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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.

N
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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 Iron The iron could still be hot and a person could trip over the cord and burn themselves.
3 Knife
A person could easily cut themselves on the knife while walking past the table the knife could fall and create an
injury.
4 Water puddle Someone could slip and fall if they step into the puddle of water.
5 Open window The wind could further push the window open and knock over and break the vase of plants.
6 The stove The stove is left unattended and could create a fire.
7 The oven The oven is left on and unattended and may burn or set fire.
8 Fridge
The fridge door is left open therefore making all the refrigerated foods go off and if someone decides to eat the
food they may receive food poisoning.
9 Cupboard
The cupboard is left open leaving all the chemicals in reach of children who can drink or eat the chemicals
which may cause death or illness.
10 Nuts
The nuts left on the table is a hazard as someone may have an allergy to nuts or a child who has an allergy may
eat them and send them into shock or cause death.
11 Cat The cat may come in and create a clutter of the things left unattended and create more hazards in the kitchen.
12 Butter
The butter may melt and leak onto the floor and table creating a safety hazard if someone were to walk into it
and slip.
13 Matches A child could easily light a match and burn themselves or create a fire.
14 Pot A pot on the stove could easily overflow and create a hot mess on the stove and floor creating a safety hazard.
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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