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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. u
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Task 2: - Using the hazards identified in task 1 complete the table below. The first hazard has been given as an example.
No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

Hazard Kettle with trailing cord Iron Knife hanging off table Bee in the kitchen Cupboard doors open Water on the floor Too many hot items on the stove Another cupboard open Pets in the kitchen Handles sticking out Something in the oven and on the stove Leaving the stove unattended Matches on the table Unattended kitchen

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. Dangerous to have something that hot in the kitchen someone could bump into it. Someone could easily knock it and cut themselves Could distract them from cooking and could burn the food or injure yourself. Hard to move around the kitchen people will keep bumping into it. People will slip and could get seriously injured To many things to handle at once could start a fire or break the stove top because its using too much power. Keep knocking into cupboards could lead to hurting yourself and not being able to cook. This is not a good idea because you could accidently trip over them while holding food & its also unhygienic. Handles sticking out you could easily knock them over and break the pots. It will be too much to handle and get distracted This is very dangerous as this could easily cause a fire. This is very easy for young children to get their hands on which is a big problem. This is very irresponsible as many bad things could happen in the kitchen when youre not there.

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. 11. 12. Wipe over the tables and sink with sanitizer. Bins must be emptied at the end of each lesson. 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. 15. 16. NO licking of food or utensils. Sinks are to be left CLEAN and DRY at the end of the lesson. Equipment must be used for its intended purpose e.g. 17. 18. 19. 20. Measuring cups - measuring food. Knife - cutting. Tongs - handling food.

DO NOT wash flour sifters. ALWAYS wear your hairnet when in the practical room. NEVER eat or drink in the practical room. Listen to the instructions before starting to work