OHS

1. STANDARDS OF OCCUPATIONAL HEALTH AND
SAFETY IN COOKERY/BREAD AND PASTRY
PRODUCTION

2. What is Occupational Health and
Safety in the Kitchen?
It is the anticipation, recognition,
evaluation, control and prevention of
hazards from work that may result in
injury, illness, or affect the well being of
workers.
Means by which to control aspects of work
production that involve any degree of risk
or danger that may cause injury or harm.

3. Reasons for Occupational Health and
Safety
Eliminates possible danger.
Reduce workplace stress
Uses of tools properly
Updates the supervisor about unsafe
condition
Maintain worker health.

4. Occupational health and
safety (OHS) is vital in
cookery, bread, and pastry
production environments to
ensure the well-being of
workers and the quality of
products.

5. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in school
Training and Education: Training and Education:
Proper training should be provided
to all staff regarding safe food
handling practices, proper use of
equipment, and techniques
specific to bread and pastry
production. This includes training
on handling raw ingredients,
mixing, shaping, baking, and
decorating.
Teacher will orient and train
students about the safety
practices in the kitchen
before they the use or
perform. It includes on how
to operate the equipment's,
how to proper use the
different tools, proper
handling of raw ingredients.

6. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Personal Protective Equipment
(PPE):
Personal Protective Equipment
(PPE):
Staff should wear appropriate
PPE such as aprons, gloves,
and non-slip footwear to
prevent injuries and
contamination. In the case of
bread and pastry production,
heat-resistant gloves may also
be necessary for handling hot
trays or ovens.
 Students are required to bring white
towel, wear white t-shirt, black pants,
non-slip and closed footwear, aprons,
hairnets, gloves and facemask.
 Girls are also require to remove their
accessories and tie their hair during
their laboratory time.
 In cookery, they are required to used
disposable gloves .
 In bread and pastry students need to
use heat-resistant gloves necessary of
handling hot trays or ovens.

7. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Equipment Safety: Equipment Safety:
Regular maintenance and inspection of
equipment such as mixers, ovens, and
slicers are essential to prevent accidents.
Staff should be trained in the safe
operation of equipment and instructed to
report any malfunction or safety
concerns promptly.
 Teacher will demonstrate on how to on or
light up the oven.
 Teacher also demonstrate on how properly
use the mixers and slicers to avoid
accidents.
 Teacher will keep his/her on the student
upon lighting up the oven.
 Student will immediately report to the
teacher if there is any problem of
malfunction of the equipment use to avoid
accident.

8. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Sanitation and Hygiene: Sanitation and Hygiene:
 Students are required to clean all the tools
and equipment first before using it. Proper
handwashing.
 During the laboratory time, cleanliness is
observe applying the “CLAYWO” (Clean as you
work) to immediately clean the area while
working to avoid food contamination.
 Students are advised to used different
chopping boards to avoid contamination.
 After working students are required to clean
and dry the tools and equipment they used
and clean the are.
Maintaining cleanliness in both
cookery and pastry production areas
is crucial to prevent cross-
contamination and foodborne
illnesses. This includes regular
cleaning of surfaces, utensils, and
equipment, as well as proper
handwashing techniques for staff.

9. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Fire Safety: Fire safety:
 The knowledge on Fire Safety
Practices and Fire Prevention
Techniques are introduced and
demonstrated by the authority and
the students as well.
 The students handling equipment
that are prone to fire or accidents
relating to fire should be
acknowledgeable if accidents
happen. Fire exits are also checked
by students and personnel involve.
Bread and pastry production often
involve the use of ovens and other
heat sources, making fire safety
measures essential. Staff should be
trained in fire prevention
techniques, the use of fire
extinguishers, and evacuation
procedures in case of a fire
emergency.

10. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Ergonomics: Ergonomics:
Proper ergonomics in workstations
and equipment design can prevent
musculoskeletal injuries among staff.
This includes ensuring work surfaces
are at appropriate heights, providing
ergonomic tools, and training staff in
proper lifting techniques.
 In school, kitchen or working area are
specialized or design for the
comfortability and safety of the
students.
 Individual work area are utilize and
the arrangement of equipment and
machines are strictly monitored.
 Designing the workstations with
ergonomic consideration, selecting
appropriate equipment and utensils,
organizing task to minimize strain and
provide training on proper
techniques, ensuring the safety of the
learners.

11. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Temperature Control: Temperature Control:
 The practice of proper conduct
and relay of information about
temperature control in kitchen
laboratories is done to the
students.
 Teacher will orient the students
the equipment minimum and
maximum temperature to
prevent hazard in the kitchen.
Maintaining proper temperature
control is essential for food
safety in both cookery and
pastry production. Staff should
be trained in monitoring
temperatures during baking,
cooling, and storage to prevent
bacterial growth and ensure
product quality.

12. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Chemical Safety: Chemical Safety:
Teacher will introduce and
demonstrate the different
chemicals and effects of
that chemical to studen5ts.
Students are trained on
handling chemicals, wearing
PPE and follow proper
storage and disposal for
safety of both student and
Chemicals used for cleaning and
sanitizing equipment should be
handled with care to prevent
accidents and exposure. Staff
should be trained in the safe
use and storage of chemicals,
and appropriate safety data
sheets should be available.

13. Here are specific considerations for maintaining OHS standards in these areas:
Field of Specialization Actual Practice in
school
Emergency Procedures: Emergency Procedures:
 Teacher informed students
about the possible hazard and
accident in the kitchen.
 Teacher will demonstrate on
how to properly used the first
aid kit and how to apply
immediate first aid in cuts and
burns.
 Students are informed on where
should be the first aid kit
located.
Staff should be trained in
emergency procedures such as
first aid, evacuation routes,
and protocols for handling
accidents or injuries. First aid
supplies should be readily
accessible, and designated
staff should be trained to
administer first aid as needed.