You are on page 1of 3

1

2
3
4
5
6
7
8
9
10
11
12
13
14
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.

N
o
Consequence
1 A child could pull on the cord and drag the kettle of hot water down on themselves.
2 A child could burn themselves on the hot iron
3 A child could injure themselves
4 Could be a hazard and distract the cooker
5 The cake and oven is left unattended
6 Someone could injure themselves and could be a hazard to a child from the chemicals
7 A child could get a hold of the matches causing a fire
8 Could be a distraction for someone working in the kitchen
9 Tripping hazard
10 If the window gets blown open the pot plant could fall off the window seal
11 The window could allow insects to crawl or fly into the kitchen which is very unhygienic
12 Someone could easily fall and have a serious injure
13 A child could come and drink the chemicals
14 A child could knock over the pots causing the pots to fall off the stove and burn the child


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