demonstration 10%
Expression 5%
Total 30%

Did you get it class? Yes ma’am.

G. Evaluation
Instructions: Choose the correct answer from the
words enclosed in the box below and write it before
each number.
Hint: Answers may be used more than once. Each
situation may have more than one answer.

A. Physical B. Chemical C. Biological

D. Electrical E. Ergonomics

1. Water spilled on the floor near

sinks, steam tables, and dishwashers or in the
freezer.
2. Bending over from the waist to lift
cases/boxes, trash bags, or large mixer bowls.
3. Using cleaning products from another
department or bringing them from home.
4. Cords on the floor in the cashier or
serving areas are not covered or are too short to reach
the floor.
5. Removing pans from ovens or steamers.
6. Using dull knives for food preparation.
7. Cleaning slicer or food processor blades.
8. Twisting without moving feet to retrieve an item behind you.
9. Reaching above chest height to retrieve boxes/cases or equipment.
10. Overloading a cart and pushing it to set up or supply food to a serving area.

G. Assignment
Write five (5) commonly encountered maintenance problems in commercial kitchens.