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

12

14 1

11

13 3

Task 2: - Using the hazards identified in task 1 complete the table below. The first hazard has been given as an example.

No Hazard 1 Kettle with trailing cord 2 3 4 5 6 7 8 9 The iron is left unattended Knife left on the edge of table Pot handles sticking out Jug of water has tipped onto floor Cupboard door has been left open Matches left unattended on table Iron cord sticking out Pots with food left unattended

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. If the iron is on it could burn someone if it falls on them. A child could cut themselves as it is sharp and has been left unattended. A small child could be injured by pulling the pot down on them. Someone could slip on the water and injure themselves. This is dangerous as somebody could knock into the door which would hurt them. A young child could start a fire if they found the matchsticks. This would affect many people as it is very dangerous. Someone could either trip on this cord or accidently pull or push the cord so that the iron falls. If these pots are pulled over by a child it would tip and burn them. Strong winds could knock something over such as food and drinks. If this over-cooks than a fire could start as an adult is not there. These sprays and cooking/cleaning supplies have been revealed, which means a child could accidently spray it in their eyes or on food which would affect themselves or others around them. A small child could cut themselves if they find it. Someone could burn themselves by dragging it down on them. It could tip and spill on someone.

10 Window left opened 11 Food left in oven unattended Sprays and cleaning supplies have 12 been left unattended while cupboard is open 13 Knife being left unattended 14 Kettle left unattended

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