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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 Knife pointed outwards A sleeve could pull on the knife and have a risk of being stabbed.
3 The window is open It could have insects and bugs enter the kitchen.
4 Dripping water It could create a hazard of slipping
5 Matches lying around unattended It could create a flame
6 The food shelves are open Children or cats can create bacteria in the shelves.
7 Pot handles are pointed outwards A sleeve could pull the handle and have a risk of being harmed by boiling water.
8 Pots are cooking unattended It could create a flame if unattended
9 Pot placed by the window The pot could be knocked over and potentially harm someone.
10 Iron unattended It could potentially create a flame
11 Cleaning chemicals placed with food The chemicals and potentially contaminate a food with poison.
12 Mess on the table You would never know what happens
13 The door is left open Animals and toddlers can enter the kitchen.
14 Insects Insects and bugs can go in your food.
15 No one in the kitchen The kitchen is left unsupervised and anything can happen
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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