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.
No

Hazard

Consequence

Kettle with trailing cord

A child could pull on the cord and drag the kettle of hot water down on themselves.

The iron is still on

Someone could knock the iron and get burnt by the hot water

The knife

The knife is very sharp and a child could come and try to get it and could cut themselves

The open window with top pot

plant in front

If a strong breeze comes in the pot plant will knock over and the vase will smash and dirt
will go every where

The bee

The bee could land on food and if someone eats the food they could get sick

Spilt milk

Someone could slip on the milk on the floor

The fridge door is open

The meat inside will become could and you will be unable to cook and eat it

The pots on the oven

The pots could boil over and no one will know because it is unattended

The cat

The cat could be running around whilst you were cooking and could knock into you and
you could spill or burn things

10 The cigarettes

It is unhygienic to have someone smocking around food

11 The butter

The butter has been left out but it should be in the fridge so it doesnt go bad

12 Open food boxes

Bugs could get into the food

13 The cake in the oven

It has been left unattended

14
15
16
17

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