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.

17 1

10 4

11

12 16

14 13 15 3

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 Ironing Board in kitchen Bread Knife Cat Pot pan handles Jug leaking on the floor Open door Open window Fly Open dor Open juice Untucked chair Match sticks Butter knife Open cerel Chemicals Puddle of water

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. Someone can pull down on the trailing cord and get burnt, make sure there is enough room to work(crowded) Put it away as someone can easily cut themselves and play with it. May interfere with your work space, cat near food can leave hair and miss things This may cause trouble and spillage, people can walk pass and knock. Kids may pull them down Spill hazard, people may knock down the jug and crack! Sharp glass hazard Someone can push through and trip over the door Hygiene(insects may come in and the pot can smash through and make a mess- Sharp as glass can hurt you. Distraction and can interfere when cooking Someone can push through and trip over the door Someone can drink it spill it therefore can be a tripping hazard Tripping hazard and can cause inteference Open matchsticks can cause a fire and little kids can burn them Blunt butter knife can cause injury to little kids Somoene can pull it down and trip on them Open cupboards that release chemicals. Little childfren can be clueless and drink it Major water tripping hazard.

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