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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.

Hazard Consequence
1 Kettle with trailing cord A child could pull on the cord and drag the kettle of hot water down on themselves.
2 Knife in bread It can fall out and someone can cut themselves
3 Cupboard is open Someone can walk into it and fall
4 Cat in the kitchen The cat should not be in the kitchen this is unhygienic
5 Iron is left on It can overheat and cause fire to the kitchen
6 Cake left in the oven It can burn then overheat then burn down the kitchen
7 Food on the stove It can burn down the kitchen
8 Window is open Bugs could fly in and go into the food
9 Bug in the kitchen The bug can go into the food
10 Jug fell and milk on the floor Somebody can slip and hurt themselves

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
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