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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 Children could pull on the cord and drag the kettle of hot water down on themselves.
2 Iron with hanging cord Children could pull on the cord and drag the steaming iron down on themselves.
3 Saucepans unattended The boiling water could boil over creating a fire if not attended to.
4 Loose knife The knife could fall creating damage to humans or kitchen items.
5 Pot handle The handle could be knocked and boiling water could be spilt, creating burns.
6 Open window With the window open, strong winds could blow appliances and equipment in the kitchen.
7 Match sticks The match sticks left open could cause a hazard if children touch or swallow it.
8 Chemicals Chemicals left reachable by small children or pets be swallowed causing poisoning.
9 Pets Pets in the kitchen could be a tripping hazard, also can be quite unhygienic.
10 Cupboards open Cupboards open could be a tripping hazard and dangerous when moving items and hot food around the kitchen.
11 Water tipped Water spilt can cause a slipping hazard and much be cleaned up immediately.
12 Messy workspace
Messy workspaces can be a bad thing for when making food, as it would become an unhygienic workspace and
could also be easily tripped over.
13 Flower pot
The flower pot on the edge of the window can be knocked over and fall into a food preparation area damaging
the area and food.
14 Glass on edge of table
The glass jar on the edge of the table could be knocked over and fall onto the floor creating a slipping hazard and
glass danger


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