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.

Packet of matches

It is an unsafe hazard because a child could get the matches and play with them.

Glass cup

A chance it could smash and break

Open box of cereal

Animals could get in it

Open cupboard door

Children could reach inside and touch chemicals

Bee in the room

It is not very hygienic to have animals in the kitchen

Pot plant

If you close the window you got drop and smash the pop plant

Water dripping

People could slip on the water

Hot pots left unattended

Children can get the pots and burn themselves

10 Hot iron

Children can touch the iron and burn themselves

11 Knife

Children can cut themselves with a knife being unattended

12 Glass jar leaning

The jar can lean and break glass on the floor

13 Oven glass

If unattended children can burn themselves on the heated glass

14 Cat

It is un hygienic to have animals in the room

15 Jam jar

The jam jar can smash glass on the floor if it were to fall

16 Butter left on the table

It is not very clean to keep items that belong in the fridge are left out

17 Window left open

Animals an bugs may get inside and spread germs across the 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.

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