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Identifying Kitchen Hazards Safely

The document outlines potential hazards in a kitchen and provides instructions for safe cooking. It identifies 14 hazards in an example kitchen picture, such as knives left unattended, spilled water on the floor, and an open window. Potential consequences of the hazards are described, such as a child being injured by a dropped knife or someone slipping on spilled water. Rules for safe cooking in a food technology room are also listed, including washing hands, cleaning as you work, and only using equipment for its intended purpose. The rules are designed to make cooking easy and safe for both students and those around them.

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367 views3 pages

Identifying Kitchen Hazards Safely

The document outlines potential hazards in a kitchen and provides instructions for safe cooking. It identifies 14 hazards in an example kitchen picture, such as knives left unattended, spilled water on the floor, and an open window. Potential consequences of the hazards are described, such as a child being injured by a dropped knife or someone slipping on spilled water. Rules for safe cooking in a food technology room are also listed, including washing hands, cleaning as you work, and only using equipment for its intended purpose. The rules are designed to make cooking easy and safe for both students and those around them.

Uploaded by

api-279445078
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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.
No

Hazard

Consequence

Kettle with trailing cord

A child could pull on the cord and drag the kettle of hot water down on themselves.

Knives left unattended

A child could accidentally drop the knife and it could injury them

Spilled water on the floor

A person could not see the puddle and walk in it and slip.

Iron in the kitchen

A child could burn themselves

Pot in the oven

The pot could melt and burn someone who tried to take it out

Open window

Wind could pull the window open more and knock the pot plant down

Bee in the kitchen

The bee could sting a person.

Cupboard is open

Someone could trip over the cup board

Food on the stove left


unattended

Someone could burn themselves and it could create a fire

10 Matches left open

A child could try to light a match and set the house on fire

11 Chemicals in the cupboard

A child could try to eat the chemicals and they could die

12 Glass left on the table

A child could drop the glass on them selves

13 Glass tipped over on the bench

The glass could fall and brake and someone could step on the glass

14 The cat

The cat could walk in a jump on things

15
16
17

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

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