8 Technology and Livelihood Education - Food and Beverage Services - ZNNHS
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Government Property
NOT FOR SALE
8
Technology and
Livelihood Education
Food and Beverage Services
Department of Education ● Republic of the Philippines
Technology and Livelihood Education – Grade 8
Alternative Delivery Mode
Module 5: Occupation Health and Safety Procedure
First Edition, 2020
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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 – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Writer: Rochelle R. Kho
Editor: Ione X. Canonigo
Evaluators: Ricardo M. Vidad
Florence B. Dantes
Corine T. Rongcal
Illustrator/
Layout Artist: Denver Ian L. Gimeno
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 – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang
Cagayan De Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
8
Technology and
Livelihood Education
Food and Beverage Services
Module 5
Practice Occupational Health Safety
and Procedures (OHSP)
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@ deped.gov.ph.
Your feedback and recommendations are highly valued.
Department of Education ● Republic of the PhilippinesIntroductory Message
For the learner:
Welcome to the Grade 7 Food and Beverage Services Alternative Delivery
Mode (ADM) Module on Practice Occupational Health Safety and Procedures
(OHSP)
Tourism and Hospitality is the fastest growing industry that includes Food and
Beverage Services which compose of sixty percent (60%) of the total employment in
the world.
Food is no longer just a basic commodity. Over the years, the demand of the
people for food evolved as lifestyle became fast paced. This led to the emergence of
an industry specially designed to address the demands of consumers for quick and
satisfying meal – the food and beverage service industry.
The basic function of the food and beverage service industry is to serve food
and drink to the satisfaction of the people. The food and beverage service industry
does not just satisfy the psychological needs of the guest but it also attends
economic need by providing good value to the price paid. Social need creates a
friendly atmosphere and answers the need of convenience. Dining out, for Filipinos,
is another way to strengthen social relationship with friends and family is another
form of relaxation after of a tiredly work.
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.
What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into 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 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 deep understanding of the relevant competencies. You can do it!
Table of Contents
What I Need to Know ---------------- 1
What I Know ---------------- 2
What’s In ---------------- 5
What’s New ---------------- 6
What is It ---------------- 7
What’s More ---------------- 19
What I Have Learned ---------------- 21
What I Can Do ---------------- 22
Assessment ---------------- 24
Additional Activities ---------------- 26
Answer Key ---------------- 27
References ---------------- 28What I Need to Know
This module is designed to help you master the Basic Knowledge of
Food and Beverage Services NC II. The scope of this module can be used in
many different learning and daily life situations. The used language
recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the Standard Sequence of the course.
This module consists of Practicing Occupational Health and Safety
Procedures: TLE_ HEFBS9-12KS-Ii-j-2
1. identify the personal protective equipment and its uses,
2. classify the different hazards in the workplace,
3. perform the manual lifting, transferring of objects and safety
techniques of the knives and equipment.
In going through the lesson, you need to have patience to
understand well what you have read. Answer all the exercises to the
best of your ability. So, relax and enjoy!
1What I Know
Let us determine how much you already know about health, safety and
security practices.
Directions: Read and analyze the statements carefully. Write the Capital
Letter of your answer in the space provided. Write your answer in your Food
and Beverage Services notebook.
1. A knife best for meat and vegetable slicing, dicing and mincing
techniques.
A. Bread knife B. Utility knife
C. Santoku knife D. Cleaver knife
2. EXCEPT one, is the safest way to handle knives.
A. Draining the water in the sink B. Placing on top of the cutting
board
C. Catching a falling knife D. Grasping on the handles
3. Which one is NOT a way on lifting and transferring objects in the
workplace?
A. Bending at your knees and hips
B. Standing in an upright position
C. Placing a comfortable pillow on your back
D. Standing firmly on the floor and near the object
4. It refers to a knife used for cutting meat and fish, salads and spreading
butter.
A. Boning Knife B. Steak Knife
C. Chef’s Knife D. Paring Knife
25. The following are important ways on how to handle knives, EXCEPT
A. Moving the knife hand smoothly in a downward motion.
B. Cleaning and storing in proper places
C. Rushing yourself in cutting ingredients
D. Curling the fingertips to hold the ingredients
6. A garment tied around the waist to keep your clothes from getting dirty.
A. Apron B. Pants/Skirt
C. Vest D. Hair Restraints
7. A protective equipment used to prevent from physical hazards.
A. Apron B. Pants/Skirt
C. Vest D. Hair Restraints
8. A sleeveless garment for the upper body usually worn over a long
sleeve.
A. Apron B. Pants/Skirt
C. Vest D. Hair Restraints
9. Used to cover for the hand that has separate parts for each finger?
A. Apron B. Gloves
C. Vest D. Long Sleeve
10. What is used in extending from shoulder to wrist that is attached at the
armhole that
provides a cloth covering for the arm?
A. Apron B. Gloves
C. Vest D. Long Sleeve
11. In ergonomics standard in lifting objects, what is the maximum mass of
object should a waiter to be lifted?
A. 10 B. 30
C. 20 D. 40
312. What are the parts of the body that should be bent when lowering an
object?
A. Hips/Knees B. Neck/Knees
C. Elbow/Knees D. Waist/Knee
13. What knife is BEST for cutting vegetables?
A. Chef’s Knife B. Paring Knife
C. Boning Knife D. Utility
14. All of the following are flammable EXCEPT;
A. Gas Tank B. Glasses
C. Gasoline D. Oxygen
15. Which of the following is an EXPLOSIVE?
A. Time Bomb B. Spoon
C. Plates D. Forks
4Lesson
OCCUPATIONAL HEALTH AND
4 SAFETY PRACTICES
What’s In
Let us have a short review of some
hollow wares that you usually use at
home or in the school. Try to answer the
activity below.
Jumbled Letters. Arrange the jumbled letters to form word/s related to
Hollow wares. Write your answer in your FBS Activity Notebook.
1. A T E T O P
2. D A L A S E T A L P
3. U S A C E T O A B
4. R U A S C E R D A N P U C
5. T R E S S E D T A L P E
5What’s New
Earlier, you have named some common hallow wares found at home
and in school. Before we’ll start with our new lesson. Try to look at the
picture and answer the questions. Write your answer in your Activity
Notebook.
Activity 1: NAME THE SIGNS
1. What can you say about the picture presented?
2. Name at least 5 signs based on the picture?
3. Identify the uses of each sign.
6What is It
After you named signs based on a picture presented about the safety in
the workplace, this time you will going to deepen your understanding about
personal protective equipment.
Following correct health, safety and security practices is very important
in food and beverage service industry. As a waiter, he/she must perform
his/her duties in securing the health and safety of their customers. Thus,
wearing a personal protective equipment (PPE)at all times could make your
safe and secure. This lesson deals with the health, safety and security
procedures in the use of personal protective clothing and equipment, safe
knife handling techniques, safe handling of chemicals, work station
ergonomics, and hazard identification. Let us identify and follow correct
health, safety and security procedures.
Table 1. Below are personal protective clothing and equipment used in
the workplace:
Personal Protective Equipment Illustrations
and its Uses
Hair restraints – these are hair
coverings that includes hairnet or hat
to keep the hair to contaminate with
food.
Apron – garment tied around the waist
to keep your clothes from getting dirty.
7Long Sleeve (white) – a sleeve
extending from shoulder to wrist that is
attached at the armhole and that
provides a cloth covering for the arm.
Vest – an outer covering garment for
the upper body usually worn over a
long sleeve.
Skirt - a woman’s outer garment
fastened around the waist and hanging
down around the legs.
Pants- an item of clothing
that might have originated in
Central Asia worn from the
waist to the ankles, covering
both legs separately (rather
than with cloth extending
across both legs as in robes,
skirts and dresses.)
Gloves- a covering for the
hand that has separate parts
for each finger.
8Female Female Shoes
Low-Heeled closed, non-slip
working shoes (black) are
designed with soles that
have rubberized soles as
well as great tread patters. Male Shoes
Male
Closed rubberized, black
shoes usually with 1” heels
Towels - a piece of white
cloth used for drying things.
Manual Handling Including Lifting and Transferring of Objects
The following are procedures in handling and transferring of objects for a
healthy, safe and secured workplace:
Table 2. Proper Moving and Lifting of Objects
Procedure Illustration
Lift only object that are less than 30 pounds
Stand firmly on the floor and near the object
9Bend at your knees and hips
1. Pick up or lift the item by getting your
strength from leg muscles.
2. Stand steadily in an upright position
3. If lifting object from the table, slide
the object close to you, bend your
knees and stand
steadily in an upright position.
4. Only lift objects below your waist
level.
5. When transferring objects, arms are
bent, when holding packages close to
your body.
6. Hips and knees are also bent when
lowering the
Object
Safe Work Techniques Including Knives and Equipment
10As a restaurant personnel, you must see to it that the knives you are
using is properly sharpened for you to perform a safe and healthy knife and
equipment techniques in the workplace. The following are safety measures in
holding knives inside the workplace.
Table 3
1. Use a clean sharp knife according to its purpose:
Chef’s Knife is best for cutting and
slicing ingredients
Utility Knife is best for cutting
vegetables
Santoku Knife is best for meat and
vegetable slicing, dicing and
mincing techniques
Boning Knife is best in making fillet
cut and removing meat from the
bone
11 Bread Knife is best for cutting
breads, cakes, meat, poultry or sea
foods
Cleaver Knife is best for chopping
meat and vegetables
Paring Knife is best for making
garnishes especially in fruits and
vegetables
Steak Knife is best for cutting meat
and fish, salads and spreading
butter
Fillet Knife is best for cutting fish
into thin slices
12Table 4- Safe Techniques in Handling Knives
In a flat surface, place a clean cutting
board. Never use your palm as surface
cutting ingredients.
Place a fruit, vegetable or meat on top of
the cutting board. Hold a firm grip unto
the knife
Hand positions must be observed when
cutting with ingredients.
To control hand position, an index finger
and thumb is used to grasp the sides of
the blade near the handle.
Use the other hand making a claw
position as your guide in cutting the
ingredients.
Move the knife hand smoothly in a
downward motion while the blade
through the ingredient.
When mincing, always retain the position
of the knife tip on the cutting board.
When chopping, the other hand is curled
under as your fingertips hold the
ingredient.
Practice on cutting ingredients with
13different types of knives and knife
techniques.
Do not rush yourself in cutting ingredients
Clean and Store knives properly after
each use
In case you drop the knife, never catch it
instead, let it fall and wash to prevent
food contamination.
For knives at the bottom of the sink full of
water, drain the water first before you
pick them.
When lending knives to a person place it
in a clean food preparation service.
14Safe Handling of Chemicals, Poisons and Dangerous Materials
Chemicals, poisons and dangerous materials must be handled safely so
as to avoid injuries or accidents in the workplace. To make our tasks efficient
in the food service establishment, the following are ways on how we handle
these hazardous chemicals safely:
1. Evaluate the hazards of chemicals on hand.
2. See to it that all chemicals are identified.
3. Make a complete list of chemicals used in the workplace and the areas
they were kept in.
4. Keep a record of all chemicals used in the workplace.
5. Label chemicals according to their name, strength, contradictions, side
effects, manufacturer’s name and date manufactured.
6. Before using the chemicals, read the labels, follow the instructions
safely and the material safety data sheet (MSDS).
7. Only use the chemicals, poisons and dangerous materials according to
its intended purpose only.
8. Avoid consuming food or drinks when handling these chemicals.
9. After using the chemicals, store them properly in a well-ventilated, dry
and cool areas away from food, people and specially from children
10. Always wash yourself thoroughly after handling them.
Table 5. Hazard Symbols
15Hazard Symbol Symbol
1. Flammable
2. Oxidizing
3. Explosives
4. Gas under Pressure
5. Toxic
166. Serious Health Hazard
7. Health Hazard
8. Corrosive
9. Environmental Hazard
Four Primary Categories of Food Safety Hazards to consider
1. Biological 3. Physical
2. Chemical 4. Allergenic
Food Safety Hazard- refers to any agent with the potential to cause adverse
health consequences for consumers.
1. Biological Hazards – include harmful bacteria, viruses or parasites
(salmonella, hepatitis A and trichinella). It is a substance that poses a
threat to the health of living organisms, primarily humans and could
also be a substance harmful to other animals.
17Examples: mold and fungi, blood and body fluids, sewage, airborne
pathogens such as the common cold, stinging insects, harmful plants
and animal and bird droppings.
2. Chemical Hazards include water, food contact materials, cleaning
agents, pest control substances, contaminants, (environmental,
agricultural processes e.g. acrylamide), pesticides, biocides and food
additives. It can cause illness or injury due to immediate or long-term
exposure.
3. Physical Hazards such as jewelry or false fingernails in food products
by using proper personnel practices. It is an agent, factor or
circumstance that can cause harm with contact. They can be
classified as type of occupational hazard or environmental hazard. It
also includes ergonomic hazards, radiation, heat and cold stress,
vibration hazards and noise hazards.
Example: include slips, trips, falls, exposure to loud noises, working
from heights, vibrations and unguarded machinery.
4. Allergenic Hazards –occur when the human body produces an
abnormal immune response to specific proteins found in food.
The U.S. has declared 8 food allergens to be of most concern,
including milk, wheat, peanuts, tree nuts, fish, shellfish, soy and eggs.
These foods were identified because they cause about 90% of food
allergenic reactions in the U.S.
18What’s More
After you have learned the different personal
protective equipment (PPE), manual lifting and
transferring of objects and the different hazards
in the workplace as well as the safe techniques in
handling knives. At this moment, let us try to
answer some activities to test your understanding
of the topic.
Activity 2: Self-Assessment
Directions:
Column A refers to the definition of the knives and personal protective
equipment (PPE) used in the workplace, Column B refers to the illustration
being defined in Column A. In Column C, write (/) if the statement in Column
A matches with Column B and (x) if the statement is incorrect. Write your
answer in your Activity Notebook.
A B C
1. Chef’s Knife is best for cutting and slicing ingredients
2. Utility Knife is best for cutting vegetables
3. Santoku Knife is best for meat and vegetable slicing,
dicing and mincing techniques
4. Boning Knife is best in making fillet cut and removing
meat from the bone
5. Bread Knife is best for cutting breads, cakes, meat,
poultry or sea foods
196. Cleaver knife is best for cutting breads, cakes, meat,
poultry or sea foods
7. Paring knife is best for making garnishes especially in
fruits and vegetables
8. Steak knife is best for cutting meat and fish, salads and
spreading butter
9. Fillet knife is best for cutting fish into thin slices
10. Towels - a piece of white cloth used for drying things.
11. Skirt - a woman’s outer garment fastened around the
waist and hanging down around the legs.
12. Long Sleeve (white) – a sleeve extending from shoulder
to wrist that is attached at the armhole and that provides a
cloth covering for the arm.
13. Vest – an outer covering garment for the upper body
usually worn over a long sleeve.
14. Gloves- a covering for the hand that has separate parts
for each finger.
15. Hair restraints – these are hair coverings that includes
hairnet or hat to keep the hair to contaminate with food.
20What I Have Learned
Let’s check how far have you learned in this module. Use the symbol
inside the box to determine what hazard is being asked. Write the letter of the
correct answer in your Activity Notebook. correct answer in your Activity
Notebook.
Activity 3
Directions: Identify the following HAZARD Symbols. Choose the correct
symbol from the given choices inside the box. Write the letter of your answer
in your activity notebook.
A. Hazard Symbols
1. Flammable 4. Gas under tank 7. Toxic
2. Oxidizing 5. Corrosive 8. Serious Health hazard
3. Explosives 6. Health hazard 9. Environmental hazard
A. . B. C. D.
E. F. G. H.
I.
21B. Food Safety Hazards. Classify the following hazards as to
Biological. Chemical, Physical and Allergenic. Write B for Biological, C for
Chemical, P for Physical and A for Allergenic on the space provided.
____10. Peanuts _____15. Vibration ____20. molds
____11. Radiation _____16. Tree nuts
____12. Pest control _____17. parasites
____13. Body fluids _____18. noise
____14. Contaminants _____19. milk
What I Can Do
After you learned the topic and answered some series
of activities, let us apply all your learning into
illustration.
So, are you ready?
Activity 4: This is it!
1. Create an illustration using the safety technique in handling knives in
the workplace. Place it in your activity notebook.
1. In a flat surface, place a
clean cutting board. Never
use your palm as surface
cutting ingredients.
2. Place a fruit, vegetable or
meat on top of the cutting
board. Hold a firm grip unto
the knife
223. To control hand position,
an index finger and thumb is
used to grasp the sides of the
blade near the handle.
4. When mincing, always
retain the position of the knife
tip on the cutting board.
5. Do not rush yourself in
cutting ingredients
Assessment
23Directions: Read and analyze each statement carefully. Choose the best
answer and write only the letter of your answer on your answer sheet.
1. Occur when the human body produces an abnormal immune response to
specific proteins found in food.
A. Allergenic B. Biological C. Chemical D. Physical
2. It is an agent, factor or circumstance that can cause harm with contact.
A. Allergenic B. Biological C. Chemical D. Physical
3. It can cause illness or injury due to immediate or long-term exposure.
A. Allergenic B. Biological C. Chemical D. Physical
4. It is a substance that poses a threat to the health of living organisms,
primarily humans and could also be a substance harmful to other animals.
A. Allergenic B. Biological C. Chemical D. Physical
5. Which is a symbol of a gas under pressure?
A. . B. C. D.
6. What is the symbol of an explosive?
A. . B. C. D.
7. Which of the following is the symbol of oxidizing?
A. . B. C. D.
8. The symbol of a flammable.
A. . B. C. D.
9. What is the correct way of handling chemicals?
A. Evaluate the hazards of chemist on hand.
B. See to it that all chemicals are not identified.
24C. Make an incomplete list of chemicals used in the workplace and the
areas they were kept in.
D. Keep a record of all chemicals used in the workplace.
For items 10-13, choose your answer among the picture of knives given
below.
A. B. C. D.
10. Which of those knives is use to cut and slice ingredients?
11. What is the best knife used in making fillet cut and removing meat from the
bone?
12. The knife that is best for chopping meat and vegetables.
13. What is best knife used for meat and vegetable slicing, dicing and mincing
techniques?
14. The following are safety measures in the workplace, which is NOT part of
it?
A. Wear uniform and personal protective equipment
B. Be unaware of safety hazards in the workplace.
C. Check equipment for damage or function.
D. Report damaged or malfunctioned ingredients.
15. What is the BEST Safety Rule in the Kitchen?
A. Wash hands with dirty water. B. Cook foods to unsafe temperatures
C. Sanitize work surface. D. Keep hot foods hot and cold foods
warm.
25Additional Activities
Directions: At home, take a picture of yourself performing the standard
operating procedures of the following safety practices in the food service
establishment:
1. Manual lifting and transferring of objects
2. Safe handling of poisonous and dangerous chemicals
RUBRICS
5 3 1
(Good) (Fair) (Poor)
The content The content The content did
accurately somehow portrays not portray the
portrays the the proper proper procedure
proper lifting, procedure showing customer
bending showing customer service through
procedure service through courteous
showing customer courteous interaction with a
Quality of
service through interaction with a customer and in
Content
courteous customer and in accordance with
interaction with a accordance with industry and/or
customer and in industry and/or enterprise’s
accordance with enterprise’s standards.
industry and/or standards.
enterprise’s
standards.
The presentation The presentation The presentation
Organization was well- was fairly well- was not well-
organized organized organized
All members of the Some members of Few members of
Cooperation
group participate the group the group
26participate participate
Answer Key
What I Know What’s More What I have Learned Assessment
1. C 1. x 1. A 1. A
2. C 2 / 2. B , 2. B
3. C 3. x 3. C 3. C
4. B 4. x 4. D 4. D
5. C 5. / 5. F 5. D
6. A 6. x 6. I 6. C
7. D 7. / 7. G 7. B
8. C 8. / 8. H 8. A
9. B 9. / 9. E 9. D
10. D 10. x 10. A 10. A
11. B 11. x 11. P 11. B
12. A 12. x 12. C 12. C
13. D 13. / 13. B 13. D
14. B 14. x 14. C 14. A
15. A 15. / 15. P 15. C
16. A
17. B
18. P
19. A
20. B
What’s In What’s New
1. Tea Pot 1. Warning Signs
2. Salad Plate 2.
A. Fire Exit
3. Sauce Boat b. Wear Helmet
4. Cup and Saucer c. First Aid
5. Dessert Plate d. Caution Wet Floor
e. Stop
27References
Food and Beverages Services-Technical –Vocational –Livelihood
Track manual, First Edition 2017
CBLM on Food and Beverage Services NC II Provide Food and Beverage
Service, 2012
Food and Beverage Services NCII Modules
Tan, Lawrence Li. Food and Service Management, for Senior High. 1st ed.
Avila Publishing, Inc.,2016
Basbas, Leonora D. Food and Beverage Services, for Senior High, TechVoc.
1st ed. Rex Book Store, Inc. (RBSI), 2017.
Internet Resources
“Kai Shun Bread Knife.” shield. Accessed July 24, 2020.
https://www.knivesandtools.com/en/pt/-kai-shun-bread-knife.htm.
“Check This out:Swiss Classic Gourmet Steak Knife.” Victorinox. Accessed
July 24, 2020. https://www.victorinox.com/global/en/Products/Cutlery/Steak-
Knives/Swiss-Classic-Gourmet-Steak-Knife/p/6.7933.12.
Government of Canada, Canadian Food Inspection Agency. “Government of
Canada.” Canadian Food Inspection Agency. / Gouvernement du Canada,
January 6, 2020. https://www.inspection.gc.ca/food-safety-for-
industry/eng/1299092387033/1299093490225.
“Food Businesses.” Food Businesses | Food Safety Authority of Ireland.
Accessed July 24, 2020. https://www.fsai.ie/food_businesses.html.
28Weigel, Garret. “The 4 Primary Food Safety Hazards and Preventing
Foodborne Illness.” Connected Insights Blog. Accessed July 24, 2020.
https://blog.smartsense.co/food-safety-education-month-hazards-prevention.
29For inquiries or feedback, please write or call: Department of Education – Region 10 Zone 1, DepEd Building Masterson Avenue, Upper Balulang Cagayan de Oro City, 9000 Telefax: (088) 880 7072 E-mail Address: region10@deped.gov.ph
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