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

Iron standing up and turned on

Unattended knife and ham

Jam jar on the edge of the table

Someone could accidentally knock it and it is glass.

Unattended knife and butter

The butter not being refrigerated could make you sick and you could accidentally cut
yourself not knowing the knife is there.

Apple juice

The juice could go off from not being refrigerated.

Matches

They are extremely flammable and could get in the reach of children.

Cereal

Germs could spread onto the cereal and if eaten, can make you sick.

Fridge door open

Chilled foods will become room temperature, a lot of energy would be used and you could
get sick.

10 Bee
11

Pot plant on the edge of the

ledge

A child could pull on the cord and drag the kettle of hot water down on themselves.
Someone could trip over the cord, pull the iron to the ground and possibly burn
themselves as it is on.
The ham not being refrigerated could make you sick and you could accidentally cut
yourself not knowing the knife is there.

The bee could distract you from your task and possibly get on your food.
It could be knocked over and the plant could fall in the sink.

12 Chemicals in the cupboard

Both food and chemicals in a cupboard together, could be bad when the food is eaten.

13 Open door

An unaware person could hit the door and fall onto the stove and possibly burn
themselves.

14 Puddle of water

Someone could slip and fall, hurting themselves.

15 Pots

The unattended pots could possibly start a fire and also burn the food.

16 Oven

The unattended oven could overheat and start a fire as well as burning the food.

17 Cat

The cat could get in the way when cooking and it is unhygienic.

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