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.

Iron

If its on then someone can get burnt

Jug of water tipped over

Could slip or go near electronics

Window left open

Bugs come in and can go on food

Cabinets left open when not in

use

Could walk into 1

Things left in a mess

Get confused between items or knock things over when cutting

To many things cooking at the

same time

You wont really be able to keep track of how long each one has been on for

Animals walking around

Could eat your food or mess things up

Knife hanging off the table

If it falls then could fall and cut your feet

10 Ironing board to close to food

If it falls then things can be damaged

11 Boxes left open

If falls spill everywhere

12 Cup of juice amongst the mess

Could spill

13
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