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.

15
14

13

17

4
5
12

11

10

16

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 not put away

It could still be hot and if touched could leave burns

Animals in the kitchen

Can contaminate and eat food

Unattended stove whilst on

Food can burn or start a fire

Unattended oven whilst on

Food can burn or start a fire

Water spilt on floor

Someone can slip on water

Uncovered knife

Child can play with knife and cut themselves if unattended

Unrefrigerated butter

Butter will melt and spoil and also attract insects

Open cereal box

Will gather bacteria and attract insects

10 Unrefrigerated juice

Will gather bacteria and attract insects

11 Matchbox

Children may play with matches and accidently burn themselves

12 Fridge door open

The food can be accessed by animals and children and the food will spoil. More electricity
will be used

13 Closet door open

Food can be accessed by children and animals

14 Flowerpot in front of window

Window can knock flowerpot over and broken flowerpot can cause cuts

15 Insects

Can contaminate food

16 Electric cord in power point

Could still be using electricity because there is no on and off switch at the power point

17 Jam jar unrefrigerated

Might spoil and attract insects

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