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. 7
6 11 12 8 9 10

13 5 4

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

Hazard Kettle with trailing cord Unattended iron

Consequence A child could pull on the cord and drag the kettle of hot water down on themselves. Someone could come past and knock over the iron and get burnt; this is especially dangerous because if there is a young child around that doesnt understand the danger could knock it over. You could be holding a pot of something hot and trip over the animal and drop it, if this happens you could burn yourself if you ever carrying something hot, injure yourself from the fall or drop the dish you just made. This is also a hygiene hazard because the cat could be dirty and want to climb over the bench, this will get germs into your food. This is a major safety hazard as you could walk past and knock the knife over; as a result of this you could injure yourself or others. A young child could come past and take them; because they are young they may start a fire. Even if a young child doesnt start a fire, it is still dangerous for any child to have them in their po ssession. You could walk into the door and injure yourself. If the door is high you could hurt a part of you upper body. If the door is low you may trip over the door and fall over, if you were carrying something hot you could spill it on yourself and or ruin the dish you have just made. Anyone in the kitchen could be walking and slip over the water, they will injure themselves when they fall. If you are carrying something hot you will drop it on yourself and burn yourself. Not just the person cooking could get injured; anyone could walk past and slip as the water is hard to see. The jug has tipped water all over the floor; this is another hazard in itself. But because the jug is now on the very edge of the bench, someone could easily walk past and knock over the glass jug and shatter glass all over the floor, this is especially dangerous because now there is water and glass on the floor, anyone especially a small child could easily hurt themselves. Someone could walk past and accidentally knock over the pots, they have boiling water and other hot substances in the pots, this will easily burn you or another if they are near. Small children will see the handles and because they are curious they will grab the handle of the pot and pull the boiling water (or another hot substance) over themselves and cause a potentially serious burn. The insect could distract you while youre cocking, you may try and get the bug out and knock over a pot with boiling water or oil in it, and this will cause serious burns. Yet even if this doesnt happen its still a hygiene hazard as the insect could land in your food and get germs into the dish you are making. The insect will also be a distraction to you as you will be concentrating in it and not your dish this may cause you to make a mistake and not complete your dish correctly.

The cat in is the kitchen

4 5

The knife isnt stable The matches on the table

6/7 The cupboard door is left open

Water on the floor

Tipped over jug

10

Pot handles hanging over the edge

11

Flying insect

12

Open window

13

Open box of cereal

Bugs and flies can come into your kitchen; they may carry diseases and get them all over your food, causing you to get sick. IF the window is near the stove, the wind could blow out the flame; this will cause gas to leak. If there is a fire in the kitchen the wind could spread the fire around, even if the fire is small, this wind may cause it to get bigger. This can cause a danger in the kitchen as if someone knocks over the box, because it is open the cereal will fall over the floor and may cause a slipping hazard.

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