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Hazards in the KITCHEN

Task 1: - How many dangers can you see in the picture below? Neatly mark in RED any danger spot
you find (there are at least 14)! The first hazard has been marked as an example.

Task 2: - Using the hazards identified in task 1 complete the table below. The first hazard has been
given as an example.
No

Hazard

Consequence

Kettle with trailing cord

A child could pull on the cord and drag the kettle of hot water down on themselves.

Cupboard left open

It is hanging out and someone could trip and fall on it

Knife hanging over table

The knife could fall and hit someones foot

Dog in doorway

The dog could try to eat the food or knock the foot and utensils off the bench and table

Oven unattended

The oven could overheat and start a fire and there would be no one there to put it out

Water dripping on floor

Someone could slip on the water and fall or burn themselves

Cigarettes near food

The cigarettes could contaminate the food

Bee

The bee could sting the chef or contaminate the food or eat the food

Window left open with pot plant

The window could be blown with the wind and knock the pot plant into the food

10 Unattended stove

The stove could catch on fire because the food is burning, and no one would be there to
put it out

11 Plugged in kettle

Person could get electrocuted or burnt from the kettle

12 Another cupboard left open

Person can trip over the cupboard

13 Cereal box left open

Cereal could fall and spill and there is nothing to protect it from the dog or bugs

14 Juice left open

Juice could spill all over all the food

15 Bread left out in the open

The bread could go stale because it is not refrigerated

16 Fridge door open

You could trip on door and food will go stale

17 Handles on frypans

If the handle is knocked, the contents will go all over you

Task 3: - Using the Rules for the Food Technology Room


below, create a poster, using Microsoft Word, that can be used
in the classroom to remind people of how to be safe whilst
cooking.

Rules for the Food Technology Room


Rules are designed to make-work easy and safe for both you and those
around you
The basic rules for practical lessons are
1. Bags and books MUST be left outside the room.
2. Put on your hairnet and apron before entering the room.
3. Wash your hands.
4. Work quietly and safely.
5. Clean up your work area when finished.
6. Put all rubbish in the bin.
7. Wash and dry all utensils thoroughly.
8. Wash down the tables and sink.
9. Dry the tables and sink using the paper towels.
10.

Wipe over the tables and sink with sanitizer.

11.

Bins must be emptied at the end of each lesson.


12.

All equipment used MUST be THOROUGHLY washed, dried and

returned to their correct position.


13.

Ovens, stoves, microwaves and bays MUST be cleaned at the

end of each practical lesson and switched OFF.


14.

NO licking of food or utensils.

15.

Sinks are to be left CLEAN and DRY at the end of the lesson.

16.

Equipment must be used for its intended purpose e.g.

Measuring cups - measuring food.


Knife - cutting.
Tongs - handling food.

17.

DO NOT wash flour sifters.

18.

ALWAYS wear your hairnet when in the practical room.

19.

NEVER eat or drink in the practical room.

20. Listen to the instructions before starting to work