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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 The window is open Insects can crawl or fly into the kitchen and potentially end up in the food.
3 Bread and butter knife The knife is left unattended, a child could injure themselves from handling the knife
4 Hot tap left on After turning the tap off, the water will be extremely hot resulting in burns
5 Burnt out match Even the match has burnt out, it can relight causing a fire that could burn down the kitchen
6 Open doors
Open doors can cause you to hurt yourself whilst (e.g.) chopping vegetables, which then can result in you
cutting your finger or hand
7 Flying bee The bee should be kept out of the kitchen (hazard 2) if not it can end up in your food!
8 The jug that has fallen over This is very dangerous as it could have shattered and left glass everywhere causing cuts
9 Water on the floor
Water has spilled out of a jug and it has caused a water hazard. Someone could slip if it is not cleaned up
straight away
10 Saucepans facing outward Someone can bump into the saucepan handle causing the saucepan to fall off the stovetop and onto yourself
11 Cat Letting animals into the kitchen will distract you from what you are currently doing and might cause injury
12 Iron Leaving the iron on can cause someone getting burnt if they knock it over etc.
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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