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.

6 13

14

4 1

2 12

11 3 10 0

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

Hazard Kettle with trailing cord Iron Pet Pot handle Spilt jug Food cupboard Knife Iron cord Puddle of water Matchstick Window Cake Stove Chemical cuboard

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. Iron is left unattended. A child reach for the iron and burn them self NOT PETS IN THE KITCHEN. Pets may have fleas and could get into your food. The handle of the pot is sticking out of the bench and someone can walk past and nock it which may consequence with burning themselves. Theres a spilt jug which may fall and smash and shatter on the grounds There is a cupboard left open which may cause bacteria to get into the food Knife left unattended. A child could cut or even worse injure themselves A child could pull on the cord and drag the iron of and burn themselves. Water has dripped out of the fallen jug which has made a puddle of water that you could slip on Child could play with the matches and run across the side and light a flame with could even burn down the house. The window is open facing the flames that the wind could make the flames flare up and seat the house on fire. The cake is left unattended it could burn or kids could open the oven and reach in and burn there hand The stove is left unattended that the liquid in the pot could explode There is all chemicals in the cupboard that could get in to your food

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