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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.
No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

Hazard Kettle with trailing cord Cat in the kitchen Heated pans left on the stove Pans handles facing out Food left in the oven Dripped water on the floor Cupboards open Detergent in open cupboard Flowerpot on windowsill Bee Fridge Open Match box out Untidy table Knife hanging off the side

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. Kitchen becomes hygienic and it could be a distraction to the person cooking. They may become too hot and a fire may arise. A child may pull the handle towards them, burning them. The oven is unattended and a fire may arise. Potentially causing someone to slip and injure themselves. You may run into the open doors spilling food youre holding or injuring yourself. The detergent is classified as a poison, potentially killing a child mistaking it for a drink. Flowerpot may fall, making your area unhygienic. In consequence of no fly screen, a bee has flown in making your site unhygienic. Allowing poisonous fumes from out of date foods into the air. There is a chair near the matches allowing a child to light a match, causing a fire. Having an untidy table is unhygienic and causes congestion. Someone could pull the knife down hurting their feet/legs.

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