Student Activity: Kitchen equipment safety
Learning Intensions:
Identify the changes necessary to designed solutions
to realise preferred futures that have been described.
Success Criteria:
Identify and demonstrate how
food preparation can impact the quality of food
solutions (ACTDEK045)
Learning Experience:
1. Explore the text below, as you are reading the
content, consider the three topics of hygiene discussed in the last task.
2. Think,
Pair and Share your
knowledge from last lesson to discover other view point from the peer group.
3. Add any further thoughts from the discussion
to your sketch.
4. Using your collected safety concerns for
the kitchen from Lesson One and the example of the HACCP Checklist below: Create a checklist for
a person working as a food producer in our school kitchen that
highlights food and environment safety techniques and highlights
factors that could negatively impact on practical development of
design decisions. The checklist should provide suggestions of how to minimise
the risk of OHS and WHS concerns in the environment.
In pairs, use a Cluster
Diagram to
create a visual diagram to refine your knowledge and ideas. Each
pair is to find another pair and make a group of four. Students are to discuss their
checklists and refine to a decided final copy.
The groups of four need to find another group of four to
become an eight. Students discuss their checklists and refine to a decided
final copy. Students to come back as a class. One student per group to talk for
one minute about their collective decisions while the teacher creates an anchor checklist based
on collaborative feedback on the task.
See 'Resources' page for activities*
Kitchen Safety
Using safe working practices in the kitchen is
essential. A kitchen has many hazards, including sharp knives, hot ovens and
slippery surfaces. Learning how to use equipment correctly, and keeping your
work space clear and clean helps to keep you and the people you work with safe.
We have implemented a Hazard Analysis and Critical
Control Points or HACCP booklet in our Hospitality
environments which need to be filled out at the end of each practical
lesson for safe work practice assurance.
These booklets are a systematic preventive approach to
food and environment safety from biological, chemical, and physical hazards in
production processes that can cause the finished product to be unsafe, and is a
design measurement to reduce these risks to a safe level in our school.
Example of our Kitchen HACCP Checklist:
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