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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
o
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 water on the floor Tripping/slipping hazard
3 Windows open Bees, flies, insects are coming into the kitchen
4 The knives hanging over the edge Someone could get stabbed
5
The pots handle are hanging over the
side
Someone could accidentally pull it and the hot oil/water could spill all over them
6 Saucepans are boiling unattended They could catch on fire and start burning the house or kitchen down
7 Matches lying down unattended The kitchen could catch on fire
8 Clutter on the bench More fuel if the kitchen lights on fire
9 The cardboard doors are open Someone could walk into them and injure themselves
10 Chemicals near the food Food poisoning
11
Chemicals out in the open (cardboard
door open)
Chemicals could light on fire and make the fire worse
12 Iron cord hanging down Someone could pull it down the cord for the iron
13 Cat/pet Tripping hazard
14 Plant pot on the window If the wind pushes the window open the pot will fall


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