Kitchen Safety
Kitchen Safety tests hazard spotting, safe work habits and correct first response in a school or home kitchen. The examiner looks for prevention first, then the right emergency action, including adaptations for candidates with disabilities.
Core rules
- Before work: dry floor, clear bench, gas knobs off, stable table at the right height, cables away from water.
- Knife safety: use a sharp knife, claw grip, cut on a board, never try to catch a falling knife, pass handle-first.
- Hot oil: dry food, no water nearby, handles turned in; if oil smokes, lower the heat. For an oil fire, switch off the heat and slide a lid or fire blanket over the pan. Never pour water.
- Gas leak: do not switch lights or light a flame; turn the regulator off, open windows and tell an adult.
- Burns: cool under running water for 20 minutes, cover loosely, no ice, toothpaste or oil.
- Electricity: dry hands, no wet plugs, tag out damaged cords.
- Disability adaptations: suction mats, one-handed peelers, tactile labels, seated workstations and a planned call-for-help signal.
Worked example
A pan of oil catches fire. Reasoning: water is heavier than oil, sinks, turns to steam and throws burning oil outward. Correct action: turn off the heat, cover the pan with a lid or fire blanket, leave it to cool and call for help. Do not carry the pan through the room.
Traps
Using water on an oil fire; placing a lid after carrying the pan; using a wet cloth on a hot pan; leaving pan handles over the edge; standing on a stool instead of an approved step; ignoring a gas smell.