COMPETENCY BASED LEARNING

MATERIAL

Sector: TOURISM

Qualification: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Practice Occupational Safety and Health Policies

and Procedures

Module Title: Practicing Occupational Safety and Health Policies

and Procedures
 HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learner’s guide for the module: Practice

Occupational Health and Safety Procedures. This learner’s guide
contains training materials and activities for you to complete. The unit of
competency “PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES” contains the knowledge, skills and attitudes required for
Bread and Pastry Production NCII. It is one of the Basic Modules at
National Certificate Level (NC II).

You are required to go through a series of learning activities in

order to complete each learning outcomes of the module. In each
learning outcomes there are Information Sheets, Resources Sheet and
Reference Materials for further reading to help you better understand
the required activities. Follow these activities on your own and answer
the self-check at the end of each learning outcomes.

Recognition of Prior Learning (RPL)

You may have some or most of the knowledge and skills covered on the
learner’s guide because you have:
 Been working for some time.
 Already completed training on this area.

If you can demonstrate to your Instructor that you are competent in a

particular skill, you don’t have to do the same training again. If you feel
you have some skills, talk to your instructor about having them formally
recognized. If you gave qualification or certificates of your competency
from previous training, show it to your Instructor. If the skill you
acquired is still relevant to the Module, they may become part of the
evidence you can present to RPL.

At the end of this learner’s guide is a learner diary, use this diary to
record important dates jobs undertaken and other workplace events that
will assist you in providing further details to your Instructors or
Assessors. A Record of Achievement is also provided for your Instructor
to complete once you have completed the Module.

This Module was prepared to help you achieve the required competency
in Practicing Occupational Health and Safety Procedures. This will be
the source of information for you to acquire knowledge and skills in this
particular trade, with minimum supervision or help from your Instructor.
With the aid of this material you will acquire the competency
independently and at your own pace.
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  Talk to your Instructor and agree on how you will both organize
the Training of this unit. Read through the learning guide
carefully. It is divided into sections, which cover all the skills, and
knowledge you need to successfully complete in this module.
 Work through all the information to complete the activities in each
section. Read Information Sheets and complete the Self-check.
Suggested references are included to supplement the materials
provided in this module.
 Most probably your Instructor will be your supervision manager.
He/she is there to support you and show you the correct way to do
the things. Ask for help.
 Your Instructor will tell you about the important things you need to
consider when you are completing the activities and it is important
that you listen and take notes.
 You will be given plenty of opportunity to ask questions and
practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed,
memory and also your confidence.
 Talk to more experience workmates and ask for their guidance.
 Use the Self-check questions at the end of each section to test
your own progress.
 When you are ready, ask your Instructor to watch you perform the
activities outline in the learning guide.
 As you work through the activities, ask for written feedback on
your progress. Your Instructor keeps feedback/ pre-assessment
reports for this reason. When you have successfully completed
each element, ask your Instructor to mark on the reports that you
are ready for the assessment.
 When you have completed this module (several modules) and feel
confident that you have had sufficient practice. Your Instructor
will arrange an appointment with registered Assessor to assess
you. The results of your assessment will be recorded in your
Competency Achievement Record.

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Learning Experiences

Special Instructions
Learning Activities
1. Read information
sheet 7.1.1, Hazards
and Risks
2. Answer self-check Compare answer with the answer key.
7.1.1 at the end of the You are required to get all the
information sheet. answers correct. If not, read the
information sheet again to answer all
questions correctly.
3. Read Information
sheet 7.2.1, Effects of
Hazards and Risks
4. Answer self-check Compare answer with the answer key.
4.2.1 at the end of the You are required to get all the
information sheet. answers correct. If not, read the
information sheet again to answer all
questions correctly.
5. Read information
sheet 7.3.1,
Controlling Risks
6. Answer self-check Compare answer with the answer key.
7.3.1 at the end of the You are required to get all the
information sheet answers correct. If not, read the
information sheet again to answer all
questions correctly.
7. Read information
sheet 7.4.1, Fire
Safety Procedures
8. Answer self-check Compare answer with the answer key.
7.4.1 at the end of the You are required to get all the
information sheet answers correct. If not, read the
information sheet again to answer all
questions correctly.

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Qualification : Bread and Pastry Production NC II

Unit of Competency: PRACTICE OCCUPATIONAL SAFETY

AND HEALTH POLICIES AND
PROCEDURES

Module Title: Practicing occupational safety and

health policies and procedures

Introduction: Risk is the possibility that harm

(death, injury or illness) might occur when
exposed to a hazard. To get started you
need to know what in your workplace or
which work activities may present a risk.
When you know where the risks are, you
must do whatever you can to eliminate or
minimize those risks.

NOMINAL DURATION : 4 Hours

Learning Outcomes:

1. Identify OSH compliance requirements

2. Prepare OSH requirements for compliance
3. Perform tasks in accordance with relevant OSH policies and
procedures

Assessment Criteria:

1. Safety regulations and workplace safety and hazard control

practices and procedures are clarified and explained based on
organization procedures
2. Hazards/risks in the workplace and their corresponding indicators
are identified to minimize or eliminate risk to co-workers,
workplace and environment in accordance with organization
procedures
3. Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures

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 4. Terms of maximum tolerable limits which when exceeded will
result in harm or damage are identified based on threshold limit
values (TLV)
5. Effects of the hazards are determined
6. OHS issues and/or concerns and identified safety hazards are
reported to designated personnel in accordance with workplace
requirements and relevant workplace OHS legislation
7. Occupational Health and Safety (OHS) procedures for controlling
hazards/risks in workplace are consistently followed
8. Procedures for dealing with workplace accidents, fire and
emergencies are followed in accordance with organization OHS
policies
9. Personal protective equipment (PPE) is correctly used in
accordance with organization OHS procedures and practices
10. Appropriate assistance is provided in the event of a
workplace emergency in accordance with established organization
protocol
11. Emergency-related drills and trainings are participated in as
per established organization guidelines and procedures
12. OHS personal records are completed and updated in
accordance with workplace requirements

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Qualification : BREAD AND PASTRY PRODUCTION NC II

Module Title: Practicing Occupational Health and

Safety Procedures

Learning Outcome # 1 Identify OSH compliance

requirements

Assessment Criteria:

1. Safety regulations and workplace safety and hazard control

practices and procedures are clarified and explained based on
organization procedures
2. Hazards/risks in the workplace and their corresponding indicators
are identified to minimize or eliminate risk to co-workers,
workplace and environment in accordance with organization
procedures
3. Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures

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 INFORMATION SHEET 7.1.1
Hazards and Risks

Objectives:

After reading this INFORMATION SHEET, you must be able to:

 Identify hazards and risks

Prepare equipment and tools according to procedures.

A hazard is any source of potential damage, harm or adverse health
effects on something or someone under certain conditions at work.
Basically, a hazard can cause harm or adverse effects (to individuals as
health effects or to organizations as property or equipment losses).

What are examples of a hazard?

Workplace hazards can come from a wide range of sources. General
examples include any substance, material, process, practice, etc that
has the ability to cause harm or adverse health effect to a person under
certain conditions. See Table 1.

Table 1
Examples of Hazards and Their Effects
Workplace Example of Example of Harm
Hazard Hazard Caused
Thing Knife Cut
Substance Benzene Leukemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shock, electrocution
Condition Wet floor Slips, falls
Process Welding Metal fume fever
Practice Hard rock mining Silicosis
As shown in Table 1, workplace hazards also include practices or
conditions that release uncontrolled energy like:

 an object that could fall from a height (potential or gravitational

energy),
 a run-away chemical reaction (chemical energy),
 the release of compressed gas or steam (pressure; high
temperature),

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  entanglement of hair or clothing in rotating equipment (kinetic
energy), or
 contact with electrodes of a battery or capacitor (electrical
energy).

What types of hazards are there?

A common way to classify hazards is by category:

 biological - bacteria, viruses, insects, plants, birds, animals, and

humans, etc.,
 Chemical - depends on the physical, chemical and toxic
properties of the chemical.
 ergonomic - repetitive movements, improper set up of
workstation, etc.,
 physical - radiation, magnetic fields, pressure extremes (high
pressure or vacuum), noise, etc,
 psychosocial - stress, violence, etc.,
 safety - slipping/tripping hazards, inappropriate machine
guarding, equipment malfunctions or breakdowns

What is risk?
Risk is the chance or probability that a person will be harmed or
experience an adverse health effect if exposed to a hazard. It may also
apply to situations with property or equipment loss.
For example: The risk of developing cancer from smoking cigarettes
could be expressed as "cigarette smokers are 12 times (for example)
more likely to die of lung cancer than non-smokers". Another way of
reporting risk is "a certain number, "Y", of smokers per 100,000 smokers
will likely develop lung cancer" (depending on their age and how many
years they have been smoking). These risks are expressed as a
probability or likelihood of developing a disease or getting injured,
whereas hazards refer to the possible consequences (e.g., lung cancer,
emphysema and heart disease from cigarette smoking).
Factors that influence the degree of risk include:

 how much a person is exposed to a hazardous thing or condition,

 how the person is exposed (e.g., breathing in a vapour, skin
contact), and
 how severe are the effects under the conditions of exposure.

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 Self-Check 7.1.1

Directions: Identify what is being asked below.

1. The chance or probability that a person will be harmed or
experience an adverse health effect if exposed to a hazard. It may
also apply to situations with property or equipment loss.
2. Any source of potential damage, harm or adverse health effects on
something or someone under certain conditions at work.

3. A type of hazard that depends on the physical, chemical and toxic

properties of the chemical.

4. A type of hazard that comes from repetitive movements, improper

set up of workstation, etc.,

5. A type of hazards that comes from bacteria, viruses, insects,

plants, birds, animals, and humans, etc.,

6. A type of hazard that comes from radiation, magnetic fields,

pressure extremes (high pressure or vacuum), noise, etc,

7. A type of hazard that comes from slipping/tripping hazards,

inappropriate machine guarding, equipment malfunctions or
breakdowns.
8. stress, violence, etc.,

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 Self-Check 7.1.1
1. Risks
2. Hazards
3. Chemical
4. Ergonomic
5. Biological
6. Physical
7. Safety
8. Psychosocial

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Qualification : BREAD AND PASTRY PRODUCTION NC II

Module Title: Practicing Occupational Health and

Safety Procedures

Learning Outcome # 2 Prepare OSH requirements for

compliace

Assessment Criteria:

1. Terms of maximum tolerable limits which when exceeded will

result in harm or damage are identified based on threshold limit
values (TLV)
2. Effects of the hazards are determined
3. OHS issues and/or concerns and identified safety hazards are
reported to designated personnel in accordance with workplace
requirements and relevant workplace OHS legislation

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 INFORMATION SHEET 7.2.1
Effects of Hazards and Risk

Objectives:

After reading this INFORMATION SHEET, you must be able to:

 Identify the effects of hazards and risk on person and workplace

Effects of hazards

Electricity - Shocks from faulty equipment can cause severe and

permanent injury and can also lead to indirect injuries, due to falls from
ladders, scaffolds, or other work platforms.
Faulty electrical appliances can also lead to fires. As well as causing
injuries and loss of life, fires cause damage to plant, equipment and
property.

Fire risks and the workplace

Fire presents significant risk to businesses. It can kill or seriously injure
employees or visitors and can damage or destroy buildings, equipment
and stock.

Organizations operating from single premises are particularly vulnerable

as loss of premises may completely disrupt their operations. Many
businesses fail to continue trading following a severe fire.

Fire may have a more significant impact on businesses that:

 stock combustible materials including flammable liquids or gases

 use heat processes

 have people working alone in parts of the building

 have poorly maintained equipment or electrical

circuits
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 have public access (i.e. are at risk from arson)

 have poor housekeeping standards.

Gas - When gas does not burn properly, or is

used in an area without adequate
ventilation, it produces excess carbon
monoxide (CO) – a colorless, odorless gas.
This can happen regardless of the type of
gas being burned, whether from bottles or from a mains supply.

When inhaled, carbon monoxide binds with the hemoglobin in the

blood. This reduces the blood's ability to carry oxygen, starving the
body of oxygen and poisoning it.

Noise - Most workplaces expose us to noise. The louder the noise, the
more damage it can cause. Noise and vibration can cause long-term
damage to our senses.

Hearing and touch can be severely affected by exposure to excess

levels of noise and vibration.

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 Slips, trips and falls at work – slips and trips are the single most
common cause of injuries at work, and account for over a third of all
major work injuries.

The main causes of slips, trips and falls in the workplace are:

Uneven floor surfaces

Unsuitable floor coverings
Wet floors
Changes in levels
Trailing cables
Poor lighting
Poor housekeeping.

What is a 'confined space'?

A confined space is a place that is substantially (although not always

entirely) enclosed where there is a risk of death or serious injury from
hazardous substances or dangerous conditions (e.g. lack of oxygen).

Very often, injuries and deaths occur as a result of work being carried
out such as welding, painting, flame cutting, use of chemicals.

Places can also become confined spaces during construction work,

fabrication or modification.

Examples include:

chambers sewers
tanks drains
silos flues
vats ductwork
pits unventilated or poorly
trenches ventilated rooms.

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 Self-Check 7.2.1

Directions: Identify the source of hazard being stated below

1. These are the single most common cause of injuries at work, and
account for over a third of all major work injuries.

2. It is substantially (although not always entirely) enclosed where

there is a risk of death or serious injury from hazardous
substances or dangerous conditions (e.g. lack of oxygen).

3. Hearing and touch can be severely affected by exposure to this

hazard

4. Carbon Monoxide is an example of this hazard

5. It can kill or seriously injure employees or visitors and can damage
or destroy buildings, equipment and stock.
6. Shocks from faulty equipment can cause severe and permanent
injury and can also lead to indirect injuries, due to falls from
ladders, scaffolds, or other work platforms.

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 Answer Key Self-Check 7.3.1

1. Slips, Trips and Falls

2. Confined Space
3. Noise
4. Gas

1. Fire
2. Electricity

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Qualification : BREAD AND PASTRY PRODUCTION NC II

Module Title: Practicing Occupational Health and

Safety Procedures

Learning Outcome # 3 Perform tasks in relevant OSH

policies and procedures

Assessment Criteria:

1. Occupational Health and Safety (OHS) procedures for controlling

hazards/risks in workplace are consistently followed
2. Procedures for dealing with workplace accidents, fire and
emergencies are followed in accordance with organization OHS
policies
3. Personal protective equipment (PPE) is correctly used in
accordance with organization OHS procedures and practices
4. Appropriate assistance is provided in the event of a workplace
emergency in accordance with established organization protocol

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 INFORMATION SHEET 7.3.1

Controlling Risks

After reading this information sheet, you must be able to…

 Learn the way of controlling risk

The ways of controlling risks are ranked from the highest level of
protection and reliability to the lowest. This is known as the hierarchy of
risk control.

You must work through the hierarchy of control in order and, where
possible, implement risk controls high in the order as follows:

1. Eliminate - remove the hazard completely from the workplace e.g.

removing trip hazards on the floor or disposing of unwanted chemicals.
This is the most effective control measure and must always be
considered before anything else.
2. Substitute - substitute or replace the hazard with a less hazardous
work practice e.g. replace solvent-based paints with water-based paints.
3. Isolate - as much as possible, separate the hazard or hazardous work
practice from people by distance or using barriers e.g. placing guards
around moving parts of machinery.
4. Engineering controls - these are physical control measures e.g. use a
trolley to lift heavy loads.
5. Administrative controls - these should only be considered when other
higher order control measures are not practicable. These are work
methods or procedures that are designed to minimise the exposure to a
hazard e.g. developing a procedure on how to operate machinery safely
or use signs to warn people of a hazard.
6. Personal protective equipment (PPE) - this should be the last
option. PPE, such as ear muffs, hard hats, gloves and protective

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 eyewear, relies on the proper fit and use of the PPE, but does nothing to
change the hazard itself.

Types of personal protective equipment

PPE can be considered in the following categories, based on the type of
protection afforded by the equipment:

 Respiratory protection - for example, disposable, cartridge, air line,

half or full face

 Eye protection – for example, spectacles/goggles, shields, visors

 Hearing protection – for example, ear muffs and plugs

 Hand protection – for example, gloves and barrier creams

 Foot protection – for example, shoes/boots

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 Head protection – for example, helmets, caps, hoods, hats

 Working from heights - for example, harness and fall arrest devices

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 Self-Check 7.3.1

Direction: Give an example for each PPE type

1. Respiratory Protection
2. Eye Protection
3. Hearing Protection
4. Hand Protection
5. Foot Protection
6. Head Protection
7. Working from heights Protection

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 Answer Self-Check 7.3.1

1. Disposable cartridge, air line, half or full face

2. spectacles/goggles, shields, visors
3. ear muffs and plugs
4. gloves and barrier creams
5. safety shoes/boots
6. helmets, caps, hoods, hats
7. Harness and fall arrest devices

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 INFORMATION SHEET 7.4.1

Fire Safety Procedures

After reading this information sheet, you must be able to.

 Follow procedures in dealing with fire emergency

Corridors
State fire regulations require that all paths of exit, including corridors
and stairwells, be kept free of obstructions. Bicycles, boots, shoes,
boxes, trash, suitcases, clothes, beds, and furniture should never be left
in corridors or stairwells. Any item left in the corridors or stairwells will
be confiscated and may be thrown away. Any item with a gasoline
engine is prohibited in residential buildings.

Fire Extinguishers
Fire extinguishers should be used for their intended purpose only and
should not be removed from their assigned location. Extinguishers
should be used only after the alarm has been pulled and the fire
department has been notified. Only then should you try to control a
small fire, if you can do so safely. Report fires of any size by dialing 117

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Fire Doors
Keep fire and smoke doors closed. These doors prevent the spread of
smoke and fire, saving lives and minimizing damage to the building and
personal property.

Actual or Suspected Fire

If you discover or suspect a fire: pull the building fire alarm to alert
people in the hall; dial local fire station to give the exact location of the
fire; close the door to the room containing the fire to prevent its spread,
if you can do so safely; and use the fire extinguisher, if you can do so
safely, but only after taking the above steps.

Evacuation Procedures
Put on a warm coat and shoes and take a towel to cover your nose and
mouth in case of smoke. Close windows. Leave shades up (as an aid to
the fire department). Leave only the ceiling light on and the door open
so the fire officials can check quickly that everyone has evacuated.
Escape via exits and stairwells. Do not use an elevator. Before passing
through any doors, feel the metal door knob. If it is hot, do not open the
door; find an alternate exit. If you can open the door (if it is not hot,
brace yourself against it and open it slowly to make sure there is no heat
nor heavy smoke on the other side. If there is, close it again. If there is
any smoke in the air, stay low near the floor and crawl toward the exit.
Alert others as you leave. Yell, "Fire!" Knock on doors. Go quickly and
quietly outside and answer roll call. After evacuating the building, stand
clear of it. Allow fire-fighting equipment to maneuver. Follow the
directions of the hall safety representative, public safety, and the fire
department. Do not attempt to go back into the building until after the
commanding officer from the fire department gives clearance.

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What To Do If You Are Trapped By Fire
If all exits are blocked, go back to your room. Keep your door closed.
Pack the space under the door with towels or other materials to keep
smoke out. Open the windows from the top, if possible, to let fresh air in.
Let people know you are trapped. Wave a towel or pillowcase out the
window, yell, or if possible, call the fire department or Public Safety. Stay
low, on the floor, near the window.

What To Do If Someone is On Fire

Don't panic. Serious injury can be avoided if the flames are extinguished
quickly. Prevent the person from running, which fans the flames and
takes the person farther from help. Get the person on the ground and
roll her or him over and over to smother the flames. Use a blanket if one
is available.

Fire Drills
Fire drills are conducted by hall safety representatives in conjunction
with the Bureau of Fire Protection. Drills are held in each residence hall
to familiarize the building occupants with the sound or sight of the fire
alarm, the emergency exits, and the procedures for safe evacuation.
These exercises are conducted at least five times a year in every
residence hall. Drills are an important, serious exercise.

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 Self-Check 7.4.1

Direction: Identify if the statement is true or false

1. Fire doors should always be kept open.

2. Prevent the person who is in flames for running.

3. Fire drills can be conducted by anyone.

4. Use the elevator during fire emergency.

5. If you suspect that there Is a fire, pull the fire alarm immediately
to alarm the people in building

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 Answer key Self-Check 7.4.1

1. False

2. True

3. False

4. False

5. True

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