1. No category

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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are responsible for ensuring by independent verification its accuracy, currency and appropriateness to their particular
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document or the information in this document to a user’s particular circumstances.
To the full extent permitted by law, the State of Queensland disclaims all responsibility and liability (including without limitation,
liability in negligence) for all expenses, losses, damages and costs arising from the use or adaptation of, or reliance on, this
document or any information in this document.
Links in this document to external websites are for convenience only and the State of Queensland has not independently
verified the information on the linked websites. It is the responsibility of users to make their own decisions about the accuracy,
currency, reliability and correctness of the information at these external websites.
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