C/W:
Identifying Risks
Date
DO NOW: Stick the photo of your dish and your selfassessment into your book
Easter Biscuits
C/W:
Identifying risks
Date
L/O: To be able to identify risks and recognise the put
control points that need to be put into place.
Do Now:
Low stacks quiz: Score!
What do you need to work on?
Key Words:
Health, safety, Contingency, hazard, risk,
control point.
Learning Journey:
Practice identifying HEALTH and SAFETY risks.
Look at a range of official health risk and match these to
employers responsibilities: to then identify what you
should do.
Look at a range of official Safety risk and match these to
employers responsibilities: to then identify what you
should do.
Be able to answer a recent exam question using this
information.
Challenge
To be able to identify the
risk and explain the
control point tobe put
into place.
Homework SMHW:
Take Recipe sheet make sure
you plan for practical lesson.
Let me know if you need
help.
Due date: see SMHK.
This term:
This term is about;
Cooking meal skills,
frying, baking,
shaping, mashing,
presenting.
Theory; You will have
a PPE at the end of
this term.
This is going to create
your grade for this
years exam!
Mind map: What does HEALTH mean?
Health risks in the work place relate to anything that might
contribute to your ill health………….
Examples:
What could effect
MY HEALTH when
working in a
kitchen
what sort of thing could irritate your skin?
What sort of environment is likely to make
you ill?
What creatures could cause you to catch
disease?
Are there processes or activities that could
cause muscle stain?
HEALTH RISK and Control measures:
Health Risk
Employers should
Add your examples from your mind
map:
Exposure to particles in the air…
Provide protective equipment, e.g. rubber
gloves, eye protection and masks.
Exposure to chemicals when ………
Make sure the kitchen is well ventilated and
there is air conditioning.
Exposure to extreme hot and cold areas such
as ……..
Make sure employees have constant access
to cold drinking water to hydrate.
Exposure to extreme hot and cold areas such
as ……..
Design the kitchen layout so work stations
are as far way from heat as possible.
Exposure to extreme hot areas such as ……..
Make sure employees take plenty of rest
breaks in a cool place.
Exposure to extreme hots and cold areas
such as ……..
Provide insulated gloves and clothing to work
in cold and hot areas.
Exposure to heavy lifting such as ……..
Provide equipment to assist moving heavy
equipment and materials e.g. trolleys, plate
dispensers…
Exposure to repetitive process such as …….
Provide equipment to reduce the risk of
repetitive strain e.g. mixers, sharp knifes
machines to assist with peeling, tin
opening…..
Exposure to back strain from bending
awkwardly when ……
Where possible provided work areas at
different heights to reduce bending posture
when chopping, and preparing food.
Employee should
Mind map: What Does SAFETY mean?
SAFETY risks in the work place relate to anything that might
cause immediate harm to you……
Examples:
what sort of accidents could happen in this
environment?
What might cause you to cut or bruise
yourself?
What might cause you to burn or scald
yourself?
What electric risks are there?
What could effect
MY SAFETY when
working in a
kitchen
SAFETY RISK and Control measures:
Health Risk
Add your examples
from your mind map:
Employers should
Reduce the risk of obstructions that could
cause….
Make sure all work areas are well lit, free from
obstructions and that floors are in good condition.
Reduce the risk of items being dropped and
causing …..
Provide equipment to enable employees to access
equipment safely e.g. ladders and steps tools.
Reduce the risk of trapped clothing or fingers
in machinery.
Ensure all machinery has the correct safety guards fitted.
Reduce the risk of ………..
Fit splatter guards around deep fat fryers to stop oil burns.
Reduce the risk of ……….
Fit guards around hot surfaces
Reduce the risk of ……….
Have ovens, grills and hobs regularly checked and tested.
Reduce the risk of ……….
Ensure that all electrical equipment is checked and tested
regularly.
Reduce the risk of ………..
Avoid having electrical equipment near water sources and
wet areas.
To make sure employees are protected from
…………
Provided employees with personal protective equipment.
To make sure employees are area of risks ……
Put up appropriate warning and safety signs.
To make sure that employees do not cause
themselves …………
Train employees to use all equipment correctly.
To enable employees to help each other in
case of injury.
Train employees in first aid in case of injury.
To enable employees to leave in cases of
emergency without injury.
Ensure that all emergency exits are working properly and
clear of any obstruction.
Employee should
Complete the exam question
using the information you have
just gathered.