Grade 7 TLE Lessons

1. Presented by:
General Safety Measures
in Bakeries

2. 1. Personal Safety
 A. Oil and water spillages as well as uneven flooring
can cause slips, trips, and falls.
 B. Uneven flooring can also cause pallets and
trolleys used for moving heavy materials and
equipment to tip over and fall, possibly injuring
workers as a result.
 C. Carrying heavy loads can cause damage to the
spine.

3.  D. Noise produced by machines such as mixers
and grinders may damage the workers’ hearing,
especially if they’re exposed to the noise for long
periods of time.
 E. When inhaled in large quantities, odors such as
that of ammonia can cause breathing problems.
Inhaling flour and sugar dust can also lead to
respiratory conditions such as asthma.
 F. Shifting machineries with heavy loads may
cause accidents.

4.  G. As workers are exposed to higher temperatures
while working near ovens in the bakery kitchen, the
heat may lead to various health risks.
 H. Using the oven, boiler, chemicals, and heaters of
packing machines and sealers may cause cuts and
burns.
2. Fire Safety
In a bakery, there are many flammable materials that
can cause fire. These include packaging materials.
Both gas ovens and electric ovens are also fire
hazards. Equipments with loose electric wiring or
short

5. circuits can lead to fires in a bakery as
well. Therefore, all bakeries should be
equipped with fire extinguishers and
smoke or heat detectors. The workers
should also be trained in handling a fire
emergency in the workplace.
3. Electrical Safety
Faulty electrical wiring can lead to fire as
well as cause electrical shock to
workers. To ensure electrical safety in
bakeries, transformers, cable trays, and
panels should be properly installed.
Cables should be insulated with no loose

6. Keeping the workplace safe
1. Identify hazards. Identifying hazards in a workplace
is necessary to be able to minimize or eliminate
accidents. In a bakery, these are the things that can
be done:
a) Look out for the following:
 Crates and other objects that are stacked very
high
 Bags of flour and other ingredients on the floor
 Wet or greasy floors

7. b) Observe how the workers do their jobs.
 Do they lift heavy weights improperly?
 Do they bend a part of their body for long periods
of time or repeatedly?
 Do they use ovens without protective gloves?
2. Assess the risk. Once the hazards have been
identified, find out how dangerous they are by
asking the following questions:
a) How many workers are assigned in the area?

8. b) How many handle the tools and equipment?
c) How often is the work being done?
d) How much are the workers exposed to hazards?
e) How severe are the effects of the hazards?

9. 3.Implement Risk Control Strategies
Now the hazards have been identified, and
assessed,strategiesto eliminate or reduce the
exposure to the riskshould be implemented wich
include the following:
a.Elimination or subtitiution – the removal of the
hazard from the workplace or subtitiutingmateials
for those
that cause the hazards .
b.Engineering controls-design or mdifications to
plants,equipment,ventilation,and systems process
that reduce the source of exposure.
c.Personal protective equipment(PPE)-worn by the
workers to reduce exposure to heat,loud
noise,and others .

10. Monitor And Evaluate
Follow up and check if the control strategies
worked. Sometimes they may haved fixed one
problem but caused another location to decrease
manual handling my cause tripping.

11. Physicl hazards-this is a type of workplace hazards
includes situations that may cause injury,illness and
death.They are very busy to spot but often
overlooked nd not seen as hazard.this is because
a)they are famillar fixtures in the wokplace, like cords
running across the floor;b)workers lack knowledge
since no accidents have occurred yet; c)noattention
has been given since it will cost a lot of time and
money to make necessary improvements;and
d)manana habit in removing hazards ,that is putting
off tommorow what can be done today

12. Example of physical hazardsi bakery
include:
 A.Electrical hazards such as frayed colors and
improper wiring
 B.machines not properly use or guarded
andmoving machinery parts that can be
accidentaly touched
 C.Exposure to heat
 D.Using ladders and scaffolds to get or store
materials in high areas
 E. Spills on floors
 D.tripping hazards such as blocked aisles

13. Biological hazards
 Bacteria,viruses,plants,insecta and animals and
even humans are considered as biological
hazards.These may cause different health
concerns ranging from skin irratations and
allergies to infectious deasea and cancer.

14. Workers can exposed to biological
hazards through the following;
 A.prouducts contaminated with harmul
microorganisms
 B.improperly handling ingredients
 C.not cooking food to appropriate temperature
 D. incorect prouduct specifications including Ph
level,water activity, BRIX reading (measures of
total sugars,minerals,and dissolved nutrients in
aliquid)

15. Ergonomic Hazards
 Ergonomics hazards occur when a part of the
body is strainedas result of doing a certain type of
work,in aparticular position,and under specific
working conditions . They ussualy go unnoticed
until the workers feels soresnes in his/her
muscles.

16. Ergonomic hazards include
 A.indequte lightning
 B.innapropriate worksatations and chairs
 C.frequent lifting
 D.poor posture
 E.awkard movements,especially if repetive
 F.using too much force,especially if done
frequently

17. Chemical hazards
 Exposure to chemoicals in any form(solid,liquid or
gas)can cause illenesses such as skinirritations
and breathing problems.

18. Some of the chemical hazards presnt
in bakery are ;
 A.cleaning
agents,specially those
that come with the
food products
 B.use of non-food
grade ingreients or
additives
 C.exesesive use of
food additives and
preservatives
 D.allergens