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.

10

5 1 11

12

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 Kettle hanging off edge and also trailing cord Knife hanging off side of table Handle of boiling hot pot hanging off bench Handle of boiling hot pot hanging off bench Jug hanging off side of bench Spilt water of floor Window Opened Opened Cupboard Opened Cupboard Cat in Kitchen Kettle near edge of Board

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. A child can trip over the cord which causes the hot kettle to drop on them and burn them7 Someone can bump into the knife which can cause it to drop and stab someone or flick up and hit someone in the face. If someone nocks into that the boiling hot food will fall onto them and burn them. If someone nocks into that the boiling hot food will fall onto them and burn them. If someone knocks into that, it can cause the jug to push onto the fire and either tip something or cause a fire. Someone could slip and injure themselves or can fall onto the hot pots which causes them to burn themselves The wind can cause a fire which can create a fire double its size. The open cupboard can slam across the bench which can cause the bench to wobble which leads to the pots dropping. The open cupboard can slam across the bench which can cause the bench to wobble which leads to the pots dropping. The cat can run around and knock a lot of things on the floor and can cause a fire. The steaming kettle is just about hanging of the edge of the board and if knocked can burn the floor, and most defiantly can burn someone.

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