Cooking and Maintaining a Safe Kitchen

Cooking and Maintaining a
Safe Kitchen
Activity scope
This guideline relates to Cooking and Maintaining a Safe Kitchen as a curriculum
activity, and details the recommended minimum requirements for cooking and
maintaining a safe kitchen in a school setting. Refer to the Food Handling activity
guideline for requirements relating to food preparation activities that do not involve
cooking.
Risk Level
•
Low risk: Activities involving dry heat methods of cooking e.g. pastry or cake making, and/or the use of
equipment that will not cause injury unless seriously abused e.g. crepe makers, microwave convection ovens,
whisk.
•
Medium risk: Activities involving moist heat methods of cooking e.g. steaming and boiling; and/or the use of
equipment that could cause injury if sufficient training and supervision is not provided e.g. food processor,
pressure cooker, cutting or garnishing tools.
•
High risk: Activities involving heating fat or oil e.g. roasting, frying and the use of woks, frypans, deep fryers etc.
Minimum activity-specific qualifications for supervisors
Low risk level
•
For a registered teacher, competence (knowledge and skills) in low-risk cooking and food hygiene procedures,
the use of low-risk equipment and maintaining a safe kitchen in a school setting, OR
•
For a leader other than a registered teacher, an adult with equivalent competence.
Medium risk level
•
For a registered teacher, competence (knowledge and skills) in medium-risk and food hygiene procedures, the
use of medium-risk equipment and maintaining a safe kitchen in a school setting, OR
•
For a leader other than a registered teacher, an adult with equivalent competence.
High risk level
•
For a registered Home Economics teacher, competence (knowledge and skills) in high-risk and food hygiene
procedures, the use of high-risk equipment and maintaining a safe kitchen in a school setting, OR
•
For a leader other than a registered teacher, an adult with equivalent competence.
Note: For information about those high risk activities involving the use of agents or conditions that promote food
contamination and/or chemicals that constitute a hazard, refer to the Food Experimentation activity guideline.
Minimum activity-specific equipment/facilities
•
The kitchen should have:
o
adequate space to ensure that safety rules and procedures can be followed (900mm bench space per
student as per building guidelines; a maximum of three students per stove)
o
work stations of appropriate height (recommended height is 800mm to 1 metre) with access for all students
o
sufficient light and ventilation i.e. windows that can open and/or extraction fans
o
level floor surfaces with non-slip coverings and no damage or cracks which are potential hygiene risks or
tripping hazards
o
easy access from work areas to exits in case evacuation is required because of fire and/or gas leakage
Taking cookies from oven, File # 12995181 iStockphoto © Elenathewise
Date modified: 20 March 2015
o
preparation surfaces on benches or tables cleaned and sanitised with commercial preparations
o
appropriate facilities on site to enable a satisfactory standard of hygiene (e.g. washing
facilities and garbage disposal)
o
washing-up facilities (including adequate supply of hot water and cleaning agents)
o
adequate facilities for food storage (cold and dry) to ensure there is no risk of food contamination
o
adequate and easily accessible power outlets
o
knives that are sufficiently sharp to allow for easy cutting, and stored in a way that allows safe selection
o
appropriate safety aids (e.g. guards, oven cloths and mobile trolleys) for safe handling, lifting and carrying
o
appropriate personal protective equipment (including non-porous footwear)
o
ready access to appropriate safety equipment, including fire extinguishers and fire blankets
o
clean up equipment (e.g. broom, dustpan and brush)
o
general storage facilities
o
a store for potentially hazardous chemicals that is lockable, well-ventilated, secure against forced entry and
separate from where foodstuffs are stored.
•
Electrical equipment must have current electrical test certification.
•
Equipment that comes into contact with food should be clean, in good condition and regularly maintained.
•
Equipment should be appropriate for the activity and conform to Australian Standard specifications and any
specific purchasing requirements of the Department.
•
If the kitchen is used as a functioning restaurant, the site must be safe for customers, students and staff.
Activity-specific hazards/risks and suggested control measures
•
Inspect equipment before use for cracks and other damage.
•
Instruct students in the safe handling of food and equipment.
•
Arrange kitchen equipment, tools, appliances and furniture so that staff and students are able to see all work
areas clearly, have ready access and can work freely on their activity.
•
Do not use extension cords to connect appliances if they constitute a tripping hazard or cause an obstruction.
•
Give careful consideration to the number of people involved in any activity. Overcrowding, insufficient staffing
or unworkable task allocation will increase the potential for an accident.
•
Consider whether some activities should only be undertaken by the teacher/leader or senior students.
•
Adhere to the Guide to Managing Electrical Safety in Schools.
•
Use cleaning agents at the minimum strength necessary to maintain hygienic surfaces.
•
Put procedures in place to immediately manage the removal of all spilt substances.
•
Ensure the same equipment is not used for raw meat, chicken and fish as for other foods that will not be
cooked (e.g. salads).
•
Do not allow students to share tasting equipment.
•
Ensure fats and oils are heated in containers approved for that purpose, and flammable materials are kept
separated from any source of heat.
•
Use appropriate equipment when heating or cooling materials quickly.
•
Teachers should be aware of the correct use of and the means by which the gas supply can be curtailed.
•
Adhere to the Chemical Hazards in the Curriculum guideline and Chemical Hazards Guidance Notes if
flammable substances are used, and prepare students for evacuation procedures in the event of a fire or gas
leak.
•
Ensure equipment and implements are stored safely, and securely, when not in use.
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Useful activity-specific links
•
Chemical Hazards in the Curriculum — CARA activity guideline
http://education.qld.gov.au/curriculum/carmg/doc/chemical-hazards-template.doc
•
Chemical Hazards Guidance Notes
http://education.qld.gov.au/curriculum/carmg/doc/guidance-notes.doc
•
Guide to Managing Electrical Safety in Schools.
http://education.qld.gov.au/health/pdfs/healthsafety/electrical-safety-guide.pdf
•
Food Experimentation — CARA activity guideline
http://education.qld.gov.au/curriculum/carmg/pdf/food-experimentation.pdf
•
Food Handling — CARA activity guideline
http://education.qld.gov.au/curriculum/carmg/pdf/food-handling.pdf
•
Food safety: preventing food poisoning
http://www.qld.gov.au/health/staying-healthy/environmental/food/index.html
•
Food Standards Australia New Zealand
http://www.foodstandards.gov.au/
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