7

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY

PRODUCTION
Module 9

Department of Education ● Republic of the Philippines

1
 7
BREAD AND PASTRY
PRODUCTION
Module 9. Control Hazards
& Risks
This instructional material was collaboratively developed and
reviewed by educators from public and private schools, colleges, and
universities. We encourage teachers and other education stake
holders to email their feedback, comments, and recommendations to
the Department of Education at region 10@deped.gov.ph

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 9: Control Hazards and Risks
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the Government
of the Philippines. However, prior approval of the government agency or office wherein the work is
created shall be necessary for exploitation of such work for profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.)
included in this module are owned by their respective copyright holders. Every effort has been exerted
to locate and seek permission to use these materials from their respective copyright owners. The
publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author/s: Arlou Mae P. Tecson

Reviewers: Sheyla Jay S. Pancho Juliet S. Lapiz Befe Y. Ordiz Kezia Keren L. Cagalawan

Illustrator and Layout Artist: Arlou Mae P. Tecson

Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V

Asst. Regional Director

Edwin R. Maribojoc, EdD, CESO VI

Schools Division Superintendent

Myra P. Mebato,PhD, CESE

Assistant Schools Division Superintendent

Mala Epra B. Magnaong, Chief ES, CLMD

Members Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS – EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II

Printed in the Philippines by

Department of Education – Division of Misamis Occidental
Office Address: Osilao St., Poblacion I, Oroquieta City, Misamis Occidental
Contact Number: (088) 531-1872 / 0977 – 8062187
E-mail Address: deped_misocc@yahoo.com
 TABLE OF CONTENTS

Introductory Message …………………………………..... i-ii

What I Need to Know ………......................................... 1
What I Know ………......................................... 2-3
What’s In Lesson 1 Classification of Safety Signs……………. 4
What’s New ………………………………………………………. 4-5
What Is It …………………….. …........................................... 6-7
What’s More ……….................... …………………………….. 8
What’s New Lesson 2 Proper Use of PPE …………………… 9
What Is It ………………………………… ……….................... 9-10
What’s More ………….….…….............................................. 10
What’s New Lesson 2 Practice Proper Waste Segregation … 11
What Is It ………………………………… ……….................... 11-12
What’s More ………….….…….............................................. 12
What I Have Learned ………......................................... 13
What Can I Do ……………………………………………. 14
Assessment ………......................................... 15-16
Additional Activities ………......................................... 16
Answer Key ………......................................... 17
References ………......................................... 18
 Introductory Message
For the learner:

Welcome to the Bread and Pastry Production 7 Alternative Delivery Mode (ADM) module
on Control Hazards and Risks

This module is an exploratory and introductory course which leads you to Bread and Pastry
Production National Certificate Level II (NCII).

The hand is one of the most symbolized part of the human body. It is often used to depict skill,
action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in
this learning resource signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time. Your academic success
lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the contents
of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to
take. If you get all the answers correct (100%),
you may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.

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 What I Have Learned This includes questions or blank
sentences/paragraphs to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity that will help

you transfer your new knowledge or skill in
real-life situations or concerns.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends to the retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain a deep
understanding of the relevant competencies. You can do it!

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 What I Need to know

How to Control Hazards and Risks?

Safety guidelines in the workplace means controlling hazards and risks in which
the lives of the people are more essential in every success of the food industry.

The best way in learning on how to control hazards and risks is to avoid them
and carefully know the proper use of equipment and ingredients as well in baking.

If hazards in the place of work cannot be eliminated or reduced by any means

of risk controls, the establishments must provide personal protective equipment
towards the employees or workers.

After reading this module, you will be able to:

1. identify the Classifications of Safety Signs.
2. show the proper use of Personal Protective Equipment (PPE).
3. practice Proper Waste Segregation Techniques.

In going through the module, you have to extend your patience in understanding
and analysing what you are reading. Follow the directions and/or instructions in the
activities. Answer the entire given test and exercises carefully. Comply the required
activities provided.

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 What I Know

Before exploring this module, let us see what you already know about Control
Hazards and Risks.

Directions: Answer the questions below. Write the letter of your answer in your TLE
Notebook.

1. These are pictures sometimes called safety pictographs, pictograms, or

pictorials.

A. Safety First B. Safety Management

C. Safety Codes D. Safety Signs and Symbols

2. Which of the following statement below helps prevent falls?

A. Do not watch your step B. Keep the floor clean and dry stop
C. Don’t pick it up D. Do not walk

3. These are the Key elements of Fire safety policy EXCEPT:

A. Properly storing and using, hazardous materials.

B. Conduct fire drills at regular intervals throughout the year.
C. Fireplace chimneys not properly or regularly cleaned.
D. Maintaining the correct type of fire extinguishers.

4. Some accidents in the kitchen can be avoided by :

A. Concentrating on your work B. Call a doctor

C. Bring to the nearest hospital D. Give first aid

5. A process in which garbages are being divided into reduce, reuse and
recyclable material.

A. Reactivate B. Waste segregation

C. Waste System D. Biodegradable

6. It refers to bio-waste that would include human and animal waste.

A. Reactivate B. Waste segregation

C. Waste System D. Biodegradable

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7. Waste materials that can be recovered to re-use for some purpose

A. Recyclable B. Waste segregation

C. Non-Biodegradable D. Biodegradable

8. These signs have colors black, yellow and white.

A. Mandatory Signs B. Waste segregation

C. Safety Signs D. Hazard Signs

9. It is an immediate care given to a person who has been injured or

quickly taken ill.

A. Care B. Nurse
C. First aid D. Care and Nurse

10. These signs have colors white and red

A. Mandatory Signs B. Fire Equipment Signs

C. Safety Signs D. Hazard Signs

11. What safety measure is given to stop severe bleeding?

A. Call a doctor immediately B. Cover wounds with cotton

C. Press the wound with any object D. Wash it with water

12. In baking food in the kitchen, what cooking outfit should you use to protect your
hair from touching the food?

A. Aprons B. Hairnet
C. Pot holder D. Towel

13. Which of the following is used in cooking to protect our dress from dirt?

A. Apron B. Pot holder

C. Hairnet D. Towel

14. A yellow triangle with a black border and symbol reflecting a hazard in the
environment.

A. Mandatory Signs B. Fire Equipment Signs

C. Prohibition Signs D. Hazard Signs

15. What signs contain instructions, in which failure to comply with them constitutes
an offense within the company laws and regulation?

A. Mandatory Signs B. Fire Equipment Signs

C. Prohibition Signs D. Hazard Signs

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 Lesson
CLASSIFICATION OF SAFETY SIGNS
1

What’s In

Activity 1. Open-Ended Statement

Directions: Answer the questions to the best of your capacity, write the answers in
your TLE notebook.

1. What do I know about Safety First at the workplace?

2. What can I do in relation to Safety inside the laboratory room?
3.
What’s New

Activity 1 Let Me Know

Safety Signs and Symbols

These are pictures sometimes called safety pictographs, pictograms, or
pictorials. They are used in place of, or as a supplement to written words. These
symbols provide warnings or alerts about a possible hazard.
Because pictures may convey information better than words, graphic symbols
are added to precautionary labels to show major workplace dangers.

Directions: Identify the following pictures to what does it means. Write the answers in
your TLE Notebook.

1. ________________

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2. ____________________

3. _________________

4. __________________

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 What is it?

Classification of Safety Signs

1. Mandatory Signs. These are colours blue and white with a blue circle
containing a white image dealing with an exact actions must be taken.

2. Prohibition Signs. These signs have colors black, red and white, with a red
circular band crossed with a diagonal bar on a white background. It has a black
symbol behind this band that indicates the prohibited action.

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3. Hazard Signs. These signs have colours black, yellow and white. It has a yellow
triangle with a black border and symbol reflecting a hazard in the environment.

4. Safe Condition Signs. These signs have colour white and green. The green
rectangular or square with a symbol/text in white providing information about
safety conditions.

5. Fire Equipment Signs. These signs have colour white and red. It has a red
rectangle/ square with a symbol or text in white providing information and
location and use of fire fighting facility.

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 What’s More

Activity 2. Self- Assessment

Directions: Classify the following Safety Signs, write your answers in your TLE
notebook.

1. _______ 2.________

3._______ 4.___________

5.___________ 6. _________

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 Lesson
PROPER USE OF PERSONAL PROTECTIVE
2
EQUIPMENT (PPE)

What’s New

Activity 1.Open-Ended Statement

Directions: Read and respond the questions below. Write the answers in your TLE
notebook.

1. What are the basic Personal Protective Equipment (PPE) that you know?
2. Do you know how to use them?

What is it?

Personal Protective Equipment

PPE or Personal Protective Equipment is any clothing, equipment or substance

designed to protect a person from risks of injury or illness.

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Personal Protective Clothing (Cooking Outfit) Used in the Kitchen

1. Hair Covering/hairnet – prevents hair from falling into food product.

2. Facial Mask – barrier to airborne contamination during sneezing, coughing and

talking.

3. Aprons – reduce risks of contamination and help maintain cleanliness. This is

something you wear over your clothes to protect from the dirt or
mess while preparing food.

4. Gloves – reduce risk of contamination. It can protect the hands from

heat, spatter and dirt.

5. Footwear- are made of rubber designed purposively to protect

the toe from falling objects and for any spills on the floor.

What’s More

Activity 2. Draw me right.

Directions:

1. On your TLE notebook, draw at least three (3) Personal Protective Equipment
(PPE) for Bakers.

2. Label each PPE with names and its uses.

Rubrics of Scoring
Criteria Excellent Very Satisfactory
Satisfactory
Complete and well 10 8 5
labelled

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 Functions/uses are 10 8 5
well stated
Correct drawing of 10 8 5
PPE

Lesson
PRACTICE PROPER WASTE SEGREGATION
3
TECHNIQUES

What’s New

Activity 1.Open-Ended Statement

Directions: Answer the questions to the best of your capacity. Write the answers on
your TLE Notebook.
1. How do you dispose your waste at home?

What is it?

Practice Proper Waste Segregation

Waste Segregation is a process which garbage are being divided into reduce, reuse
and recyclable material. Say NO to one bin, and YES to 3 separate bins

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There are three types of waste in a bins, namely:
1. Recyclable- waste materials that can be recovered to re-use for some
purpose, like empty bottles, aluminum cans, cardboards, beverage cans
and etc.
2. Biodegradable- refers to bio-waste that would include human and animal
waste, such like substances are dead plants and animals, their waste,
fruits, vegetables, flower, paper, etc.
3. Non-Biodegradable – refers to waste materials that are indestructible,
substances include chemicals, paints, plastic, rubber, toxic, plastic, metals,
etc.

What’s More

Activity 1: Show what you’ve got!

Directions: Categorize the following waste materials. Use a check (√) mark to which
the following waste they belong in the box. Copy the 4 -column chart below and answer
it in your TLE notebook.

Biodegradable Non-Biodegradable Recyclable

Empty bottles of soft
drinks
Newspapers
Plastic Cups
Empty Cans
Banana peel

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 What I Have Learned

Activity 2: Word Search

Directions: Copy the crossword puzzle in your activity notebook. Highlight those
words at least five (5) that are included in our topics in this module.

K D H K J U B M I O

F W O K H R U L E S

F A I N J U R Y I S

A S C I D E N T G A

L T M I A B A A D F

L E A R N I N G W E

G S A V G P U C U T

A F I R E W H O F Y

D U D I R T U N Y D

B I R E O A R T S H

S A F E T Y T R H S

S I G N S U U O D Y

L E K T I O E L G A

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 What I Can Do

Activity 3. House Rules

Directions: 1. Make your own HOUSE RULES to maintain proper waste disposal in
your home. Write your answers in your TLE notebook, do not include the examples
below.

Example:

1. Keep all waste in a correct designated trash bins.

2. 2. Do not throw garbage anywhere.

3. Always have a trash can

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 Assessment

Great Job! Now, that you are almost finished accomplishing this module, let us know
what you have learned.
Directions: Write the correct letter of your choice answer in your TLE notebook.

1. These are waste materials that can be recovered for some purposes.
A. Recyclable B. Waste segregation
C. Non-Biodegradable D. Biodegradable

2. These reduce risk of contamination and protect the hands from heat.
A. Apron B. Facial Mask
C. Footwear D. Gloves

3. What is the meaning of PPE?

A. Person Protective Evaluation B. Personal Protection Equipments
C. Personal Protective Equipment D. Persons Protection Evaluation

4. It reduce risks of contamination and help maintain cleanliness.

A. Apron B. Facial Mask

C. Footwear D. Gloves

5. These are made of rubber designed to protect from any spills on the floor.

A. Apron B. Facial Mask

C. Footwear D. Gloves

6. In baking, what cooking outfit should you use to protect your hair from falling to
the food?

A. Aprons B. Hairnet
C. Pot holder D. Towel

7. Which of the following is used in cooking to protect oneself from dirt.

15
 A. Apron B. Pot holder
C. Hairnet D. Towel

8. A yellow triangle with a black border and symbol reflecting a hazard in the
environment.

A. Mandatory Signs B. Fire Equipment Signs

C. Prohibition Signs D. Hazard Signs

9. These are signs contain instructions. Failure to comply with it constitutes an

offense within the company laws and regulation.

A. Mandatory Signs B. Fire Equipment Signs

C. Prohibition Signs D. Hazard Signs

10. A red rectangle/ square with a symbol or text in white providing information
and location and use of fire fighting facility.
A. Mandatory Signs B. Fire Equipment Signs
C. Prohibition Signs D. Hazard Signs

11. These are pictures sometimes called safety pictographs, pictograms, or

pictorials.
A. Safety First B. Safety Management
C. Safety Codes D. Safety Signs and Symbols

12. These signs have a black symbol behind band indicates prohibited action.
A. Mandatory Signs B. Fire Equipment Signs
C. Prohibition Signs D. Hazard Signs

13. These are signs that provides information about safety conditions.
A. Mandatory Signs B. Safe Condition Signs
C. Prohibition Signs D. Hazard Signs

14. Some accidents in the kitchen can be avoided by

A. Concentrating on your work B. Call a doctor
C. Bring to the nearest hospital D. Give first aid

15. A process which garbage are being divided into reduce, reuse and recyclable
material.
A. Reactivate B. Waste segregation
C. Waste System D. Biodegradable

Additional Activities

Activity 4: You complete me

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Directions: Copy the paragraph below in your TLE notebook and complete the
missing words in the sentence.

The ____________ is the right outfit that gives protection against hazard
during food preparation. Waste reduction is even better than _________.

Congratulations! You have successfully completed Module 9. Please proceed to

Module 10 and learn about Maintaining Occupational Safety and Health Awareness

Answer Key

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 18
BOOKS
References
Lesson 2
What’s New
1. Gloves, Apron,
Hairnet
2. Apron protection from
our clothes from stains Lesson 1
What’s In
What’s More 1. Welfare of our
1. Drawing with Label of self in the
PPE workplace
2. Knowing the
safety signs that
Lesson 3 provides warning
What’s New POST TEST
1. We dispose our waste What’s New
at home in a compost pit 1. First Aid Kit Assessment
of our barangay. 2. Smoking is not PRE TEST
allowed 1. A Asssessment
3. High Voltage 2. D 1. D
What’s More
Electricity 3. C 2. B
1. Non-Biodegradable
4. Fire 4. A 3. C
2. Recyclable
Extinguisher 5. C 4. A
3. Non-Biodegradable
Equipment 6. B 5. B
4. Non-Biodegradable
What’s More 7. A 6. D
5. Biodegradable
1. Hazards Signs 8. D 7. A
2. Mandatory 9. A 8. D
What I Have Learned
Signs 10. B 9. C
1. Safety
3. Safe Condition 11. D 10. B
2. Signs
Signs 12. C 11. C
3. Injury
4. Mandatory 13. B 12. B
4. Fire
Signs 14. A 13. A
5. Waste
5. Safe Condition 15. B 14. D
Add.activities Signs 15. A
1. PPE 6. Prohibition
2. Recycle Signs
 Teaching Guide for Senior High School, Bread and Pastry Production, Department of
Education, Republic of the Philippines.

CBLM, Bread and Pastry Production, TESDA region10

K-12 Basic Education Curriculum Technology & Livelihood Education Learning Module
in Bread and Pastry Production Exploratory Course Grades 7 & 8.

K-12 Basic Education Curriculum Technology & Livelihood Education Curriculum

Guide Exploratory Course on Bread and Pastry Production.

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