What makes a
kitchen safe?
What makes it
dangerous?
ACTIVITY 1
SPOT THE
HAZARD AND
RISK
IDENTIFY
HAZARDS AND
RISKS IN THE
WORKPLACE
TLE 7: COOKERY
Lesson Objectives :
By the end of the lesson, the students should
be able to:
1. Define what a hazard and a risk are in the
context of kitchen safety.
2. Demonstrate willingness to correct unsafe
behavior when observed in a kitchen
setting.
3. Mimic safe practices such as proper lifting
techniques and correct knife handling.
Introduction
• Health and safety are vital in the
workplace.
• Hazards and risks must be
recognized to avoid accidents.
What is Hazard?
• A hazard is
anything with
potential to cause
harm.
What is a Risk?
• A risk is the chance
that someone may be
harmed by a hazard.
• Risk = Hazard ×
Exposure
Types of Hazard/Risk
in the Workplace
1. Physical Hazards are factors or
conditions within the environment
that can harm your health.
Example:
-Sharp Knives
-poor lighting
-slippery floor
Types of Hazard/Risk
in the Workplace
2. Chemical Hazard. Hazards
arise from inhaling chemical
agents in the form of vapors,
gases, dusts, fumes, mists, or by
skin contact with these materials.
Types of Hazard/Risk
in the Workplace
3. Biological Hazards are
caused by living organisms
which include insects,
molds, fungi, viruses, and
bacterial contamination.
Types of Hazard/Risk in
the Workplace
4. Ergonomic Hazards refer to
workplace conditions that pose the
risk of injury to the workers’
musculoskeletal system.
Musculoskeletal injuries,
also referred to as repetitive strain
injury.
ACTIVITY
2
ACTIVITY 2: My Kitchen
Safety List
Instructions:
1. Think of 5 hazards you might see in a
kitchen.
2. For each hazard, write:
- The type of hazard (Physical,
Chemical, Biological, Ergonomic)
- What might happen (Risk)
- How to stay safe (Safety Tip)
ACTIVITY 2: My Kitchen
Safety List
EXAMPLE:
Hazard: Sharp knife
Type: Physical
Risk: Can cause cuts
Safety Tip: Use carefully and store properly
SHORT
QUIZ
Instructions: Choose the best
answer for each multiple-
choice question.
1. What is a hazard?
a) The chance of harm
b) Something that could cause harm
c) An injury that has occurred
d) A safety procedure
Instructions: Choose the best
answer for each multiple-
choice question.
2. What is a risk?
a) A type of safety equipment
b) The likelihood of harm from a hazard
c) A physical injury
d) A workplace rule
Instructions: Choose the best
answer for each multiple-
choice question.
3. A sharp knife is an example of which type
of hazard?
a) Biological
b) Chemical
c) Ergonomic
d) Physical
Instructions: Choose the best
answer for each multiple-
choice question.
4. Improper lifting techniques can lead to
which type of hazard?
A) Biological
b) Chemical
c) Ergonomic
d) Physical
Instructions: Choose the best
answer for each multiple-
choice question.
5. Mold growth in a kitchen is an example of
which type of hazard?
A) Biological
b) Chemical
c) Ergonomic
d) Physical
THANK
YOU
