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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.

N
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Hazard Consequence
1 Kettle with trailing cord A child could pull on the cord and drag the kettle of hot water down on themselves.
2 Spilt water Anyone can slip on the spilt water
3 There is a bee in the kitchen A person- child could get stung
4 Cupboards are left open If someone is holding hot foods they could trip by not seeing the cupboard
5 Iron is left on
The cord of the iron is hanging over the side a child could pull it and get burnt from the steam because it was
left on
6 Knife on the table A knife was left on the table
7 Stove is on The stove is on and handles are hanging over the floor, a child could run and spill it and get burnt
8 Cake is left in the oven Cake is left I the oven unattended and if a child touches the glass they will get burnt
9 Open food left on table Open food are on the table
10 Matches are left open Matches are left open on the table a child could go and light one and could accidentally set a fire
11 Window is left open The window allows bugs and different sort of nature to come into the kitchen
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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