Caregiving Learners Material 1ST Quarter

PAGADIAN CAPITOL COLLEGE, INC.
(Formerly Pagadian College of Criminology and Sciences)

Member: Philippine Association of Private Schools, Colleges & Universities (PAPSCU)
Philippine Educators Association for Criminology Education (PEACE)
017 Rizal Avenue, Tuburan District, Pagadian City
Tel No. (062) 214-4364
BASIC EDUCATION UNIT
TECHNOLOGY AND LIVELIHOOD EDUCATION

Self-Learning Module
Student’s Name:
Section:
Date:
Remarks:
Preliminaries
Module # 1 – CAREGIVING (Exploratory Course)
Module Overview
This Module is an exploratory and introductory course which leads you to

Caregiving National Certificate Level II ( NC II)1. Technology and Livelihood (TLE) is
one of the nomenclature implementation of the K to 12 Basic Education Program (BEP)
composed of four components namely: Agri-Fishery Arts, Home Economics, Industrial
Arts, and Information and Communication Technology (ICT). In this module, the focus is
on Caregiving.
The primary goal of the Caregivers are tasked with the important duty of providing
support and encouragement for the patients as well as themselves. Communication is key in
the relationship between a caregiver and a patient. It is important to both openly share
feelings and remain empathetic to the situation.
In this course, you will be introduced to different learning activities preparing you
to be skillful before you take the plunge into the world of work. You will be able to learn
while having fun in this module. You will enhance your logical thinking and improve your
reading comprehension. Be sure to read and answer all the activities to do well in this
subject.
Enjoy learning! Remember that Pagadian Capitol College are always here to
support you every step of the way whether you are an online or in a modular student.
1|CAREGIVING-Technology and Livelihood Education

CONTENT STANDARD: The learner demonstrates understanding on the use of tools,
equipment and paraphernalia in caregiving.
PERFORMANCE STANDARD: The learner independently uses tools, equipment and

paraphernalia in caregiving.
Learning Competencies
At the end of the lesson, the students can:

1. Classify equipment, tools, and paraphernalia according to types, and functions
2. Use equipment, tools and paraphernalia based on the task requirement
Instructional Materials
 LCD projector or OHP

 Computer desktop or laptop
 Pictures of tools, equipment, and paraphernalia
References
K to 12 Caregiving learning modules. Pdf https://bit.ly/3CTExjY
Pre-Assessment
Let us determine how much you already know about the tools, equipment, and paraphernalia used in
caregiving. Take this test.

Directions: Match the pictures in Column A with the descriptions in Column B.
Write the letter of your choice in the space provided before each item.
COLUMN A COLUMN B
1. ____ A. It destructs microorganisms in containers.
2. _____ B. It is a multi-tasking tool used in preparing food.
3. _____ C. It removes moisture through ventilation.
4. _____ D. It is used for listening to the action of the

heart, lungs, etc.
5. _____ E. It is an instrument for grasping and holding
Directions: Identify the tool, equipment, or paraphernalia used in the given specific
tasks.
1. Cleans the dishes without doing it manually
2. Presses clothes or draperies
3. Reheats food for the client
4. Emulsifies food ingredients
5. Hangs garments on
INTRODUCTION
Good morning class! How are you? Are you ready for our class today?
Very good!
For our lesson for this quarter is all about Caregiving and tools and
equipment and paraphernalia.
Very good! That was an excellent answer. Keep up the good work.
INTRODUCTION
1. Motivation
What have you observed about the picture below?
Very good! That was an excellent answer.
2. Linking Statement
In this lesson, our objectives and competencies is to Discuss caregiving

Identify caregiving tools and Classify equipment, tools, and paraphernalia
according to types, and functions
INTERACTION
Learning Activities
Hi! I gave you some reading resources as well as some examples of caregiving
different equipment, tools, and paraphernalia according to types, and functions.
Please read and analyze so that you are prepared for your next work. Enjoy!
1. Reading materials/Concept Notes
Caregiving is an individual, such as a physician, nurse, or social worker, who help in the
identification, prevention, or treatment of an illness or disability, a thing, such as a family
persons or guardian, who mind of a child or dependent adult. A caregiver or carrer is an
"unpaid or paid member" of a person's social network who assist them with action of day to
day living. 'Caregiving' is generally the most used to "address impairments" related to
disability, old age, mental disorder, or a disease. (Refer to the google)
https://bit.ly/3fVVNsV. (K to 12 Caregiving learning modules. Pdf) Caregiving
One of the most important tasks of a caregiver is to make sure that he/she uses the right
equipment, tool, or paraphernalia that is applicable to a specific job. You, as a future
caregiver, therefore, should be well versed with the different tools and equipment that
you will use when you are already in the health care profession.

Tools, Equipment, and Paraphernalia Used in Meal
Preparation
Airpot
An air pot is a vessel usually rounded which is used

for holding liquid to maintain heat or coldness.
Blender
A blender is a kitchen and laboratory appliance which is
used to mix, puree, or emulsify food and other substances
Coffee
Maker
A coffee maker is an electric countertop appliance that
brews hot coffee automatically.
Chopping Board
A chopping board is a flat, wooden, or plastic board

where meats or vegetables can be cut.
Electric Knife
An electric knife is a kitchen device which is used for

slicing food. It requires less physical effort than an
ordinary knife and makes neater slices.

Electric Can
Opener
An electric can opener is a very useful device which is

used to open canned goods with ease and accuracy.
Food Processor
A food processor is a multi-tasking tool which is used to

slice, dice, or whip food ingredients.
Food Tongs
A food tongs is an instrument with two hinged or sprung

arms for grasping and holding.
Ladle
A ladle is a long-handled spoon with a deep bowl at the end

for serving food specially broth or soup.
Microwave
Oven
A microwave oven is an oven that uses microwave to cook

or heat food.
Stove
A stove is an appliance in which electricity/gas is utilized

to supply heat to be used for cooking or reheating.

Tools, Equipment, and Paraphernalia for Cleaning, Washing, and Ironing
Bottle
Sterilizer
A bottle sterilizer is an apparatus which is used in destructing

microorganisms in containers like feeding bottle through boiling.
Broom
A broom is a tool which is used for sweeping dirt. It consists of

twigs and bristles bound together and attached to a handle.
Clothes
Hanger
A hanger resembles the shape of a person’s shoulders
and is used to hang garments on.
Dishwasher
A dishwasher is a mechanical device for

cleaning dishes, eating utensils and pots.
Dryer
A dryer is a machine or apparatus that removes moisture

through ventilation or heat.

Dustpan
A dustpan is a handled pan or scoop into which dust is swept.
Duster
A duster is a cloth or brush which is used in removing dirt and

dust.
Flat Iron
A clothes iron is an electric appliance which is used along

with an ironing board, to iron or press clothing, fabric or
draperies.
Ironing Board
An ironing board is a long, narrow padded board, often with

collapsible supporting legs, used as a working surface for
ironing.
Laundry/Sorting
Basket
A laundry basket is a hamper that is used for holding dirty

clothes for washing or wet clothes for drying. It may also
be used for sorting clean clothes to be folded.
Vacuum
Cleaner
A vacuum cleaner is an electrical appliance which is used

for cleaning floors, carpets, and furniture by suction.

Washing
Machine
A washing machine is an electric appliance which is used

for washing clothes and linen.
Tools, Equipment, and Paraphernalia for Taking Vital Signs
BP Apparatus Aneroid
(sphygmomanometer)
An aneroid unit is mercury free and consists of a

cuff that can be applied with one hand for self-testing; a
stethoscope that is built in or attached; and a valve that
inflates and deflates automatically with the data displayed
on an easy-to-read gauge that
BP Apparatus Mercurial (sphygmomanometer)
A mercury-based unit has a manually inflatable cuff attached

by tubing to the unit that is calibrated in millimeters of
mercury. During blood pressure measurement, the unit must be
kept upright on a flat surface and the gauge read at eye level.
BP Apparatus Digital (sphygmomanometer)
A digital unit is mercury free and consists of a cuff that can be

applied with one hand for self-testing; a stethoscope that is built
in or attached; and a valve that inflates and deflates
automatically with the data displayed on the LCD
Stethoscope
A stethoscope is an instrument which is used for listening to

the action of the heart, lungs, etc., usually consisting of a
circular piece placed against the chest, with tubes leading to
earpieces.

Thermometer
A thermometer is an instrument for measuring temperature.
CARING FOR TOOLS, EQUIPMENT AND

PARAPHERNALIA
In dealing with tools, equipment, and paraphernalia, attention to details is the best means to
prevent future problems from happening. It is a must, therefore, that tools, equipment and
paraphernalia are properly cleaned and stored after usage. In addition, a maintenance
schedule should be in place to make sure that they will operate efficiently. As a future
caregiver, it will be to your advantage if you check them daily to help avoid jams, leakages,
or breakdowns. It is, of course, necessary that you follow the usage and maintenance
instructions from the manufacturer. It would be wise also to keep the same for future
reference. Now, it is time for you to get going and walk your way through the following
steps that you must carry out to ensure that your tools, equipment and paraphernalia will
work properly,
Cleaning, caring for, and storing tools, equipment, and paraphernalia are tasks that all
caregivers shall undertake. It is not easy to do these, but with concern for the people and
environment where one works for, doing them seem to be motivating.
As a future caregiver, you should be aware that this job entails dependability on your part. It
is your duty to ensure that all tools, equipment, and paraphernalia are cleaned and stored
properly. In addition, it is your task to observe a maintenance schedule for these. This
involves doing the preservation yourself by using the equipment as it should be. Of course,
part of this important job is to call and arrange for a repair service not only when needed, but
when the timetable is set.
Maintaining tools, equipment, and paraphernalia becomes worthy of note because of the
satisfaction a caregiver feels when he/she realizes the valuable benefits of the responsibility.
Guide Questions
1. What are important skills for a caregiver to have?

2. What are the proper use of tools, paraphernalia and equipment in car
10 | C A R E G I V I N G - T e c h n o l o g y a n d L i v e l i h o o d E d u c a t i o n
Tel No. (062) 214-4364

Preliminaries
Module # 2 – Use caregiving tools, equipment, and paraphernalia properly
Module Overview

on Caregiving.
subject.
CONTENT STANDARD: The learner demonstrates understanding on the use of tools,

equipment and paraphernalia in caregiving.
PERFORMANCE STANDARD: The learner independently uses tools, equipment and

paraphernalia in caregiving.

1. Clean tools, equipment, and paraphernalia after use
2. Store tools, equipment, and paraphernalia in the appropriate area
3. Check tools, equipment, and paraphernalia regularly for orderliness/tidiness

References
Pre-Assessment
Directions: Write True if the statement is correct, or False if it is incorrect.
1. Infrared thermometers are commonly called laser thermometers.________

2. Temperatures are bodily functions that reflect the body’s state of health
and are easily measurable._______
3. The first step in washing clothes is sorting them according to color and type of garment.__
4. Iron should cool down before storing.____
5. When measuring the client’s temperature, it is not important for the caregiver to wash his/her hands because he/she does not come in
contact with the client’s bodily fluid.____
Directions: Encircle the letter of the best answer.

1. What is the balance between heat produced and heat lost in the body?
a. pulse rate
b. body temperature
c. respiratory rate
d. blood pressure
2. This type of thermometer uses mercury and, therefore, is considered unsafe to use.
a. ear thermometer
b. infrared thermometer
c. digital thermometer
d. clinical thermometer
3. Which of the following is not proper when operating a blender?
a. operating a blender in a dry, flat surface
b. plugging the blender first before putting the pitcher onto the base
c. choosing the setting appropriate for the specified task
d. placing all the parts of the blender in their appropriate places before operating it
4. The kind of temperature when the thermometer is placed under the armpit.
a. oral temperature
b. rectal temperature
c. axillary temperature
d. none of the above
5. These should be checked before ironing as some fabrics need special care instructions.
a. labels of the garments to be ironed
b. pleats and pockets of skirts
c. collars and sleeves of shirts
d. pants’ waistbands

INTRODUCTION
Very good!
INTRODUCTION
At the end of the lesson, you can Clean tools, equipment, and
paraphernalia after use, Store tools, equipment, and paraphernalia in the
appropriate area and Check tools, equipment, and paraphernalia regularly
for orderliness/tidiness
INTERACTION
Learning Activities
Hello! I gave you some reading resources as well as some examples of

caregiving different equipment, tools, and paraphernalia according to types,
and functions. Please read and analyze so that you are prepared for your next
work. Enjoy!
1. Reading materials/Concept Notes
Despite the amount of soap and cleaning agents used on cleaning tools, they still need
to be cleaned on their own and properly taken care of to ensure food safety and
quality. Even if it seems like a brush that stays inside a soapy bucket all day should
be clean, contaminants and microbes can still build up without the right maintenance.
Proper cleaning and maintenance begins with employee training and supervision and
should be considered a significant part of the facility’s overall hygiene and sanitation
plan.
The cleaning regime of different tools is influenced by their purpose or use. Different
cleaning routines should be established for food contact and non-food contact tools.
For example, a broom used in a low-risk environment probably won’t be cleaned
after every use. However, a tank brush that’s used for cleaning the interior of a batch
tank should be cleaned and sanitized before and after each use. To avoid cross-
contamination, tools used on food contact surfaces must be easily identifiable and
kept separate from those used on non-food contact surfaces. Color coding is often a
simple solution for achieving this level of intended segregation.
To ensure tools have a longer utility and lifespan, they must be properly cared for.
Cleaning your tools should be approached in the same manner that you clean any
other equipment or surface in your facility.

The cleaning principles are:
 Dry clean. Remove visible and gross soils and debris.

 Pre-rinse. Rinse all areas and surfaces until they are visibly free of soil.
 Wash (soap and scrub). Use the right detergent in the right concentration with the
right level of mechanical action in the right water temperature for the right contact
time.
 Post-rinse. Rinse away all visible detergents and remaining soil.
 Inspect. Look again at crevices and other contamination traps to ensure they’re free
of soils and detergents. Determine whether steps 1-4 should be performed again.
 Sanitize. Foam, wipe or spray sanitizing chemicals onto surfaces as per the
appropriate instructions.
 Dry. Ensure adequate time is allotted for equipment to thoroughly dry.
 Verification. Gather proof that the cleaning performed achieved the expected level by
following facility verification protocols.
 As part of the care strategy, cleaning tools should be hung to thoroughly dry.
Brushes, brooms and squeegees should be stored in wall brackets and shouldn’t touch
the walls or other cleaning tools while drying or while being stored.
In addition to keeping tools clean, facilities should also move beyond the concept of
just fixing or replacing a tool when it is broken. A tool that breaks while in use can
trigger significant downtime and operational losses. Several companies have
transitioned to the practice of diagnostic maintenance, where the maintenance crew
sets a troubleshooting and monitoring schedule to ensure that tools and equipment are
functioning as intended.
Preventive maintenance has become the hallmark of ensuring consistent tool

effectiveness and efficiency over time through the appropriate scheduling and
servicing of a facility’s cleaning products. Appropriate maintenance can also be
combined with the 5S efficient workplace organization method, which involves
sorting, setting-in-order, shining, standardizing and sustaining work tools. Solving
problems before they affect food safety is the direction the food and beverage
industry needs to head toward. Proper use, care and maintenance of cleaning tools
hangs on three primary considerations. First, there should be a validated protocol
ensuring that the intended tasks are effective in decontaminating the tool. Second,
care and maintenance must be regularly monitored by trained and competent
personnel. Third, there must be a method of verifying cleaning effectiveness by
another person through appropriate observation or tests. https://bit.ly/3GOZSNE
Operating Caregiving Equipment, Tools and Paraphernalia
Now that you have successfully identified the different equipment, tools, and paraphernalia
used in providing health care, it is a must that you master the proper utilization of each. As
an efficient and dependable caregiver, you must learn the procedures in operating them,
since you will be expected to use them in your particular job.
Common Equipment in Meal Preparation
Blender
1. Choose a flat, dry surface on which to operate your blender.

2. Make sure that all the parts are placed in their appropriate places
before operating.
3. Put the pitcher onto the base and plug the blender.
4. Place the ingredients in the pitcher and put the lid on firmly.
5. Start operating by choosing the setting appropriate for the task you are going to do.
6. You may add food or ingredients through the secondary lid while the blender is running.

7. Clean the blender after use.
Coffee Maker
1. Fill the carafe with water according to the number of cups

of coffee you need to make.
2. Pour the water from the carafe into the reservoir of the
coffee maker, and place the carafe back into position.
3. Place a coffee filter into the filter basket. The amount of coffee
you'll need to add depends on how strong or weak your clients
like it. Then, add the coffee into the filter using a spoon.
4. Turn on the coffee maker and wait for your coffee to brew.
Electric Can Opener
1. Plug the electric can opener into an outlet.

2. Lift up the lever that raises the cutting
wheel into the air. Place the lip of the can
under the wheel. Put the lever down and
press hard enough so that the wheel gets
into the can.
3. Turn on the opener while holding the
bottom of the can and it will automatically
turn as the wheel slices through the can.
4. Remove the can from the opener when it
reaches the end and you feel a slight drop
of the can. The lid will remain attached to
the magnet on the opener and the can is
ready to dump.
5. Unplug the opener from the outlet.
Food Processor
1. Remove the food processor from its box container.
2. Place it on a stable, flat surface.
3. Plug it on the electrical outlet safely.
4. Remove the cover and put the food ingredients to be processed.
5. Put back the cover and turn on the processor to start with the procedure.
6. As soon as you have reached the desired size or texture for your food ingredients,
remove the cover and pour the ingredients into your bowl or plate.
7. Unplug the food processor and clean it based on the manufacturer’s instructions

Microwave Oven
Microwave oven is a very useful tool specially during

mealtime, but you should exercise special care when using
it to cook or reheat food to ensure that it is prepared safely.
Microwave Oven Cooking

 Position evenly the food items in a covered dish. You may add some liquid if necessary.
Cover the dish with a lid or plastic wrap, but make sure not to cover it completely to let steam
come out. The moist heat that is created will help destroy harmful bacteria and
ensure uniform cooking.
 It is better to cook large cuts of meat on medium power for longer periods than on high power.
This way, heat reaches the center without overcooking outer areas.
 Mix or rotate food midway through the microwaving time. This is important so as to eliminate
cold spots where harmful bacteria can survive, and for more even cooking.
 When partially cooking food in the microwave oven to finish cooking on the grill or in a
conventional oven, it is important to transfer the microwaved food to the other heat source
immediately. Never partially cook food and store it for later use.
 Use a food thermometer or the oven's temperature probe to verify the food has reached a safe
minimum internal temperature. Cooking times may vary because ovens vary in power and
efficiency. Always allow standing time, which completes the cooking, before checking the internal
temperature with a food thermometer.
Microwave Defrosting
 Remove food from the package before defrosting. Do not use foam trays and plastic wraps
because they are not heat stable at high temperatures. Melting or warping may cause harmful
chemicals to migrate into food.
 Immediately after defrosting meat and poultry in microwave oven, they should be cooked since
some areas of the frozen food may begin to cook during the defrosting time.
Common Equipment in Taking the Vital Signs
When caring for an infant, toddler, child, elderly or person with special needs, measuring the vital signs
is of utmost concern. This is also a concern of your client. Hence, he/she has the right to know her vital
signs.
This module will walk you through the basics of taking two of the important measurements. As you
learn the different processes, you will also get your hands on the crucial pointers necessary in obtaining
an accurate reading. But first, let us talk about vital signs. Vital signs are bodily functions that reflect
the body’s state of health and are easily measurable: body temperature, pulse rate, respiratory rate, and
blood pressure. In some cases, the fifth vital sign is considered to be the pain that a person experiences.
Thermometer

Body temperature is a measurement of the amount of heat in the body. The balance between
heat produced and heat lost is the body temperature. The normal adult body temperature is 37
degrees Celsius. There is a normal range in which a person’s body temperature may vary and
still be considered normal. Take a look at these normal ranges of body temperature:
Oral : 36.4 to 37.2 degrees Celsius Rectal : 37 to 37.8 degrees

Celsius Axillary : 35.9 to 36.7 degrees Celsius
Using a Digital Thermometer (rectum through the anus)
1. Wash your hands and take the thermometer out of its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then rinse it in cool water.
3. Put a probe cover over the pointed end of the thermometer. If your thermometer did not come with a probe cover then you
can use it without one.
4. Lubricate the end of the probe with a small amount of lubricating jelly.
5. Place your child (taking the temperature through the rectum is usually done on children) on his stomach across a
firm surface or your lap before taking his temperature.
6. Gently slide the probe of the thermometer into the rectum about a half inch. Stop inserting the thermometer if it
becomes difficult to insert. Never force the thermometer into the rectum.
7. Continue to hold the thermometer the entire time you are taking the temperature.
Always stay with your client while taking the temperature.
8. Keep the thermometer in place until it beeps then remove the thermometer
9. Read the numbers on the LCD. These numbers are your client's temperature.
11. If you used a probe cover, remove it and throw it away.
12. Wash the probe of the thermometer with soap, water and rubbing alcohol when you are done. Put the thermometer’s tip
cover. Place the thermometer in its holder/container.
13. Record the reading
14. Wash your hands.
Using a Digital Thermometer (mouth)

1. Wash your hands and take the thermometer from its holder.
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then
rinse it in cool water

3. Inform the client that you are going to take his temperature orally.
4. Ask the client to wet his/her lips and pick up his tongue.
5. Place the thermometer under the client’s tongue on one side of his/her mouth. Ask
him/her to close his/her lips. (You may have to hold the thermometer specially if your client
is sick and weak enough to even hold the thermometer with his/her lips.
6. Leave the thermometer in place until the thermometer signals it is finished. When it
beeps, it signifies that it can be removed.
7. Remove the thermometer carefully and read the temperature on the digital display.
Clean the tip of the thermometer with a cotton ball soaked in alcohol. Put the
thermometer’s tip cover. Place the thermometer in its container.
8. Record the reading and wash your hands.
Using a Digital Thermometer (armpit)
1. Wash your hands and take the thermometer from its holder
2. Clean the probe (pointed end) of the thermometer with rubbing alcohol or soap and then
rinse it in cool water.
3. Inform the client that you are going to take his temperature under the armpit.
4. Place the thermometer under the client’s armpit. (You may have to hold the
thermometer specially if your client is very sick and weak that he/she cannot even hold the
thermometer with his/her armpit.
5. Leave the thermometer in place until the thermometer signals it is finished. When the
thermometer beeps, it means that it can be remov
6. Remove the thermometer carefully and read the temperature on the digital display.
Clean the tip of the thermometer with a cotton ball soaked in alcohol. Put the
thermometer’s tip cover. Place the thermometer in its container.
7. Record the reading and wash your hands.
1. Wash your hands and prepare the equipment you will use.
2. Introduce yourself and let the patient/client know the procedure to be done.
3. Sanitize the earpieces of the stethoscope with an antiseptic pad.
4. Ask your client to rest quietly. Have him/her lie down or sit on a chair whichever is more
comfortable for him/her.
5. If you are using a mercurial apparatus, the measuring scale should be within the level of
your eyes.
6. Expose the arm of your client by rolling the sleeves up. Have your client’s arm from the
elbow down to rest fully extended on the bed or the arm of a chair.
7. Unroll the cuff, loosen the screw and squeeze the cuff with your hands to remove air
completely.
8. Wrap the cuff around your client’s arm above the elbow, not too tight or too loose.
9. Find your client’s brachial pulse at the inside of the elbow. Hold the diaphragm there and

inflate the cuff until the pulse disappears. Take note of the reading and immediately deflate
the cuff. This is the client’s approximate systolic reading and is called the palpated systolic
pressure.
10. Place the stethoscope’s earpieces into your ears and place the diaphragm on the
brachial pulse.
11. Turn the screw to close it. Inflate the cuff until the dial points to 30 mm above the
palpated systolic pressure.
12. Turn the screw to open it. Let the air escape slowly until the sound of the pulse comes
back. Take note of the calibration that the pointer passes as you hear the first sound. This
indicates the systolic pressure.
13. You have to continue releasing the air from the cuff. When you hear the sounds change to
something softer and faster and disappear, take note of the calibration. This is now
the diastolic pressure
14. Deflate the cuff complete. Remove it from the arm of your client and record the reading
on the client’s chart.
15. Wipe the earpieces of the stethoscope with an antiseptic pad and place the equipment back
to their proper place and wash your hands.

Tel No. (062) 214-4364

Preliminaries
Module # 3 – Practice Occupational Health and Safety Procedures
Module Overview

on Caregiving.
subject.
CONTENT STANDARD: The learner demonstrates understanding on the practice of

occupational health and safety procedures in caregiving.
PERFORMANCE STANDARD: The learner independently practices occupational health and

safety procedures in caregiving.

1. Identify types of hazards and risks
2. Determine hazard and risks indication the workplace
3. Determine the effects of hazards

References
Pre-Assessment
I. Directions: Write True, if the statement is correct, or False, if it is incorrect.
1. Too much bending and reaching is an example of physical hazard.
2. Psychological hazards happen when a worker’s environment becomes

stressful.
3. Observing the nursing home environment is one of the ways in determining health
problems in the workplace.
4. Accidents happen because people are not mindful of their environment.
5. Too much lifting of heavy loads does not result in injury.
II. Directions: Determine the type of hazard a worker is exposed to based on the description
given in each item. Unscramble the letter by placing the correct letter sequence in the shaded boxes to
come up with the correct answer for each number.
1. repetitive and forceful movements

R O G I M C E N O
2. spillages of toxic materials

H A L E C M C I
3. bacteria and viruses

L O B G I I O C L A
4. twisted extension cords

H I Y S C A P L
5. stress from night shifts

P C O S Y H O L A G I C L
INTRODUCTION
Very good!
INTRODUCTION
1. Motivation
What have you observed about the picture below?
Very good! That was an excellent answer.
At the end of the lesson you can be able to Identify types of hazards and
risks, Determine hazard and risks indication the workplace and Determine
the effects of hazards
INTERACTION
Learning Activities
Hi! I gave you some reading resources as well as some examples of safety
hazards in caregiving. Please read and analyze so that you are prepared for
your next work. Enjoy!
1. Reading materials/Concept Note
HAZARDS AND RISKS
Hazard is anything that may cause harm to an individual, such as chemicals, electricity, open
drawers, and inadequate ventilation.
Risk is the possibility that somebody could be harmed by these and other hazards and the indication
of how serious the harm can be.
Occupational Health and Safety
Occupational Health and Safety is the campaign and maintenance of the well-being of workers in every
occupation. It talks about providing a safe working environment to achieve an injury-free workplace
and a healthy atmosphere that protects every worker against illness. As an effect, it may also
protect co-workers, family members, clients, and other members of the community who are affected
by the workplace environment.
Types of Hazards
Physical hazards are the most normal occurrences in workplaces. They are usually easy to detect,
however, very often are neglected because people are too accustomed to them. Another reason may be
due to lack of knowledge or people do not see situations as hazards.
Examples of physical hazards that a caregiver may be exposed to:
 Electrical hazards: Even in day care institutions or nursing homes where care should be of utmost
concern, improper wiring and frayed cords may still go unnoticed. Misuse of electrical equipment
also happens in any type of work environment.
 Endless loud noise: If one is going to work in a nursing home, frequent noise from patients
who are suffering from depression is definitely a hazard.
 Spills on floors or tripping hazards: There are times when even

the caregivers themselves do not mind spills on floors. This,
definitely, poses hazard to everyone.
Some of the Effects of Physical Hazards

 Fire
 Decreased efficiency
 Annoyance
 Falls
Biological hazards come from working with animals, people or infectious materials.
This is, therefore, one of the most common hazards that a caregiver faces. If one is working
in a day care, hospital, hotel laundry, nursing home, laboratories, he/she may be exposed
to biological hazards.
Examples of physical hazards that a caregiver may be exposed to:

 blood or other body fluids
 fungi
 bacteria and viruses
 contaminated wastes
Some of the Effects of Biological Hazards
 infections
 skin irritations
 allergy
 Tuberculosis
 AIDS
Ergonomic hazards occur when a caregiver’s nature of work, body position and working conditions
put pressure on his/her body. It is difficult to spot this type of hazard, because caregivers do not
immediately notice the effect to their bodies. At first, sore muscles may be experienced. But long term
exposure to this type of hazard can cause musculoskeletal problems.
Examples of ergonomic hazards that a caregiver may be

exposed to:
 performing tasks that require lifting heavy loads

 too much bending and reaching
 standing for long periods of time
 holding body parts for long period of time
 awkward movements, especially if they are
repetitive
 repeating the same movements over and over
Some of the Effects of Ergonomic Hazards

 pain in the shoulders
 back injury
 too much impact on wrist and hands
 numbness in some parts of the body
 muscle cramps
Chemical hazards are present when a worker is exposed to any chemical preparation in the workplace
in any form (solid, liquid or gas). There may be chemicals which are safe, but some caregivers who
are sensitive to solutions may cause skin irritation, illness or breathing problems.
Examples of chemical hazards that a caregiver may be exposed to:
 liquids like cleaning products

 disinfecting solutions
Effects of Chemical Hazards
 Lung diseases
 Difficulty in breathing
 Allergy
Psychological Hazards take place when a caregiver’s work environment becomes stressful
or demanding.
Examples of psychological hazards that a caregiver may be exposed to:
 ―Burn out‖, fatigue and on call duty
 Unreasonable expectations from patients or clients
 Verbal abuse form dissatisfied clients
 Unreasonable expectations from supervisors and management.
Some of the Effects of Psychological Hazards

 Depression
 Anxiety
 Loss of confidence
 Loss of concentration at work
 Deterioration of performance at work
Recognizing Hazards and Risks in the Workplace
Hazards and risks vary from one workplace to another. Even in day care or nursing homes where work routines may be the
same, hazards will differ depending on the type of building the establishment is situated, and the attitudes of caregivers,
clients, or employers.
The good news is hazards and risks can be prevented! However, before thinking about what control measures are needed,
first a caregiver has to know whether there are health and safety problems in his/her workplace. So, how can someone
identify the hazards in the workplace? The following are some ways for a caregiver to determine health and safety
problems:
1. A caregiver should observe the workplace.

2. A caregiver may examine complaints from his/her co-workers.
3. A caregiver should check accident records.
4. A caregiver should examine chart on results of inspections done by the employers or
private organizations.
5. A caregiver may use checklists and inspect the workplace.
6. A caregiver may study reports or any other vital information about the nursing home.
Nursing home and day care institution services are of great value to everyone. As such,
owners of these establishments are highly reliant on their staff, particularly the caregivers, for
the delivery of safe, efficient and responsive service. It is, therefore, the responsibility of the
management to ensure a safe and healthy work environment. Every caregiver, on the other
hand, should also take part in determining the hazards and risks in the workplace in the
attainment of a conducive organizational climate within the nursing home or day care he/she
is working for.

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PAGADIAN CAPITOL COLLEGE, INC.

(Formerly Pagadian College of Criminology and Sciences)

BASIC EDUCATION UNIT

TECHNOLOGY AND LIVELIHOOD EDUCATION

Module # 1 – CAREGIVING (Exploratory Course)

This Module is an exploratory and introductory course which leads you to

1|CAREGIVING-Technology and Livelihood Education

PERFORMANCE STANDARD: The learner independently uses tools, equipment and

At the end of the lesson, the students can:

 LCD projector or OHP

K to 12 Caregiving learning modules. Pdf https://bit.ly/3CTExjY

2|CAREGIVING-Technology and Livelihood Education

1. ____ A. It destructs microorganisms in containers.

2. _____ B. It is a multi-tasking tool used in preparing food.

3. _____ C. It removes moisture through ventilation.

4. _____ D. It is used for listening to the action of the

5. _____ E. It is an instrument for grasping and holding

In this lesson, our objectives and competencies is to Discuss caregiving

1. Reading materials/Concept Notes

https://bit.ly/3fVVNsV. (K to 12 Caregiving learning modules. Pdf) Caregiving

4|CAREGIVING-Technology and Livelihood Education

An air pot is a vessel usually rounded which is used

A chopping board is a flat, wooden, or plastic board

An electric knife is a kitchen device which is used for

5|CAREGIVING-Technology and Livelihood Education

An electric can opener is a very useful device which is

A food processor is a multi-tasking tool which is used to

A food tongs is an instrument with two hinged or sprung

A ladle is a long-handled spoon with a deep bowl at the end

A microwave oven is an oven that uses microwave to cook

A stove is an appliance in which electricity/gas is utilized

6|CAREGIVING-Technology and Livelihood Education

A bottle sterilizer is an apparatus which is used in destructing

A broom is a tool which is used for sweeping dirt. It consists of

A hanger resembles the shape of a person’s shoulders

and is used to hang garments on.

A dishwasher is a mechanical device for

A dryer is a machine or apparatus that removes moisture

7|CAREGIVING-Technology and Livelihood Education

A dustpan is a handled pan or scoop into which dust is swept.

A duster is a cloth or brush which is used in removing dirt and

A clothes iron is an electric appliance which is used along

An ironing board is a long, narrow padded board, often with

A laundry basket is a hamper that is used for holding dirty

A vacuum cleaner is an electrical appliance which is used

8|CAREGIVING-Technology and Livelihood Education

A washing machine is an electric appliance which is used

Tools, Equipment, and Paraphernalia for Taking Vital Signs

An aneroid unit is mercury free and consists of a

BP Apparatus Mercurial (sphygmomanometer)

A mercury-based unit has a manually inflatable cuff attached

BP Apparatus Digital (sphygmomanometer)

A digital unit is mercury free and consists of a cuff that can be

A stethoscope is an instrument which is used for listening to

9|CAREGIVING-Technology and Livelihood Education

A thermometer is an instrument for measuring temperature.

CARING FOR TOOLS, EQUIPMENT AND

1. What are important skills for a caregiver to have?