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.

14

13

3 1

10 0

12 11

14 8

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 Hot iron unattended Oven Unattended Pots left unattended on stove Handles sticking outwards Glass Jug leaning over bench Cupboard Door Open Knife sticking off table Water spill on floor Matches left unattended Burnt match left on table Butter left in the open Plant in front of open window Glass jar on table

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. The cord could be pulled or someone could knock over the iron, creating the risk of getting burnt. Could begin to burn and start a fire in the house. (Like number 3) Could start to burn, causing a fire in the house. It increases risk of knocking over the pots if somebody hits them. It is more vulnerable to knock over if the handles are sticking out. The position the jug is in makes it very vulnerable to be knocked, and as it is glass, it is an extremely dangerous hazard if the glass smashes as it is pointy and sharp. Anyone could run into this door and injure themselves from the impact. A child could reach up and grab it, thinking they can use it to pull themselves up, and accidently cut themselves. Somebody could slip and hit their head A child could easily grab the box and play with them/put them in their mouth A child could manage to grab the used match and possibly put it in their mouth and swallow. The butter needs to be refrigerated, as the butter will go bad and make people sick. If a gush of wind pushes the window open, or it gets pushed open, it will hit the flower pot, knocking it off and smashing it. The glass jar on the table is in easy reach of children to grab, causing it to fall and smash, possibly cutting them.

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