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.

14

10 1

13

12

11

15

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 3 4 5 6 7 8 9

Hazard
E.G. Kettle with trailing cord Iron on ironing board An open knife An open match box An exposed glass with a drink Open cupboard doors A tipped over jug with dripping water Another exposed knife Open cereal pack

Consequence
E.G. A child could pull on the cord and drag the kettle of hot water down on themselves. Someone can hit the ironing board or shake it which can cause it to fall on the person. The hot iron can cause burns and the wait of the iron can cause harm. The knife is lying on the table so that anyone can cut themselves unaware that it is there. If left out, a child could try and burn a match and instead cause a fire. The glass can easily be hit or pushed and broken glass and the drink will be spilled everywhere. Food inside can become spoiled, someone can run into the door if they are not paying attention and a child can take anything from inside. Someone in a hurry can slip on the spilled water or the jug that is on the edge of the counter. Again, the knife on the table can cut someone as they are shifting things or cleaning up or can cut a child who would be able to reach it. If somebody hits it by accident, it can scatter and create a larger mess and will also become spoiled if not eaten or closed up. The food can boil over and spill, it can also scald people (which happened to my cousin) and if the worst happens, it can cause a fire. If a child comes in and touches the glass trying to see what is inside, they can seriously burn and scald themselves because it would be extremely hot after having something left in there for a while. This can cause harm in a way that someone walking passed can knock it over not realising that they have just hit it. It will then tip and scatter on the floor or the table. Animals that have been outside (for example dogs or cats) are able to enter the kitchen. They can make the area dirty and unhygienic to use. They can also eat ingredients or lick them and then leave. Insects and flying creatures (such as flies or small birds) are able enter the kitchen and to also settle into the food spreading germs and bacteria into the food or utensils which will

10 Unsupervised stove top pots 11 Hot glass on the oven door 12 A jam jar on the edge of a table

13 An ajar door 14 An open window

then be used later on. 15 Iron with loose cord 16 17 Not only can the iron be knocked but the cord can a tripping hazard because a child could be running past. If the cord catches the child, it will topple injuring the child.

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