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Safety Kitchen
Safety Kitchen
a safe kitchen
The planning considerations that are common to all curriculum activities can
be found in the CARA generic template. These must be considered as well
as the activity-specific considerations outlined below.
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.
Mandatory/special requirements
Mandatory requirements must be met for the activity to be conducted. Special requirements are to be considered in
the planning and delivery of this activity.
Demonstrations undertaken by teachers should exemplify safe and hygienic procedures and practices.
For requirements relating to food preparation activities that do not involve cooking, refer to the Food handling
activity guideline.
For information about 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.
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 maker, microwave convection oven,
whisk etc.
• 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,
blender, hand held beater, pressure cooker, cutting or garnishing tools etc.
• High risk: Activities involving heating fat or oil e.g. roasting; all methods of frying and the use of woks; frypans
(electric or stove top); deep fryers; commercial dishwashers; espresso machines etc.
Equipment requirements
• Appropriate safety aids (including guards, oven cloths, safety steps, glass racks and mobile trolleys) for safe
handling, lifting and carrying.
• Electrical cords that are inspected regularly for damage and stored in such a way to prevent curling and stress
on wires.
• Preparation surfaces on benches or tables have been cleaned and sanitised with commercial cleaning agents.
• Appropriate personal protective equipment (including covered, non-porous footwear; clean apron; and gloves).
• Ready access to appropriate safety equipment (including fire extinguishers and fire blankets).
• Clean up equipment (including a broom, dustpan, breakages bin, and spill kit).
• Equipment that is clean, in good condition and regularly maintained.
Biological • Ensure all food items used comply with Food Standards Australia New Zealand and are
material not subject to any current food recalls.
• Adhere to established hand hygiene practices outlined in the Infection Control Guideline
(e.g. hands and nails should be washed thoroughly with warm running water and liquid
soap, and then dried thoroughly using a single use towel or disposable paper towel).
• Keep uncooked food separate from cooked food and food to be eaten raw.
• Ensure the same equipment and utensils are not used for raw meat, poultry and seafood
as for cooked foods and food to be eaten raw (e.g. salads).
• Store food that needs refrigeration or freezing in containers with lids or covers such as
plastic wrap and ensure they are labelled and dated clearly.
• Cover raw meats, poutry and seafood and store towards the bottom of the refrigerator or in
the meat compartment.
• Ensure unprocessed produce that contains high levels of microorganisms, such as
unwashed potatoes and dirty eggs, do not contaminate other food, especially cooked and
ready-to-eat food.
• Ensure the kitchen, equipment and clothing are kept clean.
• Ensure cleaning agents are used at the minimum strength necessary to maintain hygienic
surfaces.
• Where possible, use clean equipment to pick up food rather than hands (e.g. tongs and/or
serving spoons).
• Treat all clothing, equipment and surfaces contaminated by blood or saliva as infectious.
• Wash fruit and vegtables that are to be eaten raw, under running water.
• Do not allow students to share tasting equipment.
• Do not allow people who are sick to prepare food, especially if they have vomiting or
diarrhoea.
• Keep hot food hot and cold food cold (i.e. out of the danger zone of between 5°C and
60°C). For example:
- keep cooked food at 60°C or above until served
- refrigerate or freeze food that is prepared in advance
- comply with Food Standards Australia New Zealand when reheating food
- thaw frozen food in the refrigerator or microwave
- check the temperature of the refrigerator regularly.
Environmental • Ensure the kitchen, kitchen surfaces and equipment, including serving plates and dish
conditions cloths are clean and sanitised.
• Ensure the environment is controlled for pests (e.g. use fly screens and food covers and
do not leave food or dirty dishes on the bench).
• Ensure that the placement of kitchen equipment, tools, appliances, and furniture allows
staff and students to see all work areas clearly, have ready access, and can work freely on
their activity.
Equipment • Ensure equipment is clean and sanitised and does not have cracks and damage.
• Ensure knives are sufficiently sharp to allow for easy cutting, and stored in a way that
allows safe selection.
• Ensure equipment and implements are stored safely and securely when not in use.
• Ensure teachers and students are aware of the Procedure for turning gas on and off.
Extreme • Use appropriate equipment when heating or cooling materials quickly (e.g. use ovenproof
temperature dishes and trays).
sources
Waste • Ensure procedures are in place to immediately manage the removal of all spilt substances
disposal/spill (e.g. breakages bin, spill kit for large spills).
clean up
• Instruct students in waste disposal and spill clean up procedures.
Extreme • Ensure ‘explicit’ instruction is provided in safety precautions when heating oil, including:
temperatures
sources - do not leave a fryer unattended
- do not overfill a fryer
- only use suitable fats and oils
- to be aware of spills of other liquids into oil.
• Use a temperature controlled deep fryer rather than a saucepan for deep frying.
Additional links
• Food Safety Matters
https://www.health.qld.gov.au/foodsafetymatters/
• Food Safety – Food poisoning and foodborne illnesses
http://www.qld.gov.au/health/staying-healthy/environmental/food/poisoning/index.html
• Smart Choices – Healthy Food and Drink Supply Strategy for Queensland Schools
http://education.qld.gov.au/schools/healthy/food-drink-strategy.html
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