Safety rules and hygiene requirements in the cookery room
A cookery room needs good light, a ventilator to remove smells and steam, tiled walls and a separate sink for washing hands and dishes. Electric stoves and ovens are installed according to fire-prevention and electrical safety rules. Safety rules: before cooking, check that electrical appliances are in order; hands must be dry when connecting electrical appliances; push food into a mincer with the special pusher; pass a knife to another person handle first; do not fill a saucepan to the brim; open a lid away from yourself; add food to hot oil in a pan slowly from one edge; hold hot dishes with oven gloves; do not use dishes with a bent bottom, broken handle, chipped edge. Hygiene: a light-coloured apron and cap, hands washed with soap, nails trimmed, fresh products, a separate board and knife marked “XG” for raw meat, cleanliness. Before cooking, the teacher finds out who has a food allergy (for example to nuts, eggs, milk or honey); such a pupil does not taste or handle that food. Important: a pupil uses the stove, oven and knife only beside the teacher or an adult.
Safety scene: two groups look at a “What’s wrong?” picture (pot overfilled, knife passed blade first, plug with wet hands…) and find 5 mistakes. Done with pictures, no real equipment or hot items.