This is about safety in workplace.

1. Prepared by: Benedict A. De Jesus

2. a. Identify the safety measures in the
workplace;
b. Be acquainted with the Occupational
Health Safe and Healthy Standards; and
c. Cite ways on how hazards are
prevented.

9. -To warn workers who may be exposed to hazards in
the workplace,
- for everyone’s safety. According to Department of
Labor and Employment (DOLE)

10. Safety signs and symbols are important safety
communicating tools, they help to indicate various hazards
that present in plant site or workplace. At the same time,
they warn workers to always keep watching out for those
hazards by giving required information and safety
instructions.

11. Meaning of Safety Signs in the Workplace
RED – Means Danger Alarm/Prohibited. A red symbol indicates the need to avoid or otherwise
evacuate a premise or any dangerous behavior within an area. Examples: Do Not Enter, Do Not
Touch
YELLOW/AMBER – Means Warning. Anyone encountering a yellow symbol must take more
precaution and be cautious as well as aware of the area or situation. Examples: General Warning,
Magnetic Field, Electric Shock
BLUE – Means Mandatory. Any sign with Blue symbols dictates a specific safety behavior such
as wearing the proper personal protective equipment (PPE). Examples: Wash Hands, Safety
Glasses Required
GREEN – Means Emergency Escape. It also indicates no danger and first aid. Green signs can be
placed on exit doors and escape routes. Examples: First Aid Kit, Eyewash Station, Emergency
Exit

13. One of the main advantages of using an organized safety symbol system is that
it’s universal and recognized across languages and levels of experience. Using
images and symbols warns people of dangers faster and easier than words. The
basic use of safety symbols is to prevent people from getting into accidents. Inside a
workplace, signs are also placed as reminders to workers of the hazards
surrounding them. Despite the training that workers have, there may be times
when they forget the immediate risks around their work. Using safety symbols and
signs, they can be consistently reminded to take more precaution. Safety symbols
can also be utilized in the workplace to inform people of certain dangers and how to
avoid them.

14. The Occupational Safety and Health Standards was formulated in 1978 in compliance with
the constitutional mandate to safeguard the worker’s social and economic well-being as well as
his physical safety and health. Adopted through the tested democratic machinery of tripartism,
the 1978 Standards is considered as a landmark in Philippine labor and social legislation.
OSHS aims to protect every workingman and woman against the dangers of injury,
sickness or death through safe and healthful working conditions, therebyassuring the
conservation of valuable manpower resources and the prevention of loss or damage to
lives and properties, consistent with national development goals and with the State’s
commitment for the total development of every worker as a complete human being.

15. (1) Each employer covered by the provisions of these Standards shall:
a. furnish his workers a place of employment free from hazardous
conditions that are causing or are likely to cause death, illness or
physical harm to his workers;
b. Give complete job safety instructions to all his workers, especially
to those entering the job for the first time, including those
relating to the familiarization with their work environment,
hazards to which the workers are exposed to and steps taken in
case of emergency;
c. Comply with the requirements of this Standards; and
d. use only approved devices and equipment in his workplace.
Duties of Employers, Workers and other Persons:

16. (2) Each worker shall;
a. Cooperate with the employer in carrying out the provisions of this
Standards
b. report to his supervisor any work hazard that may be discovered in his
workplace.
c. Make proper use of all safeguards and safety devices furnished in
accordance with the provisions of this Standards for his protection and
that of others, and shall follow all instructions given by the employer in
compliance with the provisions of this Standards.
d. use personal protection and safety equipment as required by the employer
e. Follow work safe procedures

17. Now that our country is in time of crisis, here are some
SPECIFIC GUIDELINES that DOH implements:
1. The employer must ensure that the workspace is properly disinfected, ventilated, and
maintained.
2. The employer shall also provide proper visual reminders for safety policies around the
workplace toimprove compliance.
3. Other prevention and control measures are:
• Conduct daily temperature and symptom monitoring and recording of all staff who report for
work.
• Establish referral network for employees who will develop symptoms.
• Employers must enforce infection control procedures such as physical distancing, wearing of
masks, meticulous hand hygiene, and cough etiquette.
• Appropriate PPE shall also be worn based on the setting of their work (e.g. face shields and
masks for those who render service via face-to- face encounters, full PPE for frontline
healthcare workers,
• Employers shall implement activities to promote physical and mental resilience among their
employees and workers, and measures to reduce transmission, contact rate and risk of infection.

18. WHAT IS HAZARD?
Hazard is anything with potential to
cause injury, illness, or damage.

19. TYPES OF HAZARD
1. Physical Hazards. These are brought by unhealthy working
conditions, poor lighting, poor ventilation, insufficient facilities,
inefficient or faulty equipment or machine, and improper work
practices like wrong use of knives.
2. Biological Hazards. These are brought about by workers infected
with diseases or illnesses, unhygienic personal practices that can
transmit bacteria, parasites, fungi to other workers and food and
equipment being handled. Hence, it is advised that Covid-19
probable cases should be isolated right away.

20.  Ergonomic Hazards. These are brought by poor posture when working
long periods of standing, bending, pushing, lifting, carrying that can
cause body stress, muscle pains, and soreness, back injury, numbness of
hands, feet and other parts of the body
 Psychological Hazards. These are brought by too much stress from work
that may cause mental emotional strains, anxieties, depression- losing
focus on one’s work and others

26. RULE 1013: Hazardous Workplaces
a. Where the nature of work exposes the workers to dangerous environmental elements,
contaminants or work conditions including ionizing radiation, chemicals, fire, flammable
substances, noxious components and the like;
b. Where the workers are engaged in construction work, logging, fire fighting, mining,
quarrying, blasting, stevedoring, dock work, deep-sea fishing and mechanized farming;
c. Where the workers are engaged in the manufacture or handling of explosives and other
pyrotechnic products;
d. Where the workers use or are exposed to power driven or explosive powder actuated
tools;
e. Where the workers are exposed to biologic agents such as bacteria, fungi, viruses,
protozoas, nematodes, and other parasites

27. Be sure that every individual in the workplace is aware of the
problem.
Inform or notify your supervisor. Unless you are the supervisor,
then get going on that safety committee plan.
Make a follow up. Informing about the hazard is not an
assurance that problem is resolved, unless you make follow ups.
Record or file any reports or documents about the problem.

28. Identifying the hazard is not the only way to make
everyone safe. You and I have ……
• to keep ourselves clean,
• to keep the food clean, and
• to keep the workplace clean.

29. A. To Keep Oneself Clean
• Wash hands thoroughly
• Keep the finger nails short and clean.
• Always wear PPE while at work.
• Wear mask anywhere and anytime.
• Remove all accessories before
working.
B. To keep the Food Clean
A.Never handle food when you have wounds,
cuts, and infections.
B.Refrigerate food, especially perishable ones.
C.Keep food in clean containers with cover.
D.Wash fruits and vegetables thoroughly before use.
E.Check food and containers for any possible
contamination.
F.Clean the containers of ingredients regularly.
G.Follow the policy of first in, first out. Those stored
earlier should be used first before those stored later.
H.Label package of food to determine information.

30. C. To Keep the Workplace Clean
1. Do not do personal hygiene activities in the workplace.
2. Do not eat, smoke or spit in the workplace.
3. Do not sit on equipment and worktables.
4. Keep the surrounding areas free from dirt and disorganization.
5. Follow the Japanese philosophy of good housekeeping- 5S
sort/seiri, set-in-order/seiton, sweep/seiso, standardize/seiketsu, and
sustain/shitsuke.