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.

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Task 2: - Using the hazards identified in task 1 complete the table below. The first hazard has been given as an example.
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Hazard Kettle with trailing cord

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

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Pets can climb on benches and pet hair can fall into food and on the tables which is a big hygiene issue. Pets can also distract which can lead to many hazards such as keeping an eye off the stove and not paying attention, Pets near the kitchen resulting into a burn or even a fire. Someone could also trip over the cat if its in the way which can harm the person and even the cat. It can lead to burns if accidently touched. Someone could knock to iron, ironing board or pull the cord which is Unattended Iron and ironing board in the also hanging out, and pull the extremely hot iron on themselves which can cause very severe burns. Also why is kitchen the iron in the kitchen? Multitasking is not a good idea especially when you have to keep an eye out when cooking things on the stove. A child could come and innocently pick up the knife and injure themselves. Another accident which could Knife near edge of table happen is if someone bumps the table, and the knife could possibly fall on their foot. Butter is a dairy product which must be kept in the fridge. If left out, especially in hot temperatures, it can go Butter Out of Fridge off, produce bacteria and make you very sick if eaten. Matches Untucked chair Bee A child could easily play with the unattended, open matches and could hurt or burn themselves or start a fire. A chair that is not tucked in can possibly trip over someone walking past and can result in an injury, especially if handling hot foods. Due to the window being left open, a bee has gotten into the kitchen and could eat or hide into food which will later be eaten. Also someone could get stung while handling something like hot water, and throw it unexpectedly with shock. The fridge could lose its cool temperature therefore making all the food which should be kept cold, hot or go off, producing bacteria. Also someone could accidently trip or walk into the fridge, which will be an extreme safety hazard If handling hot things. Flies and other insects can enter the kitchen and go on or near the food which will be later eaten This could be dangerous as if not seen while carrying something hot, could cause an accident causing the person to trip and spill the hot substance .Chemicals can also be swallowed by a child not knowing what they are. While cooking, someone could slip and badly injure themselves, as the puddle is right in front of the stove. All spillages in the kitchen should be removed immediately. If the food is already cooked, and the oven is left on unattended, the food can start to burn and may eventually catch on fire.

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Open Fridge Open window Open cupboard Spillage Unattended oven

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Hot Pots and Pans with Handles Pointing Out

A child can come into the room and try to see what is in the pot therefore pulling the entire thing onto them. Also it could possibly start a fire if left unattended.

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