PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module Content
Module Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM, the
above parts are recommended for use
in Competency Based Training (CBT) in
Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next
sections will show you the components
and features of each part.

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 COMPETENCY-BASED LEARNING MATERIAL

Sector: TOURISM SECTOR

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

Module Title: PRACTICING OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

Prepared By:
Mary Ann Sheleilla T. Moreno Malabon City

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 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in ‘Bread And Pastry Production NCII’. This
module contains training materials and activities for you to complete.
The unit of competency "Practice Occupational Health And Safety
Procedures” contains knowledge, Skills And Attitudes Required for Bread
And Pastry Production NCII.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-Checks, Operation Sheets or Task Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to
ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and suggested
resources and references
This module is 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 competency independently and at your own
pace, with minimum supervision or help from your trainer.
Remember to:
Work through all the information and 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 trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things.
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 and memory and also your
confidence.
Use the Self-checks, Operation Sheets or Task Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient skill, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.

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You need to complete this module before you perform the module on (Next
Module title.

(Bread and Pastry Production NCII)

COMPETENCY-BASED LEARNING MATERIALS
List of Competencies

No. Unit of Competency Module Title Code

Participate in
Participate in workplace
1. workplace 500311105
communication
communication
Work in team Work in team
2. 500311106
environment environment
Practice career Practice career
3. 500311107
professionalism professionalism
Practice
Practice occupational
occupational health
4. health and safety 500311108
and safety
procedures
procedures

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MODULE CONTENT

UNIT OF COMPETENCY: Practice Occupational Health and Safety Procedures

MODULE TITLE: Practicing Occupational Health and Safety Procedures
MODULE DESCRIPTOR: This module covers the outcomes required to comply
with regulatory and organizational requirements for occupational health and
safety.

NOMINAL DURATION:

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
Obtain and convey workplace information
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
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

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12. OHS personal records are completed and updated in accordance with
workplace requirements

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LEARNING OUTCOME NO. 1
(Identify hazards and risks)

Contents:
1. Hazards/risks identification and control skills
2. Safety consciousness

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

Conditions
The participants will have access to:
1. Workplace or assessment location
2. OHS personal records
3. PPE
4. Health records

Assessment Method:

1. Portfolio Assessment
2. Interview
3. Case Study/Situation

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Learning Experiences
Learning Outcome 1
Identify hazards and risks

Learning Activities Special Instructions

Read Information Sheet #4.1-1 on Read and understand the information carefully
about Hazards/risks identification and
Hazards/risks identification and control skills
control skills

Answer Self-Check # 4.1-1 and You must get a rating of 100% in the self-check
compare your answers from answer activity, if you get below 100% rating, go over to
key #4.1-1 the same activities, but if you get the required
rating, then proceed to the next activities/LO.
Perform Task Sheet # 4.1-1 Evaluate the demonstration of task using the
Performance Criteria Checklist #4.1-1
Have your trainer evaluate your performance
Read information Sheet # 4.1-2 on Read and understand the information carefully
about Safety consciousness
Safety consciousness

Answer Self-Check # 4.1-2 and You must get a rating of 100% in the self-check
compare your answers from answer activity, if you get below 100% rating, go over to
key #4.1-2 the same activities, but if you get the required
rating, then proceed to the next activities/LO.
Perform Task Sheet # 4.1-2 Evaluate the demonstration of task using the
Performance Criteria Checklist #4.1-2
Have your trainer evaluate your performance

Answer Self-Check # 1.1-4 and You must get a rating of 100% in the self-check
compare your answers from answer activity, if you get below 100% rating, go over to
key #1.1-4 the same activities, but if you get the required
rating, then proceed to the next activities/LO.
Perform Task Sheet # 1.1-4 Evaluate the demonstration of task using the
Performance Criteria Checklist #1.1-4
Have your trainer evaluate your performance
After doing all activities of this LO , you are
ready to proceed to the next LO on
________________________

Information Sheet #4.1-1

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 (Hazards/risks identification and control skills)

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Understand the importance of effective communication.

(Introductory Paragraph)

Being able to identify hazards is crucial in ensuring tasks are carried out safely.
Your past experience in the workplace may help you to identify some hazards, but
remember to also use the skills and knowledge of those around you to help. Identifying
hazards and controlling risk must be done continuously as new work processes, tasks,
equipment and workers come into the workplace. Part of this process may be to ask your
employer to employ or engage a suitably qualified occupational health and safety
professional to come into the workplace to provide advice on health and safety.

(Body)
Hazard:
 Anything (e.g. condition, situation, practice, behaviour) that has the potential to
cause harm, including injury, disease, death, environmental, property and
equipment damage. A hazard can be a thing or a situation.
 anything that could hurt you or someone else.
Hazard Identification:
 This is the process of examining each work area and work task for the purpose of
identifying all the hazards which are “inherent in the job”. Work areas include but
are not limited to machine workshops, laboratories, office areas, agricultural and
horticultural environments, stores and transport, maintenance and grounds,
reprographics, and lecture theatres and teaching spaces. Tasks can include (but
may not be limited to) using screen based equipment, audio and visual equipment,
industrial equipment, hazardous substances and/or teaching/dealing with people,
driving a vehicle, dealing with emergency situations, construction. This process is
about finding what could cause harm in work task or area.
Risk:
 The likelihood, or possibility, that harm (injury, illness, death, damage etc) may
occur from exposure to a hazard.

Risk Assessment:

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  Is defined as the process of assessing the risks associated with each of the hazards
identified so the nature of the risk can be understood. This includes the nature of
the harm that may result from the hazard, the severity of that harm and the
likelihood of this occurring.
Risk Control:
 Taking actions to eliminate health and safety risks so far as is reasonably
practicable. Where risks cannot be eliminated, then implementation of control
measures is required, to minimise risks so far as is reasonably practicable. A
hierarchy of controls has been developed and is described below to assist in
selection of the most appropriate risk control measure/s.
 Physical Hazards
This is the most common type of workplace hazards. Examples of physical hazards
include slips, trips, falls, exposure to loud noises, working from heights, vibrations,
and unguarded machinery.
 Ergonomic Hazards
Every occupation places certain strains on a worker’s body. Ergonomic hazards occur
as a result of physical factors that can harm the musculoskeletal system. This type of
hazard is not easily identified, examples of this hazard are poor lighting, repetitive
motion, awkward movements, and poor posture.
 Chemical Hazards
Chemical hazards are present anytime workers are exposed chemical substances.
Examples include cleaning solutions and solvents, vapors and fumes, carbon
monoxide and any other gases.
 Biological Hazards
Healthcare professionals are at most risk for this type of hazard. Biological hazards
occurs due to working with people, animals or infectious plant material. Examples
include blood or other bodily fluids, animal care, insect bites, bacteria or viruses.
 The biggest threat to worker health and safety is their work environment. Please take
necessary precautions to protect yourself and your employees by maintaining a safe
work environment.

Some ways to identify hazards and control risks:

1. Talk with workers (including contractors) who are or will be performing any tasks
to identify all potential hazards and the best ways to eliminate or reduce risk.
2. Make sure you are aware of any high risk activities, work with new machinery or
new work processes before they happen.
3. Understand the hazards associated with tasks you supervise and have risk
controls in place before work starts. This could mean preventing work from being
done while a safety issue is being resolved.
4. Take action to resolve health and safety issues as soon as possible. This includes
escalating the issue to more senior management if necessary. Once agreement is
reached on how to fix a problem, implement it as soon as possible

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Self- Check #4.1-1
(Hazards/risks identification and control skills)

(Identification): (Instruction)
1. Anything that has the potential to cause harm, including injury, disease, death,
environmental, property and equipment damage. A hazard can be a thing or a
situation.
2. Is defined as the process of assessing the risks associated with each of the hazards
identified so the nature of the risk can be understood.
3. A hierarchy of controls has been developed and is described below to assist in
selection of the most appropriate risk control measure/s.
4. Examples include cleaning solutions and solvents, vapors and fumes, carbon
monoxide and any other gases.
5. Examples include cleaning solutions and solvents, vapors and fumes, carbon
monoxide and any other gases.

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 ANSWER KEY #4.1-1
(Hazards/risks identification and control skills)

1.Hazard
2.Risk Assessement
3.Risk Control
4.Chemical Hazard

5. Ergonomic Hazards

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TASK SHEET/OPERATION/JOB SHEET #4.1-1
Title: Hazards/risks identification and control skills
Performance Objective: Given an identification to be answer from
your information sheet, you should be able to understand about
hazard/risk identification and control skills.
Supplies/Materials :Eraser, Learning Materials, Paper and Pen

Equipment :

Steps/Procedure:
1. Read Information sheet # 4.1-1
2. Answer the identification and enumeration exam from self-
check #4.1-1
3. Compare your answers in answer key # 4.1-1
4. Submit your output to your trainer

Assessment Method:
 Direct Observation
 Oral interview and written test

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Performance Criteria Checklist #4.1-1

CRITERIA
YES NO
Did you….
1. Understand about Hazards/risks identification
and control skills?
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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Information Sheet # 4.1-2
Safety Consciousness

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Understand about safety consciousness.

(Introductory Paragraph)
Safety Consciousness
We all know that safety consciousness is the most potent factor in the prevention of
accidents. Safety consciousness may be defined as awareness of hazards and alertness to
danger.  This has a strong influence on the actions of an individual because of his desire to
remain alive and uninjured.  We need to develop safety consciousness and Make Safety a
Value.

(Body)

How do we develop safety consciousness?  By observing the following eight simple

steps, we can establish a strong safety consciousness toward our way of life.
1. Know the job and be thoroughly familiar with the work plan.

2. Make, revise and utilize Job Safety Analysis for tasks to be done.

3. Perform our own work in such a way that will not create or leave hazards which
may cause accidents involving other employees.

4. Obtain training in first aid and become thoroughly familiar with knowing how to
give artificial respiration.

5. Take an active part in safety meetings.

6. Report all hazards, unsafe practices, and accidents. Correct all hazards we
observe and are capable of correcting safely.

7. Accept responsibility for using safety protective equipment on the job

8. Teach our own families, co-workers and others about accident prevention.

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Self- Check #4.1-2
(Safety Consciousness)

(Enumeration) : (Instruction)
Enumerate the ways on how to develop safety consciousness.

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ANSWER KEY #4.1-2
(Safety Consciousness)
1. Know the job and be thoroughly familiar with the work plan.

2. Make, revise and utilize Job Safety Analysis for tasks to be done.

3. Perform our own work in such a way that will not create or leave hazards which
may cause accidents involving other employees.

4. Obtain training in first aid and become thoroughly familiar with knowing how to
give artificial respiration.

5. Take an active part in safety meetings.

6. Report all hazards, unsafe practices, and accidents. Correct all hazards we
observe and are capable of correcting safely.

7. Accept responsibility for using safety protective equipment on the job

8. Teach our own families, co-workers and others about accident prevention.

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TASK SHEET #4.1-2
Title: Safety Consciousness

Performance Objective: Given an identification to be answer from

your information sheet, you should be able to understand about safety
consciousness.
Supplies/Materials :

Equipment : Eraser, Learning Materials, Paper and Pen

Steps/Procedure:
1. Read Information sheet # 4.1-2
2. Answer the identification and enumeration exam from self-
check # 4.1-2
3. Compare your answers in answer key # 4.1-2
4. Submit your output to your trainer.

Assessment Method:
 Direct Observation
 Oral interview and written test

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Performance Criteria Checklist #4.1-2

CRITERIA
YES NO
Did you….
1. Understand about safety consciousness?
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

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 Document No. NTTA-
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Information Sheet #4.2-2
(OHS indicator )

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Understand the different OHS Indicator.

(Introductory Paragraph)
Traditionally, predictions about a workplace's ongoing Occupational
Health Safety (OHS) have been made based on that organisation's past
safety track records. New research suggests that more effective predictions
can be made if the focus is on the active steps a workplace takes to prevent
future OHS incidents.
(Body)

Referred to as "OHS lead indicators," these active steps towards incident

prevention could take the form of any action, behaviour, or process
undertaken by a workplace to actively improve OHS.

Some examples include:

 OHS training
 interventions
 audits
 risk management
 communication strategies
 accountability
 positive feedback and recognition for OHS performance.

Nationally and internationally, industry and policy stakeholders are

expressing increased interest in using leading indicators to formally predict
future workplace OHS performance and consequently reduce workplace
injury rates.

At the same time, Australian regulators, such as WorkSafe, are gearing up

to include leading indicators in new OHS measurement policies and
practices.

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Self- Check #4.1-2
(OHS Indicators)

(Enumeration) : (Instruction)
What are some examples of OHS Indicators?

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ANSWER KEY#4.1-2
(OHS Indicators)

1. OHS training
2. interventions
3. audits
4. risk management
5. communication strategies
6. accountability
7. positive feedback and recognition for OHS performance.

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TASK SHEET #4.1-2
Title: OHS Indicators

Performance Objective: Given an identification to be answer from

your information sheet, you should be able to understand about OHS
Indicators.
Supplies/Materials :

Equipment : Eraser, Learning Materials, Paper and Pen

Steps/Procedure:
1. Read Information sheet # 4.1-2
2. Answer the identification and enumeration exam from self-
check # 4.1-2
3. Compare your answers in answer key # 4.1-2
4. Submit your output to your trainer.

Assessment Method:
 Direct Observation
 Oral interview and written test

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Performance Criteria Checklist #4.1-2

CRITERIA
YES NO
Did you….
Understand the different OHS Indicators?

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 Information Sheet #4.3-1
(PPE types and uses)

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.

(Introductory Paragraph)
There are various types of PPE (Personal Protective Equipment) that are suitable for
different working environments. Therefore, even if you’ve been wearing PPE as part of your
job role for years, you may not be aware of all the available types of PPE and what it is
used for.

From rain resistance (waterproof clothing) to motorcyclist’s protective gear,

protective work helmets for construction and more, personal protective equipment is used
by many people for various different reasons.

(Body)
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
 Head protection – for example, helmets, caps, hoods, hats
 Working from heights - for example, harness and fall arrest devices
 Skin protection – for example, hats, sunburn cream, long sleeved
clothes
 Other personal protective equipment: This may include PPE for
specific tasks such disposable clothing for working with chemicals,
radiation hazards, welding, painting. Examples include: lead aprons for x-
ray protection; sleeve protectors, aprons, coveralls when using chemicals;
leather jackets, trousers and spats for welding; thermal and cold
protective clothing for work near furnaces and cool rooms.

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 Responsibilities for equipment
Management must ensure that:

 the needs for PPE are assessed by a person who is competent to judge
whether other methods of risk control can offer better protection of safety
and health than the provision of PPE
 professional advice is obtained, where necessary, to identify the most
suitable types of PPE for the tasks to be carried out
 training is provided to supervisors and employees to enable them to
ensure the proper selection, fit, use, cleaning and maintenance of PPE
 supervision and enforcement of the PPE policy is undertaken
 evaluation of the effectiveness of the PPE program is carried out on a
regular basis
 suitable PPE is provided for visitors who may be exposed to hazards
in the workplace. At UWA this includes students where appropriate.
Equipment shall be properly cleaned before re-issue
 all equipment complies with current relevant Australian Standards
and should be stamped or labelled with an AS compliance marking.
Existing PPE shall be re-assessed regularly to ensure compliance.
According to Occupational Safety and Health Regulations 1996 regulation
3.35, employees:
1. must use the protective clothing or equipment in a manner in which
he or she has been properly instructed to use it
2. must not misuse or damage the clothing or equipment, and
3. must, as soon as practicable after becoming aware of any
4.
o damage to
o malfunction of, or
o need to clean or sterilise, the clothing or equipment
notify the person providing the clothing or equipment of the damage,
malfunction or need to clean or sterilise the clothing or equipment.

Document No. NTTA-

TM1-07
CBLM on Bread and Date
Date
Pastry Production Developed:
Revised:
August 2020
NCII
Practice Page 27 of
Occupational Developed Revision # 32
Health and Safety by: 01
Procedures Mary Ann
Sheleilla T.
Moreno
Self- Check #4.3-1
(PPE uses)

(Enumeration) : (Instruction)
1. What are the different types of personal protective equipment?

Document No. NTTA-

TM1-07
CBLM on Bread and Date
Date
Pastry Production Developed:
Revised:
August 2020
NCII
Practice Page 28 of
Occupational Developed Revision # 32
Health and Safety by: 01
Procedures Mary Ann
Sheleilla T.
Moreno
ANSWER KEY#4.3-1
(PPE Uses)

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

Document No. NTTA-

TM1-07
CBLM on Bread and Date
Date
Pastry Production Developed:
Revised:
August 2020
NCII
Practice Page 29 of
Occupational Developed Revision # 32
Health and Safety by: 01
Procedures Mary Ann
Sheleilla T.
Moreno
TASK SHEET #4.1-3
Title: PPE types and uses

Performance Objective: Given an identification to be answer from your

information sheet, you should be able to understand the PPE types and
their uses.
Supplies/Materials : Eraser, Learning Materials, Paper and Pen

Equipment :

Steps/Procedure:
1. Read Information sheet # 4.1-3
2. Answer the identification and enumeration exam from self-
check # 4.1-3
3. Compare your answers in answer key # 4.1-3
4. Submit your output to your trainer.

Assessment Method:
 Direct Observation
 Oral interview and written test

Document No. NTTA-

TM1-07
CBLM on Bread and Date
Date
Pastry Production Developed:
Revised:
August 2020
NCII
Practice Page 30 of
Occupational Developed Revision # 32
Health and Safety by: 01
Procedures Mary Ann
Sheleilla T.
Moreno
Performance Criteria Checklist #4.3-1

CRITERIA
YES NO
Did you….
Understand about PPE types and uses?

Document No. NTTA-

TM1-07
CBLM on Bread and Date
Date
Pastry Production Developed:
Revised:
August 2020
NCII
Practice Page 31 of
Occupational Developed Revision # 32
Health and Safety by: 01
Procedures Mary Ann
Sheleilla T.
Moreno
References for further reading
http://www.safety.uwa.edu.au/topics/physical/protective-
equipment#ppe
https://www.shrm.org/hr-today/news/hr-
magazine/pages/0705babcock.aspx
https://www.google.com/search?ei=evAZW-
WuGIao9QPq04XACQ&q=types+of+hazards+in+the+workplace&oq=type
s+of+haz&gs_l=psy-
ab.3.1.0i131i67k1j0i67k1l2j0l7.5591.9164.0.11615.14.13.1.0.0.0.191.
1477.6j7.13.0....0...1c.1.64.psy-
ab..0.14.1443...35i39k1j0i131k1j0i10k1.0.Y-7fKqsVjqw

https://www.google.com/search?ei=cfAZW6XDIte-
9QOv6InwAw&q=identify+hazards+in+the+workplace+example&oq=haz
ards%2Frisks+identification+and+control+skills&gs_l=psy-
ab.1.1.0i71k1l8.0.0.0.7673.0.0.0.0.0.0.0.0..0.0....0...1c..64.psy-
ab..0.0.0....0.WlL5Rle_ytE

https://www.google.com/search?
ei=de4ZW5jTCc_grQHNmpaQBA&q=hazards
%2Frisks+identification+and+control+skills&oq=Hazards
%2Frisks+identification+and+control+skills+&gs_l=psy-
ab.1.0.0i22i30k1.1769.6990.0.9361.3.2.1.0.0.0.103.199.1j1.2.0....0...1
c.1.64.psy-ab..0.3.215...35i39k1.0.uskIhOyWEBE

Document No. NTTA-

TM1-07
CBLM on Bread and Date
Date
Pastry Production Developed:
Revised:
August 2020
NCII
Practice Page 32 of
Occupational Developed Revision # 32
Health and Safety by: 01
Procedures Mary Ann
Sheleilla T.
Moreno