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.

13 12

11 9 3 5

10 1

14 6

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 that is on Puddle of water Pot with handle sticking out Turned on Stove Knife Turned on Oven Plant leaning on window Bee The kettles Jug Fridge door Chemicals Matches

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. An infant may accidently place there hand on the hot metal side or pull the cord and burn/injure them selves Someone might slip on the water and hurt themselves When a person is walking they might nudge the handle pouring the hot content on them The content in the stove may overheat as the fire is on and explode either injuring anyone in there or cause flames to spread. A child may reach for the knife or attempt holding it and the knife may fall on them instead. Either a child or infant may open the oven and burn themselves severely or the content in the oven may cause the oven to give way because it has been on for so long The window may knock the plant and plant pot over causing it to fall and possibly hit a pet of child down below It might attack any life in the room if it is agitated Steam from the kettle may enter the PowerPoint hole and condensation may occur causing water to hit the cord causing a spark that will lead a fire The jug may fall on an infant causing head injury The fridge door may be an object that blocks the way and a child may walk straight into it The chemical may spread and contaminate food or a child may attempt drinking it. A child may burn themselves by string a match on the side of the box.

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