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Aurelio LL L. Aleman BS HM Bravo-1 HPC 2 Course Work

The document discusses occupational health and safety hazards found in various workplaces. It provides examples of safety hazards like sharp knives and hot surfaces in a kitchen. Chemical hazards could include cleaning agents and dishwashing products. Biological hazards may consist of bacteria, dust, and molds. Other health hazards noted are lifting heavy objects and standing for long periods. The document also includes a sample floor plan of a fast food restaurant marking locations of different categories of hazards using a color coding system to identify safety, chemical, biological, and other health risks.

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48 views

Aurelio LL L. Aleman BS HM Bravo-1 HPC 2 Course Work

The document discusses occupational health and safety hazards found in various workplaces. It provides examples of safety hazards like sharp knives and hot surfaces in a kitchen. Chemical hazards could include cleaning agents and dishwashing products. Biological hazards may consist of bacteria, dust, and molds. Other health hazards noted are lifting heavy objects and standing for long periods. The document also includes a sample floor plan of a fast food restaurant marking locations of different categories of hazards using a color coding system to identify safety, chemical, biological, and other health risks.

Uploaded by

Jehan Cercado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Aurelio ll L.

Aleman

BS HM Bravo-1

HPC 2 Course Work

Course Work No.1

1. Research about the Occupational Safety and Health Standards Act that will protect the
health of workers in the Philippines.

The World Health Organization (WHO) congratulates the Philippine government for passing the
Occupational Safety and Health Standards Act or the Republic Act (RA) 11058. Once
implemented, this significant legislation will help curb the increasing cases of diseases and
injuries in the work environment that confront the country.

According to the Philippine Statistics Authority, the total cases of occupational diseases in
workplaces reached over 125,000 in 2015. Back pain is the most common type of occupational
disease, making up 32.8% of the reported cases. This is followed by essential hypertension
(11.5%) and neck and shoulder pain (11.4%). Meanwhile, the most risky industry for workers
was found to be in administrative and support service activities (34.3%) and manufacturing
industry (31.1%), jointly comprising almost two thirds of the total cases of occupational diseases
in 2015.

With the RA 11058, employers are now required to comply with occupational safety and health
standards including informing workers on all types of hazards in the workplace and having the
right to refuse unsafe work, as well as providing facilities and personal protective equipment for
the workers, among others.

With this law, the Philippines comes closer to achieving the Sustainable Development Goal 8.8
to protect the labour rights and promote safe and secure working environments for all workers. It
also boosts the implementation of the WHO-supported Occupational Health and Safety Sector
Plan under the National Environmental Health Action Plan (2017-2022).
WHO commends the efforts of all stakeholders who supported the passage of this law to protect
the health of workers in the Philippines.

Course Work No.2

1. Think about places you have worked or workplace with which ypu are familiar
(restaurants, stores, movie theaters, etc). Create a table with four columns. Add the
following headings on the top of each column; Safety Hazards, Chemical Hzards,
Biological Hazards, and Other Health Hazards. Students should put all the possible
hazards and identify each as a safety hazards, chemical hazards, biological hazards, and
other health hazards.

Safety Hazards Chemical Hazards Biological Hazards Other Health


Hazards

Sharp Knives Wood Dust Insects Awkward Posture

Hot Grease Mercury Mold and Fungi Heavy Lifting

Unsafe Electric Poor Air Quality Animal Droppings Fast Pace of Work
Circuit

Lack of Fire Exits Gasoline Sewage Stress

Motor Vehicles Cleaning Agent Poison Ivy Area too dark and too
bright

Cluttered Work Areas Solvent Poison Oak Burn

Falling Objects Pesticides Used Needles Noise

Violence Lead Blood and Body Radiation


Fluid

Unsafe Loader
Course Work No.3 Hazard Mapping

1. Draw a simple floorplan of their workplace on a paper using pencil or a ballpen and
coloring materials that metion below. The floorplan should show typical room, work
areas, funiture, equipment, work processes, doors and windows.
2. Next, student should think of various hazards that might found in their
workplace/floorplan. Mark the location of hazards on yor floorplan. Using following
color code can help reinforce the different categories of hazards.

RED- safety hazards


GREEN- chemical hazards
ORANGE- biological hazards
BLUE- other health hazards

Safety Hazards

Hot surfaces

Slippery floors

Sharp knives

Chemical Hazards

cleaning agents

dishwashing product

Biological Hazards

Bacteria

Dust

Mold

Other Health Hazards

Standing

Lifting
It is a sample floorplan of a fastfood chain. In this floorplan it shows the various of hazards
that are present in the establishment which may cause an accident in the working area that might
involve and risk the safety of the customers. Employees assigned in the kitchen must be cautious
about hot surfaces in the kitchen to avoid major skin burn. When using knives, it must be used
properly to avoid injury. Red signs found in the floor of the floorplan indicates slippery floors
that might also cause injury. Employees must check if theres an slippery area every moment and
wipe or clean it.

Green colors indicates cleaning agents and dishwashing product that is present in thhe
workplace. Using such substances must be done accordingly and properly to avoid any poisoning
in the area as it might be mix in the food accidentally.

Orange colors means, bacteria, dust and molds. This various hazards may be possibly
present in the establishment due to lack of cleanliness. Formation of any dirt or molds in any
food chain must be monitored and clean by employees in order to prevent any food poisoning as
it may possibly contaminate the food and may cause severe stomach pain or any illness due to
food contamination.

Color blue show the man lifting a heavy products. When employees lifts a heavy equipment they
must used the exit door for the employees. They must not use the main door as they might cause
the accident in the area and might risk the safety of the customers.

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